Author Topic: need to cut a 150 pound boar hog to make him eatable (Read 3171 times)

Tommyt · « **on:** September 08, 2006, 01:05:30 PM »

I recently got given a 100 plus pound boar hog
I need to know the safest and easiest way to cut them off and also want type sav / spud , tar ect
any and all help appreciated

markc · « **Reply #1 on:** September 11, 2006, 07:18:11 AM »

Are you planning to fatten him up a while before eating him?

curdog · « **Reply #2 on:** September 11, 2006, 07:32:24 AM »

why cut him? if processed right he should be fine.

Tommyt · « **Reply #3 on:** September 11, 2006, 02:22:39 PM »

Yes I plan on fattening him up .
I believe, I may have the Gonad Cut figured out Now I am waiting for the Almanac sign as to what day to cut him ,
which I believe is the 28-29 of this month
Any Comments appreciated

Land_Owner · « **Reply #4 on:** September 12, 2006, 04:43:02 PM »

Securely pen the hog. Feed fresh water and whole corn daily. In two weeks he'll be cleaned out and edible. In a month he'll be a lot fatter and edible. In two months he'll have been eaten.

Pigglets are de-nutted at 4 to 5 pounds (three to four weeks old), the cut drenched in anti-bacterial solution, milk teeth removed and released back to the sow. Cutting a boar that is 100 pounds is asking to get yourself cut up and bitten. The stress of the ordeal may kill him. I'm not saying it can;t be done, just that it does not need to be.

VTDW · « **Reply #5 on:** September 13, 2006, 12:44:03 AM »

curdog nailed in right on the head!!! NBS This idea that boar hawgs are inedible is pure bunk.

Dave

okla_hog_hunter · « **Reply #6 on:** September 13, 2006, 04:45:59 AM »

no need to cut him,he will be fine if you ice him down for awhile.me and curdog clean them alot bigger than that and there just as good eating as the sows.

Wynn · « **Reply #7 on:** September 13, 2006, 04:22:17 PM »

I agree with Land Owner on this. I built a reinforced holding pen with a concrete floor. When we catch a boar, I feed it nothing but corn and apply a swine wormer to its feed the first day or so after it has calmed down. If dogs caught it and chewed him pretty good or if he has old , unhealed wounds, I usually shoot it with a antibiotic for three days. 3 or 4 weeks on corn, nice and calm, gaining weight, lots of shade and water, clean pen, .22 solid in the ear. One of the best eating hogs I ever did this on was a boar that weighed approximately 300 lbs when we caught him in the trap. Butchered him 5 weeks later and absolutely no smell or strong flavor. I personally think keeping them out of the dirt and mud has a lot to do with it.

lil_hunter12 · « **Reply #8 on:** September 19, 2006, 09:29:45 AM »

first of all from all the hogs i have killed especially boars.i would say dont cut him yet!!wait till hes fat.then when u shoot him jump in and cut him b4 hes dead.i know it sounds weird and crude but it works!!!! thats just wat id do but me and my dad kill between 1 and 3 hogs per year

Tommyt · « **Reply #9 on:** September 20, 2006, 03:52:55 AM »

Thank you all. I have shoot boar in the wild and have never left them my biggest was just under 300 and I soak them in Salt-ice for a few days and the meat becomes Pale looking and is terrific
My reason for wanting to cut him was too take him rt to the Processor and have him done up
I have since caught a few more young one's I cut the boars and have a young Sow that I will let him breed her then I'll airmail a 22 mag to him and just cut and quarter him myself /salt=ice and be done with it

Thanks all

markc · « **Reply #10 on:** September 20, 2006, 07:10:02 AM »

Tommyt, that sounds like what we do with the ice and all. My smoke hosue is almsot complete and it will be used for smmoking them hams all winter long.... MMmmmmm

Tommyt · « **Reply #11 on:** September 20, 2006, 02:48:55 PM »

Quote from: markc on September 20, 2006, 07:10:02 AM

Tommyt, that sounds like what we do with the ice and all. My smoke hosue is almsot complete and it will be used for smmoking them hams all winter long.... MMmmmmm

Now thats sounds MmmmmMMM Great

curdog · « **Reply #12 on:** September 29, 2006, 08:16:40 AM »

well, have you made bacon out of him yet?

BRL · « **Reply #13 on:** October 27, 2006, 03:31:02 PM »

What is the longest a hog can sit, after being shot and dead, before gutting, skinning and refridgerating before the meat starts to taste bad or go bad?

