I bought a 250 lb Yorkshire mix pig from a farm yesterday. Its was quite an experience picking it up. I hoped the pig was going to be freshly killed and hanging from a tractor but it was taking a nap. I was asked if I wanted to kill it but I declined. My friend went in the barn and said "wake up Tootsie". I'm an avid hunter and this type of thing doesn't bother me but when the pig had a name it did bother me for some reason. He killed it and helped me dress it out and even had water so we could give it a quick rinse. I decided to skin the whole pig as I'm not set up for scalding and everything I want to do with the pig will result in skinning anyway. I had a hard time deciding bone in chops or loin back ribs. I don't have a band saw and like ribs so I'm going to filet the loins out whole.
Had to hook up the Tahoe to raise any higher than this.
Left the garage doors cracked overnight for 32 degrees.
Starting with the hind quarter and shaping it up a little for some hams. Experience would be a plus but I think I'm getting by ok.
2- 24 lbers will be going into Pop's brine after a month in the freezer.
I have the animal quartered and in cooler on ice and it it is supposed to get good and cold tonight. Back to the cutting board.
Had to hook up the Tahoe to raise any higher than this.
Left the garage doors cracked overnight for 32 degrees.
Starting with the hind quarter and shaping it up a little for some hams. Experience would be a plus but I think I'm getting by ok.
2- 24 lbers will be going into Pop's brine after a month in the freezer.
I have the animal quartered and in cooler on ice and it it is supposed to get good and cold tonight. Back to the cutting board.
