Wild Pig Butchering

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Steven Rinella provides a few tips on gutting a wild pig and skinning a hanging animal.

3 Responses to “Wild Pig Butchering”

  1. mcgeotrackers

    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!

  2. mattbarn

    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.

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