Finally a more detailed vid for processing wild hogs! Thank you!

@OutdoorSolutions

Жыл бұрын

Thanks for watching. More coming soon

exactly what i was looking for!! chops, ribs and loins!! thanks and be safe

@OutdoorSolutions

Жыл бұрын

Perfect. More videos like this coming soon. Thanks for watching.

Beautiful movie and lesson. Thank a lot!

@OutdoorSolutions

8 ай бұрын

Thanks for watching

So glad I found your channel

@OutdoorSolutions

Жыл бұрын

We are too. Thanks for watching.

Awesome video. Thanks

@OutdoorSolutions

Жыл бұрын

Thank you for watching.

Drat! Now I'm hungry! Thanks. Very helpful.

@OutdoorSolutions

Жыл бұрын

We’ve got some great recipes.

This is a very good video for people who want to know how to butcher the hog with a lot of options.

@OutdoorSolutions

Жыл бұрын

Glad you liked it. Thanks for watching

Hey Albert buddy nice job but u gotta change ur cameraman for sure...one lousy guy!

@OutdoorSolutions

2 жыл бұрын

LOL, yes we agree, it could make you a little dizzy. All our videos from the last year, have been with a new camera person. We feel he is doing an outstanding job.

That with sheers is A hack of advice.Thanks.

@OutdoorSolutions

Жыл бұрын

Thanks for watching.

Excellent.

@OutdoorSolutions

3 ай бұрын

Thank you

Really nice video. Would be 10 out of 10 if the camera focus would be ok. Excellent learning video !!!!

@OutdoorSolutions

Жыл бұрын

Yea we agree, the camera person at the time had more to learn.

GREAT INFO, it was a bit difficult to continue watching with the autofocus, i really wanted to jump in there and help you hold the carcass steady to the camera could stay in one spot. I'm looking forward to making different cuts of meat on a hog soon; instead of just grinding it all up into sausage.

@OutdoorSolutions

Жыл бұрын

Yes, we agree, the camera person needed help. We have a new camera crew now and all videos are steady and in focus. We have plenty of other butchering videos as well. Thank you for watching.

Good job

@OutdoorSolutions

8 ай бұрын

Thanks for watching

You didn't show how to skin and gut it, but the rest was really great. I always thought the loin was along the outer spine, so I learned something on that. Thanks for sharing this. Very helpful.

@OutdoorSolutions

10 ай бұрын

Yes, that’s usually not part of what we call “processing” but we will have future field dressing and skinning videos on our premium subscription platform. YT frowns on videos if they are to bloody. Thank you for watching.

@BillMyers-zw1zn

10 ай бұрын

the loin is on the outside of the spine

@OutdoorSolutions

10 ай бұрын

@@BillMyers-zw1zn That would be correct.

@kellycarver2500

10 ай бұрын

@@BillMyers-zw1zn That's what i always thought, but he shows them on the inside too.

@billmyers7733

10 ай бұрын

@@kellycarver2500 the inside ones are the tenderloins just like any other animal. The outside ones are called loins on most animals but sometimes depending on how they are cut can be called other things such as in beef ribeye and ny strip

Thank you!

@OutdoorSolutions

2 жыл бұрын

You bet

@OutdoorSolutions

2 жыл бұрын

Glad you liked it

@bikerchick3751

2 жыл бұрын

@@OutdoorSolutions I bought a 4'×8' live trap at Tractor Supply last week and caught our first wild hog the other morning. Little female, less than 75lbs. Neighbor was thrilled to have it as I have no room in freezers.

@OutdoorSolutions

2 жыл бұрын

@@bikerchick3751 Thats awesome. Let you neighbor know about our channel and website if they need any butchering, processing or cooking tips/recipes.

Great tutorial! How long had the hog been hanging in the cooler before you started processing?

@OutdoorSolutions

Жыл бұрын

That particular example the hogs had been in the cooler for approximately 24 hours. Longer is better but during our events we are on a limited time schedule.

Thanks for the video. For a complete tutorial though, you didn't process the hind quarters and left them hanging on the animal? Also it was skinned and gutted already? There were definitely some steps left out.

@OutdoorSolutions

2 жыл бұрын

The hind quarter is covered in a different video, be sure to check it out. Skinning and field dressing coming soon. Thank you fir the comment.

@josephchapman7783

2 жыл бұрын

@@OutdoorSolutions That's cool but it'd be good to communicate that somewhere in the video or description and change the title since this video isn't complete. Just a suggestion.

Have you ever tried to make prosciutto from a wild boar hind quarter?

@OutdoorSolutions

Жыл бұрын

Yes, our chef team has but I have not. We will see if we can get them to do a video.

What are you calling a "finger bone"? Is that the transverse processes of the vertebrae?

@OutdoorSolutions

6 ай бұрын

I believe Chef was referring to the “Feather” bones, which are small short bones back of the ribs.

Wow I didn’t know you could get bacon out of wild boar, thanks for the info!

@OutdoorSolutions

2 жыл бұрын

The more you know.

@fatbowe

2 жыл бұрын

A wild boar 🐗 is still a 🐖...🙄

@TheRadivoje

Жыл бұрын

I think it has to be bit bigger animal.100 pounds clean carcas would be target.I hade one that was about 80 and i think it was to thin.I would go for 200 pound animal while live for the bacon.

