Prepare Vacuum Sealing Supplies and Butchering Knives
3:32
9:59
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At 3:32 in
How to Kill and Process a Small Hog December 2016 Part 1 (3 part series)
What happens here
Prepare the necessary vacuum sealing supplies by opening a new 'Special Value Combo Pack' of FoodSaver bags, which includes various sizes. Then, lay out a selection of sharp knives on a wooden cutting board: an Outdoor Edge knife with two blades (one for hide, one for splitting the belly), a KA-BAR folding knife (for field dressing), a Victorinox deboning knife, a Tramontina butcher's grade kitchen knife, and a small, flexible $15 boning knife, which the host notes is his most used for deboning and processing.
Goal: Organize vacuum bags and select appropriate knives for butchering.
Tools and materials
- KA-BAR Folding Knife KA-BAR — Field dressing
- Outdoor Edge Knife Outdoor Edge — Skinning game and splitting the belly
- Small Flexible Boning Knife — Detailed deboning and meat processing
- Victorinox Deboning Knife Victorinox — Deboning meat
- Wooden Cutting Board — Holding knives during display and potentially for meat processing