Originally Posted by bottlebomber
The picture of you with the semi auto in one hand and the knife behind your back is a little frightening lol. Ooh come out to my remote cabin
pretty gnarly set of pics. I wonder how many people could do this instead of just picking up nice little packages of meat from the cooler at the supermarket.
My friend who helped me with skinning saw that and said, "why in the hell were you hiding the knife like an assassin? The pig already had a gun to its head."
I was amazed at how well things went. I've NEVER stuck a pig before. I got both arteries perfectly on the stick, it bled out fast and it was a silent death. I didn't cut too deep to get the heart and didn't cut into any of the meat. Most people who knew I was doing it myself thought I would screw that part up and taint the meat. It was down right perfect.
A lot of friends do this to brag about how sustainable they live. I did it so I could learn something and increase my confidence in life. It's why I brew beer, travel, make things, etc. It's all about moving forward and I wanted to feel and learn about this.
this was the easy part. Now, curing, smoking, processing the meat, making pancetta, bacon, headcheese, blood sausages and pate'. Trying to use every part of the pig so the next 3 weeks is all about using all parts and learning about that.
...overall, this wasn't any cheaper than grocery store food once it's all said and done but I had a pork chop today. it was 2 inches thick, tasted amazing. so tender and delicious.