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Discussion in 'Do It Yourself' started by firehog, Sep 2, 2020.
Anyone skin their hog like this where you cut the back feet off and then hang?
I have not. But I believe that guy has done it a few times lol
That's a mobile kill unit. The USDA had a program years ago where they would buy a packing house one if they could justify it on paper. The problem is it's a lot cheaper to haul a live cow somewhere then it is to haul a dead one. If I remember right it was during Obama's first term.
The guy must have shot it with a .22 since he didn't keep the head. Or maybe they don't eat the heads in Australia.
Watch the dude clean a steer. He's awesome.
That guy's got some knife skills and he keeps his blades sharp.
Last time I tried to pull the skin down/off with a winch like he did I pulled the carcass in two. Big boar and the skin wouldn't pull over the gristle shield. I just kept putting the power to it thinking it would eventually slip over. No.
Don’t guess I see what’s so impressive about that. Pretty much how I clean deer and hogs.
Do you cut the back legs Off like that on deer by chance?
Sometimes, but most of the times I leave them on there just to keep the tendon form tearing and then not having but one leg to hang it from.
A guy I used to work with said his neighbor skinned wild hogs by Hanging them and making longitudinal cuts in the skin A few inches apart with a razor knife shingle blade and pealing them like a banana.
That’s what I was wondering about if that tendon would hold things.
Beat me to it.
They have "coolers" set up in the bush.
Those guys hunt until they have a truck load. Then they drive to the nearest "cooler" to sell their harvest.
They use rigs like this. They leave the heart, liver, and lungs in for disease testing.
Used to be on my bucket list to hunt hogs in Australia. They have some awesome cross breeds like bulldog/greyhound.
Sharp knives, tractor and sawzall is what I use.
^^ This , for those that don’t know the shingle blade is this type blade that goes into your razor knife .
You skin the hog like a big catfish.
I make 4-6 inch wide cuts and peel with channel lock pliers.
It’s a good way to get the back straps off hogs you kill walking the “ back 40”
When you want a little meat and don’t have time to deal with the whole thing.
this is what GotPork would do with a hog when he was down at my place. Didnt take him long to get one on ice