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I have killed many deer and do all the processing myself. But in sept. I am going on my first hog hunt in arkansas. If I get one, how hard are they to process? I guess what I am getting at, can I slice my own bacon, does bacon have to be cured etc.

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Sorry accidentally hit enter before gettingthe heading typed in. "Processing hogs"

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not much fat on a wild hog,maybe a big sow but they tend to be real lean, i cut mine up like i would a deer or smoke em whole

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I do mine like the Chinese: Dig a pit in the ground, I fill the pit to the topwith
Oak limbs, start the fire going and wait for the pit to glow red with Oak charcoal,
place a baby bed box spring over the pit, place the pig which has been hair scraped
while placing scalding hot soaked burlap sacks on it to make the scraping easier,
have a 5gal bucket of Kirbys "Mojo" Marinade and a long handle paint brush for
marinating the pig, after that I place roofing tin over the pig. Every half hour or so
I lift tin and keep marinating it, till done!

I forgot to mention, after scraping the hair off, gut andhose off good.Iroast the pig
with the head, feet and tail. Many families will be doing this in a few months for the
Christmas holidays. White rice, Black beans, Yuca, Cuban bread and Roast pork.
Oh man, what a feast!!!

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You would be hard pressed to get bacon off of a wild hog, they just dont develop fat like a domesticated pig.. I process mine just like I would do a deer, they wont have alot of fat on them, but sometimes you 'll find one that has enough to make a mess...


I grind most of mine up into hamburger meat.....

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i've always processed it myself. we usually just debone most of the meat and bar b que it for a long time. i was thinking about trying to grind some of it but it tastes too good when you bbq is right.

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i usually just quarter mine and smoke it a quarter at a time.

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rebelhog made my mouth water.... i cook myne like that as well. I use a grill i made outta fence but same thing. i also useually cut the head off or atleast cut the backbone at the neck. i was once told that the "brain" juice would travel down the spinal column as the meat got dry. dunno how true this is but it only takes me another few secs.

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I have gotten bacon back from the butcher before, but it has to be sliced at home. It's a good lean bacon if you're the healthy type. My butcher gives me such a good deal on processing, I would never even consider doing it myself, but if you do be careful of that virus they carry in their blood. Down here in Florida almost every pig has it to some degree and if it gets transfered in a blood to blood contact, you will wish you wore gloves. It's supposedly never goes away once you get it. Its killed instantly during the cooking process, but be careful.

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Alright now you have scared the hell out of me!!:(Is these virus's in all the hogs in Arkansas?

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Timber only if you get cut while skinning or butchering. The pig might not be
infected. I have never contacted Trachinain 40yrs of hog hunting. Make
sure it is cooked good. Don't eat pink pork meat, it has to be well done.


Pigs have been found to be highly susceptible to the synanthropic (domestic) population of Trichinella [correction of Trachina] and weakly susceptible to the natural (native) one. Fur-bearing animals (polar foxes and foxes) are more susceptible to the natural population of Trichinella [correction of Trachina], but minks are equally sensible to the two variants of T. spiralis. In the host's body, synanthropic Trichinella [correction of Trachinas] form capsules of lemon-like, less frequently, oval shape, but the native population do round capsules. There is larval adaptation when Trichinella [correction of Trachina] larvae enter the nonspecific host's body after their prepassage through the organism of domestic carnivorous animals (cats, dogs). The pig is successfully infected with T. spiralis nativa via the cat or dog; the infection rate is approximately close to that observed during control infection of pigs with synanthropic Trichinella [correction of Trachina].


trichina
Related: Invertebrates

(trĬkī´ne) , common name for species of roundworm of the phylum Nematoda . The species Trichinella spiralis is an important parasite, occurring in rats, pigs, and man, and is responsible for the disease trichinosis . The small adult worms mature in the intestine of an intermediate host such as a pig. Each adult female produces batches of up to 1,500 live larvae, which bore through the intestinal wall, enter the blood and lymphatic system, and are carried to striated muscle tissue. Once in the muscle, they encyst, or become enclosed in a capsule. Larvae encysted in the muscles remain viable for some time. When the muscle tissue is eaten by a human, the cysts are digested in the stomach; the released larvae migrate to the intestine to begin a new life cycle. Female trichina worms live about six weeks and in that time may release 15,000 larvae. The migration and encystment of larvae can cause fever, pain, and even death. Encysted larvae in pork are destroyed by thorough cooking or long periods of low-temperature storage. Trichina are classified in the phylum Nematoda

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So don't cut yourself while you're skinning em"

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BB, you can contact it if you eat pork that is not cooked good. They have
it in the musles and intestines also. Read my post.

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Thanks for all the info but you're still scareing the crap out of me![:@]Is there any way to tell by looking if the animal is infected? Looking at the inerds etc.

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Yeah, I did. Thats a very informative bit of information. I would start a new thread with that reply. More people need to know the details. I was unaware for some time and was shocked to find out. Fish and Game did a study here and found it in every pig they sampled, just at different levels. Like you said, it doesn't even effect they majority of them. I had seen a sign up at one of the WMA's that I hunt, but never paid it any mind until my butcher told me the extent of it.

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i have heard about it and have never meet NE1 or hear of NE1 local to get it. been catchin/skinnin/cookin them for 10+ years with no issues. But i suppose it like swimin with sharks, sooner or later you gonna get bit

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Timber, when you roast it at 400* or 450*the larvae is destroyed completely,
but when you are gutting, skinning and butchering and get a knife cut, the larvae
can enter thru your wound. Like I mentioned, I have never contacted Trachina
in 40yrs of butchering hundreds of pigs. I quess I was lucky!

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I process my own. As for bacon, I have never sliced it. I cure out my hams but that is about it. All other cuts are smoked and cooked like most other meats.