Originally Posted by
nchawkeye
Dang, must be a North Carolina thing...My buddies and I have amazed others on how we can get the tenderloin out without dropping the guts...
We debone the hams as well, unless someone wants a whole ham to smoke...Then we pop the ball and socket joint at the hip and remove the ham...The only time we use a saw is to cut off the tail and cut the front legs off...
I do basically the same thing, but I hang them head up! After I get everything off of the carcass, I let it down on its belly and reach in around the backbone and get the tenderloins.