How does the process of slaughter pigs?

Just starting the process of breeding pigs, it is unlikely that you imagine the process of slaughtering pigs. But all the same days go, animals grow and gain weight. And, in the end, there comes that period of time when you understand that there is no place to pull further and you need to do this procedure very tightly. Of course, it is best to score a pig at a meat processing plant or at a special slaughterhouse, which is intended for this procedure.

But still the slaughter of animals at home can also go without difficulties. To do this, you need to choose the right place, good tools and rely on the instructions below. The main thing in this business is not to feel any pity for the animal, so what if you are accustomed to it, because everything can happen not as it should. Also, a lot in this process depends on the ease of the hands of the ringer, that is, it will be possible to do everything at once, or the animal will be tormented.

How to choose a place for the slaughter of pigs?

The first question to be solved in this process is where slaughter will take place.The best option would be to carry out the slaughter not in the building, but on the street. The place you have chosen must be removed, sprinkled with a thick layer of wooden sawdust so that the land is not visible. If you do not have sawdust, then you can use straw instead.

After preparation of the litter, it is necessary to prepare a crossbar for hanging the animal carcass. You can make it in the form of a swing, but instead of this swing, hang the carcass of an animal.

The next thing you need to do is prepare the flooring for butchering. It can be made in the form of a bed, only on high legs, so that it is convenient to butcher the pig. You need to prepare a wooden chock for butchering meat. The chock is a stump that is chopped off, about one meter in height and about eighty centimeters in diameter. After you have finished the preparation of the used tools for slaughter, you need to prepare the tools for butchering the animal, various basins and bowls in which you will put meat and lard, seasonings and salt.

Preparing the animal for slaughter

The next thing we consider is the preparation of the animal for slaughter. The first thing that needs to be done is to visit the vet and get a certificate of the pre-killer condition of the animal - if you suddenly decide to bring the animal to the meat processing plant.But if you decide to slaughter an animal for your eating, then you can not take a certificate.

Before you decide to slaughter a pig, at least in twelve hours, you need to stop feeding the animal, and give only water to drink. First of all, it is necessary to cleanse the intestines of the pig and to improve the quality indicators of meat. And besides, not hungry pig is very difficult to bring to the street, but the hungry animal quickly out of the usual place.

Let's talk about whether it is necessary to wash the pig before slaughter. It depends on the conditions in which the animal was kept. The pig, which was kept in a tight place, will definitely need to be washed from the manure. The pig, which was kept in a tight place, will definitely need to be washed from the manure. But if the animal is clean, then this procedure can be omitted.

It is believed that they ate to wash the pig before slaughter, then the number of germs will decrease, and therefore the meat will be stored longer. But after the slaughter of the animal, in any case, you subject the carcass to heat treatment - it is unlikely that the microbes will survive this procedure.

What tools are used to slaughter pigs?

It is important to know that no kitchen knives can be used to slaughter an animal. Such knives can be good and sharp, but still they are not suitable for meat work.

We want to immediately tell you that good knives are not cheap. If you are looking for cheaper knives, it is better to immediately ask them to give you a good knife. Since a good tool and is expensive. Because if you buy a cheap knife, then you will remember many sayings. One of them: cheap meat - dogs eat. Professional killers order knives in the workshop.

A good knife should meet the following requirements:

• • A good knife should be made of stainless steel.
• • The best steel option is instrumental. Masters use for such purposes the cloth (disk) from saws on wood or metal.
• • Prerequisite is good baking.
• • Also a good knife should be well ground.
• • The knife blade should only be on one side and not both, like the dagger, for example, because it can be dangerous when working with it.
• • The tool handle should be made only from wood, and no other material.Plastic handles are not suitable because they do not hold well in wet hands, and may accidentally slip out.
• • The strip of steel needs to reach the end of the handle. If the steel enters the handle only a couple of centimeters, then such a tool will not work for you for a long time and may break at the wrong time.
• • It is necessary that the handle is firmly attached to the steel and not glued.
• • It is necessary to make the most ordinary and convenient handle. No need to make knives from the horns of animals. Let such knives complement any collection. And you need a knife for safe work.
• • The ideal option is when the handle “grows together” with the hand, that is, when you take a knife in your hand, the fingers easily and comfortably rest on the handle. And the knife does not hang in his hand. But also the handle should not be too thick.
• • The optimal long blade of a knife is considered to be about 18-20 centimeters, but you can also 15 centimeters.
• • You also need to pay attention to the thickness of the blade, it should be 2 millimeters.
• • The optimal length of the knife handle should be at least 10 centimeters.
• • The knife sharpening process should take place in two stages. The first stage is sharpening on a grinding machine.The second stage is manually on the bar.

