[2rugers]

Believe it or not, the big boars are every bit as tasty as the rest. Preperation is the key.
After it is down gut it, hang it upside down and skin it, then quarter it out. Place the quarters or completely processed cuts in a large ice chest and completely cover this with ice and then fill it nearly full with cold water.
Next, add one to two cups of vinegar and 18 to 24 ozs. of pure lemon juice.
Allow this mix to sit for 3 to 7 days changing the whole mix every time the water gets very pinkish red.
If the meat begins to take on a bluish tint, cut back on the vinegar. This works very well and will have any rank old boar tasting like store bought in no time.