Self-guided slaughter of pigs
Pork has always been and will be a popular product, and it is not at all difficult for a farmer to sell such a product. But first you need to be able to correctly slaughter pigs, and this is not the easiest task, it causes a lot of problems not only for beginners, but also for experienced livestock breeders. The point is that a healthy adult animal will resist if it understands the intentions of the farmer. A boar weighing at least a centner can cause a lot of trouble. Therefore, it is worth knowing how to slaughter pigs at home.
Slaughter of pigs at home
Preparing to slaughter a pig
Even before proceeding with the actual slaughter, you need to carefully prepare. Moreover, it is necessary to prepare not only for the slaughter of the pig, but also for cutting its carcass. It is not recommended to rely on the experience of large slaughterhouses, everything happens there by a conveyor method, and therefore additional equipment is required. Well, for slaughtering a pig at home, you need a minimum of tools, the cost of which will be very low. However, even in this case, it is necessary to prepare according to all the rules.
The first thing to figure out is the time of slaughter of the animal. It is strictly not recommended to do this business in the heat. In such conditions, meat spoils faster, and insects can cause a lot of inconvenience. It is desirable that the air temperature be no higher than 13-15 ° C. Usually slaughter is carried out in the fall, when the pig has already gained weight. After that, a suitable place is selected and the necessary instrument is prepared. Here are some guidelines on how to prepare for slaughtering pigs:
- The first step is to choose a suitable place in order to score a pig. It should be secluded and closed, but in it the farmer with the tool should be able to turn around. It is also worth remembering that the smell of blood scares animals. If several pigs are clogged, it is advisable not to forget about such things.
- Then the tool is prepared for carrying out the face. The farmer will definitely need a sharp slaughter knife and a sledgehammer, as well as rope and pegs to tie the pig. The knife is taken with a length of 25-30 cm, with a well-sharpened blade and point. Some even use pointed fittings, but such a device is strictly not recommended for beginners. In some cases, the slaughterer can use a stun gun or even use a pistol.
- After choosing a place and a tool, it is the pig's turn. It is recommended not to feed her 12 hours or even a day before slaughter. In such conditions, it will be easier to slaughter livestock, since the pig will simply be lured out of the pigsty with food. And it will be easier to work if the intestines and stomach are emptied. Still the pig is not watered for 3-5 hours before clogging. To slaughter a domestic pig easily, you should not scare or beat her: then she will not have time to figure out what is happening.
- If we talk about the time of sending to the slaughterhouse, then it is worth paying attention to how much the pig has gained. The higher the mass, the better the lethal yield, therefore, the procedure is carried out when the sow weighs at least 110 kg. If its mass exceeds 180 kg, the lethal yield will be maximum.
- The slaughter of an adult pig is carried out when at least 2 weeks have passed from the moment of sexual hunt, and better - 18-20 days, otherwise the meat will have a very unpleasant smell and taste, which will affect its price.
After slaughtering, you must immediately cut the pig correctly, because if the blood stagnates in the carcass, the cost of meat will drop sharply. Few people will agree to buy it, except as food for dogs, so immediately you need to prepare a large container for draining blood (for example, a copper basin) and knives for butchering carcasses. And you will also need a blowtorch or clean and dry straw to clean the skin on the carcass with fire. But first you need to figure out how to slaughter adult pigs at home.
Classic methods of slaughtering a pig at home
So, the knives are ready, the owner also got a sledgehammer - it's time to start slaughtering the pig. And here you immediately need to prepare for the fact that this procedure will not be easy, certain difficulties may arise.
Let's start by looking at the classic slaughter method that the average farmer can easily use. The technology is simple at first glance, but for those who do not have the necessary experience, it is better to watch the training videos. In them, professionals describe the entire process, demonstrating and explaining everything a miner needs to know.
At the same time, it is important to be prepared for the fact that this process may seem very unpleasant. There are 2 relatively simple ways that miners use. Moreover, it should be borne in mind that the industrial method looks different, and it makes no sense to describe it here. The described methods differ from each other only in the method of killing the pig. In one case, the blow is struck between the ribs, and in the other, an artery will have to be cut. But the goal will always be the heart of the animal.
Stunning pigs before slaughter
Take your time and take out your knives. First, the animal must be stunned, it is for this purpose that you need a sledgehammer. Before slaughtering, the pig must be reassured so that it does not rush about and does not interfere with the process. It is recommended to tie the pig, because it is necessary to limit its mobility. Only then is a heavy sledgehammer with a handle of medium length taken. It should fit comfortably in your hand and be suitable for delivering precise and powerful punches. Here you need to select a tool for growth. If the length of the handle is not suitable, there will be either a weak or inaccurate hit.
To stun the pig, you need to strike while standing right in front of it, and it is desirable to knock it out the first time. It is necessary to beat quickly and forcefully, so that the animal cannot dodge. If the assistants are holding him, then you must be able not to hurt anyone, so it is advisable to calm the pig in advance. The blow is applied to the forehead, a couple of centimeters above the eyebrow line. A blow to the back of the head is also allowed, but here you need to hit even harder. The scheme is simple, and there is no need to save energy, just as there is no need to worry about a concussion of the brain of an animal that will go for meat.
