Skinning a hog carcass thats warm is easy. Skinning one thats been field dressed and left out all night in cold weather is harder.
Bleed the hog out good by cutting its throat soon after killing.
It's easier to skin hogs that have not been field dressed. First i hang the hog with a gambrel through the rear legs. Then the hog is washed down good. Washing reduces the possibility of contaminated/cruddy hair and skin touching the meat.
Cut around the legs and rear of the hog and cut the skin up the belly if the animal has not been field dressed. One can usually start pulling the skin off using vise grips or pliers if needed.
Skin the neck out and cut the head and front legs off.
Last edited by falcon; 03-08-2013 at 05:33 AM.