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RE: skinning echs.

If I ever get to kill a hog I know where I'm going for advice!

RE: skinning echs.

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ORIGINAL: JeffS

Quote:

You can also soak the meat in ice water. After you cut it up, put it in an ice chest full of ice water, replace the water and add ice everday until the meat has bleed out. It will taste great.

We do the same thing and the meat tastes great.

We do the exact same thing. We also trap boars and "cut them" to make bars. Then we cut the tail and one ear, then let them loose. After about 2 months or longer, the shoot them. This helps take some of the "gamie" taste out of a big boar.

RE: skinning echs.

I rarely gut anything unless I have too to get it out of the woods! I use the strip method except I do not do the belly just the sides and back! hanging upside down I strip them to the neck ,cut the front legs off at the knee joints ,take the shoulder ,then the back strap,then fillet the hams off the bone,if it is a good sized hog I make a small cut in the flank area and pull out the tender loin.the only waste is the ribs and I'm not a patient person so I prefer not to eat around a bone,it is the exact same principle as filleting fish.
Here's where you wont belive me it takes me less than 30 minutes to do a 200 pound animal and if everything goes smooth I can do it in fifteen I have actually videoed this method .