A Complete How To Process Wild Hog Tutorial

Рет қаралды 134,819

Күн бұрын

Today we show you everything you need to know about processing your own wild boar and hog! Chef Wustch will teach you the fundamentals of processing boar, along with showing you how to identify the best cuts. All leading into how to get those tasty cuts of boar piece by piece.
Chapters
0:50 Leg cuts
1:33 Cutting Bacon
5:12 Isolate The Tenderloin
5:54 Cut Out The Loin
7:15 Rack Of Ribs
9:22 Cutting Rack With Chops
12:11 Get Your Tomahawk Chops
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Пікірлер: 111

@andraetkula6044 Жыл бұрын

Finally a more detailed vid for processing wild hogs! Thank you!

@OutdoorSolutions Жыл бұрын

Thanks for watching. More coming soon

@dimitriosfilipakis4504 Жыл бұрын

exactly what i was looking for!! chops, ribs and loins!! thanks and be safe

@OutdoorSolutions Жыл бұрын

Perfect. More videos like this coming soon. Thanks for watching.

@utvc3687 7 ай бұрын

Beautiful movie and lesson. Thank a lot!

@OutdoorSolutions 7 ай бұрын

Thanks for watching

@danramirez4290 Жыл бұрын

So glad I found your channel

@OutdoorSolutions Жыл бұрын

We are too. Thanks for watching.

@jasonscott5932 Жыл бұрын

Awesome video. Thanks

@OutdoorSolutions Жыл бұрын

Thank you for watching.

@smhmay1973 Жыл бұрын

Drat! Now I'm hungry! Thanks. Very helpful.

@OutdoorSolutions Жыл бұрын

We’ve got some great recipes.

@RK-naxal 2 жыл бұрын

Hey Albert buddy nice job but u gotta change ur cameraman for sure...one lousy guy!

@OutdoorSolutions 2 жыл бұрын

LOL, yes we agree, it could make you a little dizzy. All our videos from the last year, have been with a new camera person. We feel he is doing an outstanding job.

@philipinchina 3 ай бұрын

Excellent.

@OutdoorSolutions 2 ай бұрын

Thank you

@tonofstan Жыл бұрын

This is a very good video for people who want to know how to butcher the hog with a lot of options.

@OutdoorSolutions Жыл бұрын

Glad you liked it. Thanks for watching

@TheRadivoje Жыл бұрын

That with sheers is A hack of advice.Thanks.

@OutdoorSolutions Жыл бұрын

Thanks for watching.

@JM-mb6tf Жыл бұрын

Really nice video. Would be 10 out of 10 if the camera focus would be ok. Excellent learning video !!!!

@OutdoorSolutions Жыл бұрын

Yea we agree, the camera person at the time had more to learn.

@kennethdavis459 7 ай бұрын

Good job

@OutdoorSolutions 7 ай бұрын

Thanks for watching

@Blacknstraight Жыл бұрын

GREAT INFO, it was a bit difficult to continue watching with the autofocus, i really wanted to jump in there and help you hold the carcass steady to the camera could stay in one spot. I'm looking forward to making different cuts of meat on a hog soon; instead of just grinding it all up into sausage.

@OutdoorSolutions Жыл бұрын

Yes, we agree, the camera person needed help. We have a new camera crew now and all videos are steady and in focus. We have plenty of other butchering videos as well. Thank you for watching.

@AbundantWarrior Жыл бұрын

Great tutorial! How long had the hog been hanging in the cooler before you started processing?

@OutdoorSolutions Жыл бұрын

That particular example the hogs had been in the cooler for approximately 24 hours. Longer is better but during our events we are on a limited time schedule.

@bikerchick3751 2 жыл бұрын

Thank you!

@OutdoorSolutions 2 жыл бұрын

You bet

@OutdoorSolutions 2 жыл бұрын

Glad you liked it

@bikerchick3751 2 жыл бұрын

@@OutdoorSolutions I bought a 4'×8' live trap at Tractor Supply last week and caught our first wild hog the other morning. Little female, less than 75lbs. Neighbor was thrilled to have it as I have no room in freezers.

@OutdoorSolutions 2 жыл бұрын

@@bikerchick3751 Thats awesome. Let you neighbor know about our channel and website if they need any butchering, processing or cooking tips/recipes.

@josephchapman7783 2 жыл бұрын

Thanks for the video. For a complete tutorial though, you didn't process the hind quarters and left them hanging on the animal? Also it was skinned and gutted already? There were definitely some steps left out.

