Butchering, Smoking & Eating a Wild Pig
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Date: 2020-11-29
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Comments and reviews: 9
Dustin
Through my experience. If your going to scald:
1. Do not eviscerate(gut) first. That would be disgusting.
2. Stainless steel barrel, with tiger torch attached to propane tank. If the hose on the tiger torch is >5ft, it'll allow you to burn off any follicles easier with mobility.
2. 60c-63c water. keep a rope around the back two legs for easy hoisting( e. g. use a tractor to lift or a pully attached to tree branch. Do so when the hair/epidermal skin layer can be peeled off with your hand. 4-6min.
3. I would scrape remaining hair with a knife first as much as possible. Hose everything you scrapped off. Burn with a tiger torch. Get a decent flame going, and just go up/down, side to side in a slow-moderate pace. You just want to singe the hair, make sure to spread the legs to get in-between the pits of the legs. Either burn the toe nails black until they can be pulled off, or just cut the bottom hocks off, whatever you decide.
4. Scrape until as much hair is removed as possible. Hose and eviscerate.
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Through my experience. If your going to scald:
1. Do not eviscerate(gut) first. That would be disgusting.
2. Stainless steel barrel, with tiger torch attached to propane tank. If the hose on the tiger torch is >5ft, it'll allow you to burn off any follicles easier with mobility.
2. 60c-63c water. keep a rope around the back two legs for easy hoisting( e. g. use a tractor to lift or a pully attached to tree branch. Do so when the hair/epidermal skin layer can be peeled off with your hand. 4-6min.
3. I would scrape remaining hair with a knife first as much as possible. Hose everything you scrapped off. Burn with a tiger torch. Get a decent flame going, and just go up/down, side to side in a slow-moderate pace. You just want to singe the hair, make sure to spread the legs to get in-between the pits of the legs. Either burn the toe nails black until they can be pulled off, or just cut the bottom hocks off, whatever you decide.
4. Scrape until as much hair is removed as possible. Hose and eviscerate.
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Grayson
How do you get the hair off? It's called scalding. You can either use hot water in a barrel which is easier or a torch which takes far more practice and attention, if you do it wrong it makes hair removal near impossible, so I'd say find yourself a food grade steel barrel and a couple of cinder blocks so you can get it done the easiest. There are lots of pigs to knock holes in, hopefully you get another one or two before long. Nice video Hoss!
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How do you get the hair off? It's called scalding. You can either use hot water in a barrel which is easier or a torch which takes far more practice and attention, if you do it wrong it makes hair removal near impossible, so I'd say find yourself a food grade steel barrel and a couple of cinder blocks so you can get it done the easiest. There are lots of pigs to knock holes in, hopefully you get another one or two before long. Nice video Hoss!
reply
rbljackson
I bought a box trap last weekend. So far, I've trapped two boars. the first one we kept and will try and make sausage with it. I made schnitzel with the backstrap and that wasn't bad. The second was a 275 (approx) pound boar that we didn't do anything with. The last trapped animal was a buck which we released from the trap. I'm jealous because you had a small hog to work with. i will be trying to get a smaller one for a smoked shoulder!
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I bought a box trap last weekend. So far, I've trapped two boars. the first one we kept and will try and make sausage with it. I made schnitzel with the backstrap and that wasn't bad. The second was a 275 (approx) pound boar that we didn't do anything with. The last trapped animal was a buck which we released from the trap. I'm jealous because you had a small hog to work with. i will be trying to get a smaller one for a smoked shoulder!
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hunt
Submerge it in hot water and the hair peels off with a thin layers of skin like paper tin
We kill it leave it whole dunk it in hot water leave it for a while but not to cook it, and use our hands to peel off the skin and a knife some times a shovel and hang it up and finish clean it with a sharp blade and clean the insides
Or put a torch and roast off all the hair
reply
Submerge it in hot water and the hair peels off with a thin layers of skin like paper tin
We kill it leave it whole dunk it in hot water leave it for a while but not to cook it, and use our hands to peel off the skin and a knife some times a shovel and hang it up and finish clean it with a sharp blade and clean the insides
Or put a torch and roast off all the hair
reply
Canna
To remove fur/hair, all you need is some Really warm water in a trough that is sized for your animal. Place the animal in your trough, remember to keep moving the animal around continuously in the water being sure to warm/wet all the fur & when the hairs pull out easily, now you can remove animal from trough water & have a friend ready to help out. Enjoy my friend
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To remove fur/hair, all you need is some Really warm water in a trough that is sized for your animal. Place the animal in your trough, remember to keep moving the animal around continuously in the water being sure to warm/wet all the fur & when the hairs pull out easily, now you can remove animal from trough water & have a friend ready to help out. Enjoy my friend
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Hap
That's the one thing I don't like at all about all the new pellet grills. they are useless if you have no power. No good for the cabin, no good for camping no good for anything if there's a storm that takes out your power lines. AAAAand running out of pellets is a factor as well. it has never been a problem for me with non powered cooking
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That's the one thing I don't like at all about all the new pellet grills. they are useless if you have no power. No good for the cabin, no good for camping no good for anything if there's a storm that takes out your power lines. AAAAand running out of pellets is a factor as well. it has never been a problem for me with non powered cooking
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Charles
I saw your meat on the edge of your banisher and said he is going to lose it all over the edge and on the ground and low and behold it happen and btw good reflex grab make some kind of thing to set your cooks on do you don't go gluing over the edge trying to catch it lol good save
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I saw your meat on the edge of your banisher and said he is going to lose it all over the edge and on the ground and low and behold it happen and btw good reflex grab make some kind of thing to set your cooks on do you don't go gluing over the edge trying to catch it lol good save
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The
Once you hit about 160 you are in the stall. Your meat will hold at that temp for hours then finally start to rise. You can wrap them if you want but it s not necessary, some say wrapping helps push past the stall but I have never seen that.
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Once you hit about 160 you are in the stall. Your meat will hold at that temp for hours then finally start to rise. You can wrap them if you want but it s not necessary, some say wrapping helps push past the stall but I have never seen that.
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Richard
Always wrap shoulders after 4 or 5 hours. I smoke 40 to 50 shoulders a year and if you wrap them in foil they get much more tender. To remove the hair from a pig carcass is to scald the hog with boiling water and scrape the hair off.
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Always wrap shoulders after 4 or 5 hours. I smoke 40 to 50 shoulders a year and if you wrap them in foil they get much more tender. To remove the hair from a pig carcass is to scald the hog with boiling water and scrape the hair off.
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