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Hogs and fat...?
#1304343
03/12/10 04:16 PM
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Joined: May 2006
Posts: 6,262
RICK O'SHAY
OP
THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: May 2006
Posts: 6,262 |
I've tried the air compressor method of skinning a hog twice now, and haven't figured it out yet. It seems the air goes between the hide and the fat, but when I skin them I cut between the meat and the fat. I never find the part that the air has sepparated.
Should I be leaving all the fat on them?
What about the "shield" up around the shoulders, is that just fat or is it different?
DISCLAIMER ATTENTION: Your decision should NEVER be based SOLELY upon my advice, recomendation, or opinion.
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Re: Hogs and fat...?
[Re: RICK O'SHAY]
#1304732
03/12/10 06:24 PM
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Joined: Nov 2009
Posts: 849
Boudreaux
Tracker
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Tracker
Joined: Nov 2009
Posts: 849 |
I dont even skin my hogs out when I clean them any more. Clean them from back to belly, cut down the back starp so you can just pull the hams, shoulders, and straps out from the top of the pig.
Stickin' gills and Stackin' bills
In a world of compromise..... some dont....
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Re: Hogs and fat...?
[Re: Boudreaux]
#1304832
03/12/10 07:07 PM
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Joined: Nov 2008
Posts: 668
WaterTurkey
Tracker
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Tracker
Joined: Nov 2008
Posts: 668 |
Could you both go into more detail please....I need this info
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Re: Hogs and fat...?
[Re: Boudreaux]
#1304893
03/12/10 07:29 PM
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Joined: Sep 2009
Posts: 6,074
Justin T
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2009
Posts: 6,074 |
I dont even skin my hogs out when I clean them any more. Clean them from back to belly, cut down the back starp so you can just pull the hams, shoulders, and straps out from the top of the pig. +1 This is what I do, but half the time I just take the straps.
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Re: Hogs and fat...?
[Re: Justin T]
#1305380
03/12/10 11:12 PM
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Joined: Nov 2007
Posts: 629
filly
Tracker
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Tracker
Joined: Nov 2007
Posts: 629 |
yep, same here. cut right down the spine from neck to butt. then skin down on each side from this slit a few inches to expose both backstraps. cut the backstraps out. then, cut the hams off. cut a slit at the achilles like for a gambrel, and then hang each ham from a stout branch. skin each ham out while hanging, cut off at the knee.
that's what i do with my hogs. backstraps and the two hams. i don't bother with the shoulders.
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Re: Hogs and fat...?
[Re: filly]
#1305494
03/13/10 12:06 AM
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Joined: Nov 2007
Posts: 11,681
DSST_Construction
THF Celebrity
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THF Celebrity
Joined: Nov 2007
Posts: 11,681 |
i have never heard of air skinning a hog.
We work anything an everything masonry,we have been in this trade for over 40+ years of experience. We fix/repair/build anything masonry
DSST Construction Services Deputy (713) 826-4451 Office (713) 417-7167 Email k5blaser88@yahoo.com
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Re: Hogs and fat...?
[Re: Dink Dodger]
#1305522
03/13/10 12:27 AM
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Joined: Dec 2009
Posts: 5,714
TAT
THF Trophy Hunter
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THF Trophy Hunter
Joined: Dec 2009
Posts: 5,714 |
ive used a truck to skin deer
It's not how you fall, It's how you get up.
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Re: Hogs and fat...?
[Re: TAT]
#1305657
03/13/10 01:49 AM
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Joined: Feb 2009
Posts: 558
jodster
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Tracker
Joined: Feb 2009
Posts: 558 |
I skin my hogs the old fasion way, pull skin and cut. The fats are different; a hard grizzle fat and a greasy soft fat. The fat on the back and shoulder blades (shields) and other spots is a hard grizzle fat, you can see and feel the difference between them even when raw. The hard grizzle don't tase bad it just stays chewy like grizzle when you cook it. I remove or leave the grizzle fat with the skin. 20% fat makes for a lean sausage.
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