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Cooking Hogs?
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<blockquote data-quote="GUNNNN" data-source="post: 3051818" data-attributes="member: 112411"><p>I wouldn't eat a large boar at all the meat will stink the whole house up while cooking, but a pig under 100 lbs should be fine, if you can heat water and I'm saying alot of water 50 gallons or so you can take some old blankets and dunk them in the hot water and cover the hog with them and pour the hot water over the blankets then you can scrap the hair off. If you have some burnt wood ashes add some to the water and it will help get the hair off. If you do it this way the water doesn't need to be boiling but probably around 175 degrees. Or if you can heat water in a 55 gallon drum then dunk the hog in the drum for a few seconds on each end till the hair starts to loosen up and get slick then a good butcher knife will scrap the hair right off. This method with the barrel is better if there's time to do it before you gut the hog if not the the blankets and hot water would be best. Or you can skin a hog but you will have to cut the skin off, it doesn't peel off like a deer. I'd say to make good sausage you'll need some more fat to add to the meat. We raise and butcher our own hogs every year and have all my life and the same for generations before me. Good luck and God bless you and yours</p></blockquote><p></p>
[QUOTE="GUNNNN, post: 3051818, member: 112411"] I wouldn't eat a large boar at all the meat will stink the whole house up while cooking, but a pig under 100 lbs should be fine, if you can heat water and I'm saying alot of water 50 gallons or so you can take some old blankets and dunk them in the hot water and cover the hog with them and pour the hot water over the blankets then you can scrap the hair off. If you have some burnt wood ashes add some to the water and it will help get the hair off. If you do it this way the water doesn't need to be boiling but probably around 175 degrees. Or if you can heat water in a 55 gallon drum then dunk the hog in the drum for a few seconds on each end till the hair starts to loosen up and get slick then a good butcher knife will scrap the hair right off. This method with the barrel is better if there's time to do it before you gut the hog if not the the blankets and hot water would be best. Or you can skin a hog but you will have to cut the skin off, it doesn't peel off like a deer. I'd say to make good sausage you'll need some more fat to add to the meat. We raise and butcher our own hogs every year and have all my life and the same for generations before me. Good luck and God bless you and yours [/QUOTE]
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