How I clean my hog

[Brotherbill]

Soap and water

[AgHntr10]

I use method 2!

CRITICAL!!!! - An extremely sharp knife will make this job much easier. I mean razor sharp!!!

you wouldn't hurt a poor little innocent piggy

[leebtattoos]

OK, I have never killed a hog
. Like the backstrap, shoulder, hams, and brisket (outside of ribs). Getting inside the pig only yields tenderloins (small) and ribs (little meat).

who told you this?? the tenderloins are not small at all. well, if you are shooting small pigs, than they have small everything. but compared to a deer, they are large. same with the ribs. i personally dont waste anything if i can help it. thats just how i was told as a child was the morally sound thing to do

[doole44]

method 1 on little pig method 2 on bigger ones

[AgHntr10]

I use the coyote bait method!

Trailboss

ditto

[DonBon]

I use the coyote bait method!

Trailboss

coyotes make horrible saugage!

[hitandmissbilly]

how to banana peel your hog

THIS IS A LOT OF READING BUT ITS WORTH IT, TAKE NOTES ON IT AND APPLY THEM NEXT TIME YOU'RE CLEANING YOU'RE HOGS.I couldn't describe the method any better to you than who ever did in your option 2. The easiest way is to make the same cuts in the hind legs as if youre going to clean a deer, insert the gambrels, then run your knife straight down the spine. Take your knife and run it up the front and back of the legs. Get a good grip on the skin and pull all the way down to the shoulders. Cut the skin around the ankles on the front legsthat way when you get to it pulls right off. You have just stripped the hog of all the skin. Now run your knife top to bottom across one side of the back bone as close as possible. Same trick on the other side of the spine. Now use your hands to pull out the back straps out. Cut the shoulders off and through them in the ice chestwith the two back strap. And now cut off the two hind legs. Remember that they are attatched to the gambrels and the weight of the hog is pulling down on it so when you cut off that first hind leg the gambrels are going to swing around and bounce around with you trying to finish the job. The best way is to ease the hog to the ground and resting the weight of the hog on its neck and head. once you have cut off the hind quarters you're done. Pitch them in the cooler with the rest of the meat and have a beer. This trick works with all sizes off hogs but if you shoot a smaller (40-80) pounder full cleaning is the best way to go with them, they fit nicely on the pit that way. The best way to cure the meat of that " nasty hog taste " leave the meat in the cooler on ICE. Not slush, ICE. Do this for about 2 days. Then take the little porker out and proccess him to fit you needs. Backstraps make really good carne guisada meat the shoulders make good ground and if you've got a saw the hams make great pork chops. After this put your cut and further cleaned hog in the freezer for about 2 - 3 days. Take it out let it thaw and enjoy the reason why you hunt. FOR THE GOOD FOOD AND GREAT STORIES. If you have any other questions let me know, and i hope that i explained everything as well as i could and that you understand it all.

[calculus 101]

I usually stand around shivering and shaking until someone says go inside and warm up old man I'll do this for you.

[jrfan]

I use method one.

[Maus53]

I skin then and then gut while they are hangin let the guts fall into abucket then clean everything up the sharper the knife the better

[texasag05]

Buzzard bait