Going on my first pig hunt

[DukeMaster]

Any advice on meat care and processing would be greatly appreciated. Hope it not premature in asking. I'll be hunting near mariposa. Trying for a meat hog.

 

[BDB]

It will probably be pretty warm if the recent weather holds (at least it is warm here in the Bay Area right now). Be prepared to gut, skin and get it refrigerated as quickly as possible. If you are going with a guide this shouldn't be much of a problem, they know their stuff. If you are hunting with just land access or something, be prepared. Cooler with ice in it ready to go if you do bag one. The key is VERY QUICK cooling of the carcass.

As for processing, I don't know if you are doing it yourself or taking it to a processor. What I do is cut out the tenderloins and backstraps then take it in. I am going to by a grinder though and start doing my own sausage soon. I always process mine the same way.

-Back end: Cured and smoked into hams. Then the hams center cut. I get 4 hams that are 4-5 pounds each and about 6 center cut ham steaks. This depends on the size of the hog too.
- Tenderloins go on the grill whole
- Backstraps get cut into 1" thick chops for the grill
- A couple of pork roasts out of the front quarters (depending on meat damage from a shot i may only get 1 roast)
- Ribs for the crock pot and/or grill
- The rest of the meat is ground and made into links of various flavors.

I have found that now that I am eating 99% wild pork, if I ever buy pork (only once in almost 2 years), it just tastes very bland to me, even my wife agrees.

Good luck on your hunt and post up your story and pics if you get one

 

[bigtusker]

DukeMaster

Get the hog field dressed as soon as possible, removing all the innards(sp) including the rectum. After you skin it, make sure you remove all the esophagus. That will spoil it faster than anything. Try to avoid washing the carcass with water also, that causes bacteria to grow on the meat. If you have to hang it in the hills, let it get a nice glaze before you put your game bag on and be sure it is in the shade. You can also rub it down with vinegar to keep flies and bees off. Hope this helps a little.

 

[DukeMaster]

thanks, a couple of questions. Where's the backstraps? Any particular type of vinegar(white or the regular stuff)? I'm going with a guide. My friend bagged a hog hunting with Nessen Schimdt in december and I swear that was the best pork I ever ate in my life.

 

[bigtusker]

Backstraps run down both sides of the spine from about the shoulders to the rump.
Any kind of vinegar will work, I usually just use white. Put a little on a clean rag and wipe it down. If you have access to a walk-in cooler right away, you wont need vinegar.

 

[bubba]

We also mix in some pepper with the vinegar...

 

[Gyopo]

Have a good time!
Beats the heck outta being on the freeways
down here in socal.

 

[Franklin3]

All this processing talk has got me drooling.
Good luck and happy hunting.

 

[HOGHUNTER714]

Goodluck on your hunt, take some pictures and post up....