shot first hog this weekend. skinned and quartered. Currently sitting on ice in cooler. Can you give me some suggestions in regards to processing this myself? Is there anyone in the Mansfield area who has processed their own kill themselves? I'd like to learn how to make the correct cuts etc.. Also, how long should I leave this joker on ice before I begin to process him?

I appreciate your input!!

Brent

A buddy of mine changes the ice everyday for about 5 days. Other than that, I got no clue.

Change ice daily for a minimum of 3 days and max of 7. Not sure about processors in your area but they are pretty tasty if you make them into sasuage!

Set mine on ice for 3 days. Make absolute sure to drain water and add new ice every day.

I usually take mine to syracuise

Do you put the quarters directly in the ice or in a big trash bag?

Directly

I don't bother to ice mine for any period of time, but be sure to keep the meat on ice until you're ready to do something with it. I'd say don't keep it more than 3-4 days. Hogs are not like deer where you can age the meat. Hog fat goes rancid pretty fast. I suspect the folks who keep it on ice longer are pretty particular about replenishing the ice!

I put a plastic sheet (I have some 6 mil plastic that's pretty durable) on a table or counter and take a sharp knife and cut all the meat off of the bone. If I'm trying to make roasts, I make an effort to follow the muscles and separate them that way. However, it's a lot easier to just slice along the bone and then cut around the bone to remove the meat in large 'chunks'. Wrap those in freezer paper or put them into zip lock bags for the freezer.

If you just want sausage, you don't have to do a 'pretty' job of de-boning the meat. I take my meat to a local processor and have them do the grinding, seasoning, and stuffing. It costs me $1/Lb if I bring the meat in already cut off the bone. That's for fresh sausage, no smoking or other treatment.

The processor I use is in Lee county because I hunt there often. You can just do a search for meat processors in Austin and come up with a pretty good list, although I suspect the ones in town may be more expensive (but I don't know that for a fact).

I will place a rack in my cooler to keep the meat off the bottom then place ice on it for 3-5 days max. Keep the meat dry. I leave the cooler at a slant with the drain open. I usually start working it on the 2nd day if possible. I grind most of it up with bacon and pan sausage mix. I keep the backstrap seperate and just make small cuts out of it. I also debone a ham for the pit as well.

Anyone made thick bone in chops with the rear hams?

I did it on one ham I got off these last couple pigs (50-60 lbs) but still haven't tried them yet. BM really isn't interested in the idea of eating those so I am waiting on a good cookout to try them out.

I leave the skin on the ham and burn the hair off with a pear burner, then smoke the ham. The skin crisps up and will pull right off, the meat is so tender that you just pull the leg bone right out. Man that sounds good and we got hogs all over the lease. PORK TIME!

Next time inject that sucker before you cook it! Don't poke the skin though.

I soak my hog quarters in ice water with 1 cup of lemon juice for 3-5 days, draining daily until the water is mostly clear. I only do this if I have the time, but I have noticed a better flavor in the meat that has been soaked compared to the meat that hasn't.