Not really wiping blood off my own hands. I had to kill one earlier this year because of a prolapsed rectum. I only ended up with 30 LBS of sausage.Originally posted by admin
Wiping the blood off of your own hands, Argee? :skull:
How do they slaughter them - slit and hanging or some other method? Any ideas? Yummy Bacon, Pork and Ham!!! ig:
I take them to the slaughter house because they're a licensed USDA inspected facility and if you want any further enhancements done, ie:smoking hams and bacon, it has to come from that type of facility. A USDA inspector is present when you deliver the animals, he witnesses the kill and inspects the meat, organs, etc. for any disease. The kill process is quick and easy. They slit the throats and hang them by the back legs so they bleed out completely. They only slit the jugular so the wind pipe is still intact so the lungs can still function, which allows for total bleed out. I know this may sound cruel to some people, but it's over in seconds.