@OutdoorSolutions 2 жыл бұрын

The hind quarter is covered in a different video, be sure to check it out. Skinning and field dressing coming soon. Thank you fir the comment.

@josephchapman7783 2 жыл бұрын

@@OutdoorSolutions That's cool but it'd be good to communicate that somewhere in the video or description and change the title since this video isn't complete. Just a suggestion.

@kellycarver2500 10 ай бұрын

You didn't show how to skin and gut it, but the rest was really great. I always thought the loin was along the outer spine, so I learned something on that. Thanks for sharing this. Very helpful.

@OutdoorSolutions 10 ай бұрын

Yes, that’s usually not part of what we call “processing” but we will have future field dressing and skinning videos on our premium subscription platform. YT frowns on videos if they are to bloody. Thank you for watching.

@BillMyers-zw1zn 10 ай бұрын

the loin is on the outside of the spine

@OutdoorSolutions 10 ай бұрын

@@BillMyers-zw1zn That would be correct.

@kellycarver2500 10 ай бұрын

@@BillMyers-zw1zn That's what i always thought, but he shows them on the inside too.

@billmyers7733 10 ай бұрын

@@kellycarver2500 the inside ones are the tenderloins just like any other animal. The outside ones are called loins on most animals but sometimes depending on how they are cut can be called other things such as in beef ribeye and ny strip

@mikecalabrese28 Жыл бұрын

Have you ever tried to make prosciutto from a wild boar hind quarter?

@OutdoorSolutions Жыл бұрын

Yes, our chef team has but I have not. We will see if we can get them to do a video.

@user-xm9gt2lf4o 7 ай бұрын

Camera man’s first day!

@OutdoorSolutions 7 ай бұрын

Lmao, yea pretty much. He gone…

@Mitchell_Coburn 2 жыл бұрын

Camera man can’t be still long enough to get details

@OutdoorSolutions 2 жыл бұрын

Yea, we took care of that issue. Thank you for watching.

@f3ferret497 24 күн бұрын

Took care of that issue? 🔫 😮

@dmckean2061 5 ай бұрын

What are you calling a "finger bone"? Is that the transverse processes of the vertebrae?

@OutdoorSolutions 5 ай бұрын

I believe Chef was referring to the “Feather” bones, which are small short bones back of the ribs.

@corbin_fishing 2 жыл бұрын

Wow I didn’t know you could get bacon out of wild boar, thanks for the info!

@OutdoorSolutions 2 жыл бұрын

The more you know.

@fatbowe 2 жыл бұрын

A wild boar 🐗 is still a 🐖...🙄

@TheRadivoje Жыл бұрын

I think it has to be bit bigger animal.100 pounds clean carcas would be target.I hade one that was about 80 and i think it was to thin.I would go for 200 pound animal while live for the bacon.

@BillMyers-zw1zn 10 ай бұрын

I kill several a year and find it best to just leave all that "bacon" on the ribs. It makes for the best meatiest smoked ribs you can imagine the meat away from the ribs ends up in the grind whether it is pork burger or sausage.

@richardsqueeze 2 жыл бұрын

I was hoping to see some hams.

@OutdoorSolutions 2 жыл бұрын

We actually have a video coming soon on smoking a entire hind quarter.

@gouthamreddy1196 Жыл бұрын

👍

@brucebonkowski9568 Жыл бұрын

I never had wild hog how much different that a pig also what meat we use for sausage like kielbasa and what to make my family want sausage and my friend in florida have numerous hogs they been killing how to check the hog for healthy

@OutdoorSolutions Жыл бұрын

Wild hogs are much leaner than commercially raised hogs.

@Daveunave 5 ай бұрын

Do you make any sausage? I eat a lot of wild boar sausage and I would be tempted to make a lot of the meat into sausages.

@OutdoorSolutions 5 ай бұрын

Yes we make all kinds, fresh ground, links, fermented, summer. We are actually putting on a sausage making clinic this summer.

@aprilshowers7553 3 ай бұрын

Wow I'm not even a hunter or butcher and I knew that was a bullet entry by the look of it. 😂 Great job 👍

@OutdoorSolutions 3 ай бұрын

Thanks for watching. @@aprilshowers7553

@user-gi2jj5zv3u 5 ай бұрын

Great info - camera work made it really really hard. Blurry and too much movement.

