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Question about splitting a whole pig: bandsaw or hand saw, and did it cost you a whole afternoon too?
Last month I had a 180 lb pig come in for a customer's backyard roast and I figured breaking it down would take me maybe 3 hours, tops. It ended up eating my whole Saturday, about 9 hours from first cut to final wrap, and most of that was me fighting the cuts instead of making them. The problem was I kept switching between my old hand saw and the bandsaw because neither felt right on the rib section, and I wasted a ton of time second guessing each cut instead of just committing. So here's what I keep going back and forth on: some guys swear you should just use the hand saw for the whole thing to keep the meat cooler and the cuts cleaner, and others say a good bandsaw saves you half a day if you know how to run it. I'm honestly not sure which camp is right because my bandsaw is a cheap one and it wandered on me twice. What's your go to for a whole pig, and how long does it actually take you start to finish? I'm wondering if my 9 hours is normal or if I'm just slow.
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