Skinning Back & Station Prep

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

Be prepared when you start. Have a container for the guts and a table for boning. Make sure your knives are sharp and you have plenty of ice if it is warm out. Cooling the meat is important. Due to circumstances with the way Covid-19 disrupted the supply chain

we butchered this hog late in the season and it was warmer out.