I'm going for my 1st hog hunt on 12/30. It's actually a side trip for me: I'm staying in a swank-ish hotel, and I'm traveling by plane. So, I'm not going to be able to bring tons of meat back with me.
I'd like to grab the tenderloins, & throw 'em in a Ziploc bag on ice. I figure I can bring that back in a cooler on the plane with little problem. (Duct-taped in a styrofoam meat cooler in my checked luggage - NOT as a carry-on! I wouldn't want Homeland Security to give me a full cavity search over some exploding pork!)
I'm wondering, however, can I get to the tenderloins without too much trouble? I'm guessing that field dressing a hog is a bit different than my many tours of the kill & cut floors of hog processing plants in IA & SD. Can I move the guts out of the way enough to get to the tenders, or will I have to really splay the hips wide to get to 'em? I'd like to think I wouldn't have to remove the intestines at the back end for this procedure: those guys at the plants always made it look so easy with the aid of an air-driven bung reamer!
The tenderloinsare next to the back bone. You will have togut it, remove some fat and then trim out the Loins. They will trim out with point of the knife.
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Quickest way to the tenders?
