Hello everyone! My family and I have been kicking around the idea of learning to butcher our own hogs and have decided to give it a try. After all, we dress out all our other small animals - why not pigs? Problem is, we don't have some of the essential tools needed to do the job, so I'm hoping some of you may have something extra laying around that you'd be willing to part with.

Not sure how large a grinder we would need to do our own sausage, but the small one we now have won't work. We can do rabbit sausage in it, but that's about it - and it's REAL slow. So we need a grinder. Also need the proper meat saw(s). We have some good quality knives and I have a place to do the slaughter/skinning/etc., but that's about it.

Thought we would start learning on the smaller pigs (100lbs) and work our way up from there. Oh - if anyone has a good book on the proper cuts of meat, that would be helpful, too. I figure if I mess it up bad enough it can all be turned into sausage anyway :-)!

Knowing this forum and all the great people here I'm sure I'll get some very helpful responses and I thank you in advance!

-- Pig Farmer Phil (pigfarmerphil@yahoo.com), February 16, 2002

Answers

I would recommend a classified ad in your local paper to the effect: WANTED: Hog butchering equipment. Gambrel, meat saw, large cleaver, scrapers and heavy-duty sausage grinder with casing stuffer attachment. XXX-XXXX. There is the possibility someone has a full set sitting in an outbuilding they might be willing to part with at a reasonable price. Offer them a ham or X amount of sausage as an incentive.

There is a thread, probably under Hogs, recently on sources of sausage casings if you don't want to make your own.

You can also find used hog butchering equipment on eBay.

When you get ready to freeze your sausage and patties, try this trick. Freeze them separately on cookie sheets in the freezer. Bag or box them after they have frozen sold. In this manner, they will stay loose in the freezer, rather than freezing together in a wad.

-- Ken S. in WC TN (scharabo@aol.com), February 16, 2002.

This article covers a lot of the basics, Pig Butchering, www.backwoodshome.com/articles/geissal23.html. A good meat saw is probably the most helpful tool to have and you only need one with a good blade and a backup blade. There are other items, depending on what all you plan to process out of you pig, like making fried pig skins (Chicharrónes).

-- BC (desertdweller44@yahoo.com), February 16, 2002.

BC, that is just incredibly useful. Thank you.

-- Martin Boraas (boraas@miliserv.net), February 16, 2002.

When you get ready for your first time, ask around to see if you can find an old timer or two who can come and give pointers.

-- Ken S. in WC TN (scharabo@aol.com), February 16, 2002.

Well I butcher a lot of pigs for others and I have found that smaller pigs are harder to butcher than bigger ones a one hundred pound pig does not give you enough meat to get a big enough chop as for equipment you need to find a band saw that will make your job so easy we use one we built from two 13 inch car hubsand it has done over 100 deer and pigs. Grinders are hard if not real sharp they will take to much work. and the meat will ooze back instaed of grinding Oh and those cheapo electric ones arent worth owning .Burned out after one pound.

-- Leroy Hamann (yorel_56714@yahoo.com), February 16, 2002.

if you have a harbor freight around you can order a meat band saw grinder combo that should work for the occasional butchering or go to harborfreight .com

-- scott and laurie (slaf99@cs.com), February 16, 2002.

Thank you all so much for your help and input. The link to the information on butchering posted by BC is GREAT! I not only bookmarked it, but I downloaded it to view offline as well. And the list of tools needed and possible places/ways to obtain them are equally appreciated!

It will be a while before we actually start butchering our own pork, but I like to be prepared and have a general idea of what I'm up against ahead of time. I will be sure to keep everyone here up to date on our progress! Thanks again everyone!

-- Pig Farmer Phil (pigfarmerphil@yahoo.com), February 16, 2002.

Try Lehman's for the things you need.

www.lehmans.com I believe

HTH

-- quinn wolfe (wolfiequinn@hotmail.com), February 17, 2002.

You may find some info on our web page to be usefull in your task as well as sausage's . the web page addy is http://www.geocities.com/sugarmountian . and if ya want any more info feel free to drop us a e-mail

-- Lee (sgrmtn@moaccess.com), February 17, 2002.

Dear Phil:

I have a few suggestions, since you had many questions... First to get specific how to's on meat butchering, I would highly suggest a book written by a veterinarian - J. Mettler. You could find this book at the library or purchase it through Countryside under books for sale.

As for equipment (saws, knives and gambrels) again go to countryside under resources this time and you will find at least two-three companies that sell these items when you go to their web. You can also find grinders (motorized or hand) grinders from at least three companies under resources. Also the ads in the paper may be helpful.

Hope some of the information helps. You will need a large barrell in which to boil the hog and a hair scraper. I haven't a clue where you get barrells of this size. The scraper you can purchase at Lehmans (again under resources).

She

-- Sheila Lutz (glutz43@alltell.net), February 17, 2002.

The actual site would be www.countrysidemag.com. Go to the egg for Resources. At first it will look like just the eggs lined up sideways, but if you scroll down you will find the company listings.

-- Ken S. in WC TN (scharabo@aol.com), February 17, 2002.

My neighbors and I do it. He skins his. He used to burn the hair off, but that's too much trouble. I bought a hand meat grinder at southern states for forty bucks. The sausage seasoning at the local grocer, it is about $2.oo. We do not do casings, cause I cut of the casing anyway. We roll the sausage in zip lock bags in log type rolls and freeze. You can just cut patties off that way. Most cook book have the cuts of meats. If you ever did a deer, you should be fine. julie Oh, just a few shapr knives and a clean table will work.

-- julie (jbritt@ceva.net), February 17, 2002.

Helping one another butcher is sort of a "tradition" among many country neighbors. Especially if you are going to scald your hog, it is much easier to heat up that much water just once, and do several animals in a day, rather than everyone just doing their own thing. My family used to be involved in the community "butchering bee" where most all of the families in the area would participate. Also, this is a great way to learn a lot, and to share in equipment, facilities, etc. It may also be possible to rent or borrow some of the equipment from someone who butchers on a regular basis. Maybe not a butcher shop per se, but a serious hobbyist. By the way, I would not purchase a meat bandsaw just for the occasional hog. As long as you could be content with boneless pork chops, or learn to do them with a cleaver, everything else on a hog is fairly easy to do with a hand saw. If you would be processing beef in the future, then the bandsaw becomes much more valuable of a tool. Also, in what area do you live? Good luck in your meat adventures. Marv

-- Marv (mcheim@lewiston.com), February 17, 2002.