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Picked up a tip from an old-timer at a meat show in Kansas City last year that changed how I break down whole hogs
He showed me to go in from the back of the shoulder instead of the front, and it saved me about 15 minutes per carcass, has anyone else tried that approach?
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adamcoleman5d ago
...and that's exactly the kind of thing you only pick up from somebody who's been doing it for forty years. I had a guy in Texas once show me a trick with a curved boning knife that let me get the belly off cleaner, but I never could make it work as smooth as he did. It's funny how those little shortcuts stick with you though, even when you can't quite replicate them yourself.
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You ever notice how the best tricks always come from someone who's been in the game forever, but trying to copy them feels like learning a new dance? That curved knife thing you mentioned, I had a similar deal with a guy in Arkansas who showed me how to pop out the hip joint with just a thumb. Looked so easy when he did it, like magic. Next time I tried it, I nearly threw my back out and the hog slid right off the table. Still, I keep going back to that method even if it takes me twice as long, just because of how cool it felt when he made it look effortless. Did he ever give you any pointers on that belly trick that actually helped, or was it one of those things you just have to feel out?
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