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Pig Question
#3528837
08/30/12 08:59 PM
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Joined: Nov 2011
Posts: 4,514
4Weight
OP
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OP
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Joined: Nov 2011
Posts: 4,514 |
Do you guys field dress your hogs just like you do a deer or take it to the processor to handle? I have also thought about cutting out the hams and loins and leaving the carcass?
Thoughts and thanks in advance.
4W
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Re: Pig Question
[Re: 4Weight]
#3528910
08/30/12 09:22 PM
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Joined: Sep 2009
Posts: 101
DizzyTx
Woodsman
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Woodsman
Joined: Sep 2009
Posts: 101 |
Depends on what you want to do and how many you get. I prefer to just take the loins and ham. Hunt over the carcass later for bobcats and yotes.
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Re: Pig Question
[Re: DizzyTx]
#3528925
08/30/12 09:29 PM
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Joined: Nov 2011
Posts: 4,514
4Weight
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OP
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Thanks. That is what I was thinking too, mainly want to smoke the hams and grill up the loins. Do you take the back hams only? Sorry if a stupid question but have never killed a pig to eat but want to bad.
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Re: Pig Question
[Re: 4Weight]
#3528978
08/30/12 09:52 PM
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Joined: Dec 2009
Posts: 712
Wader
Tracker
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Tracker
Joined: Dec 2009
Posts: 712 |
Everybody has personal preferences, but I usually take most of the hog. I take backstraps, tenderloins, hams, smoke the hocks then stick them in the freezer for making beans and such, I grind the shoulders and whatever scraps are left, and I take the heart, liver, and kidneys. If it is a rank and nasty hog that I just dont really want to touch, then I may just take the backstraps, but that happens fairly rarely because unless it is the only hog around I never go for a big one, at least not with the first shot. -w
A thousand reasoned opinions never equal to one case of diving in and finding out.
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Re: Pig Question
[Re: Wader]
#3529010
08/30/12 10:02 PM
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Joined: Sep 2011
Posts: 28,048
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,048 |
Backstraps, sweet loins, maybe ham....mostly not...do it yourself and just cook the backstraps when you kill them....much better without being frozen
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Re: Pig Question
[Re: Navasot]
#3529084
08/30/12 10:26 PM
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Joined: Feb 2011
Posts: 281
JesterGrin_1
Bird Dog
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Bird Dog
Joined: Feb 2011
Posts: 281 |
For Wild Hogs in Deep South Texas I have never found it worth my time to remove the ribs. And I usually deep six the front legs with my Shot as I do not wish for them to run for that Sticky Cover lol. But we do take them back to camp to hang them and remove the back straps and the Hams. We usually remove the hams and throw them in the smoker right there. And at times the back straps as well.
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Re: Pig Question
[Re: JesterGrin_1]
#3529089
08/30/12 10:28 PM
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Joined: Sep 2011
Posts: 28,048
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,048 |
you can get them sweet meats without opening ribs....just make a cut in the flank reach in there and pull them out....those are the true tender loins
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Re: Pig Question
[Re: Navasot]
#3529349
08/30/12 11:52 PM
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Joined: Feb 2008
Posts: 123
unlearned69
Woodsman
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Woodsman
Joined: Feb 2008
Posts: 123 |
I prefer to just take the hams and the backstraps of smaller pigs. Bigger ones I'll go to the effort of dressing them out all of the way.
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Re: Pig Question
[Re: unlearned69]
#3530054
08/31/12 02:17 PM
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Joined: Mar 2010
Posts: 608
PSE-Madman
Tracker
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Tracker
Joined: Mar 2010
Posts: 608 |
I let em lay and strap em without gutting them. If they are small I dress em out and get the smoker fired up.
Phillsguideservice.com
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Re: Pig Question
[Re: PSE-Madman]
#3530190
08/31/12 02:52 PM
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Joined: Jan 2012
Posts: 4,753
Nathan Nelson
Extreme Tracker
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Extreme Tracker
Joined: Jan 2012
Posts: 4,753 |
All of mine get processed...
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Re: Pig Question
[Re: Nathan Nelson]
#3530211
08/31/12 02:58 PM
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Joined: Nov 2004
Posts: 907
Erich
Tracker
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Tracker
Joined: Nov 2004
Posts: 907 |
its legal to do whatever you want with them. eat em, eat part of em, leave em all.
i don't believe in wasting good meat. we shoot all the hogs we see because you have to shoot that many to keep them in check, the big smelly boars are the only ones we let lay.
the smaller ones and all the sows get completely butchered. we eat what we can and give the rest away. i won't shoot something that i'm not willing to take the time to cut up. its not too hard to find folks who are willing to take meat for free thats already been cut up. i don't make sausage out of it or anything for them. just meat bagged. or give them the hog whole if that's feasible.
i gave my neighbor behind me two small boars the other weekend. gutted/skinned otherwise whole. he loves me to death. brought me a case of beer. i figure it was a good trade.
i got to go hunting, the hunt was successful, gutting and skinning two smallish hogs wasn't too much work or time. the meat got eaten, my neighbor loves me and wants another one. and the beer was free. sounds even better when i look at it like that.
