1st hog

Personally IM at least grabbing the straps.

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Several guys I know said a hog this size and stink level wasn't worth cleaning for eating. Is that correct?

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So this is something that gets said a lot. It’s not true. Look up Jesse Griffiths. He owns one of the best restaurants in Texas and is super passionate about wild hogs. He recently came out with a wild hog cookbook and regularly hosts field to table classes at his restaurant. He eats big boars all the time. Like most things, it’s all in how the meat is handled from the time the animal is shot to the time it ends up on the table.

Skin and quarter the hog.
Go to the store buy the cheap big cans of grape fruit juice.
Put ice and the juice in the ice chest with the meat. Let sit for a day or two adding ice if needed.
Drain all the liquid out. Then repeat for another couple of days.

Congrats. Just make sure any parts of this or any size wild hog is very thoroughly cooked! They commonly carry brucellosis, trichinellosis, salmonella, E. Coli and other diseases/bacteria! I would also take precautions in field dressing and handling of the hog such as wearing protective gloves and eye protection from the hogs body fluids.

You are correct. Cooking pork to 138 degrees ( USDA says 145 degrees ) kills all pathogens that can infect/ hurt us !