Kill them Dead right there, get them chilled asap, remove glands and bones from meat, let age up to a week, and that 'big stinky boar' make for some fine tasty fare.

I keep them out of water, quarters go into 2.5 gallon ziplocs. Home in the fridge, debone/gland ASAP and into clean gallon zips and vacumn pack a week later. Ice adds water which can add bacteria which can be bad.





This guy had 3/8 inch back fat and was forking tender.

A sound method.

Sounds and looks good. Thanks for sharing your method with us.

Nice work

Don't eat this part but pretty good extraction:

This is him in living color:

https://youtu.be/Y3rx6LICfZg

Similar method for me. Once quartered or cut into primal cuts, they go onto ice for the ride home. Next morning, cuts are hung in a modified refrigerator for 3-10 days depending on the size of the hog. Once aged, butchered like a regular farm raised pig. I find that the boars aged this way taste better than the ones most people say are "eating pigs."

My theory on why people say the big ones are no good to eat is" 1. they can't get past the way they smell on the outside and never learn that once skinned, it's just meat. 2. They don't cut the glands out of the hind quarters and just grind it up then get that bitter taste in everything. I suppose location and what they eat plays some role, so I won't completely discount those that say the big ones around them are nasty.

Also, as your last pic shows, the big ones come with built-in toothpicks.

As sharp as they are they built in steak knives.

I think its also their status as a apex badass. The little ones run everywhere and are scramblin for food. This guy just walks in and takes what he wants and every other pig has to defer to him. He also can dig deeper faster and unearth more dirt goodies. This area is rife with crawdads after a rain its on for mud bugs.

Nicely done sir!