I just trapped a bunch of hogs yesterday and I was wondering how everyone else prepped theirs. Do you age them in the cooler for a few days or butcher immediately? if so, for how long?

I have used the following method.

I will be cutting back on the lemon juice on my next go around.

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This is from the "Meat Man":

Skin and Debone or Quarter the animals out and place the meat in a large ice
chest with the following mixture:

ICE WATER!! Along with ½ cup of vinegar and a medium or large (18 - 20 oz) size
container or real lemon juice.

Soak large portions of meat for 2 or even 3 days - changing the water as needed
and keeping the water ICE COLD and all meat covered with the ice water. Soak the
meat till it turns white and all blood is leached out.

NOTE, if the meat begins to darken or turn blue then you got too much vinegar!
The meat is not spoiled!! Change the ice water and reduce or eliminate the
vinegar.

I BUTCHER A LOT OF TRAPPED HOGS AND ALL I DO IS COVER THEM IN ICE AND DRAIN THE WATER EACH DAY FOR 3 DAYS, YOU WILL NOTICE LESS AND LESS BLOOD EACH DAY THEN THE HOG IS CUT UP TO MY SPECS. NO "GAMEY" FLAVOR EVEN ON THE BIG ONES. GOOD LUCK!

Lol im not as fancy and patient I guess I skin and quarter them right when I kill them then throw them in the ice chest the when I get home I wrap them in freezer paper and thats bout it.

I don't really understand all this leaving them in the cooler a few days changing ice ect...

I field dress um, wash them down quarter them, cut butcher them with whatever cuts I want and put them in ziplock bags and freeze them.

Yep that's the way to do it!

If you put enough good seasoning on them you cant taste the "wild" flavor the biggest to date I have cooked was a boar about 350 pounds and it didnt have any wild taste at all.

X 2

it bleeds them out in my opinion tastes better... its just a personal pref thing man!

I do just like Heimer1,Guess thats why i dont know what gamey taste like no matter what size.

I do mine the same way and have always had good pork to eat even with a 350 lb boar.

Thanks for all the info. I have had mine on ice now 2 days, and I drain the water frequently. Looks like I will start butchering tomorrow. Thinking about breakfast sausage, links, whole hams, back straps, and some ground. anyone do other cuts?

what about the ribs? if any of them are small then you could leave them whole and take them for a spin.

WOW, THAT LOOKS AWESOME. I JUST ATE LUNCH, NOW I'M HUNGRY AGAIN!

NOW THAT'S HOW IT'S DONE.OH YEA BBQ.

Wow..........that makes me sad......

I had four that size in my freezer...I went out to get one and found out the freezer quit working sometime over the last two weeks........ PU ..........

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Make me #5. Makes a whole lot of difference.

I have 3 trailers I keep pigs in.. I usually feed corn for 2 weeks after I trap the pigs..

I shoot the pig in the ear and cut it's throat from ear to ear as QUICKLY as possible so the heart can pump most of the blood out of the body.... Be careful and don't get squirted!!

I then put them on ice till I cook them the next day!!!!

two things i have seen the old timers do. if possible shoot in brain and sever jugular to let bleed out. then soak in a cold salt water solution for at least 24 hours.

seemed to work out pretty tasty!

You calling me old?????

Texas has hogs!

thats looks good im smoking a 35 pounder this Saturday!!