Stabbing a pig through the cervical artery
Some miners skip the stunning procedure, but an inexperienced farmer who slaughters a pig at home should not do this. It is unlikely that he will be able to do everything so quickly and cleanly that the pig does not escape and does not give him additional trouble. After stunning and before stabbing, the pig is often hung upside down on ropes. Then, if you cut the neck, blood will immediately flow out of the body. Obviously, one person will not be able to cope with a carcass that weighs 150-200 kg. This is where helpers are needed.
After the pig is stunned and fixed, you can no longer hesitate. It is necessary to pierce the cervical artery with a sharply sharpened knife, it is located where the neck passes into the body.The beat should reach the heart - you can watch the video exactly how this is done. At the same time, one must understand that a blow to the heart does not kill immediately, and if the pig is not stunned, then in a state of agony it will break free and resist. If the sow was not hung, then the knife is not pulled out until it dies, otherwise blood will splatter everything and everyone around.
A blow to the neck should always be applied so that the knife pierces the heart of the animal. Another option is to cut the cervical artery, but in this case the knife must be pulled out. The wound must be wide so that the blood can drain out, otherwise the pig will wake up, feel pain, start to break out and cause a lot of problems for the farmer. In cases where the pig was not hung, after its death, it is worth plugging the wound with a wooden peg. This should be done before the carcass is suspended, otherwise the blood will spill over and stain everything around.
Stabbing a pig with a blow between the ribs
This method is somewhat different from the already described method of stabbing through the cervical artery. Here, the knife reaches the heart when it strikes the sternum. The difference between this method is that a certain amount of blood floods the insides, and it will need to be bled out. Since it is necessary to slaughter an adult pig quickly, then the blow should be applied sharply and accurately. Before slaughtering, the animal should be stunned so that there are no problems with turning on its side. By the way, this method is also suitable for stabbing a Vietnamese pot-bellied pig.
It should be understood that all the recommendations described are also applicable when sending for meat, for example, a Vietnamese pig. The body structure of pigs of different breeds is approximately the same. Returning to the method itself: for stabbing, it is better to use a knife, which has not only the edge but also both sides of the blade sharpened. A prepared animal, which is firmly held by assistants, must be beaten between the 3rd and 4th ribs, under the left armpit. It is advisable to watch the video where and how the blow is delivered.
The scheme is simple at first glance, but there are certain tricks here that are useful to know about. The most important thing is to choose the right direction of impact. No matter how much there is talk that a wound in the heart is fatal, an animal at the age of 8-12 months will not die immediately. But this is in the event that the blade hit the heart. It is necessary to beat in such a way as to get into the aorta: it is this part that is most vulnerable. If the wound is widened inside with a knife, the aorta will be cut, and death will be instant. After that, you just need to quickly butcher the carcass.
Less common methods of slaughtering pigs
Some farmers ask how to carry out, for example, the slaughter of a piglet with an electric shock. And here you need to understand that a stun gun is used not to kill an animal, but to stun it. In this case, you must use only a purchased shocker. A homemade device of this type is more dangerous for the owner than for the animal. And trying to stop the heart of even the same pig with an electric current is a bad idea. This method is used only in some slaughterhouses, using special equipment.
Even when the animal is still growing, its heart is not so easy to stop with an electric shock. No matter how much experience a person has in working with electrical appliances, an attempt to make a homemade electric chair is always fraught with great risk. It is better to slaughter both an adult animal and a piglet using the classical method. A blow to the neck or heart with a sharpened knife will be more effective, moreover, it does not pose the same danger as flirting with electricity. The shocker can only be used as an alternative to the sledgehammer.
Another technique that some miners use is the use of a pistol. But no matter how strange it may be, a knife in this case will be more effective than a pistol. When using a pistol, it is necessary to shoot accurately in the ear, directing the barrel into the auricle.A young pig only needs to be pricked, here a firearm will be very inconvenient. Some experienced breeders recommend using a gas pistol: it produces a powerful air wave that effectively kills the animal.
Recommendations for the initial processing of carcasses
The carcass should not be left to lie down, otherwise it will deteriorate and will only be suitable for pet food. First of all, it is hung upside down, allowing the blood to flow out into a previously prepared vessel. The pig must be washed before or after slaughter. The blood is usually left as it is, if it has been properly processed, it can be used for cooking. After that, you need to clean the carcass from the stubble. Processing is carried out using a gas burner or dry straw. This is how experts describe this process:
“The carcass of a newly slaughtered pig must be scorched to get rid of the stubble. A gas burner is usually used for this purpose. It is better to do everything together: one acts with a burner, and the second immediately scrapes off the top burned layer of the skin. Such processing is required so that the skin is also good for food. But after the burner it will have to be thoroughly washed. You can wet the carcass, put bunches of straw over it and set it on fire. In this case, she will have a very pleasant smell, although it is still recommended to wash the skin. "
Conclusion
Slaughtering a pig is not the easiest, nor the most enjoyable process. But everyone who breeds these animals needs to know the basic principles of slaughter, if only because it is for the slaughter of pigs that they are raised. Lard and meat will be a pleasant addition to the table and a good product for sale.