about how to butcher a pig properly and quickly, so that she cried for a long time, certainly would like to know many novice breeders.There are different ways of killing, differing in complexity and execution time.Cutting the slain pigs can also be performed on multiple technologies.
slaughter methods
the question of how to butcher a pig, basically there are two answers.Most often, the procedure is:
- stabbed in the heart;
- transection of the carotid arteries.
Pig there may be both vertically and horizontally.
What need tools
outset will need to prepare a long sharp knife, rope and clean towels.Also needed:
- bucket or basin for collecting blood;
- gas burner or torch for the treatment of skin;
- water for washing.
Cutting carcasses after slaughter are usually produced on a pre-downed from the boards of the platform.Its height should be 10-15 cm.
How to conduct preparatory work
So let's see how quickly kill a pig.Most often sacrificed animals in the yard.This is the place where the procedure will be performed, pre sprinkle sawdust.Further strengthen in any way the bar high enough to cut the pig was convenient.In the upright position only sacrificed animals are not too much weight.Through the crossbar throws two ropes.
Samu not feed a pig to slaughter within 10-12 hours.Water thus be given in large amounts.It will help to cleanse the bowel.Three hours before the slaughter of a pig drink stop.In that case, if the meat in the future will be put on the meat in the house caused by a veterinarian.He will have to issue a certificate on the state of the animal prior to slaughter.
If a pig is contained in close corral, before killing her, will likely have to clean out the manure.To a place of slaughter customize a stick, trying not to scare ahead of time.High stress before killing a major impact on the quality of meat.It is best to put on a dust bowl of food for the animal.
How to kill a pig: the first method
long as the animal is there, his back legs carefully tied the ends of the ropes.Then two men have sharply pull them over, hanging a pig on the crossbar.Once an animal would be turned upside down and rest, the third person should come to him and cut his throat in the area of the carotid artery.Sometimes
procedure slaughter do a little differently.Pig legs connect in pairs.However, when using this method of stress the animal caught.Some home gardens sometimes before suspending a stun pigs.To do this on the upper jaw and put the noose tied to a pole.Pig pulls the rope and deprives himself of the possibility to turn his head.In this case, a butt on the forehead to get easier.To slaughter a pig (Photo):
main advantage of the technology is considered to be the cutting of the throat that this stems from a pig a lot of blood.And as you know, in the carcass than its smaller, the tastier meat and the longer it is stored.In that case, if the blood to be used for cooking under carcass give any pelvis.
second way
So we are dealt with how to slaughter a pig in the neck.Now let's see how to stab her in the heart stroke.By execution of this method is quicker.But technologically slaughtered pig still more difficult than to kill.In this case, the crossbar and rope are not commonly used.Pig just showered on its side and a quick thrust applied to a narrow long knife on the left side, between the third and fourth ribs.In this case, an animal dies for about 30 seconds, and usually much screaming.
question of how to butcher a pig, comes including to how to make the animal less muchilos.To achieve this goal, you can apply not one but several blows, sending the blade at different angles.With this method of slaughter blood drained immediately, but after processing the skins.Remains of blood before butchering scooped a small mug.However, in this case, on the inner surface of carcass will still remain adhered clots.
working hides
Next slaughtered pigs must be butchered.But first you need to treat her skin by removing from it the bristles gas burner.To get fat with a pleasant smell, instead of this tool, you can use ordinary straw or hay.Recent slightly moistened and draped them carcass.Next, they set fire to the hay, ensuring that it smoldered.Then start by scraping the top layer of skin with stubble.This carcass is constantly overturned.It is important to ensure that the animal skin is not burnt and not cracked.After this treatment, the skin was washed in water, scouring simultaneously soot.
Sometimes the owners of personal farmsteads first carcass singe burner, and after - in addition - a straw.Some people prefer to carry out these two procedures in reverse order.
butchering
Thus, we are dealt with how to butcher a pig and treat her skin.Next you need to remove the internal organs.Cutting usually produce, placing the carcass on the platform prepared in advance.First, cut off his head, taking the remnants of blood.Next on the peritoneum cut the so-called "apron".This should be done carefully to avoid damaging internal organs.You can stick your finger over the abdominal wall and keep it in front of the knife.Continue incision the sternum in the area between the ribs.
Further carcass tie up the esophagus and cut it.Then, the heart was removed, the diaphragm and lungs.Thereafter removed stomach, intestines and liver.With the latest neatly cut the gallbladder.If his crush, the liver will have a bitter taste.The next stage will have to remove the fat.Then excised kidneys and bladder.Last removed, carefully pull over the top.The heart must be cut and remove it from blood clots.Intestine purified from feces and thoroughly washed.
The final stage of the carcass rub the inside with a dry cloth.Of course, clean.Rinse inside of the carcass can not be, otherwise the meat will not be long kept.As
cut
further butchering produce so:
- carcass separated in half, cutting through it with an ax or a saw cutting along the spine;
- left halves get steamed thoroughly under a blanket for 40 minutes;
- each half cut the neck;
- cut off the front foot with the shoulder blade;
- separated from the hind leg ham and bacon;
- Salo cut and salted, and the flank of the teat and overheat.
This is the easiest and most common way.Thus Cutting is usually carried out when they want to leave the meat for personal use.If it is intended for sale, cut the carcass of one of the standard methods: Russian, American, British, and so on. D.
meats
most tender and tasty pieces are located on the back of the animal, as if the muscles are tense lifeleast of all.The farther from the head, the meat tastier and more tender.After a neck strain and sometimes pigs.The first meats include ham back, lumbar and cutlet part.The second - the front part of the backbone, bacon and ham front.The third - the peritoneum.By the fourth - head, legs and cheeks.
So we'll figure out how to kill a pig right.As you can see, this procedure is as butchering - the task is not as difficult as it may seem at first glance.The main thing - do not damage the internal organs by cutting the peritoneum and not to crush the bile.
