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Hog processing

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    #16
    I have had a few processed.... but like the many smart fellows above, I almost always shoot the small ones now. Leave on ice for 3 or 4 days, then smoke to pulled pork on the pit. Very tasty and cost efficient.

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      #17
      I process all the smaller ones and let the coyotes eat the big ones

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        #18
        I cut the ribs off close to backstrap, cut at neck and hind quarters. I then use my meat band saw to make a boat load of pork chops. I put the backs in the freezer and cut up after I have 6 or more hogs.

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          #19
          I donate mine.


          To the yotes.

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