They say that there’s more than one way to skin a cat. But as far as I know, there’s really only one way to skin a pig. And anyway, I think they’re lying about the cat.
If you’ve ever been to a butcher shop, this looks a little bit like what you’ll see there. Except we’re starting one step earlier while the skin is still on.
If the sight of butcher shops makes you squeemish, or seeing more than a boneless chicken breast makes your stomach turn, then this is not the post for you. Check back in a few days when I’m going to post about pumpkin custards. They are much less controversial.
Otherwise, here we go!
1. Expose the Achilles tendons right below the feet cutting a seam and pulling the skin back. Hook the pig by its Achilles onto a hook, so that it is hanging head down.
2. If you have a partner this will go more easily. But either way hold the skin with one hand and with a small knife loosen it by cutting the white fatty tissue between the flesh and hair.
3. Be especially careful about the rectal area, since it still likely needs to be hosed off and you don’t want to spread any extra bacteria around. You’ll want to cut that piece out more fully with your knife.
4. Continue to pull down and release the fatty tissue on both sides. You have to get close to the flesh. Cutting close to the hair will make it virtually impossible to cut through.
5. Once you get to the front legs, cut seams along the legs and peel the skin off until you get to the feet. Sever the space between the bone and the hoof and leave the hoof with the skin.
6. When all of the skin has fallen to the head, this is when you’ll need a saw or another person. I was lucky, because I had an extra person. I held on really tight while he twisted. And off it came.
7. Inspect the inside chest cavity for any extra bits that can be cut out, like extra skin, fat or organ bits.
8. Power wash. This will help get off extra coarse hairs and grass from the ranch, woods and fields it was hanging out in.
9. It will look clean like this, the way you’d see it in a butcher shop or in a window in Chinatown.
10. You can take this to a taxidermist, who will make the skull into a nice looking European style skull (this means no fur, just skull mounted). Or, depending on the season, you can have the skin made into a rug. If the animal is already shedding though, that means it will keep shedding and won’t make a good rug. It depends on the season and where it is in its hair growth cycle.
Do you have anything to add? Have you ever skinned an animal for dinner? Tell us about it in the comments.
Tomorrow we butcher! See you then.
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Georgia, are you a fugitive on the run? Can't see your face in any of the pictures. I remember this kind of stuff from "hog killing time" when I was a kid. My dad and brother would drop the hog into a vat of really hot water, then scrape the hair off with a knife or a jar lid. So, does the Javelina taste anything like store bought type pork or is it very gamey? Can they be cooked whole like at a pig roast for BBQ'n? We call it a pig pickin' here in North Carolina you know. My family sells one of the best pig cookers anywhere around. Check out the link at http://www.carolinacookers.com. Really enjoy your blogs, just found you the other day and already a fan. Be Blessed!!! –Big Steve
Hi Big Steve! I like your name.
Hey Georgia,
Just found your website because of the braised rabbit article on ESPN Outdoors.
I've always wondered about hunting Javelina, but never got around to it because I wasn't sure how it would taste. Looking forward to how you prepare it!!
I'm going to post that Friday. Stay tuned!
You didn't post the gutting part?
Is Javelina tough or gamey? I've never seen it on a menu unless they simply call it wild boar. Also probably because I'm a Yankee.
My son got a three by four elk this morning! Opening day with four inches of new snow. We're so excited!
I chickened out. Mostly because the photos just looked like a bunch of intestines rather than a clear step-by-step set on how to do it. But if you want, I'll send them to you : )
That's okay. We don't have any Javelina in these here parts. I imagine it's about the same as field dressing a deer anyway, right?
Yeah, it's about the same. Things are in the same general vicinity : )
Very informative!
Girl, you impress me! Not sure I could do this, but I would love to eat the fresh cuts of pork
Next time I'll send you some of it. Instead of a random book : )
Swell skinning.
Ramblings from LA “lower Arkansas”. Don’t expect the hide to come off as easy as a deer. After hanging and getting started as you did, we cut narrow strips (2 to 4 Inches wide) vertically along the body down to the head using a utility knife with a roofing blade installed. This blade makes it easier to cut the hide without damaging the carcass. We then start at the top pulling the strips down to the head, for this we use a pair of fish skinning pliers to give a better grip. Good luck.
Agreed. I had done it in one piece all my life just ’cause that’s how we had always done it. Somebody suggested cutting the smaller strips and it was like we all just discovered the wheel or saw fire for the first time. The most frequent question was: How come we didn’t figure this out before now?
Georgia, you are one bad a_ _ women. I’ve followed you now for sometime. I’ve been skinnin & butcherin my own deer for many years now and it seems to be the same process for all 4 legged animals. In PA., there’s not many boar but when I travel to see my son down to Tenn. ,I’ve seen many but never bagged one. Next time he comes home on leave from the Army, I’ll have to bring my huntin rifle with me and take one down just to try eatin one. The butcher process should be similar as a deer? Tenderloin in the same area as the deer? That’s the best part ifin ya ask me.
Sure would enjoy that trip to Alaska for Alaskan salmon but you can have the pedicure….lol. Just lost my job and monies is real real tight. Well darlin, you take care now ya hear, and keep up the awesome adventures. Someday, I’ll get your book and have you sign it like we talked about before….but again, money is so tight right now, I’m afraid to spend a dime if it’s not goin towards a bill
I have heard the quick way to do this is to make 2 to 3″ wide strips with a box knife and just peel ‘em. Never tried it. At least not yet.
Good hunting.
So now I’m reading all the good info from your other commenters. Oh well.
Looks a lot like skinning a deer. I noticed the exit wound. I like to trim away all the damaged, jellied and clotted muscle an blood from the wound track. I saw comments on cutting the hide in strips and peeling the strips. I would think that this would dull knives quickly as well as leaving a lot of hair Hair can contaminate the meat and if your in the bush without running water or electricity, it’s a bugger to clean off. I also expected more fat on the critter.
When are you coming up here to Canada to hunt. It’s a lot closer than Alaska and the moose are almost as big.
Carlo
When your cutting those long strips in the hide try and cut the hide from the inside and you won’t have all the cut hair to deal with. If you’re careful gutting it all the internal organs will fall out in one big ‘blob’
Wide pigs are extremely lean and it’s best to add about 20% pork fat to any ground pork or sausage or it’ll be very very dry. My wife cooks the tenderloins in crean of mushroom soup in a crockpot for hours and it turns out great.
Hi, I have two questions I’m a city gal and my bf being in Afghanistan as a gi know loves organ meats especially brains kidneys liver and testicles I guess his platoon had troops from montana and he said he loved the way they freid cow testicles and he also said he loved having afghan bread and their herb and spiced lamb and cow testicles, brains and feet. I was wondering could you please share some ways to make brains, testicles, and do u know how to make afghan bread and or afghan style organ meats (brains, testicles feet) also do organ meats of boars and other animals cook as well as beef or lamb? I looked all over your site and couldn’t find how to cook brains or testicles and i didn’t find them in your book etheir. I can make liver and kidneys just having issues with the brains and testicles, he said the wasy i freid the testicles was nothing like what he had . I smashed them seasoned them and dipped them into flour and egg and fried them in butter but they were not soft and crunchy the way he wanted them Thanks for your help your awesome we love your stuff