Coues assassin Report post Posted February 28, 2018 My buddy was able to fill his first ever javelina tag this past Sunday on the general rifle hunt. I was getting ready to skin and quarter it when he tells me about this method of leaving the skin and just shaving the hair off. I have heard of this done with wild hogs but never a javelina, curious if anybody else does this? Share this post Link to post Share on other sites
Tropicalmulch Report post Posted February 28, 2018 That's a new one to me. Looks messy. Is there a benefit to the shave method? Share this post Link to post Share on other sites
Flatlander Report post Posted February 28, 2018 Never seen that on a Hippolina before. But when I prepare one I typically do all I can to ensure the hide and hair come of quickly and do not come into contact with any of the meat. So to me leaving the hide on is counterintuitive. What did he do about the scent gland on the back? And does the carcass still stink like a typical javelina? Interesting. Let us know how it turns out. 2 Share this post Link to post Share on other sites
Tropicalmulch Report post Posted February 28, 2018 Reminds me of a buddy of mine...he plucks his dove and saves the hearts! Too much work for me Share this post Link to post Share on other sites
Nitemann Report post Posted February 28, 2018 Shaving pigs is usually performed so a person can eat the skin by deep frying or pickling. Since javelina skin is so thin not sure how well it would turn out. Curious about the flavor around the scent gland on the back though. I'll pass on this method as the skin would still have to come off to process the meat. Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted February 28, 2018 Mostly done with hogs so you can cook them whole. The skin protects the meat during long cook times usually in a large smoker or pit bbq. If it was gutted and kept cool it should be pretty good I would say. Let's see the end results and cook method. Nice work I agree the toughest part is that the hide was on for a while but just depends, if you gut it and pack it in ice should be great. If it was just in the bed of a truck then the flavor might be off. I'm hoping it's good I'll go for this next year. Share this post Link to post Share on other sites
HuntHarder Report post Posted February 28, 2018 Is the gland still on the back? Share this post Link to post Share on other sites
PRDATR Report post Posted February 28, 2018 Is the gland still on the back? Has to be it's part of the hide. Share this post Link to post Share on other sites
Nitemann Report post Posted March 1, 2018 Is the gland still on the back? Looks like they cut it out. Was it singed as well? Share this post Link to post Share on other sites
AZbowhntr Report post Posted March 1, 2018 It looks like the scent gland was cut out from the picture with it strung up. Share this post Link to post Share on other sites
Coues assassin Report post Posted March 1, 2018 Never seen that on a Hippolina before. But when I prepare one I typically do all I can to ensure the hide and hair come of quickly and do not come into contact with any of the meat. So to me leaving the hide on is counterintuitive. What did he do about the scent gland on the back? And does the carcass still stink like a typical javelina? Interesting. Let us know how it turns out. Yes they cut the scent gland out and not to sure on the stink will have to follow up with you on that after a taste test Share this post Link to post Share on other sites
Coues assassin Report post Posted March 1, 2018 Is the gland still on the back?[/size] Looks like they cut it out. Was it singed as well? Scent gland was cut off the back and torched pretty weird looking Share this post Link to post Share on other sites
Nitemann Report post Posted March 1, 2018 Are you planning on cooking (pit or spit) it whole? Share this post Link to post Share on other sites
Mr September Report post Posted March 5, 2018 Very interesting Share this post Link to post Share on other sites
More D Report post Posted March 5, 2018 It looks like a great way to SPREAD the funk. I stick to skinning from snout to tail. Changing knifes and gloves Multiple times. Only then do I gut. 1 Share this post Link to post Share on other sites
