How to Butcher a Hog

Hog hunting is an upcoming sport in many areas. There is nothing fresher than the meat from a freshly butchered hog. Gather a group of friends for an outdoor barbecue to celebrate your successful hunting trip. Follow these steps to learn how to butcher a hog.

Difficulty:

Moderate

Instructions

Things You'll Need

• Rope
• Sharp knives

1. Hang the hog by a back foot from a large tree. Be sure the hog does not touch the ground at all.

2. Cut through the skin from the foot to the neck. Do this on both the back and front side. Carefully peel the skin and fat away from the pig.

3. Remove the organs from the hog. A smaller fillet knife is good to do this because of its smaller size and shape to reach into tight spaces of the hog.

4. Clean out the inside of the hog. Remove all excess fat and skin that may have been left behind. Use cool water to help with this step in the butchering process.

5. Untie the hog from the tree and lay it on a flat surface. Now you may start cutting away the meat to make steaks, bacon and sausage.

Tips & Warnings

• If you do not want to touch the raw meat with your bare hands then wear a new, clean pair of thick leather gloves. This will allow you to handle the hog while not soaking up the raw juices.

• Never use a dull knife. It comes with a higher risk of injury.

Resources

• Hog Cooking Products on Blues Hog Cookers & Barbeque Company Site