Thanks for the video. Husband just brought a wild hog home and I was clueless about where to begin. Your step by step instructions will really help us get this job done!!
Thank you for your video. I am just learning the art of slaughter, butchery, and charcuterie. We raised 7 pigs this year on pasture and the butchery side of things was probably the most mystifying. This series has been a real nice resource for me. Keep 'em coming!
Thank you for taking the time to show how to do this. I just bought a whole pig (I live in Kenya and it's cheaper to buy that way..) This is the third time I've had you in my kitchen helping me! Thanks!!
In just a couple of weeks I'll be posting a video on how to make homemade bacon - which involves curing and smoking. The results were the best bacon I've ever had! And, thank you. =)
Very helpful video. Once again, I've got a large pork picnic shoulder roast to take down. I've really been trying to hone my skills at this, so I watch several videos before each attempt. I noticed that everyone has a few personal and unique touches that I can relate to. That's why I keep learning and adding to my knowledge banks. Thanks so much for posting this video. I've got to go sharpen my boning knives now and have another go at a pork picnic shoulder. Each time I do it gets better and better. You've been very helpful. Sharon
why not cut the hock through the joint and when through 45 % angle off,you could use a steel to put through the hole in the aitch bone if you scoop most of the meat from outside the aitchbone first ,theres a vien in that topside u cud remove ,small toprump floating bone cut as a v ,when cured after hanging its straight ,less waste ,better to seam that ss as there is now gristle in it and a wedge of fat plus shin ,each to his own but not a profitable way of production
Awesome video ....where did you learn such dexterity in handling a carving knife? You have provided a visual learning experience in carving a pigs leg. You have motivated me to try it. Is it advisable to individually dry cure all 5 muscle pieces and produce smaller prosciuttini? Thank-you for sharing your amazing skills.
Damn this is the first time I've seen a woman butcher a pig not to mention in a professional manner. Absolutely love butchering my own meat, gives you a greater appreciation of different cuts.
Thanks for posting. I got lost on the very last cut between the two long roasts. The angle was not quite there for me to see what seam you found. I would love to see your brining recipes
The best educational video I've seen. Brilliant. I just took a whole leg apart after watching three times. Thank you so much. P.S. A sharp knife is a must!
This woman's lights are ON. Like most people, I've watched youtube videos for years. I've never really felt compelled to comment on one before though, which is kind of weird because I Reddit nonstop but... Camas needs to be known, Camas needs to be seen, there is way to little of her on the internet right now. Yeah, I'm a guy and yeah she's pretty but the intelligence just captures you and you can't look away. Count me in Camas.
Thankyou for the video. The three part series has been most helpful. They are not the cuts Ill be doing but I now know where to start. Why do you salt and sugar some of the cuts? Is this also called "pickled pork" in the shops? kind regardsMark
I would like to actually see what Camas does with all those beautiful pieces of meat, how she prepares pots, season, curing, etc, as a continuation of "in the Kitchen" special.
Very great knife skills. Very well trained. Your tools are very well balanced and tuned. Nice to see tutorials for how-to-do on this. It makes me curious about actually getting some good cuts and adding a freezer
I don❤️t worry you 💖💗💗 I'm 💚 🕳️i'm dead💔 without you💘وغٓٓادي💙and i🖤'm going to have to💞and you're not interested💛 you 💞for them and the rest of the people are normal🕳️
Ok, I just found your channel. You made me so nervous with that knife. One cut you had your arm crossed in front of you and cut towards your arm. I just about freaked out. I have one question, do you still have all your fingers?
Thank you. Thank you very much for this fine presentation dear lady. It was articulately informative, captivating to the eye and skillfuly executed from start to finish- or is it top to bottom? I am in the process of learning the fine arts of butchering myself. It's a respectful craft, as to the artist as to the food, and a perfect pre-medical practice. And I'll tell you an ironic secret as well. That when I finally find a woman I like enough to take her as my own, I wish she'll have the same skilled pair of choppers as your own madame. I wish you many fruitful feasts and hope none of your days are burdened by the plight of vegetarianism, Dvorjacques
Another great video. But who doesn't like crackle (crispy skin) it's one of the best parts of pork? The ears are tasty too when they're crispy, they're like crackle sandwiches.
