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Old 02-26-2018, 11:43 PM   #1
Brute Killer
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Default Hog skinning

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Old 02-27-2018, 12:13 AM   #2
AntlerCollector
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Looks like a fast way to skin one. He's wasting a lot of meat only taking backstraps and hams though
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Old 02-27-2018, 12:43 AM   #3
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Originally Posted by AntlerCollector View Post
Looks like a fast way to skin one. He's wasting a lot of meat only taking backstraps and hams though
Yeah he is, but like he said, you can cut those little 2 or 3" strips all the way down the entire hog and peel the skin off. I like it. Now I need to get some of those carpet blades, oh that and get a hog from somewhere.
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Old 02-27-2018, 01:05 AM   #4
laredoarcher
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I like it.
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Old 02-27-2018, 01:51 AM   #5
Brute Killer
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I tried the carpet blade on a deer about a month ago.
I either cut into the meat, or cut out of the hide.
I guess it takes a knack.
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Old 02-27-2018, 04:33 AM   #6
tgil
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I've done the strips on a hog before. Never tried it on a deer.

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Old 02-27-2018, 06:44 AM   #7
Snowflake Killa
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Originally Posted by Brute Killer View Post
I tried the carpet blade on a deer about a month ago.
I either cut into the meat, or cut out of the hide.
I guess it takes a knack.
The blade on that knife is a hook it's made for Vinyl
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Old 02-27-2018, 07:07 AM   #8
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No thanks. I don't like to get a bunch of hair and mud on the meat.
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Old 02-27-2018, 07:12 AM   #9
HoustonHunter
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Looks like a fast way to skin one. He's wasting a lot of meat only taking backstraps and hams though
I don’t think he wasted a lot of meat. Sure he missed the shoulders and tenderloins (he should have at least grabbed the TL).

But man, after doing all of my own processing for a while now, those **** shoulders just aren’t worth it. Once deboned, it’s only a handful of tough tendon meat. It’s chewy even in a burger. On top of that, getting a pig’s hide down to its head sucks! Especially if you have to skin multiples in one go at it.

I get some folks smoke the whole shoulder on a pig but I let the buzzards have them!
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Old 02-27-2018, 07:45 AM   #10
DRT
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I use a hook blade. It works. Need to get some of the catfish skinners to try. Small pigs like he had go on the smoker whole.

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Old 02-27-2018, 07:50 AM   #11
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No thanks. I don't like to get a bunch of hair and mud on the meat.
I agree.
For the time it takes to skin a piglet, I'll skin the whole critter.
Oh...and it'll be washed down also.
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Old 02-27-2018, 08:37 AM   #12
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No thanks. I don't like to get a bunch of hair and mud on the meat.
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I agree.
For the time it takes to skin a piglet, I'll skin the whole critter.
Oh...and it'll be washed down also.
I've been skinning hogs this way for over 40 years. You can skin them out by cutting the hide in the strips from head to rear foot, then circle the neck and peal each strip down all the way around a few inches until you're done. It doesn't get the meat dirty or hairy if you do it that way. Plus I try to wash them down with a hose before starting the process. The thing that makes this method work best is to hang the hog by the head, not the rear feet. The other benefit is that you can leave the fat on the meat instead of whittling it off with the hide. Here's a couple I've done lately...

In my opinion though it is NOT faster than just skinning one if it's a smaller hog (under 150 or so). I do it to preserve the meat and fat as much as possible.

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Old 02-27-2018, 08:48 AM   #13
Tony Pic
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Nice clean job! Looks like a bacon slab with legs
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Old 02-27-2018, 08:57 AM   #14
AntlerCollector
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That's how I do it too Charlie
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Old 02-27-2018, 09:05 AM   #15
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I like it.
X2

Thanks for sharing BruteKiller.
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Old 02-27-2018, 09:53 AM   #16
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Thanks for sharing. I use a guy hook knife.
I have skinning them by splitting skin on the belly and back.
Weight of hide tends to help as it lays back
I always “shampoo” my hogs with spray hose before I start the process.
Head up. A little soap helps!
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Old 02-27-2018, 10:02 AM   #17
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I do strips like that, just the backstrap and maybe the hams. But why even bother hanging? You can do that in the field right where they fall. I did that on the last couple I killed and leaving them laying there open like that I believe accelerates the coyote/buzzard cleanup process. There was not a shred of evidence that I left them laying out from one weekend to the next.
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Old 02-27-2018, 10:34 AM   #18
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I do strips like that, just the backstrap and maybe the hams. But why even bother hanging? You can do that in the field right where they fall. I did that on the last couple I killed and leaving them laying there open like that I believe accelerates the coyote/buzzard cleanup process. There was not a shred of evidence that I left them laying out from one weekend to the next.
Our rancher does not want us leaving anything in the field... He says it makes coyotes worse on his calves. He may have a point, but it sure makes it a pain sometimes. We bring everything in and process it in camp, then haul off all the leftovers to an old ox-bow lake and dump the carcasses there. They are quickly disposed of by fish, gators, turtles, so no chance for a 'yote to get at 'em there.
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Old 02-27-2018, 10:50 AM   #19
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That's criminal... those little pigs are the most delicious thing you've ever eaten if you cook them properly. I wouldn't waste one ounce of that meat.

