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Post by DCS on Nov 4, 2014 7:13:22 GMT -6
So, that's how they get to the bacon
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Post by TXHuntress on Nov 4, 2014 7:54:10 GMT -6
That was great. I kinda knew, but that really helped.
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Post by Big Tony on Nov 4, 2014 7:56:49 GMT -6
I do it just like that, 'cept it takes a lot longer and doesn't look as good and for some reason I always get frustrated. But other than that, identical.  Always enjoy butchering vids. Them Dudes know their chit. |
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David P.
Junior Member
Practitioner of the outdoors,master at none!
Posts: 288 
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Post by David P. on Nov 4, 2014 7:58:40 GMT -6
Not to many wild ones have enough fat to make the bacon tho.
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Post by Big Tony on Nov 4, 2014 8:11:28 GMT -6
We found a processor in Meridian that can make killer bacon from a 100 lb Pig or bigger. He says the difference is skinning and leaving the skin on. A lot of folks skin out a Pig and that can cost ya in the bacon dept.
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David P.
Junior Member
Practitioner of the outdoors,master at none!
Posts: 288
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Post by David P. on Nov 4, 2014 8:34:21 GMT -6
I didn't know that!We skin all of ours and put them on ice to cool.
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