skinning echs.
10-17-2006, 02:26 AM
#12
Fork Horn
Join Date: Oct 2006
Location: Baytown, Texas
Posts: 415
RE: skinning echs.
ORIGINAL: JeffS
We do the same thing and the meat tastes great.
You can also soak the meat in ice water. After you cut it up, put it in an ice chest full of ice water, replace the water and add ice everday until the meat has bleed out. It will taste great.
10-17-2006, 09:42 PM
#13
Join Date: Sep 2006
Posts: 54
RE: skinning echs.
I rarely gut anything unless I have too to get it out of the woods! I use the strip method except I do not do the belly just the sides and back! hanging upside down I strip them to the neck ,cut the front legs off at the knee joints ,take the shoulder ,then the back strap,then fillet the hams off the bone,if it is a good sized hog I make a small cut in the flank area and pull out the tender loin.the only waste is the ribs and I'm not a patient person so I prefer not to eat around a bone,it is the exact same principle as filleting fish.
Here's where you wont belive me it takes me less than 30 minutes to do a 200 pound animal and if everything goes smooth I can do it in fifteen I have actually videoed this method .
Here's where you wont belive me it takes me less than 30 minutes to do a 200 pound animal and if everything goes smooth I can do it in fifteen I have actually videoed this method .