Also you want to minimize fur-to-meat contact, so skinning them in one fell swoop is key
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Old 02-27-2018, 11:10 AM   #20
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Originally Posted by SaltwaterSlick View Post
Our rancher does not want us leaving anything in the field... He says it makes coyotes worse on his calves. He may have a point, but it sure makes it a pain sometimes. We bring everything in and process it in camp, then haul off all the leftovers to an old ox-bow lake and dump the carcasses there. They are quickly disposed of by fish, gators, turtles, so no chance for a 'yote to get at 'em there.
Our rancher wants all carcasses left in a particular spot, away from his fields because he has had too many flats on his tractors from scattered bones he wasn't expecting.
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Old 02-27-2018, 11:14 AM   #21
SaltwaterSlick
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That's criminal... those little pigs are the most delicious thing you've ever eaten if you cook them properly. I wouldn't waste one ounce of that meat.

Also you want to minimize fur-to-meat contact, so skinning them in one fell swoop is key
Never seen a fur-bearing pig... The ones we kill are all hairy and muddy...
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Old 02-27-2018, 11:22 AM   #22
BigThicketBoy
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.

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Old 02-27-2018, 11:51 AM   #23
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Originally Posted by TexaRican View Post
I do strips like that, just the backstrap and maybe the hams. But why even bother hanging? You can do that in the field right where they fall. I did that on the last couple I killed and leaving them laying there open like that I believe accelerates the coyote/buzzard cleanup process. There was not a shred of evidence that I left them laying out from one weekend to the next.
That's the way I have done it for a long long time. Take the back straps and a little of the ham for fresh carne guisada and that's it. I do carry a 15ft piece of rope in the ranger to drag them away from a feeder though.
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Old 02-27-2018, 11:55 AM   #24
Balcones_Walker
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Originally Posted by SaltwaterSlick View Post
Never seen a fur-bearing pig... The ones we kill are all hairy and muddy...
Forget caliber/cartridge, shell/case, magazine/clip - that's got to be the most pedantic correction I've seen here
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Old 02-27-2018, 11:56 AM   #25
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Thanks for sharing.
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Old 02-27-2018, 05:29 PM   #26
TxouT
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I'm with Saltwater, hang them by the head and wash them down well first. I also agree with those above saying if you aren't cooking them whole the front legs(especially on a small pig) aren't worth messing with. Those linoleum/carpet blades work, just not my cup o tea.
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Old 02-27-2018, 05:42 PM   #27
Brute Killer
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Originally Posted by Snowflake Killa View Post
The blade on that knife is a hook it's made for Vinyl
Mine was the hooked blade.
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Old 02-27-2018, 05:44 PM   #28
Brute Killer
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Originally Posted by HoustonHunter View Post
I donít think he wasted a lot of meat. Sure he missed the shoulders and tenderloins (he should have at least grabbed the TL).

But man, after doing all of my own processing for a while now, those **** shoulders just arenít worth it. Once deboned, itís only a handful of tough tendon meat. Itís chewy even in a burger. On top of that, getting a pigís hide down to its head sucks! Especially if you have to skin multiples in one go at it.

I get some folks smoke the whole shoulder on a pig but I let the buzzards have them!
Yeah, when hogs are everywhere, you can pick and choose what portions of meat to take.
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Old 02-27-2018, 07:18 PM   #29
McClain
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Originally Posted by SaltwaterSlick View Post
I've been skinning hogs this way for over 40 years. You can skin them out by cutting the hide in the strips from head to rear foot, then circle the neck and peal each strip down all the way around a few inches until you're done.
Yep, me too - been doing it this way for over 40 years. Learned it from working in slaughter house.
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Old 02-27-2018, 07:29 PM   #30
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I've never tried it but after looking salt waters pigs I will give it a try but I haven't seen a pig on our lease in 6 years
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Old 02-27-2018, 07:52 PM   #31
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......
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Old 02-27-2018, 11:54 PM   #32
35remington
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Forget caliber/cartridge, shell/case, magazine/clip - that's got to be the most pedantic correction I've seen here
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