Tips...Tips on How to Skin a Wild Hog 'Tip 1: Remove All 4 Gland Nodules to Prevent Gamey Taste Remove the gland nodules off the back legs, and off the flank. There is one on each back leg and one on each flank, total of 4 nodules. Most meat processors will grind these into the meat if they are not removed, and it will give the hog meat a very gamey taste. This is an important tip that many game processors and butchers will skip. Tip 2: Keep Hair and Urine Off the Meat A hogs urine is very stout and will ruin the flavor of the meat. If hair is not removed prior to processing, it can be ground into the meat making it even more difficult to remove. Tip 3: Save Gutting for After Skinning Some hunters will field dress and gut their harvest out in the field, but it's best to save gutting the hog until after you skin the hog. This is due to keeping the meat as clean as possible as well as being efficient in the skinning and butchering process. Tip 4: Wash Down the Skinned and Gutted Hog with Freshwater As a last ditch effort to clean and remove any remnants of hair or internals, wash down the hog with freshwater. Carefully running the water down the entire carcass and thoroughly cleaning the meat now will make a huge difference in the final processed product. "
Wash down the skinned hog with fresh water! YEP I hang mine from tractor buckets and set a A frame ladder up beside them and pressure wash the hell out of them before going into the cooler for chilling. And I would not hang a hog for more than 2 days max even in 28-34 degree cooler and ideally just overnight. It sours and gets a bit rancid pretty quick. Pork does not age well like beef, deer or goat does.