Erich
Outdoorsman
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Re: Pig Question
[Re: Erich]
#3530472
08/31/12 03:58 PM
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Joined: Aug 2011
Posts: 2,786
pigplinker
Veteran Tracker
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Veteran Tracker
Joined: Aug 2011
Posts: 2,786 |
its legal to do whatever you want with them. eat em, eat part of em, leave em all.
i don't believe in wasting good meat. we shoot all the hogs we see because you have to shoot that many to keep them in check, the big smelly boars are the only ones we let lay.
the smaller ones and all the sows get completely butchered. we eat what we can and give the rest away. i won't shoot something that i'm not willing to take the time to cut up. its not too hard to find folks who are willing to take meat for free thats already been cut up. i don't make sausage out of it or anything for them. just meat bagged. or give them the hog whole if that's feasible.
i gave my neighbor behind me two small boars the other weekend. gutted/skinned otherwise whole. he loves me to death. brought me a case of beer. i figure it was a good trade.
i got to go hunting, the hunt was successful, gutting and skinning two smallish hogs wasn't too much work or time. the meat got eaten, my neighbor loves me and wants another one. and the beer was free. sounds even better when i look at it like that.
Erich Nothing wrong with being a good neighbor.
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Re: Pig Question
[Re: pigplinker]
#3530951
08/31/12 06:24 PM
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Joined: Sep 2011
Posts: 28,048
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,048 |
Alot of mine get piled up for the yotes....clean one when im runnin low but i dnt have enough color space for that many pigs
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Re: Pig Question
[Re: Nathan Nelson]
#3532244
09/01/12 01:33 AM
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Joined: Sep 2004
Posts: 48
frogger
Light Foot
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Light Foot
Joined: Sep 2004
Posts: 48 |
We'd process our own We save the blackstrap,tenderloin,and hams and shoulders. If small like really small we fry those tender juicy ribs and dip them in maple syrup when we eat them. Yum! We make hog sausage, smoked (cured) hams, boudain, ground meat (add beef fat and it taste just like hamburger meat), tamales,stew,barbecue, pastromi, and corned beef (hog). We actually like wild hog meat better than deer. We love both www.riverridgetx.com. Check out our hog hunting operation 9034070130
Last edited by frogger; 09/01/12 01:34 AM.
Live today as if it were your last. Frogger
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Re: Pig Question
[Re: frogger]
#3537034
09/03/12 06:33 AM
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Joined: Oct 2011
Posts: 2,681
jmc82
Veteran Tracker
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Veteran Tracker
Joined: Oct 2011
Posts: 2,681 |
Process at home. We use most everything.
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Re: Pig Question
[Re: jmc82]
#3537037
09/03/12 06:38 AM
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Joined: Aug 2012
Posts: 147
trahansax
Woodsman
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Woodsman
Joined: Aug 2012
Posts: 147 |
I am a newbie, so off to the processor I go. Soon I will want to do it myself.
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Re: Pig Question
[Re: Navasot]
#3537041
09/03/12 06:50 AM
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Joined: Aug 2012
Posts: 4,119
target1911
Extreme Tracker
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Extreme Tracker
Joined: Aug 2012
Posts: 4,119 |
you can get them sweet meats without opening ribs....just make a cut in the flank reach in there and pull them out....those are the true tender loins Pics or short vid of this techniques would be awesome.
"A good life is never too short" My Dad
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Re: Pig Question
[Re: target1911]
#3537833
09/03/12 04:49 PM
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Joined: Nov 2011
Posts: 4,514
4Weight
OP
Extreme Tracker
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OP
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Joined: Nov 2011
Posts: 4,514 |
you can get them sweet meats without opening ribs....just make a cut in the flank reach in there and pull them out....those are the true tender loins Pics or short vid of this techniques would be awesome. x2 Agreed. I did a You tube search and was not exactly what I was looking for.
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Re: Pig Question
[Re: 4Weight]
#3538001
09/03/12 05:57 PM
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Joined: Dec 2006
Posts: 11,751
passthru
THF Celebrity
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THF Celebrity
Joined: Dec 2006
Posts: 11,751 |
When it's hot I skin, quarter and get them on ice. They go to the processor after that. Cooler weather I handle most myself.
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Re: Pig Question
[Re: 4Weight]
#3540562
09/04/12 02:59 PM
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Joined: Sep 2011
Posts: 28,048
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,048 |
you can get them sweet meats without opening ribs....just make a cut in the flank reach in there and pull them out....those are the true tender loins Pics or short vid of this techniques would be awesome. x2 Agreed. I did a You tube search and was not exactly what I was looking for. When i clean one next i will post up some pics...basically i hang them by the back legs skin them down to the sholder then make a cut right were the rear legs meet the backbone and reach in. you will feel the two tenders right against the bone and you just work your hand aginst the bone behind the meat and pull...easier if you go ahead and cut the flanks down to the rib cage but you dnt have to
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Re: Pig Question
[Re: jmc82]
#3541286
09/04/12 07:41 PM
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Joined: Jul 2008
Posts: 1,911
BYPATHofNIGHT
Pro Tracker
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Pro Tracker
Joined: Jul 2008
Posts: 1,911 |
Process at home. We use most everything. x2
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Re: Pig Question
[Re: BYPATHofNIGHT]
#3541474
09/04/12 08:36 PM
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Joined: Jan 2007
Posts: 633
casterbuster
Tracker
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Tracker
Joined: Jan 2007
Posts: 633 |
Eat all we can and give the rest away
Seek first to understand... before trying to be understood
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Re: Pig Question
[Re: Nathan Nelson]
#3541642
09/04/12 09:33 PM
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Joined: Mar 2012
Posts: 360
ILikeRugers2
Bird Dog
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Bird Dog
Joined: Mar 2012
Posts: 360 |
All of mine get processed... Me too.
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Re: Pig Question
[Re: High Country Archer]
#3541657
09/04/12 09:37 PM
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Joined: Nov 2011
Posts: 4,514
4Weight
OP
Extreme Tracker
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OP
Extreme Tracker
Joined: Nov 2011
Posts: 4,514 |
Thanks for the link and detail. Great stuff.
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