Couple things to point out... The sawsall requires detailed cleaning after each use. It is more trouble than it is worth. There is no reason to remove the head. I leave it attached and debone the meat of the neck nowadays. Next. He cleaned a sow, not a boar. No cartlidge shield. If that had been a boar, a second cut, straight down the spine would have made his job easier. Hell, even with a sow, that second (down the back) cut makes it easy to just peel the hog likea bannana. Hange the hog higher. It is easier to skin if you are not bending over. Notice the hog kept spinning? Use an anchor line from the gambrel to hold it steady, really cuts down on the time and the effort need to skin. Nothing pisses me off more than having to constantly chase the spinning carcass. And, lastly... If you get the hog to the poin you see in the video (but don't remove the head) you can stop there and begin deboning the carcass. The only thing you will miss is the two small tenderloins inside that hog. Just a guess, but on a hog that size...? Maybe a pound, total, of lost meat....and no guts to deal with. Atthe stage you see the hog hanging, hose it down. Skinning fast is fine, but if he had taken his time, that hog had 3-5 pounds of rendering fat that he just sliced away. It makes a helluva good grease for frying eggs. Slow is fast kids. Watch your hands. TRG |
TRG, I really want to hog hunt with you. You have killed so many hogs that I would like to figure out all the tricks. Plus, if you go I know that FA goodness will ensue. I went hog hunting near Llano this weekend and it was awsome. We killed 3 piglets that were between 35-40lbs. It took us forever to quarter the damn things. It was fun!!! Much cooler than deer hunting, well, its more entertaining anyhow. Plus you get to shoot more. ETA: fixed spelling.... |
Well, my main hunting place has been 'hog free' since last summer. not much sign on the place. TRG |
That sucks.....for me, not your place. Oh well, I have plenty of time.....maybe next year.... |
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Here is the gutting portion www.youtube.com/watch?v=0grcXRZ-GLc&NR |
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I don't get to hunt hogs as much as I used to. I have a couple of real good ranches on the California coast that let me hunt whenever I want. Moving to Montana has kind of put my hoggin' on hold. Pig hunting is one of my favorite activities. Hunting whitetail just isn't the same.  TRG is right about the skinning. I do most everything with a knife so I can be a little more picky about what kinds of flavors get into my meat. I haven't done much cutting through bone in a long time. Some of the best hog skinners I've ever seen used nothing but a knife. And, they were really fast! |
Definately a pre-puke heave. And NO FUCKING wonder, either. The guts are filled with rancid smelling shit. The way he just gripped and ripped with his knife means he probably made multiple cuts through the guts, the clear liquid was likely urine. All of that foul fluid and fecal matter will embed itself in the edges of the cuts that he made. I've cleaned alot of hos, and his approach is the one that I discourage the most. If you are going to gut, take your time. It is almost impossible to wash that smell out of the meat. I don't gut. There is no reason to gut unless you want to eat the organs or the ribs. the ribs on a hog that size will be tender, bur there is really VERY litle of the meat between the ribs. 90% of it can be removed from teh ribs by slicing it away with the guts still inside. TRG |
+1 you will ruin a lot of meat by gutting that way(incorrectly) you can't rush some things in life, thats one of them. |
Weird, you corrected my typos when you quoted me...? TRG |