Hog Laying on it's side. Doing a gutless method.
Cut under the hide down their back starting at the base of the skull and go to the tail then veer off around the butt hole and continue cutting down the back of the rear leg to the ankle.
Go back up to the tail and veer off on the other leg.
Go back to the neck and cut the ear off as it will flop in the way.
Cut under the hide from the base of the skull cut along the skull down to the middle of the throat.
Now I start at that area behind the skull and filet the skin from the meat pulling the skin towards the ribs.
Skin it down the back and down the front shoulder ..now you should have a good flap of hide that will lay on the rib area and not flop over.
Basically pulling the skin from the back to the belly.
Once the skin has uncovered the front shoulder and back strap and rear ham remove them and stick in an icechest.
Roll the skin back over the body and flip the hog and do the other side.
There is neck meat and sometimes rib meat and fat.
Buddy uses his sawzall to cut the bone at the legs.
I love the gutless method.
If you have a 6 foot table those work well so you do not need to be on the ground. Or a tailgate or luggage carrier.
Or hang them.
Cut under the hide down their back starting at the base of the skull and go to the tail then veer off around the butt hole and continue cutting down the back of the rear leg to the ankle.
Go back up to the tail and veer off on the other leg.
Go back to the neck and cut the ear off as it will flop in the way.
Cut under the hide from the base of the skull cut along the skull down to the middle of the throat.
Now I start at that area behind the skull and filet the skin from the meat pulling the skin towards the ribs.
Skin it down the back and down the front shoulder ..now you should have a good flap of hide that will lay on the rib area and not flop over.
Basically pulling the skin from the back to the belly.
Once the skin has uncovered the front shoulder and back strap and rear ham remove them and stick in an icechest.
Roll the skin back over the body and flip the hog and do the other side.
There is neck meat and sometimes rib meat and fat.
Buddy uses his sawzall to cut the bone at the legs.
I love the gutless method.
If you have a 6 foot table those work well so you do not need to be on the ground. Or a tailgate or luggage carrier.
Or hang them.
