I have successly hunted deer for some time and want to start hunting pigs for the 1st time. I have access to some property but before I even consider pulling the trigger on a Piggy I was looking for some pointers for after the kill. I have never field dressed a pig before how different is it from field dressing a buck. From dressing to skinning to butchering. To propery storing meat safetly What tricks of the trade and special tools might I need to know or get? I've you tubed a lot and it also looks like are 100 different ways to skin a boar. What has worked best for you guys? Is it nessary to put pig in canvas bag like deer or would that just ruin a good deer bag? I remember as a kid we would butcher farm raised pigs in our garage man where those greasy and hard to hold on to. The property should hold pigs but shots will be just at bout 25 yards I have my rifled slug barrel on order and a 6" 7 shot .357 mag. Looking forward to Amy responses
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Bigbadboar
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Pig skin is thicker than deer skin and mature pigs, especially boars have extra thick "skin" over the shoulder areas which is commonly referred to as a "shield". Have a spare knife or 2 and or a knife sharpener handy. Hang the animal head up or head down, either way works and start cutting. You should be able to forcefully pull the skin downwards and without having to cut it away once you have enough to grip. Keep in mind pigs are usually thicker than a deer so a pig carcass will retain more heat than a deer carcass. Gut and skin asap and get it on ice, canvas is fine short term.
THE ROMAN ARCHER
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Yeh definitely carry a spare knife or sharpener like my bro Bigbadboar said because of the thick course hair and skin can dull a knife out. Had a friend that would gut them on their side while laying down on the ground method, it was very quick and efficient. Then the coolest way I have seen people carry a pig out is the Newzelanders method were they tie the front legs together slip the carcass over there head and carry them piggy back style, no pun intended.....tra
bisonic
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This is my favorite way to field dress:https://www.youtube.com/watch?v=wT9itEYJNmI
The best part is not having to deal with using a butt-out or trying off the intestine. It works for other critters too.
As others have said, pigs have a tough hide and will dull your blade easily, so keep it sharp. Also if you get a boar that has a thick shield, use a box cutter to make vertical cuts thru it and then pull off the skin in strips rather than as open. Even with a sow it's often easier if you make a cut down along the spine to separate the skin into two sides, otherwise the hide can be kind of hard to pull down as it's not as flexible as a deer.
Pigs are often very dirty too from rolling in the mud. Nice to hose them off beforehand if you can, to just be careful not to get dirt on the meat.
DO get it gutted and hung as soon as possible as there's a lot of heat to dissipate. Not a problem to hang it in a game bag overnight assuming you did a good job gutting it and it's not too hot.
Remember that a pig's heart is lower than a deer's.
The best part is not having to deal with using a butt-out or trying off the intestine. It works for other critters too.
As others have said, pigs have a tough hide and will dull your blade easily, so keep it sharp. Also if you get a boar that has a thick shield, use a box cutter to make vertical cuts thru it and then pull off the skin in strips rather than as open. Even with a sow it's often easier if you make a cut down along the spine to separate the skin into two sides, otherwise the hide can be kind of hard to pull down as it's not as flexible as a deer.
Pigs are often very dirty too from rolling in the mud. Nice to hose them off beforehand if you can, to just be careful not to get dirt on the meat.
DO get it gutted and hung as soon as possible as there's a lot of heat to dissipate. Not a problem to hang it in a game bag overnight assuming you did a good job gutting it and it's not too hot.
Remember that a pig's heart is lower than a deer's.
Thanks for the info we got a nice sow about 125 lbs and a small boar 60lbs. Field dressed it like I would a deer. The skin on the boar was still thin and easy to skin. The sow had a ton of fat on her will make good Carnitas I hope. NOBODY mentioned the smell of a boar. Good God he was a stinky basturd. Maybe itvwas because a piece of slug pierced stomach i was able to determine that it was grass fed. Did have tender loin on the BBQ that night and even though I over cooked it on purpose it did not dry out. Since it was young it was tender Had good flavor will definitely try for another one later. Head shot with a slug it definatly the way to go. Just got to lead them a lite more when there on the run.
We had to wait about an hour to field dress them. Did give them a hose down got off the mud before dressing out and skinning. I was surprised how hot the meat was I put some in the freezer and the rack de iced instantly. Other went in ice chest and garage fridge.
hogassin
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boars have an extra sent bladder just above the pecker that should be removed with the hide....if you cut into that bladder its curtains...
no need for a second knife or box cutter,A russel buffalo skinner is capable of doing 200+ animals before needing resharpening.. I do carry a steel though and use it frequently...teeth damage knifes instantly...I hang it from its back foot,start skinning there ..the hide should fall down and away from exposed meat..you can skin all the way down to the neck..then feel around with your knife and sever at the neck..
after the skins off I open up the rib cage to the hip bone...reach way down in there and cut the vocal cords and all that stuff will come out mostly in one piece.
Next core out around the butthole(from the outside)..go all the way around then pull down intestines and poop shoot should come with it still in tact...
25 yards with a slug gun is overkill...can i suggest something like a 150 gr .308...a giant slug will blow up a shoulder and send bone flying everywhere. any bloodshot or gut shot should be removed immediately....cut your teeth on some medium sized hogs at first... they are so much easier to skin and learn where the joints are.... hunt safe and good luck
no need for a second knife or box cutter,A russel buffalo skinner is capable of doing 200+ animals before needing resharpening.. I do carry a steel though and use it frequently...teeth damage knifes instantly...I hang it from its back foot,start skinning there ..the hide should fall down and away from exposed meat..you can skin all the way down to the neck..then feel around with your knife and sever at the neck..
after the skins off I open up the rib cage to the hip bone...reach way down in there and cut the vocal cords and all that stuff will come out mostly in one piece.
Next core out around the butthole(from the outside)..go all the way around then pull down intestines and poop shoot should come with it still in tact...
25 yards with a slug gun is overkill...can i suggest something like a 150 gr .308...a giant slug will blow up a shoulder and send bone flying everywhere. any bloodshot or gut shot should be removed immediately....cut your teeth on some medium sized hogs at first... they are so much easier to skin and learn where the joints are.... hunt safe and good luck
