I skin, gut and quarter my hogs and soak it in a mixture of ice, water and vinegar for three to four day. I drain and replace ice, wate and vinegar every 24 hours. For the first two or three days there will be a lot of blood in the mixture but by third or fourth day it will just be lightly pink in color. This process removed a lot of blood and the "gamey" smell and taste and makes the meat tasty.