Trimming Shoulders and Jowls
18:24
54:28
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At 18:24 in
Old Timey Traditional Appalachian Hog Killing
What happens here
Similar to the hams, the hog shoulders are trimmed to remove excess fat and any jagged meat pieces, preparing them for curing. The jowls (meat from the hog's cheeks and neck) are also trimmed. These trimmings, along with others, are added to the pile of meat designated for sausage.
Goal: Prepare shoulders and jowls for curing or further processing.
Tools and materials
- Safety Gloves — Protecting hands during cutting
- Sharp Knife — Trimming shoulders and jowls