when we did my two sows http://virginiahunter.blogspot.com we caped it just like a deer and processed it just the same. might not be the right way but it worked

Hello from Germany!

When gutting the hog you must be aware not to scratch the "Gallenblase", don't know the english word. It is the green blow near rhe liver, makes the meat taste bitter.

Skinning the hog is not so easy as skinning deer, because you can't pull th skin off you have to cut it off in the way pulling and alway cutting.

Regards

Kirrmeister

Hi Kirrmeister, I think in English it would be the Gallbladder . I have heard there are other Glands under the skin or in the meat to watch out for also. Is this true? Thanks, Jim

I carry a sawzall with long blade on all hog hunts--we hang em-skinem-then remove fron quaters- boneout BS - cut ribs out-trim all edible meat for sausage and split hind legs(hams)-throw them on ice and have a beer. I have an inverter in truck so can use reg sawzall but nice to have an 18V one also.

Hi Widux, thanks for the reply. How about the glands? I understand they have some glands you have to be careful of when skinning ?

Javelina's have some on back but I don't know of any on Hogs.

I dont even crack the rib cage as there is nothing inside that I will use. I take the shoulders, hams and back-straps...........

suggestion
unlike a deer a hog has tenderloin but typically it is very small and not worth the mess . what i do is skin them and then take out the shoulder and hams and the backstrap.
i always head shot mine so i dont have to deal with bloody shoulders. make sure to wear gloves since hogs live in swamps and wallows of there own urine and crap they have blood that carries some bugs that will make you sick if it gets into a cut or something .also like pork never eat medium raw.

quick sausage recipe
5 pounds of lean wild hog and add 1 pound of you favorite breakfast sausage
low fat and taste great