Hog processing

[TXbowman]

To you guys that arrow all those hogs, do yall process yourself or do you take your hogs to a processor? If you do process yourself, are there any things you have to do differently than a deer? Thanks

[Bisch]

I mainly shoot smaller hogs (cause they eat better) and if it is about 80# or less, I just gut it and then split it down the middle of the backbone to have 2 pig halves to cook on the pit. If they are bigger than 80#, I just quarter them up and cook them on the pit.

Bisch

[CRM_95]

I process mine myself. I skin quarter, and put on ice with the drain open on the cooler so water drains off as the ice melts. Do this 4 or 5 days and add fresh ice as needed. Then I keep the back straps for grilling, and either freezer wrap the hams and shoulders for smoking whole, or bone them out to put in the crock pot to make pulled pork.

[backinthegame]

I grind mine into burger. either use as sausage or mix with deer for deer burger. 90% of the deer I kill go to burger. its what the fam eats the most of.

[oktx]

Small, I just quarter up. Large, I have processed.

[Big Daddy]

Cover in salt, put in cooler, ice, cover with rock salt ( ice last longer ), leave plug open and let set 7-10 days. Both hog and deer.

[Bowyer]

I process mine myself. I skin quarter, and put on ice with the drain open on the cooler so water drains off as the ice melts. Do this 4 or 5 days and add fresh ice as needed. Then I keep the back straps for grilling, and either freezer wrap the hams and shoulders for smoking whole, or bone them out to put in the crock pot to make pulled pork.

This is what I do.

[TimH]

One of these days I'm going to try salt curing and dry smoking a wild hog.

[salth2o]

I save the backstrap and loins, then grind the rest into hamburger.

[caughtandhobble]

The only thing that I do different is, I never use any rock salt for the ice for pork. The rock salt will cure your pork to a point and it will make some very dry sausage.

[.270]

Tried several ways, but ground up into ground meat wins at my house. Makes a great complement to ground venison in a chili. Smoke the backstraps.

[Langston32]

Like Bisch said I will pick one out about 80lbs, they aren't that bad to clean when they are small and the little boars are still good to eat!

[.270]

Like Bisch said I will pick one out about 80lbs, they aren't that bad to clean when they are small and the little boars are still good to eat!

X3

[texashunter]

Smaller ones I split down the middle and throw them on the pit. If they are big enough I quarter them like a deer, cut out back strap and if there is enough time, may cut a ham up into steaks.

[Brockles5211]

I process mine myself. I skin quarter, and put on ice with the drain open on the cooler so water drains off as the ice melts. Do this 4 or 5 days and add fresh ice as needed. Then I keep the back straps for grilling, and either freezer wrap the hams and shoulders for smoking whole, or bone them out to put in the crock pot to make pulled pork.

Exactly the same here.