Here’s how to cape and quarter a big wild boar.
Though it may seem complicated, skinning and quartering a wild hog is pretty straightforward as long as you know what you’re doing and have a sharp knife (or two).
This cool video from deermeatfordinner does a really good job of explaining how to do it.
A few other interesting hunting videos:
- Elk Carcass Becomes Prize as Wolves and Bears Clash
- Is This Crybaby Deer Spoiled or What?
- Deer Gives Hunter and His Rifle an Extreme Close Up Examination
Remember: if you’re going to mount your trophy hog, or any other animal for that matter, give your taxidermist as much material as possible to work with. A good taxidermist can make a lot of things work, but even the best taxidermist is not a miracle worker and they can’t make something out of nothing. When in doubt, make your cut as far back as possible.
Finally, do your best to keep meat clean and cool it as fast as possible. Wild hog meat tastes very good. However, this only applies if the meat is kept clean and cooled rapidly. As soon as possible after taking your trophy photos, quarter the hog and put meat on ice. This is especially important when temperatures are warm.
Have you ever skinned and quartered a hog? Any other helpful tips on how to cape and quarter a big wild boar hog that the video left out? Let us know in the comments section.