Hog hunt any advice on Field dressing it?

We are going to be doing a live trap and then taking care of a lot of pigs. We have around 50+ hogs on are park and we are looking to take a few out they are coming closer and closer to the camp grounds.

Now we are going to have game and fish with us so everything is legitimate. I have never butchered a hog before or field dressed an animal. Can I get some advice?

I don't mind killing animals it's just better when you can do something useful with there body afterwards like meat or we can donate it. Thanks!

 

Never dealt with a wild hog. There are none in this area of southern NH although one got hit on a highway 10 miles from my house! There are an ever increasing number of wild hogs and if SHTF, they are one thing that would survive. I for one would like to know if there is a sticky etc on the differences between wild and tame. For example in diseases that you are likely to run across. I am used to domestic pigs and I know that we have a section in resouces on butchering them. Alanaana had a post on a wild hog she trapped and there were several excellent comments on how to handle the meat and processing.

Hog Hair removal? Last night we caught him in a snare. Soon we will have fresh meat to share!

Good discussion of the differences between skinning and dehairing. In my mind it would depend on what you were doing with the hams and picnics. Can't see a ham with no hide. In her post, there was an excellent short discussion on how to skin and minimize the wild taste of wild hogs.

Tips on How to Skin a Wild Hog

I am sure that there are many more posts on the subject. I just remember her post as it was a very good post and recent.

A good introduction to hog butchering was posted in the resources section. I like it better than a video as I can figure out each section as it happens and not get overpowered by the stream of things. While I am sure you are a long ways above this level, other readers may well not be. As a kid we had the equipment needed to dehair, tub, stove, scrapers, etc and always did so.

Butchering

 

I've never dealt with a wild hog ,, I will soon ,,
But I have heard the wild hogs are not as fatty ,, they have to travel around ,, hunt and work for their food .
In do believe tho ,, if you can shooter in the head ,, and get to them soon enough,, if they're not flopping around,, cut their throat and let the heart try to pump the blood out. At least that's the way we did farm raised hogs .
Good luck ,,, let us know how things work out .

 

Once shot or trapped, slit the throat and then kneel on the body starting at the rump and working forward, do three or four pass's and then hang it by its hind legs as close to the rear hooves as you can, ( hooking between the tendons and leg bone is usually the best trick to drain as much of the blood out of the body as you can), you can save the blood for various dishes, just keep it cool till you have collected as much as your likely to get, then freeze it! Gut it as soon as you have bled it out, then pack the chest with cheese cloth and ice. Singe the hair off with flame, and burn the skin till charged, then peal and start quartering the animal, working first at the primal cuts, then deeper into the pot meat, and finally the belly and ribs, break each quarter down before moving to the next, take your time, and get the meat into a cooler as soon as you can! You can trim fat later, save it for rendering, along with the non primal cuts, and then package it all into easy to handle portions, save your ham and hocks out, as well as your shoulders, those you will likely want to pre cut and smoke cure before packaging. For the rest of the meat, you can smoke it, salt cure it or brine it, then package it! Be sure to save off the fat back and the belly for bacon, that you will want to cure separate from the rest, you can cure it any way you like, and then smoke it before also packaging it up! Once all the meat is packaged, you ether need to vac seal it and then freeze it, or set out what your likely going to use soonest and keep that refrigerated like normal!

 

I've shot a few wild hogs. Load them in the truck take them home hang them and gut and skin and then just butcher like any other animal. Usually not much fat on wild hogs. Vac sealing goes in freezer. Wild hogs are a major problem here in SC you can hunt 365 days a year day or night

 

Hang em up, bleed em out if you want, cut the stomach open, dont cut to deeo and cut the guts though. Cut around the spincter. Cut all the connecting tissue and split the the ribs. Pull all the guts out.

 

With all this info ,, you'll be an expert at it in no time ,, good luck on the hunt .

 

Don't know about other states but in SC because of brucellosis it is advisable to wear plastic gloves when butchering wild hogs. Meats fine when cooked

 

They are mean bastards and will cut your legs out from under you, then try to gut you. Stinky too
Wash em' as best you can before cleaning even if its only a hose pipe, Car wash is better.
Do as the others say on cleaning and gutting, I don't fool with the boar hogs.
If you've ever smelled Jimmie deans breakfast sausage cooking then that's a cut corn fed boar hog.

 

Shoot the piglets, cook em whole on a trager

 

Those tusks are like razors

 

Now this a survival thread I loved. Pictures and all. Point brought up that is excellent. In what states do you have to watch for what diseases. Be a shame to die of "X" disease caught from a porker with the smokehouse full of hams and bacon if TSTF. What do you need to protect yourself and how to treat meat? I would love to have those who hunt tell us rank novices.

Wouldn't want to meet the porker with tusks on the way to the john at 2 am. Probably not need to use facilities after seeing him in my flashlight. Looks like you did a valuable public service in reducing the porker population. Looking forward to pictures of the barbie. Had some excellent pictures in some of your hunts.

 

Hang the pig upside down as described above. We cut the throat and then stab the heart through the neck cut to assist in bleeding the hog. Take out guts and butt hole.

We burn the hair off with a propane weed burner torch. The hair kinda melts and needs to be scraped off a couple of times to get rid of the stubble. Use the torch to completely cover the skin with silver dollar sized blisters.
This makes getting the skin off much much easier.

Don't eat mature boars. It's nasty. If you can see the balls much at all on the young males, take a pass on it. Even dogs can get sick eating the boar meat in quantity.

The hogs you didn't kill will find the boar and eat it. The odds are you will upcycle that meat into a sow eventually.

 

Wow sorry I have not responded sooner!!! Let me look over this knowledge please! Also thank you!

 

Feral hogs in Texas attacked and killed a woman outside a home
This incident happened in east Texas (Anahuac / Chambers County) not too far off of I-10 between Houston and Beaumont. Whenever you see them, make plans to "thin the herd" as best you can. You never get 'em all, but each dead one on the ground helps out.

 

Dang man, Zulu warrior movies come to mind, Well done!

 

Older brother and I would find a young sow and her flock of piglets, He would get on one side me on the other.
One would fake a run in getting the sow to charge, other would run in and grab a piglet by the ear and back legs.
Getting a good squill out of it causing mama sow to charge this one while the other ran in and grabbing another piggy.
We carried these back to the station and would sell these for 5 bucks, We were rich!
Cokes 5 to 7 cents, pinball game 10 cents.
Old man put a stop to this antic as he didn't want to have us sewed up, Hell this was fun to us?
Went from Rags to riches back to rags, the circle of life before I was 9