Message #444294

[jimco]

We de-bone the hog (both sows and boars) while they are hanging. We cut into smaller pieces and soak in ice water and vinegar. We use 1/2 cup of vinegar to a 100 qt. ice chest. We drain and change out the water and add more ice and vinegar . We do this for 3 or 4 days. The last day do not add vinegar, just ice water.  Meat taste just like store bought pork.  Just make sure to keep draining and adding ice.