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Unread 05-31-2004, 03:49 AM   #1
auscos
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Default Whole hog purchase

I met up with an old buddy of mine from mu hometown (Port Acres/Port Arthur). He has a farm SE of Austin. ANyway he raises hogs there and has offer to see me one. He sells them when they reach about 275# for $200.

He only quaters them for that price. I would need to break them down further myself or take them to a processor to cut and wrap for me.

I do not know if I could make room for more than a quarter or half myself. Anyone else want a stake?
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Unread 06-01-2004, 12:57 PM   #2
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Wish you lived closer.
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Unread 06-01-2004, 12:58 PM   #3
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Quote:
Originally Posted by willkat98
Wish you lived closer.
me too
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Unread 06-01-2004, 12:59 PM   #4
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Quote:
Originally Posted by willkat98
Wish you lived closer.
me too
How far could it be? You both live in Texas.
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Unread 06-01-2004, 01:01 PM   #5
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Quote:
Originally Posted by willkat98
Quote:
Originally Posted by racer_81
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Wish you lived closer.
me too
How far could it be? You both live in Texas.
...and for my 700th post......

Texas is BIG.....
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Unread 06-01-2004, 01:34 PM   #6
auscos
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While at the SOuthside MArket in Elgin, I asked the butcher what they would charge to cut and wrap the hog for me and they told me 50 cent s a pound if it was skinned. Is that a good deal? Seemes pretty fair to me, not have to spend all night carving the thing up, drenched in blood and sweat.
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Unread 06-01-2004, 03:37 PM   #7
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If you haven't tried it, I suggest you have a whirl at it. If that thing is 275 live, it should weigh about 175 dressed (if I remember right). That's close to another hundred bucks for that $300 dollar pig. Also, it looks like you are gonna have to skin that puppy anyway. Might as well keep going and have some fun learning how to cut up a big. It's also a good excuse to go and get yourself a bonesaw.
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Unread 06-01-2004, 03:48 PM   #8
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Quote:
Originally Posted by parrothead
If you haven't tried it, I suggest you have a whirl at it. If that thing is 275 live, it should weigh about 175 dressed (if I remember right). That's close to another hundred bucks for that $300 dollar pig. Also, it looks like you are gonna have to skin that puppy anyway. Might as well keep going and have some fun learning how to cut up a big. It's also a good excuse to go and get yourself a bonesaw.
Very good points. Never skinned a pig, but I'm guessing it isn't too much different than a deer. Academy sells a game processing kit for around $20 that has a decent bonesaw. Or if you think it might become a regular deal check out Northertool.com. They used to have a bandsaw with built in grinder for around $200.

PS When using the truck to skin game, make sure the driver isn't too inebriated. After I stopped laughing, I was a little ticked after my 140 lb. buck (good size by Tx. standards) was pulled down and dragged 20 yrds. in the dirt. Driver popped the clutch and away they went.

PPS No I wasn't driving.
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Unread 06-01-2004, 03:53 PM   #9
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Deer-dragging is a little known redneck tenderizing trick.
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Unread 06-01-2004, 03:56 PM   #10
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While we are on it, you will need a good block and tackle, and a single tree to hoist that pig for skinning. I found some antique single trees at a garage sale last year made out of hickory. They still work great. I used one to skin a couple of pigs last year.

Instead of buying a bone saw, just use a hacksaw. Buy a bandsaw blade that is meant for cuttting bones and meat. Cut the whole damned thing up into the proper lengths and drill some holes in them and there ya go.
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Unread 06-01-2004, 03:58 PM   #11
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You're gonna need a big-a$$ freezer to chill down that carcass really fast too.

Are we gonna make sausage and cure bacon too?
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Unread 06-01-2004, 04:01 PM   #12
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You can't pull the skin off of a pig. It has to be cut off. Every inch of it. You hang it by it's back feet and start at the top pulling down on the skin that you have cut away while making cuts through the fat that is between the skin and the meat. Stay as close to the skin as possible. Don't worry about accidentally cutting through the skin, you are gonna need those holes to get a better grip on the skin. The whole thing should come off in one piece. You need the thing at about chest heigth wherever you are cutting, that is why you need the chain fall. You have to keep raising the pig as you go.

Damn! Now I wanna go butcher me up a pig.
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Unread 06-01-2004, 04:02 PM   #13
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Oh yeah I forgot about cooling that thing. We had a walk in cooler on the farm.
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Unread 06-01-2004, 04:07 PM   #14
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Quote:
Originally Posted by parrothead
Oh yeah I forgot about cooling that thing. We had a walk in cooler on the farm.
We used to butcher hawgs in the winter in Kentucky.

Mother Nature Freezer Mod.

Boiling and scraping was fun. Frying up tenderloin pieces on the pot belly stove
was fun too.

<sigh>
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Unread 06-01-2004, 04:09 PM   #15
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Did you make home made footballs with the skin?
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