I just returned from SC with a few hogs that I took. The guide skinned and quartered the hogs and the meat is now in a large cooler covered with ice. There has been some previous discussion regarding the potential health issues regarding fresh hog blood when butchering. Are there any precautions I should take when getting the meat separated, cleaned, wrapped and ready for the freezer?
I'm in Texas so, you might have something in South Carolina we don't in Texas but generally, game handling will be the same.
If you are concerned at all, a box of 200 food handling gloves is available at Sam's Club for ~$7, or 'dish' gloves are available at Dollar General for $2 last time I bought some. Personally, I have butchered as many as 17 feral hogs at one time with only the protection God gave me, whether that is the skin on my hands or my immune system. That being said, you should be careful with splatters and cuts/scrapes on your hands and arms and if you have any health concerns additional caution should be exercised.
Definitely keep the meat out of liquids. Whether the liquid is bad or not, cross-contamination isn't the only thing that will ruin the quality of the meat. Make sure any bags or tubs are well-drained.
In terms of cooking, don't turn it into tough shoe leather. Yes, you want ~160F, go low and slow if you are worried. Overcooking won't make it safer and really only destroys the quality of the meat that was harvested and slaved over.
Depending on how much have and what you intend to do with it, a "pick pickin' " might be in order!
Slow roasted or smoked hams and butts are pretty darn good too!