Also, We raise goats, pigs, cows and chickens. All of our animals are out on big pastures all day long and then we keep them in uncrowded barns and stables at night. All of them are trained to come back when it gets dark. They basically roam free all day living a happy life. We treat them well and never do anything to harm them. When it's there time, like I said, we make sure they die in peace and we thank them for being alive to feed us humans.If you have never tried farm raised meat,you should
Thanks for the excellent videos! These are the best I've been able to find on butchering pigs. I'd like to see you do something on curing/preserving meats as well.
And that I would never argue with. You can absolutely believe what you want to and do as you please, as long as it does not infringe on others' rights.
I think it's funny that youtube suggests the following videos: "UFO Files", "Aftermath: population zero", and "The secret KGB Abduction files". 'if you like the pig butchering video then you'll just love some of these gems!'
As much as I love my bacon, when she talks about opening an animal "like a book" in such a casual manner, it sounds so much like a psychopath from a film.
Thank you for bringing culture to the conversation! As an experienced vegan I know the downfalls, so I made my assumption confidently about your teacher's diet. As far as vegan body building go, you don't have to go far, just do a search here, in youtube, and you find MANY of them!
Recently bought a couple of steaks made from the leg and was verrry surprised such a very thick huge one it was . Used it for tamales . I almost bought a whole leg they said it'd weigh 14 , 15 lbs
I have no clue if she is good in what she's doing or not so i wonderd if the relativly high amount of "thumps down" come from the fact that she does errors or just from trolls. Would you say that she does a good job?
Pigs do have sweat glands. Besides, I don't really get what you mean by "toxins" being removed through sweating. Toxins (household chemicals, toxic metals, f-ing uranium) are removed mostly through urine or feces, a.k.a. liver, kidneys and the digestive system. Sweat may contain trace amounts but it's effectiveness at "removing toxins" is pretty negligible.
Yes, of course we have canines, very short ones though, not intended for meat tearing. We're also lacking a lot of things in our body to properly digest meat. It is not just healthier to keep a vegan diet, but also much better for the environment, and so much more humane.
an easier way to dislocate the ball (Femoral Head) is to leave the leg attached and twist the trotter to the floor untill you feel a pop then take it out ;)
What a pro she is. I brought home a whole hog cut into quarters. I followed her instructions for cutting up and deboning a ham. Super helpful. Thanks
Thanks for the video. Husband just brought a wild hog home and I was clueless about where to begin. Your step by step instructions will really help us get this job done!!
I wished my wife was an enthusiastic as you whenever I bring a hog home.
Thank you for your video. I am just learning the art of slaughter, butchery, and charcuterie. We raised 7 pigs this year on pasture and the butchery side of things was probably the most mystifying. This series has been a real nice resource for me. Keep 'em coming!
I'm so glad you guys made this a featured video. I've had all these pigs lying around and I had no idea what to do with them
Thank you for taking the time to show how to do this. I just bought a whole pig (I live in Kenya and it's cheaper to buy that way..) This is the third time I've had you in my kitchen helping me! Thanks!!
In just a couple of weeks I'll be posting a video on how to make homemade bacon - which involves curing and smoking. The results were the best bacon I've ever had!
And, thank you. =)
you mentioned something about making lunch meat. is thier another video on that. i would love to try thanks
Very helpful video. Once again, I've got a large pork picnic shoulder roast to take down. I've really been trying to hone my skills at this, so I watch several videos before each attempt. I noticed that everyone has a few personal and unique touches that I can relate to. That's why I keep learning and adding to my knowledge banks. Thanks so much for posting this video. I've got to go sharpen my boning knives now and have another go at a pork picnic shoulder. Each time I do it gets better and better. You've been very helpful. Sharon
why not cut the hock through the joint and when through 45 % angle off,you could use a steel to put through the hole in the aitch bone if you scoop most of the meat from outside the aitchbone first ,theres a vien in that topside u cud remove ,small toprump floating bone cut as a v ,when cured after hanging its straight ,less waste ,better to seam that ss as there is now gristle in it and a wedge of fat plus shin ,each to his own but not a profitable way of production
Awesome video ....where did you learn such dexterity in handling a carving knife? You have provided a visual learning experience in carving a pigs leg. You have motivated me to try it.
Is it advisable to individually dry cure all 5 muscle pieces and produce smaller prosciuttini?
Thank-you for sharing your amazing skills.
Damn this is the first time I've seen a woman butcher a pig not to mention in a professional manner. Absolutely love butchering my own meat, gives you a greater appreciation of different cuts.
Thanks for posting. I got lost on the very last cut between the two long roasts. The angle was not quite there for me to see what seam you found. I would love to see your brining recipes
Excellent. What brand of meat saw do you use? Thank you.
