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Broke down a whole pig last weekend and my shoulder is still mad at me
I got a 180 pound pig from a local farm near me, the whole deal. Took me about 4 hours to break it down into primals and then into cuts for the freezer. My technique was sloppy on the shoulder - ended up with some ragged chops and a lot of scrap for grinding. I watched a few YouTube videos after and realized I was going at the wrong angle on the spine. How do you all handle the bigger hogs without ending up with a sore back and messy cuts?
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susanh461mo ago
Have you tried doing the shoulder first while you're fresh, or do you just dive into the biggest piece? Seems like muscle fatigue hits hard once you're a couple hours in and still wrestling with that heavy primal.
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