cameron538•16d agoProlific Poster

Tried to break down a whole pig in my garage at 2am last Tuesday...

3 comments

3 Comments

Last time I did a full breakdown I used a Harbor Freight bone saw and it actually held up way better than I thought it would. I laid the pig on a tarp first which saved me a ton of cleanup time after. The trick for me was keeping the fridge at 38 degrees for 24 hours before cutting so the fat stayed firm. I also had a buddy help me hold the back legs steady while I worked on the shoulder first.

drew96516d ago

Yeah, the tarp thing is smart. It's funny how a lot of the best life hacks are just about preventing a mess before it starts. That whole "thinking ahead" stuff really pays off with the gross jobs.

patb125d ago

Last two times I broke down a hog I skipped the fridge trick and just worked it cold from the cooler at 34-35 degrees. Fat stayed fine and I didn't have to wait 24 hours. I also don't think having a buddy hold the back legs helps that much on a 250 pound pig. I just flip the whole thing on its belly and start from the back straps down. Less fighting the carcass that way. But to each their own on method I guess.