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Started By
Message
Tips on slaughtering a pot-bellied pig for a Cochon de lait?
Posted on 5/8/17 at 12:46 pm
Posted on 5/8/17 at 12:46 pm
Long story short I have some friends through another lady friend who have come into possession of a pot bellied pig, about 100 lbs or so. Probably someone's pet at some point.
They want to do a Cochon de lait, which I've done before, but they want me to slaughter and prep it too.
Not that big a deal, I've skinned animals before, just not a pig.
And one other issue is that it's going to be in a neighborhood, so my killing options are reduced. I've got access to a suppressed .22 pistol, or I can brain it with a sledgehammer. What's my best option here?
From what I've read pot bellied pigs are fine to eat, so just killing it, bleeding it out and gutting it shouldn't present too much of a problem, right?
Should I have them feed it anything special to fatten it up and improve the flavor of the meat? Not sure when it's gonna happen but it won't be immediately.
Thanks to all that help.
They want to do a Cochon de lait, which I've done before, but they want me to slaughter and prep it too.
Not that big a deal, I've skinned animals before, just not a pig.
And one other issue is that it's going to be in a neighborhood, so my killing options are reduced. I've got access to a suppressed .22 pistol, or I can brain it with a sledgehammer. What's my best option here?
From what I've read pot bellied pigs are fine to eat, so just killing it, bleeding it out and gutting it shouldn't present too much of a problem, right?
Should I have them feed it anything special to fatten it up and improve the flavor of the meat? Not sure when it's gonna happen but it won't be immediately.
Thanks to all that help.
9
Posted on 5/8/17 at 12:50 pm to fr33manator
Lol only in Louisiana
Feed it corn and sugar for a few weeks. Only advice I can give.
Feed it corn and sugar for a few weeks. Only advice I can give.
Posted on 5/8/17 at 12:58 pm to fr33manator
You serious, Clark?
Posted on 5/8/17 at 1:00 pm to fr33manator
I watched a guy butcher a pot bellied pig one time and could not get over how little "lean" meat there was. When it rendered down I bet there was hardly anything left.
This post was edited on 5/8/17 at 1:12 pm
Posted on 5/8/17 at 1:00 pm to X123F45
Feed it corn and plenty of clean water for a few days
Suppressed 22 in the earhole will work great
Hang it by back legs and slit throat if you want to bleed it but it is not necessary. Save the blood and mix 1:1 with water and pour around your rose garden or veggies. They will love it.
If you want to cook it with skin on you will need to scrape it. Place hand towel on the spot to be scraped an pour boiling water on the towel. let it sit for a few min. then scrape with the back edge of machete or knife to pull the hair out. Any hair left can be burnt off with a small propane torch just be careful not to burn the skin.
After you have scraped it, go ahead and field dress it. Make sure to not puncture the intestines or bladder and thoroughly rinse out the cavity with fresh water.
Good luck enjoy the delicious meat.
Suppressed 22 in the earhole will work great
Hang it by back legs and slit throat if you want to bleed it but it is not necessary. Save the blood and mix 1:1 with water and pour around your rose garden or veggies. They will love it.
If you want to cook it with skin on you will need to scrape it. Place hand towel on the spot to be scraped an pour boiling water on the towel. let it sit for a few min. then scrape with the back edge of machete or knife to pull the hair out. Any hair left can be burnt off with a small propane torch just be careful not to burn the skin.
After you have scraped it, go ahead and field dress it. Make sure to not puncture the intestines or bladder and thoroughly rinse out the cavity with fresh water.
Good luck enjoy the delicious meat.
Posted on 5/8/17 at 1:03 pm to Dr. Morgus
You probably want leave the skin on and remove the hair. That's not a simple task. Hot water and special tools are involved.
Posted on 5/8/17 at 1:13 pm to fr33manator
This post was edited on 5/8/17 at 1:17 pm
Posted on 5/8/17 at 2:00 pm to Bleeding purple
quote:
pour boiling water
Don't do this. Water temp should be around 150-160. Boiling water will just make the skin gum up and make it difficult to clean. Your best bet is to use a big tub and heat your water to the above temp and just soak it in there until the hair and skin start to peel. Take it out of the water immediately. If you leave it to long it will also gum up.
Posted on 5/8/17 at 2:08 pm to Nawlens Gator
quote:
Hot water and special tools are involved.
When I was a kid, we used fingers as "special tools."
Posted on 5/8/17 at 2:10 pm to fr33manator
You don't skin them. You scrape them
Posted on 5/8/17 at 2:57 pm to FlagLake
quote:
Don't do this. Water temp should be around 150-160. Boiling water will just make the skin gum up and make it difficult to clean
Didnt know this. Thanks for correcting me.
Posted on 5/8/17 at 3:37 pm to jorconalx
That's what I meant.
Posted on 5/8/17 at 9:47 pm to highcotton2
quote:
I watched a guy butcher a pot bellied pig one time and could not get over how little "lean" meat there was. When it rendered down I bet there was hardly anything left.
Should I tell them it isn't even worth it then?
Posted on 5/8/17 at 10:17 pm to fr33manator
only one way to find out
Posted on 5/9/17 at 1:50 am to fr33manator
How many people? If 30 or less, I would think you should be able to get enough meat to feed that many from a hog that size.
Posted on 5/9/17 at 7:21 am to Shepherd
No clue yet, it just came up yesterday and apparently the rest are too sqeamish to brain someone's former pet so they call me in.
Posted on 5/9/17 at 7:40 am to highcotton2
If they are really that lean...I don't guess you can do cracklins from the skin then?
Posted on 5/9/17 at 7:52 am to fr33manator
22 to the head. More than likely wont kill, but it will stun long enough to slit the jugular for bleed out. Killed many a hog this way. If you have help, let someone else shoot and you work the knife. If solo, plan it out so that you can do both within seconds. Also good to have someone do what they can to help hold it after shooting.
A sharp knife is a MUST!
LINK
The ideal site for shooting pigs is one finger’s width above eye level, on the mid-line of the forehead, aiming towards the tail
A sharp knife is a MUST!
LINK
The ideal site for shooting pigs is one finger’s width above eye level, on the mid-line of the forehead, aiming towards the tail
Posted on 5/9/17 at 8:07 am to NASA_ISS_Tiger
quote:
If they are really that lean...
They are fatter than a common wild hog...
Posted on 5/9/17 at 10:23 am to brett randall
quote:
22 to the head. More than likely wont kill
quote:
The ideal site for shooting pigs is one finger’s width above eye level, on the mid-line of the forehead, aiming towards the tail
Well that is the "ideal site" if you want to stun it and then kill it later with a knife.
I have shot and seen several hogs shot head on with a 22. Many times the bullet wont even enter the skull.
If you want to kill it dead with a 22 just put it at the lower base of the ear aiming at the other ear.
I have killed hundreds this way. The largest Hog I have killed with a single 22 LR bullet was 246 lbs and I was 50 ft away when I made the shot.
ETA: if shooting from one ear to the other, know what is behind your target. The bullet rarely exits but it is possible.
This post was edited on 5/9/17 at 10:30 am
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