Took me 3 hours to break down a pig that should have been 45 minutes

I had a 200 pound hog come in last Saturday that was still warm, not chilled enough. The fat was slippery and the connective tissue wouldn't separate clean. I kept fighting with the shoulder seam and finally had to switch to a boning knife with a stiffer blade. By the end my wrist was shot and I was behind on everything else. Anybody else run into this with a fresh kill vs one that's been hanging for a day or two? How do you handle it when the meat just won't cooperate?

2 comments

2 Comments

rowanp151d ago

Still warm" is the worst, it's like trying to cut warm butter with a spoon. I had the same trouble with a shoulder seam last fall and finally just grabbed a hatchet and went caveman on it. Sometimes you just gotta accept your wrists are gonna be sore and the timeline is out the window.

eva_rivera1d ago

That "still warm" thing is like trying to fix a drawer when you're too frustrated to think straight.

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