Hog Prep Tips
When hunting wild hogs, I never forget a propane torch, a bag of ice, and an ice chest. When you shoot a hog, hang it up immediately and TORCH the hair off it. (It gets rid of hair, bugs, and skin parasites! Also, prevents ANY hair in your self-processed hog cuts and grinds!) Then bleed the hog by cutting around the hind legs at the second joint and then the throat. Enjoy a carbonated beverage(for time for blood to drain). Then cut four 1/2 wide strips of skin from tail to nape of neck along its back bone off the hog, and the rest of the hog skin will pull away easily. While still hanging, split the rib cage and then gut the animal...everything will fall out in one motion with less mess! Then split the hog in two pieces down one side of the back bone, throw in one half, half the ice, the other half of hog then other half of ice(quicker cooling). By the time you get home, meat is cooled and jelled and ready to process. Takes me less than 25 minutes...EVERYTIME!