- 2 November, 2013
One Year Ago: ~Week 43~
The most recent addition to the Homestead Hog Butchering page has been made.
It was the most difficult one to piece together and therefore I saved it for last of the actual butchering of the hog. (All that remains is preparing casings and lard making.) In this video I stepped outside of my comfort zone and personally demonstrated how to remove the trotter, hock and then make the ham (pork roast, whatever) semi-boneless and then boneless by removing first the aitch bone and then the femur. My videographer must have been bored with it all and was easily distracted/distracting. It made for either a 30 min+ long demonstration or a lot of editing. I chose the latter. I must be more chatty than the boys were so there is a lot less text and a lot more verbal instruction.
So if you want to see me debone a pork leg, then head over to the Homestead Hog Butchering page and scroll down through the embedded videos until you come to the one labeled “Leg Quarter.”
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