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 Post Posted: Thu Nov 15, 2018 9:02 am 
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BRONZE
BRONZE
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Joined: Thu May 31, 2018 12:37 am
Posts: 73
I generally don't do the full gut-n-clean.

Once you pull the backstrap, shoulders, hams & tenders, there isn't a whole lot left.

I swear, pigs are all head & guts.

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Someone here suggested skinning in several strips...works great.

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I take the hide down to just below the shoulders.

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 Post Posted: Thu Nov 15, 2018 9:11 am 
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BRONZE
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Joined: Thu May 31, 2018 12:37 am
Posts: 73
Take the shoulders and backstrap off.

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Work around the butt & other plumbing. I get it loose and then tie a string around everything to prevent leaks.

Pull it down through the pelvis.

At this point, you can open up the body cavity and trim out the tenderloins.

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I use a sawzall to cut the spine, just below the pelvis and split the hip bones.

Whack the legs off and done.

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 Post Posted: Sun Dec 02, 2018 8:23 pm 
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SILVER
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Joined: Mon Jan 29, 2018 10:50 pm
Posts: 362
Agree, I just quickly remove the loins & hams.


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 Post Posted: Mon Dec 03, 2018 2:15 pm 
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GOLD
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Joined: Sat Dec 21, 2013 12:02 am
Posts: 713
Location: Republic of Texas
I don't even go that far anymore. Hams and backstrap on ice, drag remainder to bird feeder in the morning. Backstraps become schnitzel, hams are sausage. I got so many of them, why not?


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 Post Posted: Sat Dec 08, 2018 1:11 am 
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BRONZE
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Joined: Fri Aug 24, 2018 1:02 am
Posts: 159
Location: Longview, TX
When I started pig hunting regularly in the early 2000's, I used to take the backstrap and hams. After I filled up the freezer, I tried the relatives. They had full freezers as well as saturated the local food banks and churches. Neighbors insisted on just the meat :) I finally resorted to a box cutter and just taking backstraps. (Our 'bird feeder' was known as 'kill hill.') :) Box cutters also eliminated the knife sharpening required from cutting thru the tough hides as well. We average 1 to 3 pigs per night hunting. :)

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Semper Fi,

Tom


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