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Steven Rinella provides a few tips on gutting a wild pig and skinning a hanging animal.
Wild Pig Butchering
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Message to Fans
Thanks Steve! Always informative, no other show goes into the processing. Since I don’t have Sportsman Channel I look forward to your posts, keep em’ coming!
Ultra-useful information and one hell of an entertaining show and page. Keep it up Steve and crew.
Awe Steve, the head has some of the best meat on a big old hog. I’ve gutted a lot of pigs, and it never occurred to me to field cut the breast plate. I will give that a try. Hogs everywhere where I live. I smoke the fat and make sausage with it. Makes for a nice hoggy flavor without much other spice needed.