If you would like to learn like to learn techniques Chef Albert teaches during our From Field To Table events for free, Click on this link to receive a in-depth ebook, with step by step video instructions on butchering wild game. www.fromfieldtotable.com/e-books
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.
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.
I was watching MeatEater hunt and cook. The butcher explained there are 4 pairs of gland nodules should be remove to have a good taste. I was hoping I can learn how to do it right from this video
We hope this video helped. You can also download our ebook with Chef Albert on butchering and processing, it has 8 videos with it as well and is free. www.fromfieldtotable.com/e-books
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.
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.
@@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
I’m suprised how much he lets the knife hit the bones. Doesn’t that dull the knife faster? Having done deer processing, that’s something I’ve always been told to avoid?
Great question. A quality knife won’t dull as quick, of course hitting the bones will dull it quicker but with quality steel you can touch it up in seconds with a steel.
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 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.
Do you reckon wild pigs have enough meat in the cheeks/jowls for it to be worth taking? I'm trying to make my own guanciale (cured pig cheek) and I eventually want to use wild pigs because down here in Australia they're a major pest. Not sure if it's a big enough cut on wild pigs though. Any thoughts or advice for a novice hunter would be greatly appreciated.
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.
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 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.
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.
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.
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.
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.
Too bad the camera was moving around and out of focus at many of the critical moments when I needed a clear picture of what you were doing. I especially wish I could have had a better view of what you were doing with those pruning shears.
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.
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.??
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.
If you would like to learn like to learn techniques Chef Albert teaches during our From Field To Table events for free, Click on this link to receive a in-depth ebook, with step by step video instructions on butchering wild game. www.fromfieldtotable.com/e-books
Finally a more detailed vid for processing wild hogs! Thank you!
Thanks for watching. More coming soon
exactly what i was looking for!! chops, ribs and loins!! thanks and be safe
Perfect. More videos like this coming soon. Thanks for watching.
Got my support from Ft. Hood/Cavazos Texas! Appreciate the knowledge yall. Need to know stuff since forever.
Thank you for watching
This is a very good video for people who want to know how to butcher the hog with a lot of options.
Glad you liked it. Thanks for watching
Drat! Now I'm hungry! Thanks. Very helpful.
We’ve got some great recipes.
That with sheers is A hack of advice.Thanks.
Thanks for watching.
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.
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.
So glad I found your channel
We are too. Thanks for watching.
Really nice video. Would be 10 out of 10 if the camera focus would be ok.
Excellent learning video !!!!
Yea we agree, the camera person at the time had more to learn.
I was watching MeatEater hunt and cook. The butcher explained there are 4 pairs of gland nodules should be remove to have a good taste. I was hoping I can learn how to do it right from this video
We hope this video helped. You can also download our ebook with Chef Albert on butchering and processing, it has 8 videos with it as well and is free. www.fromfieldtotable.com/e-books
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.
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.
the loin is on the outside of the spine
@@BillMyers-zw1zn That would be correct.
@@BillMyers-zw1zn That's what i always thought, but he shows them on the inside too.
@@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
Great now I gotta get a good set of pruning shears to add to my butcher kit 😂.
We can never have too many tools. :)
I’m suprised how much he lets the knife hit the bones. Doesn’t that dull the knife faster? Having done deer processing, that’s something I’ve always been told to avoid?
Great question. A quality knife won’t dull as quick, of course hitting the bones will dull it quicker but with quality steel you can touch it up in seconds with a steel.
Good job
Thanks for watching
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.
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.
@@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.
Have you ever tried to make prosciutto from a wild boar hind quarter?
Yes, our chef team has but I have not. We will see if we can get them to do a video.
Awesome video. Thanks
Thank you for watching.
Excellent.
Thank you
Do you reckon wild pigs have enough meat in the cheeks/jowls for it to be worth taking? I'm trying to make my own guanciale (cured pig cheek) and I eventually want to use wild pigs because down here in Australia they're a major pest. Not sure if it's a big enough cut on wild pigs though.
