Feral hogs usually have a huge layer of fat between the skin and the meat, and if skinned like a deer, you will use your knife more. My father ( and his generation) skinned them like a catfish. Take a box cutter ( always a good idea as the dried mud, etc. and coarse hair can ruin a good knife, might as well use a box cutter!) so you cut only through the skin, ring the skin behind the ears. then cut the skin in two inch strips. Strip off the skin with pliers or vice grip. This will leave the fat intact, which my dad would trim off to make lard. Now, since its been proven that eating fried food ( especially with lard) can clog up ones arteries, most people don't render fat anymore, ha. But you can still trim off the fat easier that way. "What's on the outside comes off, what's on the inside comes out" Dad would say, ha. Now, the Eurasian hogs my friend and I shot last year in Michigan were very different. They didn't have near as much fat, and the meat was very lean. They are also the very best wild pork I have ever eaten, and believe me, I have eaten tons (not literally, figuratively, ha) of pork. I love it BBQ, sausage, or fried ( sop it in Cane sugar syrup or molasses at breakfast, wow!) Shoot that hog at the neck/skull junction if you can, makes it easier for butchering. Have a ball, wish I was going with you!
