Processing Wild Hogs....
Aug 19, · After the hunt and before the meal, you must process the animal here's a video that will show you exactly how I clean a wild pig. In this video, I'm using. Jan 31, · Just over 35 pounds of fresh meat went into the cooler and the gators feasted on the rest of the hog that night. We also managed to document the basic butchering process of a wild hog. Note that this is a “no saw” method of processing a hog. Butcher shop hams and pork parts often contain cross cut sections of bones where a saw is used.
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Processing Wild Hogs So I thought I would ask if anyone here is processing their own meat, specifically pigs and how to say happy birthday in a funny way, but would also like to hear from folks that process any 4 legged creature ine might smoke q eat:. I currently hunt and slaughter my own pork from the many many hogs on my property. I was curious about a couple of different things related to processing hogs in the field.
Again this can really apply to any animal one might shoot, not just hogs. So do how to listen to my tv with bluetooth headphones folks typically pull the guts out on the ground or after you hang em?
I usually hang a gow from something in the field by their hind legs hams and go about processing them down from there. I shot a lil guy this week and pulled the guts while he was on the ground, which seemed to be much easier than the way I usually do this.
Anyone have any experience with this and whats your preferred way? Has procses used the tool called butt out? I saw this the other day in Cabalas wwild claims to be able to pull the butt out without causing amy damage or contaminating the meat. Has anyone used this or something similar? When I process my hogs and break em down for freezing, I usually do the 2 back legs hams the 2 front legs butts and then pull the back straps and tenderloins.
How do you guys processs gals typically process their meat? For the lil guys I'll just field dress them and skin them then smoke them whole. I have always prcess the with their legs splayed out bow just leave em like that.
Has anyone ever smoker these guys whole? If so do you break the rib cage what is a lingonberry substitute hip so they lay pretty flat or just lay em and leave em?
Was thinking it might cook more evenly if they lay pretty flat Any Thoughts on this?? For those that shoot and process their how hogs, what is your size preference on a good pig for smoking and eating? I almost always choose a younger hog as they seem to taste better and have more tender meat. Typically I try and go with a medium sized pig - say something less than lbs. My neighbor just smoked a whole pig that I shot the other fay.
He put it in yesterday at AM and pulled it off at PM. The largest of the two pigs weighed roughly 40 lbs or so And the other weighed around The meat was very mild tasting and not gamey at all. They both were very tender and the meat just slid right of the bones I figured this would be widl good way for us to share some tips and thoughts to make processing your wild game easier and more efficient.
One extra note. The last pic was a boar I shot. I reckon he was lass than a year or just hiw a year old. The meat was a little tuff I think the reason for this was due to the fact it was a boar and because of it's size. Anyone have any experience or thoughts on this? Also, Whats the best size or weight of hog to process for smoking? And, Has anyone noticed a difference in the gender as far as tenderness and flavor goes?? I've always field dressed on the ground.
Once you cut them open and saw up the rib cage, it always seemed pretty easy to cut the esophagus and diaphragm, then just pull by the esophagus all the way down. If they aren't too shot up, they will normally pull out in one piece.
I've done dozens of deer this way, and a few antelope and hogs. I like to put them head up on an incline if possible too, helps when pulling and draining the blood.
I've tried the butt out and didn't care for it. Sagen makes a saw that I am really happy with. They pretty much take a piece of bandsaw blade, cut it a few inches long, then mold a plastic handle and stopper at the end. It cuts bone like a breeze and with the stopper, doesn't cut up the guts. It works really well splitting between the rear legs and up the chest cavity. SMF Premier Member. One thing about wild pigs It is procexs recommended you freeze the meat for at least 30 days at temps below zero degrees F Also, during rigor, it is recommended to not process meats I've done this because I spit them and use an above-ground pit with slightly offset heat to cook them and I like to keep how to copy cd to pc windows 7 rib cage whole.
I have just cut out the anus with a knife, never used the butt out tool. I also run boiling water over the outside to soften the pelt and then shave them and scrap the skin I like crackl'n so I don't what are alkaline earth metals used for them.
I've rinsed them out, then put them in a large cooler with ice carcass is still warm. I rinse and swap out the ice times till they stop draining over the next hours.
Then onto the spit and cooking. I always cook them whole - part of the show as people come up to look at it as it is cooking.
Having said that, the middle cooks much faster than the butt and shoulders that way - so I am usually alternating shoulder lower than butt, then swapping - to get those thicker parts to cook without turning the middle too dry and crispy. I have been thinking about doing one splayed - I have heard from others that it is easier to get it all cooked the same that way - but then I uow to make a big grate - a different setup than the above-ground box oven and spit I use.
I like to keep to pigs under lbs when dressed ho they seem more tender and easier to handle. Heaver than that get harder to handle, require a stronger spit, etc. Tucson BBQ Fan said:. Chuck - I'll put a post together and then post the link to it - probably take a day or two. I could only wish, but then Nothing like that to be found in this here part of the woods.
