We use the disposable razorblade knives only we use the carpet blades in them. They have a hook like a gut hook. You can get 3 or 4 hogs out of each end of the blades. One important tip is when you strip them start high on the neck with the strips and go all the way to the back side of the hams. Ring the neck so that all strips are cut loose at the top and can be individually pulled. Start the skinning process and pull each strip about 6" at a time all the way round. As you work down the hog keep the strips pulled equally just as if you were skinning in a normal fashion. It is tempting and even fun just to grab a strip and yank it all the way down, but if you do that, all the dirt and hair loosened by the stripping will then get all over the clean strip when you pull the ones next to it. If you pull them down equally, the meat/fat does not get dirty. It is not as fast as skinning one conventionally, but is sure preserves the fat and meat better. I start my sttripping with a cut that runs from just under the chin down to the toes on the top side of the front leg, then from the bottom side of the front let to the toes on the top side of the hind leg. Do those on each side first. Next strip is down the middle of the belly. Then I strip about half way between the belly line up toward the back along and through the shoulder and ham, neck to tail. Last 2 cuts are just either side of the back centerline.
Good luck with it guys!
Good luck with it guys!
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