Quick Answer
To process feral hog meat at home, start by skinning the animal quickly, then eviscerate and remove the organs. Next, split the carcass along the spine and remove the ribcage. Finally, cut the meat into manageable portions and store it properly.
Skinning and Evisceration
When skinning a feral hog, aim to remove the hide in one smooth motion, cutting along the belly and around the anus. This will help prevent skinning the carcass from the inside, saving valuable meat. For evisceration, carefully make a midline incision from the anus to the throat, then remove the organs and entrails. Always wear gloves and work in a well-ventilated area to avoid the spread of disease.
Meat Cutting and Storage
After evisceration, split the carcass along the spine to remove the ribcage. This will make it easier to cut the meat into manageable portions. Aim to cut the meat into 1-2 inch thick steaks or roasts, and use a sharp knife to minimize waste. For storage, wrap the meat tightly in plastic wrap or aluminum foil and place it in a 40°F refrigerator within 2 hours of processing. For longer-term storage, consider vacuum-sealing or freezing the meat at 0°F.
Safety and Handling
Always follow safe food handling practices when processing feral hog meat at home. Wear gloves and wash your hands thoroughly after handling raw meat. Use a meat thermometer to ensure the meat reaches a safe internal temperature of 145°F for steaks and 160°F for roasts. Be aware of local regulations regarding the disposal of animal waste and entrails, and consider using a tarp or container to contain the mess.
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