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The "chops" as we made them were accomplished by cutting the ribs free on both sides starting about 3 or 4 inches from the backbone. You have to adjust this based on how big the hog is. Just make sure you are a inch or so outside the backstrap when you do it.
Then split the hog right down the center of the backbone from the but to the neck. We removed the neck portion but I guess you could also do the same with it.
Then with the backbone halfs, which have the backstrap on each, we just went along and hit the bone every inch or so and finished it up clean with a knife.
Actually got more usable meat this way...........
We'll be using one a lot from now on.
Wish someone had turned my old self onto this idea sooner.
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