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Originally Posted by helomech
I do it all myself. I usually let it sit in a ice chest for a day or two, then I take the meat off the bone and let it sit for another couple days. Then I bag it up in the different cuts of meat. I don't like sausage much, so I don't make that. I do make ground meat out of some of it.
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I've never skinned a hog, but figure it's a little harder than doing a deer. After that I guess it's no different from cutting up a deer. I bet the tenderloin off a hog is thick... nice for grilling!