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JbTech
09-03-2015, 09:46 AM
:clap2:

Gonna pull the trigger on half a hog from my coworker. Looking for specifics on how to have it cut. I'm hoping to leave both the butt and picnic whole.

On the hoof, he's right around 320 as of last night.

Any suggestions?

Bludawg
09-03-2015, 10:15 AM
Ham, Belly (Bacon), Spare & Loin back Ribs, Picnic, Butt, Loin, Tenderloin, Center cut Pork chops Jowls, Hamhocks & turn the rest to brekfast suasage

bonehead762
09-03-2015, 11:07 AM
Here's a splitter for you. Couldn't find a charcoal or wood powered one though; Weird.

http://www.a1expressrental.com/productGallery/88/lg_1.jpg

oifmarine2003
09-03-2015, 01:43 PM
http://www.bbq-brethren.com/forum/showthread.php?t=206864&highlight=Hog+butcher

Here is my butcher thread from this past winter.

Bludawg
09-03-2015, 01:54 PM
http://www.bbq-brethren.com/forum/showthread.php?t=206864&highlight=Hog+butcher

Here is my butcher thread from this past winter.

HOG splitter> Can you say M 107 X2 in tandem on 3 :becky:

Teleking
09-03-2015, 03:11 PM
Buy the whole critter. 320 on the hoof won't leave with much as a half once processed. And get everything smoked.