Man some of you guys need to slow down and thing about keeping the animal clean.
I am not slow not blazing fast but when i clean an animal it doesn't need to be recleaned and bleached pressure washed jet blasted.
Two of my friend are so bad, when it come to cleaning. I wont let them do anything to my animal unless I am physically unable.
Any time I clean -skin an animal you will find almost no hair anywhere on the carcass.
My bud has one in a cooler right now I think it will take me 4-6 hours to just debone and reclean the animal before i can process it.
Oh and this is with out having any running water. My hogs are gutted dehoofed and in the cooler and clean no dirt no hair.
If i was a processor i turn his away for sanitary reasons.
His hog will be last not getting his dirt on my hog. I did all 3 at night time with a lantern and he did his in the moring after he shoot it.
I can just about debone them blindfolded.
My bud Harry came by to help we did my three. I had them only skinned and gutted in coolers.
Took 4 hours to debone and process the cuts =bagged and tagged. This was Harry lesson on butchering. He wanted soup bones so i left some meat on the necks for him. Tonight Dan coming by to do his so we can Finnish his and then make sausage. Then we will split it up.
The sausage part is easy and fast.
Here the difference in processing my friends hog he deboned for grind Debone ham shoulder back strap almost made 9 lbs of meat. I processes 3 hogs wrapped all hams back strap bellies neck roast tenderloins up.
Deboned lower shanks 3 shoulders -- trauma saved what i could and ended up with about 29 lbs of meat to grind. So my scraps per hog equaled his entire take. Slow down and clean the whole hog and debone it. Clean the edges of your cuts and you will have more meat for every thing.
The 3 hogs i had if totaled would of been about 3X of his.
Yes we made 35 lbs of susage 25 breakfeast 10 Italian added beef fat to both fry tested it. It was great, Leggs seasoning was awsume.
