Shot a pig deer in the daytime last week needed some pork for pork burgers and chili meat thought I would share how I filet up a pig quickly,taking the rewards of pig killing home from anywhere ,did not have anyone with me so I took pictures to illustrate the process
I carry a couple filet knives,a sharpener ,tape to weight with,rubber gloves ,paper towels and a spray bottle with water and Dawn dishwashing detergent in it for cleanup in a couple of plastic totes which I use for cutting boards
First lay pig on its belly with its legs spread out
So it holds it self upright
cut across the front shoulders been down the spine then across the hips
Cut the strap underneath the front shoulder blade horizontal down to the ribs and to the spine
Then run blade along the spine down the the hips
Cut horizontally down to the ribs
Go back up to shoulders get corner of strap and filet along ribs back down to the back hips
Backstrap is done
repeat on other side
Now lay pig on its side and
Skin the hind the hind quarter down to the ankle
Hold leg up start cutting close as you can to the bone around the hip getting all the meat you can
then cut thru ball joint
hind quarter will come off
Take to cutting board cut thru knee to release foot, throw away
If you are going to cook quarter whole leave bone in
if you are going to grind remove the bone
Now for the front quarter
Filet the skin to expose shoulder down to ankle
Hold foot and cut shoulder
Off ,it just comes right off
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https://texashuntingforum.com/forum/pics/usergals/2018/02/full-15344-136680-img_8414.jpg[/img]
You can cut thru ankle to
Leave bone in or debone
For grinding
Flip pig on other side and repeat
Carcass is good and open for the buzzers to clean up quickly
Good eating all