Any thoughts or advice for a novice hunter would be greatly appreciated.
Probably not. They are very lean
Could be you use a electric saw saw/reciprocating saw to cut those ribs without splinting them?
For sure, we use them on larger animals like elk and moose.
Great tutorial! How long had the hog been hanging in the cooler before you started processing?
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.
What are you calling a "finger bone"? Is that the transverse processes of the vertebrae?
I believe Chef was referring to the “Feather” bones, which are small short bones back of the ribs.
Camera man’s first day!
Lmao, yea pretty much. He gone…
Was like watching fine art
Chef Albert does a great job.
Camera man can’t be still long enough to get details
Yea, we took care of that issue. Thank you for watching.
Took care of that issue? 🔫 😮
@@f3ferret497 camera man is hung up in the cool room now 👍
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
Wild hogs are much leaner than commercially raised hogs.
Thank you!
You bet
Glad you liked it
@@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.
@@bikerchick3751 Thats awesome. Let you neighbor know about our channel and website if they need any butchering, processing or cooking tips/recipes.
I was hoping to see some hams.
We actually have a video coming soon on smoking a entire hind quarter.
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.
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.
Wow I didn’t know you could get bacon out of wild boar, thanks for the info!
The more you know.
A wild boar 🐗 is still a 🐖...🙄
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.
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.
I was thinking the same thing unless it’s ground up and placed in a pan like people make turkey/deer bacon. That might work good@@BillMyers-zw1zn
Hey Albert buddy nice job but u gotta change ur cameraman for sure...one lousy guy!
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.
Isn't Boar taint a problem with Large Wild Boar meat??
It can be it just really depends on the boar but we have butchered and cooked plenty of larger boars
me 2am the day before final
youtube: how to process a wild hog
Too bad the camera was moving around and out of focus at many of the critical moments when I needed a clear picture of what you were doing. I especially wish I could have had a better view of what you were doing with those pruning shears.
@@jamesyoung1022 yes this is an older video with a former camera person. The issue has been resolved as you can see in our newer videos.
Great info - camera work made it really really hard. Blurry and too much movement.
LOL, we know, we know! That camera man is now selling cars in Iowa. :)
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
That was from bullet impact on the ribs, which does not wash out. Thanks fir your comment
omfg the person holding the camera needs to learn how to use the focus and stand in one spot
Lol, right? ! We handled that issue.
You should try leaving the skin on the belly and make a porchetta.
Never tried it with a wild hog
@@OutdoorSolutions it's not as fatty for sure, but should be good!
Let the camera guy rake leaves. Get another guy.
LOL, we are pretty sure that's what he's doing now. Watch our newer videos, problem solved. Thanks for watching.
Had to pick a different video, camera guy dancing around making me dizzy 😂😂
Yea he’s no longer here. We have a new one now.
Black screen. There’s no picture.
Hey Wes, sorry you had issues. Just checked and it works on our end.
Aren’t there glands on the back legs that need removed
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.
👍
Does the wild hog meat smell 👃?
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.
Thank you all I use your method when I kill my wild hog
Let us know how it goes.
A better camera/cameraman would've made this video more watchable. The poor angles and blur is too much!
Yes agreed
Older video, new camera crew now.
Take that camera off of auto focus and stop moving around so much.
Read the other comments and responses. Thanks for watching.
I hope you'll make one with a better camera man and an actual COMPLETE how to.
We know, we know. Lessons learned on camera person. Check out our newer videos, new camera crew, same chef. :)
You need a new camera man
Already got one
Get a new camera person
😂 done
You need to get a new camera man. About to throw up from the movement and all the out of focus shots
We know, we know! Problem solved years ago. Check out some of the new videos, new cameraman. thanks for watching.
It's OK to shoot pigs for sport and food!
There are plenty of wild pigs
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.??
All of the ones we hunt, we butcher and process. Yes, some hunters that are taking larger numbers donate to those that want them.
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.
😂 👍🏻