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Old 10-07-2018, 08:28 PM   #1
RWB
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Default How to process hog?

Wife got her first pig this weekend with a crossbow so going to have Texastax process it for me.
Normally we just cut out the straps and fry them in camp. So will have the straps cut into steaks but what should we do with the rest? Just want to see what others do with their hogs.
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Old 10-07-2018, 08:32 PM   #2
bownut
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Roast on the hindquarters
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Old 10-07-2018, 08:34 PM   #3
NannySlayer
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Get Boston butts out of the front shoulder, whole loins, cut out the spare and country style ribs, and hams out of the hind quarters. I like to make a lot of sausage or use some pork fat to mix with venison for burgers.
Fresh liver for breakfast


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Old 10-07-2018, 08:35 PM   #4
SmTx
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If i'm not just grinding it in with a deer I'll roast a butt, chili meat most everything, cut steaks out of the straps.
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Old 10-07-2018, 08:38 PM   #5
CastAndBlast
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Sauasage, boudin, fajita out of the straps.
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Old 10-07-2018, 08:41 PM   #6
randal
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Cut back straps out and throw the rest away..
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Old 10-07-2018, 08:45 PM   #7
RiverRat1
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Quote:
Originally Posted by NannySlayer View Post
Get Boston butts out of the front shoulder, whole loins, cut out the spare and country style ribs, and hams out of the hind quarters. I like to make a lot of sausage or use some pork fat to mix with venison for burgers.
Fresh liver for breakfast


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Don't put that in your profile when looking for a man! LOL
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Old 10-07-2018, 08:56 PM   #8
RWB
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Quote:
Originally Posted by randal View Post
Cut back straps out and throw the rest away..
Haha that's normally what we do
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Old 10-07-2018, 09:00 PM   #9
NannySlayer
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Originally Posted by RiverRat1 View Post
Don't put that in your profile when looking for a man! LOL


So quick to judge...


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Old 10-07-2018, 09:01 PM   #10
Low Fence
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I keep straps whole and will butterfly and grill
Ribs on bigger one are good... just not much meat
I leave shoulder whole and smoke for pulled pork
I don’t mess with hams

I kill enough I don’t mess with anything but the stuff I like

Last edited by Low Fence; 10-07-2018 at 09:27 PM.
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Old 10-07-2018, 09:25 PM   #11
banzai
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De-bone shoulders and hams. Grind with 20% added pork belly fat bought from the Vietnamese grocery. I will weigh out one pound quantities, then bag in HEB quart freezer bags, flattened out so there is almost no air inside. These frozen bags stack nicely in the freezer. Riverrat1 taught me that.

This will make yummy Italian meatballs, salsbury steaks, meat loaf, and chili if mixed 50/50 with ground venison.
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Old 10-07-2018, 09:26 PM   #12
slayer
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We cut the backstrap, grind everything else to burger and sausage.

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Old 10-07-2018, 09:34 PM   #13
Drycreek3189
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Leave in the woods, let the coyotes process it any way they want ?
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Old 10-07-2018, 09:47 PM   #14
steve morton
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Worms gotta eat,
Josie Wells
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Old 10-07-2018, 09:56 PM   #15
HoustonHunter
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I take only the hind quarters and straps.

Any of it is great as a roast or in a crockpot for Mexican pork tacos.

I usually mix the pig with venison and make homemade pan sausage.

Always great as smoked sausage, too.
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Old 10-07-2018, 09:57 PM   #16
Czechfish
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Poacher cut. Hindquarters and straps
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Old 10-07-2018, 10:00 PM   #17
RWB
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Quote:
Originally Posted by Drycreek3189 View Post
Leave in the woods, let the coyotes process it any way they want ?
Wife's first so no way that was an option.....I am sure she will good with that after the next few.
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Old 10-07-2018, 10:15 PM   #18
Mike D
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Quote:
Originally Posted by randal View Post
Cut back straps out and throw the rest away..


Heck no! Then you couldnít have these with fresh smoked pulled pork!




