Butchering your own pork can be deeply satisfying, but it’s important to hang the carcass for the right amount of time first. Hanging, also called aging, allows enzymes to break down tissue which tenderizes the meat. It also allows the meat to chill thoroughly. So how long should you hang pork before butchering?
The optimum hang time depends on the size of the animal and weather conditions, Follow these best practices to ensure your pork is safe and tasty,
Recommended Hanging Times
For whole carcasses, the ideal hang time is:
- Hogs up to 150 lbs: 1-2 days
- Hogs 150-300 lbs: 2-3 days
- Larger hogs: 3-4 days
Smaller hogs chill faster, so they can hang for less time than bigger pigs. Monitor the temperature in the thickest part of the ham and butcher once it reaches 34-38°F throughout.
Why Hanging Time Matters
Proper hanging allows
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Rigor mortis to complete – This muscle stiffening peaks around 24 hours postmortem
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Enzymes to tenderize – Natural enzymes break down connective tissues.
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Even chilling – Gradual cooling prevents cold shortening that toughens meat.
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Flavor enhancement – Aging intensifies pork’s flavor.
Insufficient hanging can result in tough, dry meat. Excessive time allows bacteria to multiply, causing off-flavors and odors.
Testing Doneness of Hanging Pork
Check these signs to determine if pork is ready for butchering:
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Meat feels firm but not hard.
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Fat cap is slightly soft.
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Meat surface is sticky.
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Internal temp reaches 34-38°F.
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No strong unpleasant odors.
Once these criteria are met, the carcass is chilled evenly and is ready to be cut up.
Factors That Affect Hanging Time
Elements that influence pork’s hang time include:
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Size – Heavier hogs require longer chilling.
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Weather – Cold temperatures speed chilling. Hot weather necessitates additional cooling methods.
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Fat cover – Thick fat insulates, slowing cooling.
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Health – Illness can affect how quickly rigor mortis resolves.
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pH – Higher pH meat benefits from longer aging.
Monitor these factors and adjust hang times accordingly for ideal results.
Proper Hang Temperature
For food safety, pork should hang at:
- 34-38°F for meat that will be immediately cooked.
- 28-32°F for fresh cuts like chops and roasts.
- Below 26°F if meat won’t be used within a few days.
Colder temperatures inhibit bacteria but can cause freezing damage on the carcass exterior.
Optimal Hang Humidity Levels
The ideal humidity level for hanging pork is:
- 75-85% for carcasses over 150 lbs.
- 70-80% for smaller hogs.
Higher humidity prevents excessive moisture loss that can cause shrinkage and dry meat.
Methods to Regulate Hang Temperature
To maintain proper temperatures for hanging pork:
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Hang in an unheated, well-ventilated building.
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Use fans to circulate cool air around the carcass.
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Place bags of ice or frozen water bottles near (but not touching) the meat.
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Monitor temperature and humidity with digital gauges.
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Adjust hang time depending on weather conditions.
Signs Pork Has Been Hung Too Long
Look for these indications that pork has been aged too long:
- Strong unpleasant odors
- Slime, mold or sliminess
- Excessive drying or darkening
- Loss of firmness
At the first sign of spoilage, cut up and freeze the meat immediately. Discard any portions with off-odors or extensive drying.
Preparing for Butchering Day
To make butchering go smoothly:
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Sanitize equipment and surfaces thoroughly.
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Chill cut meat in fridge or freezer right away.
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Have empty containers ready for cuts.
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Keep meat dusted with cornstarch to prevent sticking.
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Take periodic breaks to prevent fatigue.
Proper hanging times, combined with good butchering practices, results in the highest quality home-processed pork. Now that you know how long to hang pork, you can look forward to enjoying delicious roasts, chops, ribs and other cuts all year long.
When And Where To Slaughter Your Hog
Most farmers would rather kill pigs when it’s cold outside, like in late fall or even early winter. When the carcass is done, it has to hang and cool for at least 24 hours so that the meat can be cut up and cured or frozen. If it’s cold enough, the pork can be hung from the rafters of a barn or shed that isn’t heated or on a frame outside until the meat reaches the right temperature inside, which is 33 to 35 degrees Fahrenheit. However, if it’s too hot for the hog’s body heat to escape quickly, the home processor must use shaved ice or iced brine to cool the meat (see below) or pay for hanging space in a commercial meat locker or cold-storage warehouse.
Generally, the best place to kill a pig outside is near both the pig’s pen and where you plan to scald and gut the animal. No matter what, swine aren’t the easiest animals to move around, and it’s very important not to scare or excite a pig that’s about to be killed, because that will definitely make the meat taste worse. The place you pick should have a lot of water and not get in the way of other farm activities. A more or less ideal slaughtering arrangement is illustrated below. (If you do the deed indoors, you’ll want to be sure that the building is well ventilated. ).
