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I've had my best tasting Javelina by processing the carcass at the kill site. Packing a whole stanking javi back to the truck can be nasty! How I do it: Don't always opt for the biggest hog in the group. Carry a canvas meat bag in the pack as well as some quality rubber gloves plus a few pre-moistened kitchen wipes kept in a ziploc bag. Tag the hog on the lower leg just above the hoof. Take some pictures. Hang the carcass, skin and remove head. Don't worry about the scent gland as it comes off with the hide however minimize contact with the gland and any exposed flesh. Once skinned, stop and clean knives & gloves. Now is the time to remove hair from the carcass. Bone out the hanging carcass (the "gutless" method). Save the tagged foot! Boned out pig is only 10-15 pounds so it's an easy but more importantly, clean pack out. Do a final trim & clean at the house. BBQ, green chili, red chili, chili, all come out good. I've even slapped some straps on the grill and it was decent although somewhat tough. Javelina is best when slow cooked IMO. I recommend this process to those who've been scarred trying to eat RANK javelina.