How to field dress a wild boar?

[Pigeon_snIPer]

Hi,

 

The usual practice, if i'm not mistaken is to smear mud on the animal and then burn away its hair and scrape off the burnt hair and then wash and cut.

 

Is that right or are they skinned like any other animal.

 

Cheers.

/S/

[wymberley]

Would that be smart or casual?

 

Sorry, sorry, very soory, I'm bored!

[Traztaz]

Skin it just like anyother cloven hoofed game.

[10WM]

I assume you are talking about what we in UK call the "Green Gralloch" ?

 

The German Hunters ( " Jagers ") all do a similar green grolloch with a slight difference.

 

They cut right through the central chest bone (Sternum) and open the rib cage up all the way through to under the the chin.

 

They even generally put a few cut sticks/branches across the rib gage cavity to hold it open to help with rapid cooling,

 

That helps with meat quality, "Oh and dont forget the sprig of a conifer."

 

It is possible, with some strength needed with a decent knife, buck or similar. to cut through the chest center bone its like a thick strong grizzle with

 

boars upto maybe 80 KG. bigger ones could need a saw. Be very careful, as my German friend ended up in hospital for stitches.

 

when his very sharp knife that he was cutting through the breast bone with suddenly went through and got him.

 

The actual larder work is again a strong mans job. Hang the boar up by its back legs, cut through the joint and remove the trotter,

 

then start skinning from the back leg down, once you get started, use of your closed fist knuckle close to the flesh skin meeting point, or even your

 

elbow joint as a lever to remove the skin, It is very hard work and will require a strong fit person to do.

 

If you are intent on selling the meat it is important to try and keep the individual hairs off the meat carcass, that can be the tricky bit.

 

Also all German Boar meat has to be tested by the Veterinarian for special small worms, and "Becquerels", before being allowed into the food chain.

 

Two I shot three years ago both 85KG had to go for burning, as it sent the gygercounter off the scales, still getting problems with the Chernoble fall

 

out disaster from years ago even now, apparently its still in some fugis the boars dig up..

 

 

It is traditional to have the " Waidsmannshiel " said to you and a toast with the hipflask Schnapps,

 

Always done with the left hand. its folk law in Deutschland. Sorry for going on a bit hope this is of help.

[Ozzy Fudd]

in latvia last year they just skinned and gutted then divided it, didnt worry about pinning it out with sticks, etc; the only thing they did which wasnt "as usual" was cutting parts off (male) as aparantly the testosterone spoils the meat

[Traztaz]

The spreading is about fast cooling, as is with a big boar the slitting of the armpits...............no good if you want to keep the skin. They are large game and as such need to be allowed to cool rappidly to stop the meat spoiling.

[Pigeon_snIPer]

Thanks Gentlemen.

 

In skinning i presume much of the fat between the skin and the meat is lost.

 

/S/