A Complete How To Process Wild Hog Tutorial

[Music] hi i'm albert witch and i'm here with outdoor solutions from field to table in the beautiful state of texas we've got a wild boar hanging here and we're going to do some specialty cuts off the bore we're going to take some shanks off to make braised bore shanks or wild hog shanks we're going to remove the side the belly here to make bacon we're going to move remove a rack over here to make a rack of ribs we're going to make a rack like back here like a rack of lamb only it's going to be a rack french rack of wild hog and then on this side we're going to use the meat or the bones to make tomahawk chops so the first cut that i'm going to make on this carcass is to remove the front leg and i'm going to leave as much meat on the skeleton as possible so i'm just going to pull this out a little bit follow this through you can see there's no seams in there it's just basically muscle and i want to leave as much of that meat up there on the carcass i'm just going to cut right around this front bone right here the shoulder blade so now we got the front leg off it looks just like the front leg of an elk or an antelope or a deer we got the flat iron steak off of there the shanks which we're going to prepare later so now i'm going to remove all of this meat right here with right along this line and that we're going to try to make we're going to make our bacon out of this so we're going to start right up here and peel this off and we're just going to come right down we're going to follow this right down along the line till about right about here which is about the third or fourth rib and then we're gonna cut up to the neck we're gonna take this off this was the next shot so this is all gonna come off because we want to use this meat for our cure our brine for our bacon so we're just going to peel this off and we didn't go down on our uh on our loin there because that loin we're going to use that for our say tomahawk chops out of this and i want to take all the way down and come right down this brisket right here on the sternum now some of the some of the meat here is pretty thin but we can still roll it brine it and of course the further you go up here the thicker it's going to get so now this this piece of meat right here we'll clean this up we'll take that blood off of there we'll clean this up we'll cut this and square this off and then we can brine this this would be the bacon of course we need to clean all this off and then this would be your base basically we just cut this off and this would be like your butt your boston butt which we would braise you could make pulled wild boar while hog out of this you could braise this do this you could even grind this or make a roast out of this then on this piece basically what i'm going to do is i'm just going to cut this piece off trim a little bit of this bloodshot off and then this can be brined and cured you could even you know put a rub on there a brine in there and then you could roll it up brine it and basically we're gonna make a bacon out of that so now we're going to we've taken the flanks off we've taken the meat off to utilize these for tomahawk chops we're going to make a rack of ribs over here but we want to take the tenderloins out now so we want to cut along that bone so we just follow this pelvic bone follow the chine bone and then when we make the cut you want to go way in here and go around so that when you you get the entire tenderloin out so nice tender cut the most tender cut on the wild hog so now what we're going to do is we're going to take the loin off of here so we find this chine bone right here part of the pelvic bone you could always you can hit it and we want to just come right underneath there and then go back up to the feather bones that are standing up so you can feel it right here come right back up to those feather bones now we're only going to take the loin off because we want to make a rack so we're going to take our knife and cut right down along that last rib and cut right to the spine and we're going to take this behind these finger bones and peel this off of here so this is the new york strip loin so we have nice beautiful wild boar wild hog loin so another way of cutting ribs other than with a saw if you don't have a saw which i forgot the saw so uh we got some pruning shears here if i can get them open and you could cut right down there with the pruning shears a saw is you got to do a certain way so that you don't split it so that it doesn't splinter and what we're going to do on this side is we're going to make a rack of wild hog like a rack of lamb so if we look right here you can see that right right there is about where we want the bone to be we don't want really long bones so we're just going to take these and go right down and cut these and then we're going to take these ribs themselves and make a rack of ribs so here's our ribs that were coming off and it's going to come off the sternum there what you have to be careful about when you get down to the bottom down here is that you don't cut the ribs too short because if you because the further you get to the head the tighter the cavity goes and the shorter the ribs are so here's a plate or rack of ribs so one of the things i like to do with these is put a rub on them and let that rub stay on there in the refrigerator uncovered for a couple days the rub renders the fat and tenderizes it seasons it and then slow cook it and smoke it out at the rec tec grill so what we're going to do with this cut is we're going to make a rack of wild hog so we've trimmed off these bones now what we're going to do is we're going to trim off these bones here you could take a saw and cut through here and cut through here and then use the saw to cut through or you could use a cleaver and chop through these but these shears these pruning shears work pretty good so the object is to just cut through the bone not to go into the loin of the muscle and if you can't get into that bone you know you can use your knife so that you can get the pruning shears in there of course on an elk you're not going to be able to do this you need a cleaver or some of those really big prunings here okay so we've got one two three four five six seven eight nine bones that's good so now what we're going to do is we're going to cut and basically what we want to do is to make sure that we've gone through those bones and to make sure that we can get behind those bones and now we're going to come down along that spine and if you get to one of these where you can't get around it you know just go back and trim it off with those pruning shears now i'm taking more than my rack taking the whole neck off so here's the rack and here's the neck so this is the neck again from the other side so here's our rack and if the bones get a little too out of whack you could always trim them off a little bit more but there you can see the eye there you can see the chop right there so on this side we've removed all of that bacon all that cured meat brined meat and what we're going to do is we're going to leave this beautiful piece of meat intact and then we're going to cut right about here to make our tomahawk chops we want nice long chops maybe we'll even go out a little further to make them nice and long so what basically what we do is we just mark this and then we'll take and cut those and then we're going to have to come in here and cut these to take this off and on this side what we're going to do is we're going to cut through the sternum right here and once we get down there what we're going to do is we're going to cut a rack of ribs so now on the tomahawk it's basically the same thing as what we just did only we want longer bones so we're just going to take our pruning shears and cut through here so we have a nice nice long bone and this works really good with antelope because you can get a really nice long rib off of them with a nice little eye of the loin there okay so now when we look at this we can see oh we got that beautiful eye there and we have those nice big bones so now we do the same thing on the inside only i'm going to prep the inside a little bit better here so that as i cut i can get that knife right in between the bones there so i can get that uh that pruning shear in there so our pruning shears would go right onto so that's about eight or ten bones okay so we've cut through there we want to make sure we can try to get the knife through there we get to the last one which we're going to come out here we turn this we do the same thing we come down along these feather bones down to the chine bone now the object is to just come in here come around each one of those rib bones so now we have our rack with the nice long bones and then we're going to take this inside later and clean it up and french it and we'll have then we'll cut it in individual chops and out onto the rec tec they go so if you like this video or enjoyed this video press like go to the bell and get notifications and please subscribe [Music] [Applause] you

Channel: Outdoor Solutions

Views: 131,516

Keywords: how to process a boar, how to process a wild boar, how to process boar tutorial, a complete how to process boar tutorial, a complete how to process hog tutorial, how to process wild hog, how to process wild hog meat, how to butcher wild hog, how to make tomahawk chops, how to make bacon, how to make rack of ribs, deer meat for dinner, wild boar, robert arrington, hog hunting, deermeatfordinner, catch clean cook, how to make sausage, how to process wild game

Id: BfWL2fxL2kw

Length: 16min 43sec (1003 seconds)

Published: Mon Nov 30 2020