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Tried Something New Tonight! #8075565 12/04/20 04:17 AM
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scalebuster Online Content OP
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I’ve always gutted my small hogs before processing. Tonight this little girl showed up and she’s marinating for my hunters for the weekend. I’ve never boned out a small hog without gutting. This is the only way to do one. From death to the cooler was less than 30 minutes.

[Linked Image]

[Linked Image]

Re: Tried Something New Tonight! [Re: scalebuster] #8075724 12/04/20 11:51 AM
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It doesn't take that long to just take out the backstraps and tenderloins. No hide removal required.


One shot is all it should take.
Re: Tried Something New Tonight! [Re: scalebuster] #8077098 12/05/20 02:32 PM
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I usually don’t gut them (or deer) anymore, but skin them down to where I can debone them.


Not my monkeys, not my circus...
Re: Tried Something New Tonight! [Re: scalebuster] #8077236 12/05/20 04:58 PM
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Originally Posted by scalebuster
I’ve always gutted my small hogs before processing. Tonight this little girl showed up and she’s marinating for my hunters for the weekend. I’ve never boned out a small hog without gutting. This is the only way to do one. From death to the cooler was less than 30 minutes.

[Linked Image]

[Linked Image]


Nice work

Re: Tried Something New Tonight! [Re: scalebuster] #8077572 12/05/20 10:21 PM
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Tw0fish Offline
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I've come to suspect that 'traditional butchery' came from the necessity of getting all the food you possibly could off of game or livestock. That's how we get such great delicacies as pickled pigs' feet, sausage, bones for soup etc. Scrapple too, or chorizo, or boudin.. Now the fact that we have such an abundance of food that we can afford to leave some.. that's nice! Way to think different - I don't see any issue!


Jordan

"It may not be automatic necessity that makes all daisies alike; it may be that God makes every daisy separately, but has never got tired of making them." -- G. K. Chesterton
Re: Tried Something New Tonight! [Re: scalebuster] #8078285 12/06/20 03:31 PM
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Scalebuster, I haven't gutted deer or hog in about 10 years. It saves me time, mess, and I don't miss any meat by leaving em in there. Nice job.

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