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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Animal Care.

For this BB, you will slaughter and clean a pig.

Related Articles and Thread:
- How We Slaughtered a Pig
- How to Butcher a Homestead Raised Hog
- My First Pig Slaughter

Before Animals Feed Us, Animals are to be Raised with Care and Dignity:
- Podcast 022 - Raising Pigs
- Raising Pigs, Part 1, Part 2, Part 3, Part 4
- The Ultimate Permaculture Pig
- Permaculture Pigs
- Pastured Pigs
- Pig Tractors
- Raising Pigs for Meat


(source: Pinterest.com)

For this BB, the minimum requirements are:
-Start with 1 Live Pig
-Killed in a humane manner
-Processed and properly stored

To document your completion, provide proof of the following as pics or video (less than two minutes):
-Living Pig
-Pig after slaughter, depicting the method used
-Organs separated into suitable for human consumption / not suitable for human consumption
COMMENTS:
 
steward
Posts: 1874
Location: Coastal Salish Sea area, British Columbia
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Approved submission

Showing the live pigs



Showing the bullet shot behind the ear into the brain.


Showing where i stickered the pig to slice the heart artery


Showing the pig going into the scalding barrel


Showing the sternum being broken


Showing the head being cut off.


Showing the organs( this includes liver, heart, kidney, spleen) i would like to eat on the top, and the rest which will go to the chickens, on the bottom.
Staff note (Mike Barkley) :

I certify this BB is complete.

 
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Location: PNW
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Approved submission
Pics:
-living pigs getting belly rub
- method used to kill: single shot to the brain (pig died so quick it was still standing up, I had to push it over and cut the arteries to bleed it out)
- showing my daughter the lungs
- offal for stir fry and pate
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Staff note (gir bot) :

Mike Haasl approved this submission.

 
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Edge case submission
So I have butchered 4 hogs this year.  I use a scald and scrape method.  I prefer it over skinning, which I've also done, and have attached pictures.  I do my own butchering, packaging, and curing.  I invite anyone who wants to come and learn or just watch.  On the first pig, we saved the blood for sausage.  I had a bigger crowd come and help for my 2nd butcher, which was my largest boar.  We used a .22 to the brain and a knife stick to expel the blood on each pig.  
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Pig on the right
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Catching the blood for sausage
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Staff note (gir bot) :

Someone flagged this submission as an edge case.
BBV price: 0
Note: please include a pic showing the requirement of ..."-Organs separated into suitable for human consumption / not suitable for human consumption"

 
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