Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > How to butcher and process a whole pig
LinkBack Thread Tools
Old 06-23-2014, 07:24 PM   #61
Feedback Score: 0 reviews
Join Date: Dec 2010
Location: Toledo, Ohio
Posts: 580
Liked 96 Times on 70 Posts
Likes Given: 25


I was a bit disappointed that the 1/2 hog I got from a former coworker was already butchered, that was half of the intended fun of going to the source. The only daunting part is wondering how much you'll end up turning into trim that a more experienced butcher could keep as prime cuts. But if you treat it like brewing where the process is a big portion of the fun then it's worth the risk.


Pigs are magical creatures... they turn vegetables into BACON!!

johngaltsmotor is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Here's the process I want to use fayderek14 Cider Forum 1 10-16-2013 02:13 AM
Butcher block oil with vitamin E a problem? jeremymschneider Wine Making Forum 3 01-30-2013 09:46 PM
help with process!!!! newbrewjay Beginners Beer Brewing Forum 8 02-08-2012 03:42 PM
some process, very low OG? lpdb185 All Grain & Partial Mash Brewing 6 07-12-2011 07:03 AM
Process davevg Beginners Beer Brewing Forum 6 10-28-2007 04:38 PM