tadallred Report post Posted January 11, 2007 great job on the hogs no luck for me yet but my wife got a good one Share this post Link to post Share on other sites
shortpants Report post Posted January 13, 2007 Great job guys! Nice trophies! Share this post Link to post Share on other sites
AZ~Rich Report post Posted January 24, 2007 About the meat, I learned a long time ago that Javelina meat needs to be taken care of a little bit differently. I try to find a tree (not always easy where I hunt) to hang it in with the head up. I work from head down and skin the entire pig to the rectum taking great care not to let any hair or my gloved hands which contact hair touch the meat. At least this way I keep contamination of the scent to a minimum. Then I use a double jointed surgical rib-snipper to make two parallel cuts through the pelvis above the anal canal. This allows the entire rectum to swing out of the pelvis when you release the entrails from the abdominal cavity. Then the standard gutting method is used allowing gravity to pull everything clear as you work from upper chest downward. The last thing to be freed is the skin around the rectum, which keeps your knife an hands away from feces as long as possible. I also cut off the skin right above the hoof to make it easy to tie it to my pack. I gamebag the entire carcass and lay it away from the area on a clean rock if possible. When I get it back home (keeping it chilled) I use clean cold water and a brush with towels to further wash down and pat dry the meat. I do the sniff test and if it has any odor at all I repeat the wash and dry. I usually get all the meat completely scent free before wrapping and freezing it. I do this right away not aging it like a deer. Hope that helps. Share this post Link to post Share on other sites