Last edited: Feb 12, Jake, Good stuff! Ill field dress my next hog on how to process a wild hog incline before I brimg it in amd see how that works. Gonna have to be sure to bring my tools with me though. My place is pretty close to my blinds and feeders so it's been easier to just haul em to the house amd process them. Toucson, thanks for the info in your cooker.
Pretty neat stuff. I noticed the pic syas Mckinney, TX on the scouts sign. You still in TX? I live just north of there. You ever want some wild hog and still in the area, let me know. Got lots of em around my place! Dave, I've seen another post where you quoted the freezing requirment of 30 days at or below 0 degrees.
I was under the impression that wasn't necessary if you cook the meat to degrees. Whats your experience with this? Does cookimg to a certain temp negate freezing to 0 degrees for 30 days?
I was also curious if anyone "ages" thier meat, more specifically thier pork. Would be interested in hearing about any type of wild meat as it relates to aging.
How to Process Your Pig
To rough butcher a hog in the field, load the coolers with ice before you start, so once you’re done, the meat doesn’t spoil in a hot cooler while you’re riding around looking for a country store. Dec 31, · One thing about wild pigs. It is highly recommended you freeze the meat for at least 30 days at temps below zero degrees F that is supposed to kill all the parasites that may be active in the meat, and makes it safe for human consumption. Also, during rigor, it is recommended to not process meats wait until rigor has fully subsided.
Or have you ever considered purchasing a whole hog from a local farmer? If so, then you may have recently looked into the prices of having someone process meat for you. However, you can save some money on the processing part of raising or buying fresh meat by learning how to process an animal yourself. If you are interested, I recommend that you first have look at how to butcher a pig. Then read on so I can tell you what to do with it once the animal has been butchered and is ready to head for your freezer.
I remember the first time we butchered a hog. They offered it to us. We had never butchered a hog before so they offered to walk us through the process, and we could keep the meat too.
Then we loaded it in the back of our truck. However, when I felt that subtle thud as the back of our truck started feeling the load, alarms started ringing. This was going to be much more physically taxing because a hog is a heavy animal. The rest of the process was similar to butchering other animals, but just trying to maneuver the dead-weight of a pig was interesting.
Plus, when you butcher a deer , you can slide your knife into hip sockets and things of the nature to get the bones to release a little easier from each other. You need a handsaw or Sawzall at the least to get the meat away from the skeletal system of the animal. Again, you can have a look at the tutorial for the entire process. Even so, it still is a physically taxing job because pigs are super heavy.
Once you get the animal butchered, you will have to let the meat rest for a day or so. We put our meat in a large cooler on ice for a day or two to let any excess blood drain out of the meat. It makes processing less messy, and the meat tastes better in our opinion.
Also, we go ahead and divide our meat out during the butchering process. Meaning, when we load the meat in the cooler we have 2 hams, 2 front shoulders, and then the 2 sides of the pig. It is too bulky and more work when I go to process it. Now, when you decide to process your own meat there are a few items you will definitely need. The first item is a good butchering knife and knife sharpener. Butchering meat goes so much easier if you have a knife that is easy to handle and stays sharp.
However, butchering meat will also dull any knife so you need a quality sharpener too. We have a board that I can take with me anywhere. If you have a solid cutting board to work with, then you can lay it on a solid surface anywhere and process your meat.
You can use a vacuum sealer , or simply some butcher paper and some freezer bags. It is really about preference. When you have all of your materials together, then you are ready to get down to business with this abundance of pork waiting to be processed. We always deal with the hams first because there are so many options for them. You can cure them and turn them into country hams. If you are interested, here is how you do that.
If you are willing to take on those projects, then I highly recommend trying your hand at country hams. The outcome so far has been delicious. Next, we take on the shoulders. We have learned when processing pigs that they have lines where bonier sections end and meatier sections start. Look at the shoulder and see if you can identify the line where the meatier section stops, and the bonier section begins. Then you simply use your sharp knife and cut down that line. The meatier part, again, is your Boston butt.
While the slimmer section of the shoulder will be your pork picnic. I use this for barbecue, but you can use it for sausage or in stews too.
Now, the middle section is where you are going to get a lot of different cuts of meat. Your pig will be divided into 2 at this point, so you should have 2 sides. This will be identical on both sides. The upper portion of the middle where the ribs are located is where you will locate your pork loins. You can leave them either as large loins, or cut them down into pork chops. This is where processing a pig gets interesting because you will need a hand saw as you will be sawing through bone.
The lower portion of the ribs will be your spare ribs. The upper meatier portion will be your country style ribs. However, you can also get salt pork from this section or grind for sausage or simply, ground pork.
As you can tell, you are going to get a lot of meat from one hog. The final step in processing a pig is actually putting it away.
Be sure that you label the meat with the date I use the month and year , what is in the package, and the amount.
We are a family of 5 so I put around 5 pork chops in each pack. However, there will be some packs that will get a little extra because that is just the way the numbers fall. I mark that so I know to use that pack when we have company instead of on a regular weeknight for dinner. Hopefully, this has given you some direction on how you might want to process your hog or a future hog. The biggest challenge is probably dealing with the ribs because they do require a saw.
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