@OutdoorSolutions 5 ай бұрын

LOL, we know, we know! That camera man is now selling cars in Iowa. :)

@spudgn 2 жыл бұрын

Thanks. Where were the six or eight glands that need to be removed? I enjoyed it but worry that I’ll miss some stinky gland and ruin the beast.

@OutdoorSolutions 2 жыл бұрын

The main two that Chef Albert was referring two are in the hind quarter in a fatty piece between the bottom round and eye of round, depending on the size of the animal it can be the size of a dime to just smaller than a quarter. It is buried in the fat and is grey in color.

@CapnBubbaa Жыл бұрын

Isn't Boar taint a problem with Large Wild Boar meat??

@OutdoorSolutions Жыл бұрын

It can be it just really depends on the boar but we have butchered and cooked plenty of larger boars

@thesavoyard Жыл бұрын

You should try leaving the skin on the belly and make a porchetta.

@OutdoorSolutions Жыл бұрын

Never tried it with a wild hog

@thesavoyard Жыл бұрын

@@OutdoorSolutions it's not as fatty for sure, but should be good!

@dereklacy 2 жыл бұрын

omfg the person holding the camera needs to learn how to use the focus and stand in one spot

@OutdoorSolutions 2 жыл бұрын

Lol, right? ! We handled that issue.

@Stockcreekhomestead Жыл бұрын

You may know how to cut it up but you don’t understand the need to wash the excess blood from the chest Cavity leaving it causes gamyness

@OutdoorSolutions Жыл бұрын

That was from bullet impact on the ribs, which does not wash out. Thanks fir your comment

@bnscholet911 Жыл бұрын

Had to pick a different video, camera guy dancing around making me dizzy 😂😂

@OutdoorSolutions Жыл бұрын

Yea he’s no longer here. We have a new one now.

@charlesmatteson8886 2 жыл бұрын

Thank you all I use your method when I kill my wild hog

@OutdoorSolutions 2 жыл бұрын

Let us know how it goes.

@JVDW80 Жыл бұрын

I hope you'll make one with a better camera man and an actual COMPLETE how to.

@OutdoorSolutions Жыл бұрын

We know, we know. Lessons learned on camera person. Check out our newer videos, new camera crew, same chef. :)

@johnstepanic1183 Жыл бұрын

Aren’t there glands on the back legs that need removed

@OutdoorSolutions Жыл бұрын

Great question. Yea I’m the hind quarter in between the eye of round and bottom round. We have done videos on it in the past.

@weskline735 Жыл бұрын

Black screen. There’s no picture.

@OutdoorSolutions Жыл бұрын

Hey Wes, sorry you had issues. Just checked and it works on our end.

@dilman3232 Жыл бұрын

Does the wild hog meat smell 👃?

@OutdoorSolutions Жыл бұрын

Good question. The big old boars can be pretty smelly, especially if they are all amped up from chasing girls but sometimes even those don’t smell bad. In general though they do t smell bad and they taste great.

@angelramos8363 6 ай бұрын

You need a new camera man

@OutdoorSolutions 6 ай бұрын

Already got one

@charlessavoie2367 Жыл бұрын

It's OK to shoot pigs for sport and food!

@OutdoorSolutions Жыл бұрын

There are plenty of wild pigs

@jamesdumlao9715 Жыл бұрын

Get a new camera person

@OutdoorSolutions Жыл бұрын

😂 done

@raygreen8623 Жыл бұрын

With the problems some areas have with wild hogs don't you guys think the right thing to do is not just kill the hog to get rid of them but kill them and process them and donate them to churches and people in need.??

@OutdoorSolutions Жыл бұрын

All of the ones we hunt, we butcher and process. Yes, some hunters that are taking larger numbers donate to those that want them.

@CouncilOfDort 6 ай бұрын

You need to get a new camera man. About to throw up from the movement and all the out of focus shots

@OutdoorSolutions 6 ай бұрын

We know, we know! Problem solved years ago. Check out some of the new videos, new cameraman. thanks for watching.

@michaelratliff164 Жыл бұрын

Dude that hog need to be in the cooler for at least 48 hrs before you even try to processing it. Your bacon cut is not worth the effort,bi could see through it. Your method is call butchering a hog not processing it. Maybe you should reach out to someone else for some pointers before you do your next video.

@OutdoorSolutions Жыл бұрын

😂 👍🏻