The best educational video I've seen. Brilliant. I just took a whole leg apart after watching three times. Thank you so much. P.S. A sharp knife is a must!
Wicked butchering and knife skills as well as extremely informative!!!
nicely done, I have yet to try a pig. was this one particularly fatty. there did not seem to be a lot of meat.
This woman's lights are ON. Like most people, I've watched youtube videos for years. I've never really felt compelled to comment on one before though, which is kind of weird because I Reddit nonstop but... Camas needs to be known, Camas needs to be seen, there is way to little of her on the internet right now. Yeah, I'm a guy and yeah she's pretty but the intelligence just captures you and you can't look away. Count me in Camas.
Do you have do you have a video showing how to remove the coppa?
Thankyou for the video. The three part series has been most helpful. They are not the cuts Ill be doing but I now know where to start. Why do you salt and sugar some of the cuts? Is this also called "pickled pork" in the shops? kind regardsMark
salting and sugaring the meat draws the moisture out, referred to as curing. i imagine pickled pork would be from a liquid brine
Wonderful video, I really enjoy it. I luv animals, but I also like the idea that they are an excellence source of food.
is it weird that i find this, like, BEYOND fascinating?
Do you boil the meat before cooking on the grill or oven to soften it up?
For the most part she used a boning knife. She talks a little more about them in part 1 (the midsection), around 48 seconds in from the start.
If you say so. I have always loved all animals since the day I was born, and as long as Im alive I'll do what I can to help them
Thank you for putting in the effort to make a outstanding video.
Hi can this work for a dog's leg as well? Any tips, etc. would be greatly appreciated. Thanks.
the bone with the ball on it is that bacon towards bottom?
good idea - I'll check into it. If not Camas, perhaps someone else.
i need ur cutlery where cani buy it
Very nice series!
I would like to actually see what Camas does with all those beautiful pieces of meat, how she prepares pots, season, curing, etc, as a continuation of "in the Kitchen" special.
And to the creator of this video, thank you very much for your time and energy.
Cool. Have you ever ate rabbit? I was thinking about trying it, if I find a grocery store that sells it.
Thanks for the video. It is obvious you know what you are doing. Very impressive.
Janice
Very great knife skills. Very well trained. Your tools are very well balanced and tuned. Nice to see tutorials for how-to-do on this. It makes me curious about actually getting some good cuts and adding a freezer
thank you thank you ill be here all week
Let me ask you this, which of the listed items do you use?
This woman knows her shit...thx for the info ur Husband is a lucky man..!! thankyou
🤣🤣🤣🤣..LOL
you don't have to cut when you remove the "hog" or whatever you called it. there is a joint in there. if you can hit that there is no need for sawing
How about a video on curing and brining? Great series by the way.
Thanks!
I don❤️t worry you 💖💗💗 I'm 💚 🕳️i'm dead💔 without you💘وغٓٓادي💙and i🖤'm going to have to💞and you're not interested💛 you 💞for them and the rest of the people are normal🕳️
Ok, I just found your channel. You made me so nervous with that knife. One cut you had your arm crossed in front of you and cut towards your arm. I just about freaked out. I have one question, do you still have all your fingers?
This really is a wonderful set of videos. Thank you so much!
Have you thought that maybe its not the meat but what feed that animal is given? (corn, wheat, antibiotics)
Thank you.
Thank you very much for this fine presentation dear lady.
It was articulately informative, captivating to the eye and skillfuly executed from start to finish- or is it top to bottom? I am in the process of learning the fine arts of butchering myself. It's a respectful craft, as to the artist as to the food, and a perfect pre-medical practice. And I'll tell you an ironic secret as well.
That when I finally find a woman I like enough to take her as my own, I wish she'll have the same skilled pair of choppers as your own madame.
I wish you many fruitful feasts and hope none of your days are
burdened by the plight of vegetarianism,
Dvorjacques
Another great video. But who doesn't like crackle (crispy skin) it's one of the best parts of pork? The ears are tasty too when they're crispy, they're like crackle sandwiches.
these were a very informative set of videos. thanks.
dang girl you must have alot of talent for this
Thank you!
I would like to see a few videos on brining and curing.
Where did you learn how to hold a knife?
quick question, how do you feel about nature, Carnivores, Lions killing antelope, wolves killing rabbits? how do you feel of it?
I'm looking up movie soundtracks why does this keep showing up in related videos.
Very interesting and informative.
