its legal to do whatever you want with them. eat em, eat part of em, leave em all.

i don't believe in wasting good meat. we shoot all the hogs we see because you have to shoot that many to keep them in check, the big smelly boars are the only ones we let lay.

the smaller ones and all the sows get completely butchered. we eat what we can and give the rest away. i won't shoot something that i'm not willing to take the time to cut up. its not too hard to find folks who are willing to take meat for free thats already been cut up. i don't make sausage out of it or anything for them. just meat bagged. or give them the hog whole if that's feasible.

i gave my neighbor behind me two small boars the other weekend. gutted/skinned otherwise whole. he loves me to death. brought me a case of beer. i figure it was a good trade.

i got to go hunting, the hunt was successful, gutting and skinning two smallish hogs wasn't too much work or time. the meat got eaten, my neighbor loves me and wants another one. and the beer was free. sounds even better when i look at it like that.

Erich

you can get them sweet meats without opening ribs....just make a cut in the flank reach in there and pull them out....those are the true tender loins

Pics or short vid of this techniques would be awesome.

x2 Agreed. I did a You tube search and was not exactly what I was looking for.

Process at home. We use most everything.

All of mine get processed...

Here is a few pictures of how I do them (top of post) and a comment about getting the tenderloins (towards the bottom).

http://www.texashuntingforum.com/forum/u...ine#Post2879677

I basically just skin around the meat I want, separate the meat from the bone and carry out what I want.