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From: fetzerm@Sdsc.Edu (The Rider)
Newsgroups: rec.hunting
Subject: re: skinning wild pigs
Message-ID: <536@erb1.engr.wisc.edu>
Date: 15 Apr 91 12:34:09 GMT
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Lines: 26
Approved: hunting@osnome.che.wisc.edu

I know wild pigs are hairier than domesticated ones, but I still think
the following is true:

Pigs are not generally skinned.  They are scaled in boiling water
shortly ater the kill, and the hair is then scraped off.  However, as
Steve Hunter pointed out, one tends not to have a barrel of boiling
water with them when hunting pigs.  Now, the only reason one would
want to leave the skin on the pig is because it tastes good when
roasted to a crisp.  Otherwise, you may aswell skip the scalding bit
and just skin the whole pig.  It's quite abit more difficult to skin a
pig than a deer (believe me, I've skinned many more pigs than deers
althought they were not of the wild variety (pigs, that is)), the skin
(I hate to call it hide) is firmly attached to the underlying layers
of fat.

The point, though, no need for scalding unless you want a skin on
roast or ham.

Take care,

Mike
................................................................................
Michael Fetzer
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