Keg, what PawPaw is describing happens here in FL/GA too with squirrels. The pine forests in the deep south are mostly long leaf, slash, and loblolly pines. All three of those species of pine are what is used for commercial turpentine production. Animals feeding on their pine cones take on a bad flavor.
Wild hog field dressing/skinning?
- Thread starter dahermit
- Start date
I just skin them all, remove the head and gut it.
If it small enough I toss it whole into a ice chest full of ice and cover the hog with water. I add 2 or 3 hand full of salt to the mix along with 2 or 3 cups of vinegar. I let this sit for 24 hours and then drain the ice chest and do it again with ice, salt and vinegar for another 24 hours. After 2nd time it's ready to cook or freeze.
If it small enough I toss it whole into a ice chest full of ice and cover the hog with water. I add 2 or 3 hand full of salt to the mix along with 2 or 3 cups of vinegar. I let this sit for 24 hours and then drain the ice chest and do it again with ice, salt and vinegar for another 24 hours. After 2nd time it's ready to cook or freeze.
Jack O'Conner
New member
I field dress and skin them same as deer. In my opinion, scalding the animal is an unecessary step.
Jack
Jack