Thread: What to do about bone taint

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.



Sent from my TA-1024 using Tapatalk