There are several types of knives:

• • Knife for butchering cartilage and small bones. Such a knife with a wide blade (about 4-5 centimeters), the shape of the knife should be slightly rounded.
• • Knife used for the slaughter of the animal itself. The width of the tool is about 2.3-3 centimeters. The blade should be straight. For the slaughter of an animal in the heart, the length of the knife should be about 20 centimeters. And for slaughter in the neck, you can choose a knife and shorter about 15 centimeters.
• • A knife with a sharp and short blade of about 12-15 centimeters will be suitable for skinning.
• • For stripping the skin of burnt stubble, you can also take a kitchen knife with an even and slightly dull blade. The length of the knife should be about 20 centimeters, but not less than 15 centimeters, due to the fact that it will be inconvenient to work with it. But here the blade can be about one millimeter thick; to be made from ferrous metal.

What requirements must meet the ax? As for such a tool, there are no many options. The best option is considered a special butcher's ax.The blade of such an ax is about 25 centimeters, an ax of strong special form. But if you could not find such an ax, then you can use the usual one. And even if the handle is straight. But even now, the wider the blade of the tool, the better and more convenient.

Only you can not use the ax, which is suitable only for chopping wood.

It is important to know that you can not wash knives and axes in hot water. Because they are quickly blunt. After use, the tools must be washed well with cold water and products. Then wipe dry. After that, wrap the tools in an oiled rag and put until the next application. It is necessary to remember that the professional of this business is known by the tool he uses. What a tool you have, how you treat and use it - you are a specialist!

Description of the process itself

Before you score a pig, you still need to try to lure her out of the barn to your chosen place for slaughter. A pig that has never left its place before will not want to enter on its own, especially if it is confused by any sounds coming from the street. It is very hard to drag a pig, and besides, you will have to be patient.

There is another way to get the animal out of the barn, sprinkle it all the way to feed. A hungry animal with pleasure will go after him, if you did not frighten her, did not beat her and did not feed you for slaughter for 24 hours.

Practically all novice farmers are frightened by this process by the fact that it is not immediately possible to slaughter a pig, and then it takes a long time to torment both the animal and itself. In order to prevent this from happening, you should first stun the animal. The blow must be applied with a sledgehammer or a heavy ax on the head of a pig, in the frontal part above the eyebrows. So you will save the animal from long suffering: it will fall from loss of consciousness without a shrill cry.

The process of slaughtering pigs is as follows:

• • To begin with, the animal must be placed on the left side, while holding the pig by the right front leg.
• • The knife must be inserted at the third and fourth ribs in the joint cartilage.
• • It will be easier for beginners in this case to find the heartbeat of the animal and inject a knife into the heart with a flick of the wrist.
• • After that, you must slowly take out the knife and close the hole very tightly with a clean rag.
• • Then it is necessary to scorch the bristles with either a torch or a blowtorch.
• • After that, the top burned layer must be scraped with a knife, while it must be watered with lukewarm water until the animal’s carcass is clean.
• • Then, before butchering, it is necessary to hang the carcass in a horizontal position, in order to exsanguinate. It is considered the less blood, the better the quality of meat.

You need to know that a pig in an unconscious state also makes sharp movements with its legs when sticking a knife. Therefore, it is necessary to hold the animal very tightly until it moves and does not get the knife out of the wound.