Thread: What to do about bone taint

Originally Posted by Moa Hunter

Good on you. With gut shot pigs, as I have said before an option is to cut the legs off. Another option if it is more practical is to drag / carry the whole animal out, is to roughly gut the pig and then cut the legs and saddle meat off at home. Avoiding / trimming off the meat that is connected to the peritoneal ( gut ) cavity. I have never had an issue with a pig that has been shot in the liver or guts suffering from meat contaminated from the hydraulic shock, but I have only shot about 500 so I am just a beginner.
The next question is 'have you been taught how to cleanly gut' ??

The plan for the last pig hunt of the year is to drop the pig off at the home kill place just down the road from where we hunt and get it made into sausages.

Any other times I was planning on boning out as you said.

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Originally Posted by Russian 22.

The plan for the last pig hunt of the year is to drop the pig off at the home kill place just down the road from where we hunt and get it made into sausages.

Any other times I was planning on boning out as you said.

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Soviet 22, The weather is getting warmer so whipping the wheels of a pig and stashing them in a pack without cooling may turnout to produce a very Un-cool result !
Field dressing and getting air through it would be best.
What if you get a cracking young boar or maiden sow of 60-70 lb ? It would be sacrilege to sausage the lot, and I would recommend that you be banned from the forum and publicly flogged if you did that right before Xmas when some choice roasts could be handy or even a wild pork ham which is always much better than the farmed stuff.

Have you been taught how to cleanly gut ??? It is important to know what you are doing. In the past a lot of blokes were trained at the freezing works and then they taught their mates. This doesn't happen much now so put your hand up, there are plenty of experienced blokes on the forum who would be pleased to help if asked.

Originally Posted by Moa Hunter

Soviet 22, The weather is getting warmer so whipping the wheels of a pig and stashing them in a pack without cooling may turnout to produce a very Un-cool result !
Field dressing and getting air through it would be best.
What if you get a cracking young boar or maiden sow of 60-70 lb ? It would be sacrilege to sausage the lot, and I would recommend that you be banned from the forum and publicly flogged if you did that right before Xmas when some choice roasts could be handy or even a wild pork ham which is always much better than the farmed stuff.

Have you been taught how to cleanly gut ??? It is important to know what you are doing. In the past a lot of blokes were trained at the freezing works and then they taught their mates. This doesn't happen much now so put your hand up, there are plenty of experienced blokes on the forum who would be pleased to help if asked.

I’m keen for any advice on gutting in the field, I have done hundreds of sheep on my parent farm and have cleaned a few dear the same way when I have had time and a tree to hang it in but never done a pig. Any advice would be greatfully excepted. Cheers James.

Originally Posted by Moa Hunter

Soviet 22, The weather is getting warmer so whipping the wheels of a pig and stashing them in a pack without cooling may turnout to produce a very Un-cool result !
Field dressing and getting air through it would be best.
What if you get a cracking young boar or maiden sow of 60-70 lb ? It would be sacrilege to sausage the lot, and I would recommend that you be banned from the forum and publicly flogged if you did that right before Xmas when some choice roasts could be handy or even a wild pork ham which is always much better than the farmed stuff.

Have you been taught how to cleanly gut ??? It is important to know what you are doing. In the past a lot of blokes were trained at the freezing works and then they taught their mates. This doesn't happen much now so put your hand up, there are plenty of experienced blokes on the forum who would be pleased to help if asked.

True!

Depends on how many we get. At this stage I'd rather just have some wild pork to eat. If the ham is relatively easy to do I'll get one.

My gutting experience is limited but I've been taught the basics and clean way. I just need to gut some more so I can do it fast.

Originally Posted by 2post

I’m keen for any advice on gutting in the field, I have done hundreds of sheep on my parent farm and have cleaned a few dear the same way when I have had time and a tree to hang it in but never done a pig. Any advice would be greatfully excepted. Cheers James.

I'd suggest a spare long knife for the butt hole. So no contamination and easier to cut around.

Pushing the guts in while you cut the belly is a good tip.

Cable tie the butt hole so no poo comes out.



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