Cleaning a Hog

Everyone,

Here is a consolidation of a number of docs I have found on the net, my additions and others contributions. I hope you find this useful.

Fishindad

These are the 2 key links I got the base info from.
http://www.ehow.com/how_5789338_quarter-butcher-wild-hog.html
http://forum.gon.com/showthread.php?t=217103

Cleaning a hog

Skinning
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I thought I would show how I clean my hogs since some people have been curious as how to clean one.For the most part it is real similar to a deer.I know everyone cleans their animals different.This is the way I do it and it works for me.Hopefully this will get you started,and you can tweak it however you would like.

Remember when cutting hide on hogs or deer don't cut through the hide towards the meat.This will get hair everywhere.Put the blade between the hide and meat.With the blade facing you make your cuts with the grain of the hair,not against it.That means your cutting direction should be from the head towards rear.Because the hair faces from head towards rear.Trust me it helps keep the meat cleaner.

For the main cuts on the hide I put green lines at the locations I am talking about.The red line on the belly pic is the difference between how you would cut a boar and a sow.

1) While the hog is on the ground make a slit in each rear leg so you can stick the gambrel in. Insert Gambrel and hoist him up. Next cut all the way around the front legs on the hoof side about 2" below the joints. Be sure to us a method to prevent the boar from turning on the swivel while skinning and quartering.

2) Next on a sow go from the inside of one rear leg to the other like this.

3) On a boar make your cut like this.

4) Then continue down towards the neck.When you are between the front shoulders make a cut down each front leg to the circle cut you made below the leg joint...

5) Cut the reproductive organ like this and fold it over the back.

6) Continue cutting and find the joint for the tail. Cut through it and this is what it should look like.

7) Once you get all the hide on the rear of the animal free you start cutting it down towards the shoulders. About half way down on a boar you may have a hard time with the shield. If you are not mounting the boar you can come around to the back and cut all the way down his back to his neck. This will help alot.

8) When you get all the hide off of him you can take a hatchet or saw and remove the head at the neck. Throw away the hide.

9) Cutting around the anus. From the back of the animal, cut a circle around the anus with a knife. During this process be sure not to cut into the colon.

10) Slicing the center from center down using your finger as a guide underneath the knife. (You can use the hook knife here) Once you get to the bone at the bottom you need to use the bone saw or sawzall.

11) Once body cavity is open, pull the anus through into the cavity and then pull the insides down and away from the inside liner. Place into bucket of remains. You should now be ready for quartering or processing.

Processing

12) Back Straps
Using your butcher knife, make an incision, slicing on each side of the backbone. The incision will go from the hind quarters to the front shoulders. Now V in with your second slice on each side. You now have your the pork loin, considered the best cut of any game animal.

13) Tenderloins (inside)

14) Front legs procedure

Using your butcher knife, you will now remove the front shoulders by cutting close to the ribcage towards the shoulder on each half. After this step, you have quartered your meat. Done properly there will be no bones to cut through at this point. Repeat the step on other side.

15) Ribs procedure

Using the hacksaw (or meat saw) start sawing between the hind legs at the backbone, and saw all the way down until the meat is cut in half.

You will want to cut off the ribs with your butcher knife. As you cut through the meat down to the bone, then you will need your hack saw (meat saw).

16) Rear Legs / Hams procedure. Make sure to get the small scent glands out.

17) Feet removal
Using your pocket knife, cut the meat down to the bone at the hocks. Using your hack saw (meat saw) cut through the bone to remove the foot. Repeat on each leg.

Butchering and aging

Now that you have your meat in four quarters plus ribs, you will need to pack it in ice with rock salt. Tilt the chest with drain open to allow run-off. Put ice on the bottom of the cooler and then place meat on top. Then add ice on top of the meat. Let meat bleed and drain for 3 days. Check periodically and place more ice on top of meat.