butchering a pig

[Cullens_Girl]

We are butching a pig tomorrow... not sure how big it is, but was wondering what the best method of packaging it was? I'm assuming I'll need freezer paper and freezer bags, but I have not idea on quanity, etc...

[Chicky2]

You really need to know how big it is before anyone can tell you how much to purchase. That said, I've packaged many, many a pig/goat/chicken/rabbit/deer, etc. Do you have a food saver? Are you going to grind some of the meat? Are you going to be processing it yourself, or are you going to receive it already processed for packaging? (like are the men gonna do the cutting up/grinding, etc?)

If you have a foodsaver, buy the roll (or two) of bags that you can cut to whatever size you need. If you don't, buy at least 2 boxes of gallon size ziplocs (name brand is really best), one box of 2 gallon bags (I find these best for soup bones), and one big roll of freezer paper. Make sure to get a roll of freezer tape (not any other kind!!).

I also like to have the ground game meat bags you can get at places like Cabellas and Bass Pro Shops. You need the hog rings and hog ring pliers to go with them. they are great for both ground meat and breakfast sausage. If you are going to make other sausage, buy casings. If you don't use these bags, either use your foodsaver or package in quart size ziplocs or you can use freezer paper. I always put everything that is wrapped in freezer paper inside ziplocs for extra protection.

Is it a wild pig or a domestic?

For wild pigs, we do not do chops. Have yet to do my first domestic (first will be this year as we are about to buy our first feeder pigs).

Ribs (after trimming for grinding) I package in 2 layers of freezer paper, and then into 2 gallon bags.

Loin I package in foodsaver bags, but you can also wrap in freezer paper and then put into gallon ziplocs.

Soup bones into 2 gallon bags.

If you are either curing your own bacon or having it cured, be sure to save that (side belly part).

Front shoulders usually get cut up into stew meat or deboned and ground. Stew meat goes into foodsaver bags or freezer paper.

Rump hams get frozen fresh here and then thawed and brined and smoked later or cooked like a roast. I wrap in freezer paper and then put into ziploc bags.

What are you doing w/the head?

HTH!

[Chicky2]

how did it go?