Hog Stripper Prototype

[tippit]

I don't field dress hogs anymore...just skin 'em whole like we do bears.  Then quarter, take back straps & inner loins, and neck meat.  It is a lot quicker and less messy that way.

Now rather than skin 'em, we strip the hide in 4-6 cuts.  Then pull the strips right down to the head.  You can strip hide off a hog in about 5 minutes compared to skinning one.  The knife we use has the cutting edge on the back and just slides down under the hog skin in one motion.  They are pretty cheap and work great.  But wait a minute, I'm supposed to be a wannabee bladesmith and I'm supposed to forge my own blades    :rolleyes:    

Hog Stripper Prototype:

Pretty rough and needs a little tweaking but it'll get the job done just fine.  The tip is blunted so as not to cut into the underlying meat.  You still need a nice knife or two for quartering, deboning, and processing.  But this little weird knife will save you a Lot of Time...tippit

 Doc your pic is to big.I resized.

 

[tomsm44]

That looks great.  I have used a folding knife similar to that for stripping the hide on hogs before.  By far the easiest way to skin a hog.  That's funny that you use a cheap store bought knife.  I've hade people who have seen some of the knives I've built before ask to see "my skinning knife" and they are always surprised when I pull out an Old Timer sheath knife.  It was one that my grandfather bought for my uncle probably a little before I was born, and got back when my uncle passed away in his mid 30s.  My grandfather gave it to me when I was in college and it is an outstanding knife.  The touch of sentimental value doesn't hurt either though.  I usually end up giving away all of the knives I build.

[Benjy]

Jeff, I was scared to click on this post with a title like "Hog Stripper"!    

That looks good! I can't wait to try it out.

[jcar315]

Originally posted by Benjy:
Jeff, I was scared to click on this post with a title like "Hog Stripper"!      

That looks good! I can't wait to try it out.

Would love to see it in action in person.

[tippit]

John,
I'm in Aiken all winter til the end of May.  Let me know when you are coming down and we'll put it to good use.  It's not about pretty but you won't believe how quick you can strip the hide off a hog...course if you want the hide there will be alot of sewing to get it back into one piece    

I just want the meat...pulled pork in crock pot this morning with recipe courtesy of Ray Hammond.

[Brock]

Very interesting....so you dont leave any skin on the meat for smoking or bbq later....does any of the fat stay with the meat?

Might have to try it out....thanks for info

[Steve O]

I think we could use some "how to" pics Doc    

[tippit]

What we do is hang the hog from back legs.  Cut the skin around the hocks on each back leg.  Now put your skinning knife down    :eek:  

Slip the blunt end of the stripper under the skin on one of your leg cuts, push it around the anal area on the belly side to the other cut.  Then go back around the tail on the back so what you have is the anal area & tail with skin left on the carcass.  Now slip the the stripper down the midline belly, sides, and back.  Pending the size of the hog, you can have 4-6 strips of hide cut all the way to the head.  Pull the strips off the carcass to the head with very little effort.  Carcass is completely devoid of hide with no hair on it...5-10 minutes total.  The fat stays on the carcass.  If it is too hard to pull a strip off, simply make another cut to make the strips thinner.  Just quarter, get back straps, neck meat, and if hog big enough you can pull inner loin straps without cutting into the abdomen. We do this as soon as we recover them.

I'll take pictures on the next hog...tippit

[Doug Campbell]

Interesting knife idea Jeff. Been "stripping hogs for years. I had a guy show me this method of skinning a hog probably 25+ years ago but we used one of the "hook" blades for the little disposable scalpels. We always hang them head up, seemed easier going down the hog with the grain of the hair I guess. Cut around the neck just behind the head then made the cuts 2" - 4" wide, the scalpel blade was just long enough to cut the hide and not get into the meat/fat... Definitely "stripping" a hog is the only way to go.        

[tippit]

Doug,
The curve of the blade seems to cut the hide from the inside and just part the hair so it doesn't seem to matter which way you cut.

It's an ugly knife but function isn't always pretty.  There's no way I'd but anything fancy on it as it would still be ugly.  I have to strip the hog, quickly throw it in my pack, and then pick up a nice looking skinner for photos  

[BowHuntingFool]

Very cool, I sure do love the rough forged look of the knife! Well done!