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What's needed/suggested for butchering a hog?

831 Views 6 Replies 7 Participants Last post by  LakeEffect, 
watcher
I'm planning on butchering my first hog. The biggest thing I've ever done before has been deer so I need a little advice.

The main question on my mind right now is what kind of platform would you suggest I have to do the actual butchering on? Right now I'm thinking of taking some lumber and build a platform out of a 4X8 piece of plywood and cover that with either a tarp or plastic. Too big? Too small? Do I need the cover? How high would you suggest I make the platform? I don't want to be bending over the entire time I'm cutting the carcass up. Should I slope the platform to allow for drainage?

What kind of 'tools' would you suggest? Here's what I have now.

I've got the hog :)

A tractor with a front end loader/bucket and chains which I plan to use to hang the carcass to skin and gut it.

Sawsall to split the carcass and to cut it down to smaller pieces. What blade should I use?

A few OK knives and sharpener to cut and bone the pieces.

Running cold water and access to (but not that easy to do) running warm water if needed
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U
When we butchered hogs years ago. We used saw horses with a full sheet of 3/4 inch plywood, height was just below the waist. If I was going to use a Sawzall and I have thought about it, I would use a metal cutting blade since it has about the same number of teeth per inch that a meat saw has. But, I'm sure someone more familiar with this will have a better answer.

A hose nearby would be great, so you can wash the carcass off good before skinning. A neighbor uses his pressure washer.

What are you going to use for skinning? The best knife I have seen used is a carpet knife with a hooked blade.

Bobg
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