Velvet
by Big Bore. 05/01/24 11:16 PM
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Butchering/Processing a hog
#2284534
11/07/17 08:45 AM
11/07/17 08:45 AM
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Joined: Aug 2014
Posts: 20,129 Northport, AL
GomerPyle
OP
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
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OP
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
Joined: Aug 2014
Posts: 20,129
Northport, AL
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I assume the butchering process is pretty much the same as a deer, but how do y'all process the meat once it's butchered (what do you do with which cuts)? are there any particular parts that just aren't worth the trouble on a wild pig?
There are 3 certainties in an uncertain world:
1. All Politicians Are Liars 2. All Gun Laws Are an Infringement 3. Taxation Is Theft
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Re: Butchering/Processing a hog
[Re: GomerPyle]
#2284584
11/07/17 09:35 AM
11/07/17 09:35 AM
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Joined: Mar 2013
Posts: 14,627 Clanton
Turkey_neck
Booner
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Booner
Joined: Mar 2013
Posts: 14,627
Clanton
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Same as a deer and it depends on size if it's worth getting the ribs.
Would walk over a naked woman to get to a gobblin turkey!
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Re: Butchering/Processing a hog
[Re: GomerPyle]
#2284588
11/07/17 09:40 AM
11/07/17 09:40 AM
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Joined: Nov 2004
Posts: 11,347 Prattville AL
ElkHunter
Booner
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Booner
Joined: Nov 2004
Posts: 11,347
Prattville AL
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Here is what I like to do.
Small pigs (10-40 lbs) Quarters for grilling Cut ribs from back and throw ribs away. Leave loins and back strap on back. You can grill or smoke as desired.
Medium pigs (41-80 lbs). Quarter for smoking Cut backstraps and loins from back. Cut ribs to grill.
Large sows (81 and up) Backstraps and loins for grilling, frying, smoking. Quarters for smoking or making sausage. Ribs for grilling after some boiling to tenderize.
Large boars - Take sharp knife and cut all the way down one side and feed to buzzards, gators, and/or coyotes. LOL Seriously, it all depends on what they smell like.
Alabama Hog Control, Inc. www.alabamahogcontrol.comBarry Estes The only thing necessary for the triumph of evil is for good men to do nothing. Edmund Burke
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Re: Butchering/Processing a hog
[Re: GomerPyle]
#2284717
11/07/17 12:27 PM
11/07/17 12:27 PM
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Joined: Sep 2012
Posts: 8,456 Harpersville, AL
tfd1224
14 point
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14 point
Joined: Sep 2012
Posts: 8,456
Harpersville, AL
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I turn em all into patty sausage. I don’t know why but I’ve eaten backstraps from hogs from 20 lbs to 120 lbs and if you grill them, they are gonna be tough.
Yeah c’mon. Daniel White
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Re: Butchering/Processing a hog
[Re: tfd1224]
#2284806
11/07/17 02:03 PM
11/07/17 02:03 PM
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Joined: Mar 2013
Posts: 14,627 Clanton
Turkey_neck
Booner
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Booner
Joined: Mar 2013
Posts: 14,627
Clanton
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I turn em all into patty sausage. I don’t know why but I’ve eaten backstraps from hogs from 20 lbs to 120 lbs and if you grill them, they are gonna be tough. I grilled some off some 40#ers last night that were tender. I have eaten some that were tough though.
Would walk over a naked woman to get to a gobblin turkey!
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Re: Butchering/Processing a hog
[Re: GomerPyle]
#2285011
11/07/17 04:46 PM
11/07/17 04:46 PM
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Joined: Jan 2008
Posts: 551 Lake View
tombo51
4 point
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4 point
Joined: Jan 2008
Posts: 551
Lake View
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Killed 130# sow & grilled tenderloin & backstrap cut into medallions & it was great.
All men die few ever really live
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Re: Butchering/Processing a hog
[Re: GomerPyle]
#2285048
11/07/17 05:14 PM
11/07/17 05:14 PM
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Joined: Sep 2012
Posts: 8,456 Harpersville, AL
tfd1224
14 point
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14 point
Joined: Sep 2012
Posts: 8,456
Harpersville, AL
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I keep hearing folks say they’ve grilled hog backstraps and they were tender but I guess I ain’t killing the right hogs. Hell, I even cut some backstraps into medallions and put them in a crockpot with cream of something or other soup for 10 hours and it was about the consistency of wet rotten wood. My grilling ain’t the problem either, I cook on my egg dang near every night I’m not at work and my domestic pig loin pork chops will make you drool. The wild ones taste good but I just have a sore jaw after eating them.
Yeah c’mon. Daniel White
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Re: Butchering/Processing a hog
[Re: tfd1224]
#2285066
11/07/17 05:34 PM
11/07/17 05:34 PM
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Joined: Jun 2013
Posts: 52,239 Gee's Bend/At The Hog Pen
James
Freak of Nature
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Freak of Nature
Joined: Jun 2013
Posts: 52,239
Gee's Bend/At The Hog Pen
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I keep hearing folks say they’ve grilled hog backstraps and they were tender but I guess I ain’t killing the right hogs. Hell, I even cut some backstraps into medallions and put them in a crockpot with cream of something or other soup for 10 hours and it was about the consistency of wet rotten wood. My grilling ain’t the problem either, I cook on my egg dang near every night I’m not at work and my domestic pig loin pork chops will make you drool. The wild ones taste good but I just have a sore jaw after eating them. I cube mine up with a meat cuber. I usually (not always though) fry them, And they are tender, you may need to give that a try.
Do not regret growing older, it's a privilege denied to many!
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