- Messages
- 16
- Grill(s) owned
- Stampede
One for me, one for my Brother In Law. They were larger than the typical market size. I'd say these were between 280-330 lbs. I do field dress and butcher my own deer, but I would say I'm not good at it. When the opportunity to do these hogs came up, I figured it was time I did it and knew it would help me with deer. A bunch of us took a class and it was led by several very experienced people and they helped us go through the entire process, including trimming and bagging it all up. My BIL and I then spent the next few evenings doing more prep, doing the first grind on parts that will eventually become sausage, and so on. After a full week (from day 1) of aging in the cooler, I put it all in the freezer.
Because I had my hog in the freezer, and plan on doing more with deer, I was not terribly upset when my smaller electric smoker quit on me two weekends ago. I researched and bought the RT-590.
I just took some of the course ground hog from the freezer and will make some mild Italian sausage, which will go on a pizza this Saturday. I'm hoping to use my pellet smoker to explore and properly prepare all of the hog I currently have.
The results of being walked through the entire butchering process is that I feel confident I could get a live hog and do it again on my own. When I watch a "start to finish" video it now makes more sense. I'm not a professional at it, and never will, but each time I now do a deer I'll be better at it, and then if and when I do another hog, I'll feel good I'm doing a decent job.
Because I had my hog in the freezer, and plan on doing more with deer, I was not terribly upset when my smaller electric smoker quit on me two weekends ago. I researched and bought the RT-590.
I just took some of the course ground hog from the freezer and will make some mild Italian sausage, which will go on a pizza this Saturday. I'm hoping to use my pellet smoker to explore and properly prepare all of the hog I currently have.
The results of being walked through the entire butchering process is that I feel confident I could get a live hog and do it again on my own. When I watch a "start to finish" video it now makes more sense. I'm not a professional at it, and never will, but each time I now do a deer I'll be better at it, and then if and when I do another hog, I'll feel good I'm doing a decent job.