You found Paul Daddy's blind hog barbecue. Today's video is gonna be an update to my previous video on how to carve your spiral sliced hemp. On that previous video, I felt like I left some room for improvement. This time I'm gonna be using multiple camera angles and I've got some different ways, as you can see to illustrate what we're trying to achieve. If you need to learn how to carve that spiral sliced hemp, then you're at the right place. Okay, carve in your spiral sliced hemp before you serve it to your guest is a no-brainer. It just makes for a more enjoyable experience than it shows your guest what a great host or host is you are. And it's really very quick, it is very easy. Now, if you look at this cut end of your hemp, you can see that the muscles are naturally grouped into three major groups. While my hemp is still vacuum sealed, I've drawn on it with my marker those natural division lines so you can get an idea where they are. I've numbered them and I think this is the best order that we should carve them off. It doesn't have to be. Keep in mind that a hog has a left side and a right side and your hemp may be the mirror image of this one. It may look a little more like this, but no matter which side of your hemp come from, you'll still have the same three major muscle groups that you need to identify and remove. So what I'm showing you is a guide. If you don't cut it exactly as I do, it's not the end of the world. After all, you're trying to get the hemp off of the bone, onto the plate and ready to serve. So if your cuts are a little different than mine, then that's okay. Now, I'm gonna make the cuts in a numbered order, what's left will be the bone with some hemp on it that's unslice that we're gonna need to deal with. You wanna start by looking at the top of your hemp and you see how far this spiral extends back and then we're gonna cut straight down, and you go right down here and right across here to take off this major muscle group here. Now, let's remove number two the same way. You just gotta cut it off right here. And the third group's a little bit different and then you have to trim around this bone right here in a semi-circle. And then what you have is the bone with that unsliced hemp on it that you'll have to remove and you can take it off in either chunks or slices. And you can follow that natural muscle division if you want to to help get it off. It really doesn't matter. I always save the bone for cooking beads. So I like to leave a generous amount of hemp on it. And once I get it off, it goes in a ziplock bag. I'll label it and it goes into freezer. And now all you need to do is warm it up, apply your glaze and it's ready to serve. Now in my previous video, I showed you how to improve that glaze and this is a link to that video right up here and it's set up in chapter so that you can quickly find that glaze recipe and the instructions. Okay, now this is the part where you need to hit that like button, consider subscribing and hope to see you next time that Paul Daddy's blind hog barbecue. Bok-bok-bok-bok. Bok-bok-bok-bok-bok.