good job. congrats :rockon :rockon
Congrats nacho :toast , me,.......next season, gearing up now, and after the 1st of the year a whole new bank of vacation days :rockon
well, got my first hog butchered, by myself in the garage after watching a few u-tube vids. nothing fancy, filet'd the loins, backstraps and tenderloins. cutting the spine in half was a little tough when it's not hanging, next time I'll do that at the cleaning station while its hanging. I've got a good bone saw that came in handy. could have done better with the shoulders and lower legs. ground up alot for chilli, meatballs and spagetti sauce, and fried up alot of the scraps for the dogs, allready cooked a double cut pork chop, the wife says it tastes more like steak than she expected. definately easier than doing a deer, but my hands are sore, plus I got whacked in the hand real good by the winch handle at the weigh station. won't be making that mistake again. thanks everyone for your input/advice, and look forward to the next one.
Good for you Nacho,I like your never give up attitude.Keep on trying and sooner or later you'll score. It took me over 25 years to kill a trophy buck.On smaller hogs I usually just quarter them out and fillet the back straps off the backbone,discard the ribs. I freeze the backstraps whole then when they thaw out I fillet the silver skin off while the meat is still stiff. I don't usually use butchers unless I want sausage or raise a fat hog.
