Farm to Table: Killing and Butchering a Pig at home

Killing and butchering a pig is a big accomplishment for the homestead and it's quite a transformation from farm to table.

It starts with a super happy healthy free range pig....and a .22 cal between the eyes. We cut it right away to let it bleed out and string it up as soon as possible. After a quick rinse we skin it and then gut it. We'll let it cool down as much as possible and then get into the cutting. Besides the ribs and the front shoulders, we totally debone the carcass.

For the bacon I generally follow the instructions in the book "Mastering the craft of smoking food": https://www.amazon.ca/Mastering-Craft-Smoking-Warren-Anderson/dp/1580801358

Good luck, and as always, if you think I have more than 20lbs of my own bacon, click subscribe!