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Old 10-08-2018, 07:45 AM   #19
glen
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I also just poachers cut hogs. Take the backsraps and large muscle off the hindquarters.
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Old 10-08-2018, 09:24 AM   #20
TD2000
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gut it

Throw a bag of ice in cavity

Take to favorite sausage maker
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Old 10-08-2018, 10:00 AM   #21
AntlerCollector
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Give it to Texastax, and he will know what to do.
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Old 10-10-2018, 09:29 PM   #22
BowCrazy
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Quote:
Originally Posted by slayer View Post
We cut the backstrap, grind everything else to burger and sausage.

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Pork hamburger is great, we use it more than beef when we have it!
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Old 10-10-2018, 09:34 PM   #23
dustoffer
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One thing I used to do at the lease was field dress as usual, then remove shoulders, hams, and cut the ribs without getting into the straps. then cut the spinal column at both ends of the straps. That bone-in piece makes a great, great piece to smoke or cook over mesquite coals.
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Old 10-10-2018, 09:47 PM   #24
Low Fence
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Quote:
Originally Posted by dustoffer View Post
One thing I used to do at the lease was field dress as usual, then remove shoulders, hams, and cut the ribs without getting into the straps. then cut the spinal column at both ends of the straps. That bone-in piece makes a great, great piece to smoke or cook over mesquite coals.

Funny, thatís what I cooked last night
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Old 10-10-2018, 11:29 PM   #25
Wood Man
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Quote:
Originally Posted by Drycreek3189 View Post
Leave in the woods, let the coyotes process it any way they want ?
Mr Don, you and I think alike. After several hundred over the past few years all mine go to the critters if I canít find anyone to take them. I do make an effort to give them away though.
OP. Muscle everything out and then mix with venison for sausage.
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Old 10-10-2018, 11:45 PM   #26
44mAG
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Whatever you do, be sure to cook the meat to at least 170 degrees to kill any diseases they carry.


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Old 10-10-2018, 11:55 PM   #27
Guess
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this video show how to get the major cuts in 10 minutes or less.
https://www.youtube.com/watch?v=m-BmX-3Qqa4&t=1s
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Old 10-11-2018, 12:25 AM   #28
Guess
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this video shows how to dress a hog in 10 minutes or less
https://www.youtube.com/watch?v=m-BmX-3Qqa4&t=1s

Last edited by Guess; 10-11-2018 at 12:27 AM.
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Old 10-11-2018, 08:36 AM   #29
Hendo
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Quote:
Originally Posted by Guess View Post
this video shows how to dress a hog in 10 minutes or less
https://www.youtube.com/watch?v=m-BmX-3Qqa4&t=1s


Awesome video! Thanks for sharing!


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Old 10-11-2018, 08:38 AM   #30
JonBoy
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I'll braze the hams and throw into a pot to cook down into pulled pork. Straps usually get butterflied, stuffed & bacon wrapped. The rest gets ground up to use as pork filling for sausage.
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Old 10-11-2018, 08:40 AM   #31
JonBoy
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Quote:
Originally Posted by 44mAG View Post
Whatever you do, be sure to cook the meat to at least 170 degrees to kill any diseases they carry.


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FYI, the FDA lowered the recommended minimum cooking temp for pork to 145F about 6 or 7 years ago.

https://www.pork.org/news/new-usda-g...g-temperature/
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Old 10-11-2018, 08:46 AM   #32
tradtiger
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Quote:
Originally Posted by Guess View Post
this video shows how to dress a hog in 10 minutes or less
https://www.youtube.com/watch?v=m-BmX-3Qqa4&t=1s
Great video. Really shows how to make quick work of the task in the field, then finish on a tailgate and right into ice chest.
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Old 10-11-2018, 09:08 AM   #33
sharpstick35
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if they are small I'll roast them whole, they love it at work! if between 80-150 and lean I'll cut out the straps, shoulders, and hams. If fat ill do the same but keep the bellies too. If its a big old boar I'll use it for coyote bait and do some predator hunting.
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Old 10-11-2018, 09:10 AM   #34
buckfan50
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Default Hams

The chunked up meat from those hams make for some awesome pozole!!!
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