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Processing wild hog
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<blockquote data-quote="dennishoddy" data-source="post: 1177064" data-attributes="member: 5412"><p>For a 2000 lb animal, it takes some powerful cutting equipment.</p><p></p><p> I'm gonna try that on a deer this fall. I've seen a guy quarter one out without gutting it. I wear gloves to my elbow, so its no big deal to gut one, but this was was pretty interesting. </p><p>He put the deer on its belly, and slit the skin all the way from the back of the head to the tail. Continued skinning it down one side until he got to the leg joints, and then just cut the bottom of the legs off, and cut off the quarters and the neck meat on that side.</p><p>Kind of rolled it on the other side, and did the same thing. Took the backstraps after both sides were done. He has shot it kind of high and back so he didn't go after the tenderloins.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 1177064, member: 5412"] For a 2000 lb animal, it takes some powerful cutting equipment. I'm gonna try that on a deer this fall. I've seen a guy quarter one out without gutting it. I wear gloves to my elbow, so its no big deal to gut one, but this was was pretty interesting. He put the deer on its belly, and slit the skin all the way from the back of the head to the tail. Continued skinning it down one side until he got to the leg joints, and then just cut the bottom of the legs off, and cut off the quarters and the neck meat on that side. Kind of rolled it on the other side, and did the same thing. Took the backstraps after both sides were done. He has shot it kind of high and back so he didn't go after the tenderloins. [/QUOTE]
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