Post by dougburris on Feb 26, 2008 18:11:29 GMT -5
on two recent trips to Texas we were fortunate to numerous pigs. we tried the standard gut hang and skin next day.bad idea!
while the pig is still warm lay it in its belly guts in. using a very sharp fillet knife slice skin from neck to tail right down the backbone. circle the bottoms of each leg and cut up to the top cut, then simply fillet the hide off working in long strokes. the fat keeps the knife away from the gooey stuff and once the hide is pealed the leg meat can be sliced off the bone, loin is easily removed with neck meat. the remains are then used for a coyote pile later in the week. i recommend wearing sterile gloves the fat makes everything slippery and the chance of infection can be avoided. after a couple i was able to reduce a 250 lb hog into 100 lbs of fresh boneless pork in about 30 minutes
while the pig is still warm lay it in its belly guts in. using a very sharp fillet knife slice skin from neck to tail right down the backbone. circle the bottoms of each leg and cut up to the top cut, then simply fillet the hide off working in long strokes. the fat keeps the knife away from the gooey stuff and once the hide is pealed the leg meat can be sliced off the bone, loin is easily removed with neck meat. the remains are then used for a coyote pile later in the week. i recommend wearing sterile gloves the fat makes everything slippery and the chance of infection can be avoided. after a couple i was able to reduce a 250 lb hog into 100 lbs of fresh boneless pork in about 30 minutes