There’s a nip in the air today, bizarrely. At the football games these past two evenings, we’ve been grateful for the picnic quilt that’s always somehow left in the back seat. The cool night air got me to thinking of friends in Maine who are planning to butcher their own hogs for the first time very soon. We have to wait for colder nights before we tackle Levi and Sizzle, but it’s a good time to start mentally preparing.
This is the list of things we need to find, clean, sharpen and jury rig before the big day:
- A variety of knives
- A butcher’s saw
- A fairly level location with running water and something to hang the carcass from
- An indoor (bug and possum free) space to hang the halves
- A barrel and plenty of dry firewood
- A (working, ahem) vacuum sealer and plenty of bags
- Clean containers to sort sausage scraps and lard chunks into
- Trays for freezing or chilling chunks of meat and lard before grinding
- Plenty of freezer space
- A comealong
- A shovel
- Several heavy duty (200 lb+) zipties for hanging the hog.
- The gun
These are the
things I wish we had known mistakes we made when butchering our hogs last fall. With a little preparation, this year will go much more smoothly.
usuallyalways (we’re four for four on this) underestimate how long boiling water to scald the pig will take, especially since we use a metal barrel on an open fire, and there are a lot of variables there. It’s a lot of water, and it’s important early in the process, so give it a couple of hours. We haven’t successfully scalded and scraped either of the large hogs we’ve butchered (I suspect we haven’t gotten the water hot enough), but we’re going to try again. Sean has some particular cuts he’s hoping to get for charcuterie projects which will require that the skin be left on.
- I’ve twice found myself standing beside a wheelbarrow full of viscera, beating back exhaustion while chipping away at the ground with a shovel after dark. Dig a hole for unwanted guts and, if you aren’t scraping, the skin, well in advance of butchery. It’s awful doing this after dark, when you’re exhausted from manhandling a carcass, knowing that if you don’t take care of it, the coyotes will, and they’ll create a really truly disgusting mess, then eat your chickens.
- We once moved a 250-pound, mud-and-blood-covered hog into the pickup and then up a steep grassy hill, though our truck’s 4wd is questionable at best. If the hog is sizeable, shoot and stick it as near as possible to where you plan to hang it for evisceration.
- It’s hard to get the little bits of bark that inevitably fall from the tree off of the flesh and fat, so try to avoid hanging the carcass from a tree.
- When you halve the carcass, make sure you get a straight cut down the spine from the beginning. It’ll be hard to correct, and a botched cut will damage the loin (oh the pork chops!).
- Consider wearing a poncho or raincoat that can be soaped and rinsed with the hose to carry the halves to your workspace. They’re very heavy and awkward (Pinkie’s halves took three strapping farmers to shift) and you have to kind of hug them to your chest. You’ll get covered in lard, and it doesn’t wash out of winter work coats very well.
- I washed ground-in bits of raw fat out of the carpet once, and I hope to never do it again. If you’re butchering in your home, tape off a designated meat-free walkway through the room, and wear shoes that are easy to kick off and on for when you need to go grab the forgotten tool or hit the head or look something up on youtube. You will totally grease the area that you’re using, so plan ahead and avoid tracking chunks of flesh all over the house. Keeping the raw meat contamination zone contained did wonders for my stress level the second time we butchered.
- We made the mistake of packing soft chunks of lard that we couldn’t process right away into grocery bags for freezing, and that resulted in twenty-pound lardbergs that had to be thawed and refrozen before grating. As you process each half, set aside the leaf lard for pastries and cooking and the caul fat (my friend says this is delicious wrapped around cubes of liver, seasoned with herbs, and grilled, though I can’t speak to this myself), and use the rest for soap. You can grind and render it immediately or freeze it, then grate and render it later. If you freeze it, freeze smallish chunks on trays and bag them afterward.
- Sausage (scraps and odd bits) should be ground cold. We ground it straight off the carcass, by which point it was approaching room temperature. Grinding it at room temperature causes the fat to separate and escape during cooking, making a less-tasty, denser sausage.
- Don’t freak out. Everything is washable.
No matter what, in the end, you will have some of the best meat you’ve ever eaten. The process is forgiving, and even those funny-shaped raggedy cuts with a little dirt on one side are delicious. Sprinkle some salt and pepper on some chops as soon as the last bit of the last pig is in the freezer and grill them up right away. It’ll put a smile on your face.
3 thoughts on “Advice From a Not-Quite-Rookie Butcher”
Reblogged this on Restorable Living and commented:
Not that I have ever butchered anything, but this is very interesting read.
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