Remove Meat from the Hindquarter of the Hog

PLEASE NOTE: This video may not be suitable for some adults and children.


Once you have removed the large piece of meat go back and trim what is left. If this is not done perfectly that is fine, the remaining meat will go toward sausage and if some is left behind that is alright too as you will need to get your meat cold as soon as possible and this is the priority if butchering in warmer weather.


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Making BACON!

For us the bacon is the tastiest part of this process! Life is just better with bacon. Have you ever heard of bacon steaks? Ya, they exist. Once the large pieces of pork belly are off the hog you w

Packaging the Meat

We use freezer bags and wrap it in butcher paper. There are other methods for packaging but this is the method we prefer. Use FREEZER bags-not STORAGE bags. The meat life is longer, they are created

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Call or Text:  1-308-529-8992 or 1-308-529-3716   

***Please note-we may be away from the shop during business hours please call 308-529-8992 before making a special trip out to see us in case we are not at the shop.

rusticmillingandcraft@gmail.com

Rustic Milling & Craft, LLC

110 W. Railroad

PO Box 243

Eustis, Nebraska 69028

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