Tommyt · « **Reply #14 on:** October 28, 2006, 03:01:43 PM »

I hope to get time this week to Butcher him he's grown pretty good but it's starting to cost
From now on I'll just hunt them Me feeding hogs = NO GOOD them being my feed is much better

Tommyt · « **Reply #15 on:** October 28, 2006, 03:13:24 PM »

Quote from: BRL on October 27, 2006, 03:31:02 PM

What is the longest a hog can sit, after being shot and dead, before gutting, skinning and refridgerating before the meat starts to taste bad or go bad?

That would be hard to say
Heat index woyld be a big Factor
Where it was shot (ie: Gut)
I head shot one here in Fl a few years back (243) soft point and it was a bad angle and the bullet went in around the ear and ran down the side of the Spine a bit and damn if that hog didn't hit the ground and then got rt back up and ran about 30 - 40 yards through a small swamp and I found her the next Morning (cool night 45-50% )and She ate just fine

BRL · « **Reply #16 on:** October 30, 2006, 10:53:26 AM »

That's good to hear. Thanks for the reply. My hog was down for about 6 hours before it was gutted and skinned. The temp started at 40 when I shot it then rose slowly rose to about 55 or 60 by the time we got him and cleaned him up. He's being made into sausage right now. Hopefully it'll be good.

horsepower · « **Reply #17 on:** October 31, 2006, 09:27:26 AM »

I've never dealt with wild hogs but I have raised and cut a bunch of the domestic variety. That size is chancy. Pigs will stress out and die so if you do it, don't let it be your first one because you need to do it fast and clean. I think you best bet would be a vet. Mine charges $4 to cut a hog. You'll likely need some sedative with a wild one which won't be much either. On domestic hogs, I squish against the wall with a help and a board and just get in their and do it. Slather with antibiotic and give a shot of penicillin. Siince your after fly season, infection won't big a real big concern but I'd not do a wild hog without sedative, at least of that size. From 75 pounds on down, you can just hold them up by the hindlegs and do it but it would take a pretty stout assistant to hold up a squirming 100 pounder.

S.S. · « **Reply #18 on:** November 01, 2006, 09:31:14 AM »

An old fella told me once that he just took a thick rubber band and a
rubber glove to his Boar hogs for the GONAD thing.
Wrap the rubber band around your fingers stretch it out and
Snap !!!! the rubber band aparently cuts off the blood flow
and the offending "Doo - DADS" simply dry up and fall off !
He said he gelded horses the same way! I know for a fact that
he did the horses this way. I do not know if he was B.S.-ing on the hogs
or not. ... By the way, the rubber glove was to keep from being Crapped upon
when that band snapped down... I kinda' think I would drop a load on someone
for doing that to me too...

Tommyt · « **Reply #19 on:** November 05, 2006, 02:21:18 AM »

thick rubber band and a
rubber glove

Thay make a tool to do this that strech's the band and it used to do Bulls I guess on small hogs it should work

S.S. · « **Reply #20 on:** November 07, 2006, 10:21:07 AM »

Same principle I guess,,, Sounds paainful either way !

Dee · « **Reply #21 on:** November 12, 2006, 06:30:05 AM »

Quote from: BRL on October 27, 2006, 03:31:02 PM

What is the longest a hog can sit, after being shot and dead, before gutting, skinning and refridgerating before the meat starts to taste bad or go bad?

Depends on the tempature outside.

pooter · « **Reply #22 on:** November 13, 2006, 06:37:07 AM »

They make the rubberband tool for hogs and all other farm animals too. My friend in high school raised goats when we were in the FFA and that's what he used. I know i was the one who had to hold the ram's head. That was the hard part. Actually using the tool on the animal was pretty easy. I think we did like 20 or 30 animals in one afternoon.

kp! · « **Reply #23 on:** November 23, 2006, 08:33:27 AM »

I've never met a pig I didn't like, no matter the size...on up to 200#. I'm not disagreeing with your thoughts on cutting...it will definitely fatten em' up. But, a clean kill followed by good processing methods will produce a FINE SWINE for the table!

kp

hawkenman · « **Reply #24 on:** March 06, 2007, 09:03:04 AM »

In my hunting club during the spring time of the year we trap and cut the boar hogs, it really improves the meat to the point you don't have to marinate it. After the hog is casterated it not longer is called a "boar" but a "barr".

qajaq59 · « **Reply #25 on:** March 06, 2007, 11:20:39 AM »

My last boar was roughly 135#s and he was cut up and on ice in an hour or so. Didn't soak, marinate, or do anything but roast him. Tasted just like any other pork out of the market.

Dee · « **Reply #26 on:** March 06, 2007, 01:06:43 PM »

barrow.