Processing Hog?
 

I am going to be planning to go hog hunting in the next 3 weeks. At the outfitter they will quarter the hog for me and I have to get a cooler for it. The question is how hard is it to process a hog? I have processed deer before, so how much different is it to process hog? Do you need any special tools?

The ones I have cut up I did just like deer.

Thats right. You don't need any special tools. I usually just quarter it and cook it in quarters anyway, unless I'm going to use some for sausage. If it's small enough I like to cook it whole.

They butcher just like a deer, but it's even easier to find a local butcher who does game and let him do it, ...... he'll wrap or seal it too.

Thanks for all the reply's guys. I guess ill have to see can I find a local butcher then, but until then I will do I myself.

I'm a cheapskate ...
 

I just cut the meat from the bone in chunks. I don't saw thru the bones to make pork chops or whatever, I simply whack it off, wrap it in butcher paper, and mark it as "rump" or "shoulder" or "backstrap" or "shoulder pieces" or whatever. I also write the date on it so I can try to use my oldest meat first. Definitely nothing fancy.

No different than a deer.....

Keep the meat on ice for a few days and drain the water then add more ice as needed. It will remove all the blood and make the meat taste a lot better.

Thanks for the tip. I have heard this through other forums and I will Be trying it in a few weeks.

Just don't let the hair rub on the meat!:s2::s2: