Wow!!! I feel like such a wimp now. I can butcher out a buck pretty well but man all that pork meat looks absolutely delicious. I need to learn - I guess there is no better time to start learning than right now re-reading though this thread
Yes -- Bay has made a great tutorial !!
And you have Miss Pork Chop to deal with. Smaller than those Bay processed!! I liked my AGH hogs because of that. When mine were ready I took them for a "kill & chill"...so picked up a whole hog gutted and chilled. Had them cut into large sections to transport and process at home. In years back, the head, feet, everything but the squeal would be used. I wasted the heads, guts, etc. Now have a source for person who will use for dogs. Suld have cut the jowl meats out...didn't. Smoke those ears -- they're $1 each at pet store.
Yes -- it can be difficult to butcher an animal you watched grow and you MUST, MUST have that mindset at the beginning. Butchering is "messy" and Clorox, a lot of clean surface, tubs, equipment is needed. Others to help is a real good thing!! But some are not agreeable to it all.
My hardest is a rabbit....cute factor....never did the deed but helped butcher & clean once done. That is an animal that has great meat production & quality, with less demand & expense while growing out. If I were in a place that I needed to slaughter, I could -- survival pushes us forward.
I have to be "food certified" card holder to do the demo jobs, so I observe temperatures, containers, wash hands & equipment, use gloves, change often, etc... but, I know that home slaughter day has it's own challenges. We do as much as we can and I'm eating the results -- still alive to tell about it.
So, Bay, I know you raised rabbits for meat and a lot of them! How did you find the best way to dispatch them?
You just needed that little push to get you going!
