Comments from Long
Pig Fans
This was submitted by Longpig225lb@hotmail.com and
we certainly want to say thanks!!!
Post Castration Fattening of humans as a meat source.
Introduction: The selection of humans for use as a
meat source is a highly
individual process. In this process we will consider younger well
nourished
males from the age of puberty to the middle to late 20s. This
happens to be
my preference. Others may wish to include those of different
genders and/or
ages. (A plump male may be very useable into his 30s and beyond
if he has a
healthy lifestyle.) The group I have selected was based on several
factors,
size, potential quality and quantity of dressed meat. The younger
the
human, the more tender the meat, but the younger animals may provide
less
useable meat.
The first step is to acquire the chosen male.
There are many methods for
doing so. We will not discuss that here, The first step after
capture and
restraining the long pig is to prepare him for castration. Castration
is
necessary to reduce male hormones, which greatly improves the
flavor of the
meat and also enhances the fattening process. Castration Techniques
have
been previously discussed. Once the castration has been done
and healed, we
are ready to begin the fattening process. (I use the term fattening
for lack
of a better one; the process described is to add reasonably lean
meat rather
than fat, although a certain percentage of fat is desirable for
both flavor
and tenderness.) It is best to allow approximately 6 months
between
castration and slaughter for the finest quality of meat. Not
only does this
allow time for all of the male hormones to removed for the system,
but it
allows time for the removal of other substances, such as nicotine
or alcohol
and reduction of "hard muscle" if you have selected
a dedicated jock
For me the perfect Longpig is between 5'2"
and 6'0" tall. I prefer
individuals that have a good meat pattern already. This would
include
bodies that already show a pattern of meatiness, big shoulders,
thick chest
and upper arms and thick meaty thighs and rump. Preferably long
bodied with
shorter legs. There are many many different configurations that
will work
nicely. (A guy who is 6'5" and 280 might provide a lot of
fine meat, but it
would be a real chore moving all of that fine meat around!)
Equipment and Supplies: This is not an uncomplicated
process. One needs to
select a secure and private place for the process. My conception
is one of
a permanent setup. In that it takes 6 months from castration
to the dining
table, you will need to compute your monthly need and prepare
accordingly.
My needs would probably require one Longpig per month. I would
think that if
one were to really get into Longpig as a major food source it
would be wise
to acquire a secure, rural, isolated location with room to work
privately
and comfortably.
Restraint device: You will need a restraint
device. I prefer a small,
movement restrictive cage or pen (similar to the Veal fattening
pens used in
stockyards and feed lots.) It should be designed to keep the
meat animal in
a four-legged (hands and knees) position. In that he will be
in it for
approximately six months it should be padded and comfortable to
avoid
bruising and sores. The reason for this position is to allow
the weight of
the internal organs to enlarge the chest cage allowing space for
meat to
fill in. (Imagine! Human Rib Roasts).
You will need a feeding pump complete with
tubing and assorted dietary
supplements, liquid and growth hormones should you want to use
them. You
will need an indwelling catheter and a "waste evacuation
system" You should
educate yourself on the use of this material to insure proper
utilization,
cleanliness and sterile technique. You do not want to introduce
infection or
any other bad stuff into the body while it is undergoing the fattening
process.
You need to weigh the Longpig and determine
the desired weight gain over
the 6-month period. Feeding should begin at a reasonable rate
and be
gradually increased to such a rate that will provide the desired
by the end
of the fattening period. The feeding rate can be adjusted during
the time
period to keep the meat production constant at an average weight
gain rate.
We compute the calories required to maintain current weight at
the
restrained activity rate. We compute the number of additional
calories
required to increase the poundage at the desired rate. (We probably
do not
want to take a 160-Lb male and fatten him to the 350-400Lb range.
But
100-150Lbs of additional meat would be doable over a six-month
period.) The
average human male will dress out at approximately a 43% yield.
This would
give a yield of about 75Lbs. If we can add 120Lbs of meat to
the carcass
the base yield would be 120lbs. However, if the additional 120Lbs
were
primarily protein-fattened meat, its yield would be considerably
higher than
43% perhaps as much as 70-75% yield. For a total yield of 165Lbs.
You will
need to do a lot of testing with the first few Longpig to get
it the meat
quantity and quality you want
Process: Once the animal has been castrated (and healed)
he needs to be put
into the restraint device in the required position. It might
be good to
install support straps at shoulder and hip joints so he does not
lay down or
other wise get out of position. Just be sure not to put upward
pressure on
the chest. Once the pig has been secured you need to insert the
Naso-Gastric feeding tube through one of his nostrils down his
throat into
his stomach. You may experience difficulty getting him to swallow
when
required. Massaging the throat my help initiating a swallowing
reflex. (You
may want to use tranquilizers initially, you have six months to
get them out
of the system. Next: We need to put in the urinary catheter and
finally
attach the waste line to the anus. The catheter and waste evacuator
may be
attached to a central drain to obviate bags and containers that
have to be
emptied daily if not more often. (If you plan this to be an ongoing
operation it might be worth while to install such a system.)
Now we can
begin the fattening process.
This is an ongoing process. We must constantly monitor
the progress. As I
indicated, it would be best to begin at the maintenance (current
weight)
level and increase the pump rate gradually to the ideal weight
gain level to
produce the quantity of meat desired at the end of the six-month
period. The
Longpig needs to be kept clean and in a clean environment. Any
sense of
infection should be met with serious doses of antibiotics.
I have figured that I would need one Longpig per month
so I would set up a
six-station unit so that I could have one available each month.
Would love your comments!
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