Ok, I hear all the time people talking about the fact if a hog stinks, he won't be any good to eat. Please help me to define stinky. Are we talking about stinking on the inside or on the outside. The reason I ask is I feel all hogs stink on the outside.
I recently took down a 300lb hog that smelled like **it on the outside. I sprayed him off with a hose, quartered him up at the lease and put him on ice right away. Then finished cleaning him when I got home the next day. The meat was great.
So again, can someone define stinky for me?

I've been wondering the same thing. Good post. I usually only kill hogs in cold weather. I think they all stink too. But I got to admit, I love eatin' 'em. Like I tell everybody, It's the best meat on the ranch.

A buddy of mine just tried to cook some meat that was from a stinky boar. He said it smelled up the whole house and it didn't stink till he started cooking it. For eating, I like to shoot small hogs, preferably gilts. I haven't had any of them that stink, but then again, I ain't ever shot a big one either. I'm also like Tony, I don't even attempt it till it's cold outside.

I hunt in LaSalle county we have traps out and when we catch boar pigs we casterate 'em ear tag 'em and turn 'em loose,depending on growth we harvest them the next year or two....mmm good

I kill'em and process them year around. To me the trick is to put them on ice for 3 days, each evening draining the water and adding new ice. Done this from pigs at 250 and down. Never a complaint.

Seems to be the key when shooting one in warm weather, getting it cool ASAP and keepin' it cool for about 2-3 days before processing. I think Pigs, like Deer, prolly taste good or bad by what they've been eating.

We do the exact same thing and it always works

I think that most are referring to the boars, who urinate on themselves to spread their scent. Barrows dont seem to do this. I don't let the smell bother me unless it is just unbearable. If it stinks on the inside, which I have never encountered, I would definitely not eat it as there is somthing wrong with the meat. I have only killed around 60 hogs so far, maybe someone with more experience can weigh in and elaborate.

Also, they have glands about the size of a butter bean on their back hams that needs to be removed when you are skinning it. www.texasboars.com has alot of info on hog hunting.

do yall bleed them b4 you put them on ice?

I think there is a lot to be said on how you take care of the meat from start to finish. I will continue to eat them all no matter what size.

I also wonder if the age of the hog has anything to do with it. the last hog I shot was not very old.

I think it may

Skin them 1st, then gut, then quarter. Just easier to do. You blead out a lot of the meat in the three days on ice. Every time you drain the water, you will notice quite a bit of blood in the water.

Exactly right.Skinning first is also easier to spray with hose and get all hair off before gutting .

by bleeding im sure he meant cutting throat. From my experience we have raised tons of wild hogs then butchered when ready. We 22 cal to the head 1 shot every time then instantly slice the throat for the best results. If its a boar instant nut removal is key. Now if you shoot one in the woods and have a great exit wound then you can have good bled meat. If you have head shot I would def cut throat. Cutting the animal does not get the best results but its still plenty good. If you shoot and clean alot its not necessary to even gut them unless you want the ribs and tender loins. But long story short bleeding the meat in any animal is the key, even large catfish need to be hung up and bled. Not done right leads to bad tasting food dont blame the animal blame the person cooking or cleaning it.

I agree with putting them on ice. Hunting in Texas means you generally don't get to hang one. We have always gutted, skinned, quartered and packed in ice as soon as possible after the kill. I killed a pig last sunday and head her in ice in less than two hours. Left her on ice for a couple of days and smoked her at the fire station. YUMMY......

Had her in ice that is, not her head in ice...LOL

Yeah thats what i meant, Thanks! I agree with getting them on ice soon, but def think bleeding them helps the taste vastly....

When you kill a pig in the woods and walk up to it , it's dead the heart isn't pumping . Cutting the throat does little if any good. Like others have said if you aren't going to take the ribs , use the gutless method. Make an insition on each side of the back straps and remove the skin over the top of the back strap . Cut out the straps and move to the front shoulder and skin it and cut it off the pig . Do the same thing for the hind and flip it over and repeat. If the hinds are big I debone them before icing them down . There is a gland that can give it a gamey taste if cooked, but it can be removed prior to cooking. When you ice it down and change the ice /water daily it is read to wrapup or eat when the ice water runs clear. The only time I've ever had a strong smelling hog was from a trap where the guy that trapped it messed with it showing people how mean they are all dang day long.That was the only time I've had one I didn't eat. Oh and if you have a pressure washer or carwash nearby it will get them clean and the carwash is good entertainment.

Do you just leave the meat in ice water or do you wrap the meat?

I try to keep the water drained as much as possable, but to answer your question...no I do not wrap the meat. It helps to keep the cooler inside the house. Makes Momma a little mad, but she gets over it when the meat comes in.

I have thought about building a cooler with a drip rack in it. That way the meat never sits in water and you get the same if not better results.

Don't keep the ribs?? Best bbq is the ribs and shoulders.

+1 Could not agree more. A lot of the sows we kill smell like anti-freeze.