going whole hog, need a bit of advice

Discussion in 'Pork' started by drlouis, Mar 11, 2008.

  1. drlouis

    drlouis Smoke Blower

    I got a call today, had a chance to purchase a whole hog. I took it. now I have to decide how I want it butchered. problem is I have never done this, and I don't know how I want it butchered. I know there's not much point asking: "how should I have it done?"

    So what I WOULD like is any points you might have. Any thing I should make sure they do or not do? What parts should I make sure I get, and what should I just have them make into sausage?


    now I need a new freezer!
  2. desertlites

    desertlites Master of the Pit OTBS Member

    hmm shoulda thought freezer first! or had 1 and maybe a pork plan?just my 2 pennies.
  3. drlouis

    drlouis Smoke Blower

    like I said, just got a call out of the blue. Wont get the meat for a week or two (I would guess - Hog goes in to be butchered this weekend). So I have a little time to get a freezer.
  4. desertlites

    desertlites Master of the Pit OTBS Member

    how many #s u expecting? and what cuts u ask for?
  5. drlouis

    drlouis Smoke Blower

    estimate is around 170 to 200 lbs, and I get the whole stinkin' pig.

    I don't know what cuts to ask for, that's kinda what I'm hoping to garner from this thread [​IMG] I'm wondering things like are the hams good if I don't have them cured? do they smoke well? what stuff should I just tell them to grind into sausage? is it best to have the bacon cured, or can/should a guy do that himself? does it smoke-cure well? I can stumble through this, but I thought some of the fine folks on here might have some helpful advice.
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    couple ? are you planninng on using some of this pork for sausage or anything,? if poss weigh your venison trimmings for sausage if any and going off you recipes figure out how much pork trimmmings you will be needing. this will kind of determine what cuts to keep and maybe you will have to sacrifice some cuts for sausage if needed. also what were your plans for bellies? trimfor grinding,side pork, or make bacon? rear hams is another question, cut into roasts,smoke hams, are options, perhaps your going to make a bunch of sausage and the front shoulders and neck will not give you enuff weight??? we process our own every fall after hunting and first off always save the loins, i personally cut into 1" chops-have meat saw. you could save as a boneles loin and tenderloins. i then take the rib section which was attached to loin and remove ribs from the belly meat. front shoulders and neck are deboned and trimed up for sausage trimmings. this leaves the hams and you will have to make a decision here,
    do you need to use some of the ham or possibly the belly for sausage. need to ck your weights again and also take a look at your trimmings, if they look like have plenty of fat maybe start with lower ends of hams and add. if look lean then you could use belly meat. depends on and your plans mostlyand your likings. i am not a butcher but have been doing this for the past 18 years. not all may agree with this but it has worked for me. also when deboning large pieces cut into manageble sized pieces to make job eazier. then comes the packing,grinding,mixing,stuffing,smoking,
    and then eating the best sausage you ever had. and there s something about knowing exactly what is in there cuz you did it youself. i know this got kind of long but in addition to needed trimmings, i end up with pork chops(could be a boneless loin), spare ribs, belly meat for side pork( i am planning on doing up some bacon for the first time) and a few nice roasts from the hams(could smoke them roasts-i gotta do that too!)good luck
  7. newbeestl

    newbeestl Fire Starter

    The butcher can guide you along when you order the cuts with them. Do they cure and smoke there? I'd get both bacons and both hams cured and smoked. Keep the tenderloins whole. Bone in pork chops for all the backstrap. Keep the butts whole for smoking. Keep the picnic shoulders whole for smoking. Have them cut out the spare ribs, untrimmed for smoking. After all that, the rest can pretty much be ground up to sausage. Won't be a whole lot of sausage, but you'll have a whole lot of other meat!

    That's just the way I'd do it. [​IMG]
  8. pitrow

    pitrow Smoking Fanatic

    I'm kinda in the same boat... I have a chance to get a 1/4 cow coming up later this month and I'm not sure what cuts I want. And I guess I better get crackin' on a freezer too. [​IMG]

Share This Page