JeffS

I never scrape wild hogs we always skin them like a deer. Normally if we are gonig to cook a whole one we skin them out and then spilt them in two with a saw. If you have about a 120 qt icechest you can get the two halves in there easy. We keep them on ice for 3 - 4 days then when we cook them we inject them with marinate. The last one we cooked at a cookoff lasted about 30 minutes before it was a pile of bones.

Alabama Yankee

last pig roast I was at was when my cousin got orders to Iraq. Auntie bought a farm pig (about 130) and marinaded it in her tub overnight....most hilarious thing I'd seen in a while.

RyanATiffany

That's exactly what I was thinking! Whatever happened to, "Don't look a gift horse in the mouth"?

RyanATiffany

And by the way, take it to a hair salon or whatever. Have them wax it like eyebrows! jk

SWThomas

Jeez man! You resurrected a pretty old thread...

Centaur 1

The thread is a few months old, I guess the real question is "how was the hog roast"?

Leafrivermac

Just looking at the thread I'd say there probably wasn't enough meat for 30 folks. . . . .Just seems that after dressing out a 70 lb hog there would be some mighty small portions.
Also, I always stress getting that bad boy gutted, cooled down, and on ice ASAP . . . .especially if I'm going to be providing meat for 30 folks give or take.

kemster99

actually the ideal water temp for shaving a hog is 140 degrees. to hot and skin will start to cook and the pores close up. making the hair harder to get out. Have done my share and that works the best. just dip it for about 5-7 mins, start shaving just with a sharp knife, when the hair gets hard to shave, just dip again.