@BillMyers-zw1zn

10 ай бұрын

I kill several a year and find it best to just leave all that "bacon" on the ribs. It makes for the best meatiest smoked ribs you can imagine the meat away from the ribs ends up in the grind whether it is pork burger or sausage.

Camera man’s first day!

@OutdoorSolutions

8 ай бұрын

Lmao, yea pretty much. He gone…

👍

Great info - camera work made it really really hard. Blurry and too much movement.

@OutdoorSolutions

6 ай бұрын

LOL, we know, we know! That camera man is now selling cars in Iowa. :)

Do you make any sausage? I eat a lot of wild boar sausage and I would be tempted to make a lot of the meat into sausages.

@OutdoorSolutions

5 ай бұрын

Yes we make all kinds, fresh ground, links, fermented, summer. We are actually putting on a sausage making clinic this summer.

@aprilshowers7553

4 ай бұрын

Wow I'm not even a hunter or butcher and I knew that was a bullet entry by the look of it. 😂 Great job 👍

@OutdoorSolutions

4 ай бұрын

Thanks for watching. @@aprilshowers7553

I was hoping to see some hams.

@OutdoorSolutions

2 жыл бұрын

We actually have a video coming soon on smoking a entire hind quarter.

I never had wild hog how much different that a pig also what meat we use for sausage like kielbasa and what to make my family want sausage and my friend in florida have numerous hogs they been killing how to check the hog for healthy

@OutdoorSolutions

Жыл бұрын

Wild hogs are much leaner than commercially raised hogs.

Thanks. Where were the six or eight glands that need to be removed? I enjoyed it but worry that I’ll miss some stinky gland and ruin the beast.

@OutdoorSolutions

2 жыл бұрын

The main two that Chef Albert was referring two are in the hind quarter in a fatty piece between the bottom round and eye of round, depending on the size of the animal it can be the size of a dime to just smaller than a quarter. It is buried in the fat and is grey in color.

Camera man can’t be still long enough to get details

@OutdoorSolutions

2 жыл бұрын

Yea, we took care of that issue. Thank you for watching.

@f3ferret497

Ай бұрын

Took care of that issue? 🔫 😮

Isn't Boar taint a problem with Large Wild Boar meat??

@OutdoorSolutions

Жыл бұрын

It can be it just really depends on the boar but we have butchered and cooked plenty of larger boars

You should try leaving the skin on the belly and make a porchetta.

@OutdoorSolutions

Жыл бұрын

Never tried it with a wild hog

@thesavoyard

Жыл бұрын

@@OutdoorSolutions it's not as fatty for sure, but should be good!

You may know how to cut it up but you don’t understand the need to wash the excess blood from the chest Cavity leaving it causes gamyness

@OutdoorSolutions

Жыл бұрын

That was from bullet impact on the ribs, which does not wash out. Thanks fir your comment

omfg the person holding the camera needs to learn how to use the focus and stand in one spot

@OutdoorSolutions

2 жыл бұрын

Lol, right? ! We handled that issue.

Thank you all I use your method when I kill my wild hog

@OutdoorSolutions

2 жыл бұрын

Let us know how it goes.

Had to pick a different video, camera guy dancing around making me dizzy 😂😂

@OutdoorSolutions

Жыл бұрын

Yea he’s no longer here. We have a new one now.

Black screen. There’s no picture.

@OutdoorSolutions

Жыл бұрын

Hey Wes, sorry you had issues. Just checked and it works on our end.

Aren’t there glands on the back legs that need removed

@OutdoorSolutions

Жыл бұрын

Great question. Yea I’m the hind quarter in between the eye of round and bottom round. We have done videos on it in the past.

I hope you'll make one with a better camera man and an actual COMPLETE how to.

@OutdoorSolutions

Жыл бұрын

We know, we know. Lessons learned on camera person. Check out our newer videos, new camera crew, same chef. :)

Does the wild hog meat smell 👃?

@OutdoorSolutions

Жыл бұрын

Good question. The big old boars can be pretty smelly, especially if they are all amped up from chasing girls but sometimes even those don’t smell bad. In general though they do t smell bad and they taste great.

It's OK to shoot pigs for sport and food!

@OutdoorSolutions

Жыл бұрын

There are plenty of wild pigs

You need a new camera man

@OutdoorSolutions

6 ай бұрын

Already got one

Get a new camera person

@OutdoorSolutions

Жыл бұрын

😂 done

You need to get a new camera man. About to throw up from the movement and all the out of focus shots

@OutdoorSolutions

7 ай бұрын

We know, we know! Problem solved years ago. Check out some of the new videos, new cameraman. thanks for watching.

With the problems some areas have with wild hogs don't you guys think the right thing to do is not just kill the hog to get rid of them but kill them and process them and donate them to churches and people in need.??

@OutdoorSolutions

Жыл бұрын

All of the ones we hunt, we butcher and process. Yes, some hunters that are taking larger numbers donate to those that want them.

Dude that hog need to be in the cooler for at least 48 hrs before you even try to processing it. Your bacon cut is not worth the effort,bi could see through it. Your method is call butchering a hog not processing it. Maybe you should reach out to someone else for some pointers before you do your next video.

@OutdoorSolutions

Жыл бұрын

😂 👍🏻