watts_bar on Nostr: What an amazing day! I sold one of my pigs to an old Ukrainian butcher. With the ...
What an amazing day! I sold one of my pigs to an old Ukrainian butcher. With the understanding that he would process the pig at my place. I learned so much. WARNING BUTCHERING PICTURES!
The kill shot was the normal headshot with a .22, but instead of cutting the throat he pulled out a boot knife and stabbed it in the heart. Spot on, the first try, blood pumping straight out of the single wound.
Then he placed the dispatched pig on a piece of metal roof, everything from here on out was “clean.”
He used a weed torch to burn the hair off, used a homemade tool to perforate the skin and continued to torch until the holes began to bubble.
At this point he began alternating pouring water on the pig and tourching until the skin started to crack.
At that point they used scrub brushes to remove the “tar.”
Next he rolled the animal on its back and made cuts from its throat to the groin and took off a beautiful piece of fatty meat.
He separated the intestinal sack by hand and pulled the whole thing out in one piece.
Oh! Because he stabbed it in the heart, there was no blood except for in the thoracic cavity. Which was scooped out with an old coffee mug. It was very important to wash the animal several times during the scorching process and no blood was allowed to touch the meat.
I had to leave before they broke the animal down the rest of the way. Basically it was freezer ready by the time they left.
The best part was that I got to try “salo.” Salted, raw pig fat. They called it “Ukrainian sashimi.” Firm texture, a little chewy with a hint of smoke from the scorching process.
I’m so grateful that I get to live this life, meet people like this and learn new things.
#permies #homesteading #butcher #pig #grownostr
The kill shot was the normal headshot with a .22, but instead of cutting the throat he pulled out a boot knife and stabbed it in the heart. Spot on, the first try, blood pumping straight out of the single wound.
Then he placed the dispatched pig on a piece of metal roof, everything from here on out was “clean.”
He used a weed torch to burn the hair off, used a homemade tool to perforate the skin and continued to torch until the holes began to bubble.
At this point he began alternating pouring water on the pig and tourching until the skin started to crack.
At that point they used scrub brushes to remove the “tar.”
Next he rolled the animal on its back and made cuts from its throat to the groin and took off a beautiful piece of fatty meat.
He separated the intestinal sack by hand and pulled the whole thing out in one piece.
Oh! Because he stabbed it in the heart, there was no blood except for in the thoracic cavity. Which was scooped out with an old coffee mug. It was very important to wash the animal several times during the scorching process and no blood was allowed to touch the meat.
I had to leave before they broke the animal down the rest of the way. Basically it was freezer ready by the time they left.
The best part was that I got to try “salo.” Salted, raw pig fat. They called it “Ukrainian sashimi.” Firm texture, a little chewy with a hint of smoke from the scorching process.
I’m so grateful that I get to live this life, meet people like this and learn new things.
#permies #homesteading #butcher #pig #grownostr