Real Carnitas.....pics - Page 2

MisterChrister · 07-10-2012, 12:44 PM

Quote:

Originally Posted by 1FUNVET

Plenty of pic's

We have always penned them right near where we will hang and butcher them, waited for them to settle down enough to be interested in food (as a sign that they are relaxed), then shot them through the brain with a high powered deer rifle. Then we immediately hang and slit to drain the blood. There is very little blood left in the carcass this way and the idea is that the animal's muscles (meat) is very relaxed as it dies. It is very humane but didn't bode well for presentation on a whole hog cook, only for butchering. Then we get some meat in the caso for carnitas while we finish butchering.

Will work for bbq · 07-10-2012, 12:48 PM

I love carnitas, any information is greatly appreciated.

J_Don · 07-10-2012, 02:09 PM

Quote:

Originally Posted by Fire_Mgmt

In the Philippines, I've been told that a slit throat, slicing through an artery, helps for a quick kill and drains blood faster as the heart is still pumping blood out. I've never witnessed a slaughter in person but have been told this method has been used for centuries.

Back in my younger days when we slaughtered a hog we would shoot them usually just above the eyes in the top of the head and instantly slit the throat to bleed them which is pretty much as you described. As soon as all of the blood was drained (as much as possible) the pig would then be placed in a very large cast iron pot with a fairly large fire built under and around the pot to boil water which helps to remove the hair. After that the hanging and skinning begins. Not for someone with a weak stomach but it was definitely very quick and humane. Prayers and blessings were offered before the kill for the pigs life and also for the food it provided our families. Nothing went to waste.

NBBD · 07-10-2012, 04:06 PM

Quote:

Originally Posted by J_Don

Back in my younger days when we slaughtered a hog we would shoot them usually just above the eyes in the top of the head and instantly slit the throat to bleed them which is pretty much as you described. As soon as all of the blood was drained (as much as possible) the pig would then be placed in a very large cast iron pot with a fairly large fire built under and around the pot to boil water which helps to remove the hair. After that the hanging and skinning begins. Not for someone with a weak stomach but it was definitely very quick and humane. Prayers and blessings were offered before the kill for the pigs life and also for the food it provided our families. Nothing went to waste.

How my gpop describes it from his younger days when the family had the farm...

Looking forwards to any pics of your feast!

landarc · 07-10-2012, 04:30 PM

Never heard of the knife in the heart, all I have ever heard of is neck cut. But, who am I to question, I just eat it.

Pugi · 07-10-2012, 04:38 PM

Remember this is from a different culture and different country. Apparently rednecks evolve differently when secluded from each other:-)

buccaneer · 07-10-2012, 04:48 PM

We adapt quick when we migrate tho!

Pugi · 07-11-2012, 11:42 AM

We get hot water going in pot and pour it over the pig with a small pan. Then remove most hair. After that he gets bath and shave with dish soap and razors. We eat all the skin, nothing worst then having a hair on it. All heat is provided by wood. The large pot will hold the whole pig including the rendered lard after butcher. The freshly rendered lard is good enough to put on ice cream.

deguerre · 07-11-2012, 11:48 AM

Quote:

Originally Posted by MisterChrister

We have always penned them right near where we will hang and butcher them, waited for them to settle down enough to be interested in food (as a sign that they are relaxed), then shot them through the brain with a high powered deer rifle. Then we immediately hang and slit to drain the blood. There is very little blood left in the carcass this way and the idea is that the animal's muscles (meat) is very relaxed as it dies. It is very humane but didn't bode well for presentation on a whole hog cook, only for butchering. Then we get some meat in the caso for carnitas while we finish butchering.

Quote:

Originally Posted by J_Don

Back in my younger days when we slaughtered a hog we would shoot them usually just above the eyes in the top of the head and instantly slit the throat to bleed them which is pretty much as you described. As soon as all of the blood was drained (as much as possible) the pig would then be placed in a very large cast iron pot with a fairly large fire built under and around the pot to boil water which helps to remove the hair. After that the hanging and skinning begins. Not for someone with a weak stomach but it was definitely very quick and humane. Prayers and blessings were offered before the kill for the pigs life and also for the food it provided our families. Nothing went to waste.

Yep. The above two were how I've seen it done. A friend of mine's father was the local farming communities "pig whisperer" and the animal was always relaxed right before the shot.

Quote:

Originally Posted by Pugi

Remember this is from a different culture and different country. Apparently rednecks evolve differently when secluded from each other:-)

Best line of the day!

Pugi · 07-14-2012, 03:44 PM

A teaser, I'm busy working and have taken a million pictures. I'll post as I get time. Hog weighed more than anticipated. 325/350 lbs.

caseydog · 07-14-2012, 03:48 PM

Oh look, she's taking a nap.

CD

Pugi · 07-14-2012, 03:51 PM

Quote:

Originally Posted by caseydog

Oh look, she's taking a nap.

CD

CD, this one is a he, kids named him Yummy.

caseydog · 07-14-2012, 04:04 PM

Quote:

Originally Posted by Pugi

CD, this one is a he, kids named him Yummy.

Sorry, I saw no pee pee, but saw what look like teats. Yeah, I didn't grow up on a farm.

CD

jasonjax · 07-14-2012, 04:06 PM

Quote:

Originally Posted by caseydog

Sorry, I saw no pee pee, but saw what look like teats. Yeah, I didn't grow up on a farm.

CD

Can you milk me?

Pugi · 07-14-2012, 04:35 PM

To give a idea of size. He is laying on a full size pallet covered with tarp.

07-10-2012, 12:48 PM	#17
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	I love carnitas, any information is greatly appreciated. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

07-10-2012, 04:30 PM	#20
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Never heard of the knife in the heart, all I have ever heard of is neck cut. But, who am I to question, I just eat it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-10-2012, 04:48 PM	#22
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	We adapt quick when we migrate tho! __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

07-14-2012, 03:48 PM	#26
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Oh look, she's taking a nap. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

07-10-2012, 04:38 PM	#21
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Remember this is from a different culture and different country. Apparently rednecks evolve differently when secluded from each other:-)

07-11-2012, 11:42 AM	#23
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	We get hot water going in pot and pour it over the pig with a small pan. Then remove most hair. After that he gets bath and shave with dish soap and razors. We eat all the skin, nothing worst then having a hair on it. All heat is provided by wood. The large pot will hold the whole pig including the rendered lard after butcher. The freshly rendered lard is good enough to put on ice cream.

07-14-2012, 03:44 PM	#25
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	A teaser, I'm busy working and have taken a million pictures. I'll post as I get time. Hog weighed more than anticipated. 325/350 lbs.

07-14-2012, 04:35 PM	#30
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	To give a idea of size. He is laying on a full size pallet covered with tarp.