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How to process hog?

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    #16
    Poacher cut. Hindquarters and straps

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      #17
      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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        #18
        Originally posted by randal View Post
        Cut back straps out and throw the rest away..


        Heck no! Then you couldn’t have these with fresh smoked pulled pork!




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          #19
          I also just poachers cut hogs. Take the backsraps and large muscle off the hindquarters.

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            #20
            gut it

            Throw a bag of ice in cavity

            Take to favorite sausage maker

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              #21
              Give it to Texastax, and he will know what to do.

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                #22
                Originally posted by slayer View Post
                We cut the backstrap, grind everything else to burger and sausage.

                Sent from my SM-G930V using Tapatalk
                Pork hamburger is great, we use it more than beef when we have it!

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                  #23
                  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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                    #24
                    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, that’s what I cooked last night
                    Attached Files

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                      #25
                      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 can’t 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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                        #26
                        Whatever you do, be sure to cook the meat to at least 170 degrees to kill any diseases they carry.


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                          #27
                          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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                            #28
                            this video shows how to dress a hog in 10 minutes or less
                            This is the beginning of My "HOW TO" series. You might ask; why I would post a video of how to dress a hog to start the series? It's quite simple really. Man...
                            Last edited by Guess; 10-10-2018, 10:27 PM.

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                              #29
                              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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                                #30
                                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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