Okay, my busy season at work is over and hopefully I will get a chance to kill a hog on my new property within the next couple weeks.

Previously all my big game hunting has been in Montana where 90% of the time the animal was gutted in the field and frozen solid in a few hours sitting in the back of the pickup.

I'm looking for advice on what I need to take into consideration when killing a hog in warmer weather and also on the main difference in how to treat a pig versus a deer. I've read lot's of contradictory information from boiling and scraping the hair off to skinning them just like a deer.

Right now here are my plans if I kill a medium sized pig.

1. Field dress the pig on the spot just like I would a deer.
2. Using a bone saw, cut the 2 rear quarters off the pig and then skin and de-bone and put in the cooler.
3. Remove the back straps.
4. Put remainder of carcass in front of a trail camera to see what comes and eats it.
5. Put ice in the cooler and keep it iced down for 48 hours.
6. When I get home cut the meat into thick steaks and package it and put it in the freezer.
7. Eat it.

Does this sound like a viable plan? Is there a lot of good meat elsewhere on the pig that I'm not thinking of?

If I shoot a little pig I will probably field dress it and put the entire thing in the cooler and maybe do the whole pig roast thing. When you do that what do you do with the hair? Scrape it off?

Thanks in advance for any comments or suggestions.

Nathan