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Alpine Black Watch


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  • 1 Post By silentscope
  • 7 Post By Munsey
  • 1 Post By P38
  • 3 Post By moonhunt
  • 1 Post By Toby
  • 3 Post By Mac
  • 4 Post By Allgood
  • 1 Post By kotuku

Thread: Bucthering a small pig

  1. #1
    Member johnino's Avatar
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    Bucthering a small pig

    So I shot my first pig. Not a weiner but small. Butchery question. How should I cut it up?
    I guess back legs for roasts. Too small for chops so where do I go from there?

  2. #2
    Member silentscope's Avatar
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    roast the shoulders too, and maybe if its big enough rib rack roast aswell. thats what i do.

  3. #3
    Member johnino's Avatar
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    Is a rib rack two sets of chops with ribs and two sets of loin chOp racks? Or don't you even seperate those?

  4. #4
    Member silentscope's Avatar
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    i use the whole loin part ribs and all. you can split it up, all depends on how you want to eat it. its a bloody delicious cut.
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  5. #5
    GSP Mad Munsey's Avatar
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    Hope I'm not stating the obvious , but hang from back legs . Split clean down the spine with saw . Lay flat on ya bench/ board and cut in three sections . Just behind shoulder and just I front of back legs . Rib section maranade and cook as is .
    veitnamcam, mucko, Toby and 4 others like this.
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  6. #6
    P38
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    Don't forget the belly, trotters and the head.

    Cheers
    Pete
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  7. #7
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    I would still be tempted in doing chops

    Can you bone it off? like one whole side, fill with stuffing and roll it up for a boneless roast
    mucko, Gapped axe and johnino like this.
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  8. #8
    Member johnino's Avatar
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    I've done chops. Would you cook them as a rack or split them up and fry


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  9. #9
    Gone But Not Forgotten Toby's Avatar
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    roast them as a rack or chops and fry. Can't go wrong either way mmmmm pork
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  10. #10
    Almost literate. veitnamcam's Avatar
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    I don't get a lot of pigs but smaller ones I do exactly as Munsey said, 70-90 pound same but but middle into chops. 100-150p if its in good condition will peal the backsteak off and carry on over the ribs and belly and roll it up as a roast with a few herbs and spices and plenty of salt.
    Then you still have pork bones

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  11. #11
    Member johnino's Avatar
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    Quote Originally Posted by veitnamcam View Post
    I don't get a lot of pigs but smaller ones I do exactly as Munsey said, 70-90 pound same but but middle into chops. 100-150p if its in good condition will peal the backsteak off and carry on over the ribs and belly and roll it up as a roast with a few herbs and spices and plenty of salt.
    Then you still have pork bones

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    Mmm I like the sound of that rolled roast. I'll have to shoot more to try all these different techniques




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  12. #12
    Mac
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    G'day. How I break down my pigs is cut off the head, legs and the shoulders through the joints and then take off the ribs and you're left with the belly and loin. Loin you can cut into chops, leg and shoulder are good for slow roasting, bones you can use in a soup, ribs you can cut and roast in whatever sticky/spicy marinade and head you can roast off or make a brawn. If you're really keen you can roll the belly and slow roast or you can brine and smoke the loin or belly or whatever for bacon.


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  13. #13
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    Keep it whole.................hire a gas rotisserie, one of the bigger ones................extend an invitation to the forum and tell them to bring beer.............
    WhistlingWings, Toby, Mac and 1 others like this.

  14. #14
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    all good advice this.duck pond we're shooting this year has a resident population of grunters and one got seen the other night by the boys feeding it but just eluded them &the dog.
    cobber&I ran into a young sow &wee ones when we fist recced another pond close by,but my 12g loads werent up to the task.The 7.62x39has been chosen as maid of honour to the 12g next saturday ,so who knowsI may be doing some butchering.keep up the good work.
    johnino likes this.

 

 

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