Skinning Back & Station Prep

Updated: May 27

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.

Contact Us:

 

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

https://www.facebook.com/RusticMillingAndCraft01/

http://www.facebook.com/barnquilt101/

https://www.pinterest.com/rose_mapel/

https://twitter.com/RusticMilling

Amazon.com/author/rosemapel

© 2023 by INDOOR. Proudly created with Wix.com