Us "With a sharp knife"
So I have been doing research around the internet and watching some video footage of others' attempts. I'm not writing this post to criticize others, in fact I'm glad to see others out there skinning pigs. Wild pigs are wonderful to eat and can make many tasty meals. But I have found several key issues or common techniques that could be done better.
Field Dressing or Gutting a Wild Pig
Don't. It is not only easier skinning the pigs before gutting but more sanitary. Wild pigs have the unlikely possibility of carrying brucellosis which will be greatly reduced with proper skinning. The safest method we have found is to leave the pig ungutted hanging and then remove the hide. Remove the front legs. After that start the gut removal slowly from the top down so everything comes out in a controlled manner.
Using the "X" Belly Skin Cuts to Start
This method is so common. In fact, it was the method my father taught me. But there is an easier way, the "Y" method. While hanging, cut a Y down the hind legs and down the middle of the pig. Skin from the top down and then when you're working the belly your knife naturally falls in the right position to skin the front legs making the job so much easier.
Removal of Head Last
It is so much easier to remove the head first by slightly raising the head adding weight with the rest of the body. Let gravity be your friend and help pull the head away as you cut with your knife. Just a tip: this actually works on all animals.
Removable of Legs and Ribs with a Saw
The more sawing you do the more damage you do to your ice chest and packaging. Sharp bones can go through more than you think. Ribs can easily be done with a clever or hatchet. Legs can be removed at the joints. It is a difficult skill to master, but worth the effort to learn.
We have a video available that teaches all these techniques, methods, and more that make pig skinning as quickly and easily as possible.
