14 September 2010

Butchering a Hog

I have been interested in hog butchering for a while now. I finally bucked up and bought a half of a hog from Fudge Family Farms, and I did some basement butchering. Here are some of the photos I took.

We picked up the hog in Lexington, TN. I used an old chest freezer and 200# of ice.

First, I deboned the leg into three roast. All the scraps went into sausage.

I cut the shoulder into the butt and picnic. I used the butt for pulled pork and the picnic for sausage.

The loin was split in half length wise. The bottom portion is where I got the spare ribs and the pork belly. I then cut the tenderloin off and made 2-3 inch pork chops from the rest of the loin. The hardest part was getting that backbone off without a band saw, but a clever and a hammer got the job done.

The head, tails, and trotters went into head cheese.


Here is a shot of the bbq pork belly. I braised it for 2-2.5 hours and then finished it on the hot grill.

I don't have a picture of it, but I made pimento cheese sausage that was damn good.


Anonymous said...

Pimento Cheese Sausage...sounds good...do you have a recipe?

Beth said...

This may sound weird, but these pics bring back such fond memories for me! My grandfather owned a hog farm, so growing up I was around plenty of pig butchery. I'd love to know how you made the pimento cheese sausage!

ULIKA BBQ said...

my pimento cheese sausage was my standard sausage recipe and I added the pimento cheese as I was blending the sausage mix before I put them in the casings. If I told you my standard sausage recipe, I would have to kill you. ha ha

Lannae said...

I wish I were there to help you break down your hog! Are you making any bacon? Oh, when will you invite me over to eat some of this hog?

Walker said...

how does 1/2 a pig have 3 tails?