ok new to this... whats the best way to clean a hog...

Whats the best way to clean a hog... Will be doing it at home....

gut skin and quarter in filed, bring home on iced water(dash of salt and vinigar) drain daily add ice for abot 5 days then cut in to your favorite cuts at home, process as you like

field dress as soon as you can.i keep the liver ,heart and kidneys and have a cooler full of ice. pack the cavity full of ice and head for home.once home i hang the pig up in the garage skin it and use a sawzall with a 10-12 teeth per inch saw blade(hd or lowes has them) go straight down the spine and throw on ice and cover in water. repeat for 3 days during the 3 days watch youtube vids on how to butcher a hog..i have done this on 250lb boars that had the magical stink that words cant describe and also done 50lbers both tasted the same(good) if you take a short cut on the 3day soak you will regret it..good luck

why deal with it at home, I do major butchering in field, it takes smaller cooler as well, it takes a knife and small cleaver to take it all apart hog or deer, I can pack 2 hogs in 48qt cooler with taking good cuts of meat if i get 1 i got room for bones for my dog

Im getting hogs in irving city cant really field dress at a city park

I didn't know you could hunt at a city park!

I like to let mine air dry for at least two years before coming back in contact with them. They usually end up very clean after that point...


Their guts are in the same place as a deer's guts. If I really want some pork I just cut the backstraps out and leave the rest...

2 years??? Depending on the number of hogs, mine are usually clean in a week

Cool , So we are able to hunt the parks in Irving now ? I would love to sit in the jungle gym at Running Bear park .

One of the guys on a lease showed me how to clean deer and hogs without gutting them. Hang by back legs split down the back of the legs to the a#$. Skin down to the head and cut the head off. Take the front shoulders, then backstraps, and if you want the loins cut at the base of the stomach and you will be able to reach in and get them. Then cut the hind quarters off and let torso fall into a bucket or tub. All the guts stay in the torso cavity making a smaller mess.

Depends on how big and what trouble you want to go through. If I've shot multiple hogs in a day the first hog I will go through the most trouble by getting everything, straps tenders shoulders hind quarters and the ribs which are great on the smoker. Other wise if you just want the back straps just take the gut hook down the back.

Copied this from another site...

"I have been asked for advice many times on how I clean hogs, so here it goes!

Most of our hunting takes place within an hour of home, so there's no hurry to gut anything. We rarely gut any animal.

I start with the hog laying on its side {guts in}, spine to me. Starting at the base of the skull, sharp side of the blade out {this keeps your blade from dulling}. I poke through the skin and make a cut all the way to the base of the tail. I then start at the spine and make a cut just behind the shoulder blade all the way to the knee. Same as before sharp side out. I fillet the skin forward off of the shoulder. If you cut the right spot at the knee the leg separates from the shoulder. I then start behind the shoulder blade cutting down to the ribs and forward until shoulder is free from carcass and skin. You now have 1 shoulder ready for cooler. I move now to the flank on the back end and make a cut just past the hock of the leg up the inside sharp side out ring the leg with your knife sharp side out. I now fillet the skin off of the ham to the backside of the leg. Raise the leg fillet skin down to the crotch and leave skin attached at the crotch. Now follow the spine and hipbones from the topside of the hog as closely as possible but deep into the meat towards the crotch. Lift the leg start at the crotch cutting to the ball joint of the hip. The whole ham should now be free of carcass and skin. I hold the ham over my cooler by the hock and start at the joint cutting downwards around the femur {leg bone} until the meat falls free. You now have a boneless ham. Now fillet the back skin 6-8 inch and fold it over to take the back strap. If you like you can make a small incision in the flank reach in and take the tenderloin. Now flip the hog and do the other side.Didn't really skin him the skin is still attached to the carcass. The only lost meat is in the ribs. Not worth saving on a wild hog in my opinion. Of course we kill 50-60 a year {killed 63 in 06 and 50 in 07 AND 15 so far this year}.
Be sure and wear rubber gloves while cleaning and processing all game especially hogs.
The shorter blades work best. Not more than 6 inches, I use a short fillet knife.
I use a sharpening stick after each cut through the skin. If you let you knife get dull it takes a while to get the edge back.
I leave the meat iced down for a week before freezing. Before anyone ask about spoiling. Aint dead yet, been eatin' hogs 15 years!

I could have cleaned 2 hogs in the time it took me to type this.
hope this helps. I'll be glad to answer any questions through PM's.

PS. works on deer also except you take the neck meat."

not me, the back strap says on the spine, ribs are sawed off spine is then split in two then sliced into pork chops

I hang my hogs by the neck, skin them, remove the backstraps, remove the legs, gut them and save various organs, take the tender loins, saw off the ribs if they have enough meat to be worth while.

The nice thing about this method is that if the beast was gut shot or you happen to have your bladder poppin' brother-in-law with you, then there is less meat tainted by funk.

YMMV,

-ww

Before anything...wash it off with dishwashin soap and get the funk off him before you put a knife to him so you dnt put it in the meat...then hang by back legs...remove hyde..head..then sholders...then backstraps...then cut off spine right before pelvis and let everything fall into a bucket...no gutting...then ur left with two hams still attached you can do whatever you want with...giv um a nice slap to make sure there good haha

Unless its a big sow...dnt spend time on the ribs....but i would make a cut and get the sweet loins...hangin them by the legs instead of head makes this possible without guttin them

That's the way I do it !!!!

Where abouts? Have known many of guys that have killed them at the River Bottoms and Running Bear Park. Also back behind the dump, by Lindamood excavations place....

I never gut a deer unless it is going to hang overnight or I have to drag / carry it a lonq ways. As far as hogs go there is no good way. Just feed them to the buzzards and coyotes.

youtube baby!

http://www.youtube.com/watch?v=wT9itEYJNmI

I believe you have to have a city permit and its bow only.

All of my hunting is confined to about 150 acres- I find pieces of past conquests just about every time I go out...

usually let the buzzards and coyotes clean em for me.....get ready to jumped on by fleas and ticks. during cold cold weather I may take a ham of a small one, other than that I just shoot em.

Yep, I shot one that had well over a 100 ticks on the back of it's head. Our hogs are not worth the effort to even take a backstrap. Little meat and even the 50-60 lbers are like jerky.

Casterbuster nailed it. That is the 'Guess hog cleaning method', the author of that post is Glenn Guess. I hunt with Glenn and can attest to how fast this process is! I won't bother with gutting or cutting off heads, etc. again! It's the least amount of work I've seen for this job and I've tried everything from battery powered sawzalls to pulling hide with a come-a-long. Screw all that!

I typically use a knife :-P

Agree!!!

Dont gut it, just skin it, quarter it, put on ice. If you know how to do it you can get the tenders out through the back. This way you never have to touch the guts.