The setup needs to have a way to scald the body after the pig is dead and bleeding. This will loosen the hair and scurf (a thin layer of membrane on top of the hide) so that they can be scraped off without losing too much of the skin and fat below. When I boil water, I usually add a cup or two of lime. But you could use lye or a couple of handfuls of hardwood ashes instead. One problem with killing tuskers in the winter is that their new hair will be heavier and harder to get off. (The scalding tub should be put next to your platform or table so that you can build a fire or other heat source below it.) I use dry, seasoned wood, but some people (especially those who kill animals often) put a propane cooker or something similar under the caldron.
Fill your tub about two-thirds of the way to the top with water. Add the lime or whatever you’re using as a soap. Start heating the mixture an hour before you plan to stick your pig in it. The temperature of the liquid needs to be about 145 degrees Fahrenheit before you use it. If you don’t have a hoist, leaning the pot against the scraping table at a 45-degree angle will make lifting it a lot easier. ).
You’ll also need to arrange for some sort of structure from which to hang the pig during butchering. If there’s a convenient and sturdy tree limb available, fine. If not, construct some sort of frame. There are three useful tools shown in Figure 2. However, any device that is strong enough to keep the pig off the ground (the hanging point should be about seven feet high) and close enough to the scraping table to make moving the body easier will do.
How to Butcher a Hog: Picking Your Pork
Let’s say you raised a pig and now it’s about 175 to 250 pounds and 8 to 10 months old, which are the right times to kill it. (Overly fat or old swine don’t usually make for good eating. A barrow, which is a male pig that was castrated before it reached sexual maturity, or a gilt, which is a young female, is usually the best choice for food. Boars (males that haven’t been castrated) and sows (adult females) that are in heat should not be butchered because their meat has an unpleasant aftertaste that is often described as “musky” or “rank.” If you do want to kill one, make sure to geld the boar and let the wound heal first, or wait until the female stops being pregnant. ).
When you’ve selected your animal, it’s time to lead the ham to slaughter. The rest of this article has been organized in a way that tries to give a complete, step-by-step guide for someone who has never processed hogs before.
It’s important to assemble your equipment before you begin the task. Few things are more likely to ruin your first attempt at killing something than having to run around like crazy to find a tool you need in the middle of the job. You’ll need at least a good knife for sticking and gutting the pig, a sharpening stone, bell scrapers to get rid of the hair and scurf (these unique and not too expensive tools are well worth a trip to the farm supply store), a hot water thermometer, a large tub or vat for boiling the pig, and a butcher’s saw or a hacksaw.
To stun the animal before sticking it, you’ll also need a pistol or rifle of a . 22 caliber or larger (or — at the very least — a heavy hammer). You’ll also need a strong table or platform to hold the body while it’s being scraped and a tub to catch the organs when the animal is gutted.
A sharp knife will be all but invaluable at every stage. Its blade should be at least six inches long and honed to a razor’s edge. To make sure everything goes as smoothly as possible, keep a sharpening stone close by and run the steel along it every so often. This will make the job easier and make it less likely that you’ll cut yourself.
Having one or two helpers on hand is a good idea, especially if you can get a skilled killer to help. And even if help is available, a come-along jack or pulley system is still the best way to move the big porker. (Farmers who have tractors with hydraulic lifts can simply use that machine for this job. When you think about how the body will be dipped into a pot of boiling water at least once and then hung from a high horizontal support to be cleaned and cooled, I think you’ll see how smart it is to get both human and mechanical help.
How to cut a hanging pig in half for butchery – Hunting Aotearoa Tip – Part 6
FAQ
How long to age pork before butchering?
How long should meat hang before processing?
How to tell if a pig is ready for slaughter?
When should I stop feeding my pigs before butchering?
How long to hang pork?
7 days to hang pork is fine. I home butcher and only age the meat for 2-3 days, but if the pigs were at a professional butcher’s they were certainly kept cold enough and a week hang time will be absolutely fine. As with most things, it looks like opinions vary on this subject. I’ll just post what I know and you all can take it from there.
How long should you hang pork before butchering?
If you’re looking for a more aged flavor, it’s recommended to hang pork for at least 24 hours before butchering. However, if you prefer a fresher taste, hanging the pork for just a few hours may be sufficient. Lastly, it’s important to consider your own personal preferences and experience with hanging meat.
How long do you hang meat before butchering?
In conclusion, the process of hanging meat before butchering is an art form that requires careful consideration. **To achieve the best results, beef should typically hang for at least two to four weeks, while game meats benefit from hanging for up to two weeks.**
How long should a pork carcass be hung?
I did a lot of tests on hang time and found that hanging the carcass for about five days to a week produced excellent pork. Older animals benefit from longer hanging up to 14 days. Additionally, vacuum packing preserves the meat better and chilling it to 27°F is the ideal storage temperature while still keeping it fresh.