success rate.

flying belgian · Apr 5, 2016

Bought 4 feeder pigs a week ago. They are big. 85 lbs. I see today one of them is not cut. I have cut thousands of pigs in my life but never 85 lbs. Any trick or just do it?

jeffcat · Apr 5, 2016

You might want to get a Vet. for one that big. Could be a wild ride!

Greg1959 · Apr 5, 2016

He'll be tough to hang on to. I had one like that, decided not to cut him and I just took him to around 260 lbs. and had him ground into 'Whole hog sausage".

With all the seasonings, I never tasted anything 'off'.

Old bob. · Apr 5, 2016

Just cut him like he was a small one. I have cut hogs as big as 200 pounds with no problem.

MDFJ · Apr 5, 2016

Run it into a large bucket. Or put into it. It always works.

JMS/.MN · Apr 6, 2016

Cut him...stick his head in a 5 gallon bucket, or whatever it takes to make it easier. (traffic cones work well!) Douche the area with lots of Lysol/water mix. I always used a beer bottle to hold the mix...joke was...no matter how many to cut from a dozen sows or so...the mix always came out right, had enough to wash off the knife.

MDFJ · Apr 6, 2016

(quoted from post at 00:14:31 04/06/16) Cut him...stick his head in a 5 gallon bucket, or whatever it takes to make it easier. (traffic cones work well!) Douche the area with lots of Lysol/water mix. I always used a beer bottle to hold the mix...joke was...no matter how many to cut from a dozen sows or so...the mix always came out right, had enough to wash off the knife.

Kinda what I was explaining. Just make sure you use the LYSOL LIQUID CONCENTRATE in the bottle as said above. NOT he SPRAY BOMB on the Water Closet.

72supr · Apr 6, 2016

We had some that got to big to hold when I was a kid Dad took a couple rope wire stretchers tied to a shed rafter and hoisted them up and cut them.

Greg K · Apr 6, 2016

I used to tackle them and pin them on their side. Hold the back leg forward and the front leg backward while kneeling on the front shoulder area. While I held it dad would cut him. I don't remember if they were that big at the time though, memory is a little hazy on that part.

cannonball · Apr 6, 2016

Get someone to throw him over a fence while holding his hind legs..go to work, remember to cut low where he will drain

fixerupper · Apr 6, 2016

I did it Greg K's way. Stand on the left side of the hog, reach down and grab the right front foot with your left hand and pull up. Might have to give the rump a bump with your right knee to unplanted the rear feet. When the hog is down pull back on the front leg keeping it down against its body and hang on tight while the hog flops around on the ground. When the squirming slows down your left knee goes down on the neck, grasp the hind leg and pull it forward a bit. It's easy as that LOL. When the hog is in the 150 pound range it's harder to grab the front leg but it is doable. You don't need a horse to have a rodeo. LOL

andy r · Apr 6, 2016

Had a neighbor who would never get around to cut his hogs in a timely manner. This was probably back in the late 1970's / early 1980's. Sometimes the hogs were 200 lbs. or more. Asked my brother to come over and help one day. As his facilities were pretty poor he would run the boar hogs one at a time up into the pickup with a stock rack. Once in the stock rack the farmer and my brother would climb in themselves and wrestle the hog down and tie him up with twine. I think they cut twenty some head one day. Probably set them back a month. Got to thinking he probably hauled them to market eventually in that same pickup. Doubt if they wanted to walk up the loading chute the second time very well! One a serious note, you just cut them as you would a little pig. Make sure the incision is low enough to allow the pocket to drain.

LAA · Apr 6, 2016

One of my Uncles used to buy the biggest,cheapest boars at the sale, 500-700 pounders, he took them home and cut them and fed them for a month or two before slaughter. He made and sold sausage and he cured those big ole hams and sold them, I never had any better ham.

W_B · Apr 6, 2016

I worked at a feeder pig co-op for a short time. They had 600 some sows broken up into groups of 4 farrowing at a time, so we had lots of pigs to cut. Usually did one group completely in a day. Never seemed to miss any. I got pretty good at holding and cutting after that experience.

dmiller · Apr 6, 2016

Can't speak from experience. But... In theory the testosterone influence on the palatability of the meat shouldn't be an issue until after the hog hits puberty. Fed right with good genetics it should hit 250 lbs (a bit light for some preferences) and be butcher weight prior to hitting puberty at 6-7 months. Might get away without cutting it at all.

MDFJ · Apr 7, 2016

I think you got it right! We always butchered when they were about 400 Lbs.! That way two people could hang onto them with ropes in the HOT WATER bath turning to scald them. And then scrap the hair off.Get You an Old Boar! It stinks! even when cooking and BBQ. Nothing smells like and old boar!!!
I Like all of the talk above. I am not as good I once was and I don't bounce like I use to!! Butchering, Let's Go! I was always loved it.I was always called the sticker!! Never hit the shoulder to give you A bloodshot Ham or shoulder.
But as said ( CUT THEM ) And I do the best you can do!!

success rate.

flying belgian

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jeffcat

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Greg1959

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Old bob.

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MDFJ

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JMS/.MN

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MDFJ

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72supr

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