bluesj Posted July 7, 2020 Report Share Posted July 7, 2020 I've been asked to deal with a wild boar (think its more of a ****** off pig) for someone. So i was wondering what is the best way of cleaning the carcass, I know some use a blow torch and scrapper even heard of someone using a steam cleaner or skinning the same as any thing else, what do you good people of PW recommend? Quote Link to comment Share on other sites More sharing options...
washerboy Posted July 7, 2020 Report Share Posted July 7, 2020 Boiling water in a bath, light a fire under an old steel bath. That's the way I've seen New Zealand type hogs done Quote Link to comment Share on other sites More sharing options...
eddoakley Posted July 7, 2020 Report Share Posted July 7, 2020 Just skin it (or better still get someone else to do it!!) Depending in the size and how much fat is on it it can be surprisingly easy compared to deer. Last one I shot was 20 stone and I didn't fancy dealing with that especially after trying to get it into the truck! Edd Quote Link to comment Share on other sites More sharing options...
Walker570 Posted July 7, 2020 Report Share Posted July 7, 2020 Yes, just skin it. All of those we shot out in Texas we just skinned and the same for those we took in to the local processor they just had the skin off. The ones I shot in Slovenia got whisked off within the hour to Italy for processing so didn't see the way they did it. Wild boar backstraps roasted, take some beating. Pull up the Barbecue Pit Boys on youtube and I am sure they will have a recipe to suit. Quote Link to comment Share on other sites More sharing options...
oowee Posted July 7, 2020 Report Share Posted July 7, 2020 Shame to waste the crackling. Quote Link to comment Share on other sites More sharing options...
bluesj Posted July 7, 2020 Author Report Share Posted July 7, 2020 1 minute ago, oowee said: Shame to waste the crackling. Mmmmm crackling 🤗 Quote Link to comment Share on other sites More sharing options...
moondoggy Posted July 8, 2020 Report Share Posted July 8, 2020 19 hours ago, Walker570 said: Yes, just skin it. All of those we shot out in Texas we just skinned and the same for those we took in to the local processor they just had the skin off. The ones I shot in Slovenia got whisked off within the hour to Italy for processing so didn't see the way they did it. Wild boar backstraps roasted, take some beating. Pull up the Barbecue Pit Boys on youtube and I am sure they will have a recipe to suit. Looks very happy considering it has just been shot! Quote Link to comment Share on other sites More sharing options...
Walker570 Posted July 8, 2020 Report Share Posted July 8, 2020 Laughing all the way to the processors. Quote Link to comment Share on other sites More sharing options...
Gameking Posted July 8, 2020 Report Share Posted July 8, 2020 This should help : Quote Link to comment Share on other sites More sharing options...
amateur Posted July 8, 2020 Report Share Posted July 8, 2020 Brilliant Quote Link to comment Share on other sites More sharing options...
Walker570 Posted July 8, 2020 Report Share Posted July 8, 2020 Good practical man. Excellent. Quote Link to comment Share on other sites More sharing options...
bluesj Posted July 8, 2020 Author Report Share Posted July 8, 2020 Just got to catch up with the little ****** now, it has been seen around the yard every morning until the morning i turn up at sparrows ****! I did say the the girl that has ask for it to go that it may have smelt the bacon rolls she turned up with at half 4 Monday 😁 Quote Link to comment Share on other sites More sharing options...
Houseplant Posted July 8, 2020 Report Share Posted July 8, 2020 I prepare them as you would do a deer. Firstly, I'm not set up for scorching/scolding the skin. Secondly, there can be a bad taste associated with the skin and fat. This seems to be dependent upon what the animal has been eating. Quote Link to comment Share on other sites More sharing options...
bluesj Posted July 11, 2020 Author Report Share Posted July 11, 2020 Well I got him! Feisty little ***, he went for me! I now know why the wanted it gone, he's now hanging in a mates chiller. Quote Link to comment Share on other sites More sharing options...
Walker570 Posted July 11, 2020 Report Share Posted July 11, 2020 MMMMmmmmmmmmmmmmmm!!! Can smell those smoked spare ribs from here Quote Link to comment Share on other sites More sharing options...
Sussexboy Posted July 21, 2020 Report Share Posted July 21, 2020 We always skin them. Not bothered about crackling anymore, too many dodgy teeth! Quote Link to comment Share on other sites More sharing options...
Walker570 Posted July 22, 2020 Report Share Posted July 22, 2020 If you enjoy crackling then skin your wild boar, call in at the local butchers and ask if they have any 'crackling' i.e a piece of skin and a layer of fat, which you can then lay over the wild boar joint when you cook it. Quote Link to comment Share on other sites More sharing options...
WalkedUp Posted July 22, 2020 Report Share Posted July 22, 2020 That’s a great video, so much respect for George Digweed. Quote Link to comment Share on other sites More sharing options...
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