Thank you for the videos, I just had a thought, I could make meat packs for Christmas presents next year :)
Great video watch it annually when the local grocer has pig lags on sale
I loved your video!! You know your trade Lady!!
when your de-boning, it helps, this way you have more control of your cuts
Also, We raise goats, pigs, cows and chickens. All of our animals are out on big pastures all day long and then we keep them in uncrowded barns and stables at night. All of them are trained to come back when it gets dark. They basically roam free all day living a happy life. We treat them well and never do anything to harm them. When it's there time, like I said, we make sure they die in peace and we thank them for being alive to feed us humans.If you have never tried farm raised meat,you should
Thanks for the excellent videos! These are the best I've been able to find on butchering pigs. I'd like to see you do something on curing/preserving meats as well.
This would make an awesome barbecue prep video.
"I stick my fingers where my Knife can't go". Lmao
And that I would never argue with.
You can absolutely believe what you want to and do as you please, as long as it does not infringe on others' rights.
why do we have canine teeth in the front then instead of grinding teeth all around?
thank you so much for your kind words and your blessing. if i am worthy i also wish you Gods blessings as well.
What does that remark have anything to do with this ?
Great video very informative also made me hungry, thanks.
Thank you for taking the time to make this video. Very informal glad to have seen it.
im no expert but ive seen other butchers use much nimbler and shorter knives. Especially for the H bone
Wow, thank you for your highly intelligent and classy input. Your name is very fitting...the last 3 letters I meant.
I think it's funny that youtube suggests the following videos: "UFO Files", "Aftermath: population zero", and "The secret KGB Abduction files". 'if you like the pig butchering video then you'll just love some of these gems!'
that is a very insightful comment. thank you for it. love&light4all
As much as I love my bacon, when she talks about opening an animal "like a book" in such a casual manner, it sounds so much like a psychopath from a film.
Wow. I was just sitting here wondering what to do this Friday night. Let's get the friends and pitch in on a whole hog!
Thanks, Amanda!
Thank you for bringing culture to the conversation! As an experienced vegan I know the downfalls, so I made my assumption confidently about your teacher's diet.
As far as vegan body building go, you don't have to go far, just do a search here, in youtube, and you find MANY of them!
Recently bought a couple of steaks made from the leg and was verrry surprised such a very thick huge one it was . Used it for tamales . I almost bought a whole leg they said it'd weigh 14 , 15 lbs
There you go. :) Now it's nice to talk to a respectable human being. ^^ Thank you.
Haha she looks like the lady on I Know What You Did Last Summer ironically, the one who was butchering something when they came to question her xD
I don't mind this video, I just want to know how this is related to Meet the Scout.
I don't know, but I need to get one of those. I can hardly cut vegetables with the ones I have now.
I have no clue if she is good in what she's doing or not so i wonderd if the relativly high amount of "thumps down" come from the fact that she does errors or just from trolls.
Would you say that she does a good job?
very interesting and I don't eat much pig. I would feel very comfortable breaking down a pig after watching this. Thank you
Dude, you're awesome!
IF there were more vegans like you, there'd be more vegans. Unfortunately that's not the case.
But keep up the good work, sir!
This was awesome; thank you.
would this work for a human too?
Sounds like great idea!
Pigs do have sweat glands. Besides, I don't really get what you mean by "toxins" being removed through sweating. Toxins (household chemicals, toxic metals, f-ing uranium) are removed mostly through urine or feces, a.k.a. liver, kidneys and the digestive system. Sweat may contain trace amounts but it's effectiveness at "removing toxins" is pretty negligible.
Thanks for the demonstration!
this made my mouth water .... im hungry
This is a very informative video.... If you decide to leave the city and live in the forest.
i think its hard to cut it ninja style way, i think you should be using a bigger and sharper knife and hold the knife pointing forward.
don't know how i got here but i enjoyed it
a pig can't want something in the first place, they have the brainpower of an ant
Yes, of course we have canines, very short ones though, not intended for meat tearing. We're also lacking a lot of things in our body to properly digest meat.
It is not just healthier to keep a vegan diet, but also much better for the environment, and so much more humane.
you should have a cooking show
"You have a point. I'll look into the list and make some eliminations. But may I ask you back which of the above items you yourself use or not use?"
and you're right the sugary drinks and fast food are awful for us! love&light4all
an easier way to dislocate the ball (Femoral Head) is to leave the leg attached and twist the trotter to the floor untill you feel a pop then take it out ;)
Very nice .