Loading…
18
My old boss in Dallas bet me $50 I couldn't break down a whole hog with just a 6 inch curved boning knife
So last Thursday I took that bet and finished the whole 220 lb hog in 47 minutes, which beat his old record by 9 minutes. The trick was simple and kinda dumb: I stopped trying to muscle through the joints and just followed the seams where the fat already separates the muscle groups, letting the blade slide instead of pushing. My forearms were toast after, but I won the $50 and he bought the beer too. Now half the guys on my crew are trying it and two of them already beat my time. Has anyone else here tried seam cutting over sawing through joints, or am I just late to something everyone knew?
1 comments
Log in to join the discussion
Log In1 Comment
schmidt.eva6d ago
Oh man, I always figured you had to power through the joints to get anywhere. But reading how you let the blade ride the fat seams instead makes total sense, since the meat already wants to come apart there anyway. Guess I was wrong about the whole muscle thing this whole time.
3