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Desertfox · January 8, 2007, 11:57 AM

We torched the hair off of a ferrel hog only ONE time. The stench from the burning hair could not be cooked out of the meat.

I always skin em as fast as I can. +1 for skinnin -1 for torching the hair.

Get that hair off of the meat. Quarter it up and soak it in ice chests with ice water. Replace the water for 3 days and re-ice.

This process gets the blood out and takes some of the gamey taste with it.

I do this to my limit of deer every year and a couple of hogs. I don't grind everything into sausage. If you soak the blood out, it can be eaten as steak or roast as well. +1 to the pork roast! +1 to the venison steak.

January 8, 2007, 11:57 AM	#20
Desertfox Senior Member Join Date: January 26, 2006 Location: Arkansas-Oklahoma Line Posts: 336	We torched the hair off of a ferrel hog only ONE time. The stench from the burning hair could not be cooked out of the meat. I always skin em as fast as I can. +1 for skinnin -1 for torching the hair. Get that hair off of the meat. Quarter it up and soak it in ice chests with ice water. Replace the water for 3 days and re-ice. This process gets the blood out and takes some of the gamey taste with it. I do this to my limit of deer every year and a couple of hogs. I don't grind everything into sausage. If you soak the blood out, it can be eaten as steak or roast as well. +1 to the pork roast! +1 to the venison steak. __________________ Teach a kid to respect wildlife, then teach a kid to hunt and fish.