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.
x2...only thing I do different is add salt...been doing it this way since I was a kid, but I don't waste my time on boars...
one of the reasons why this works so well is that the smaller the meat chunks the more blood bleeds out...deer meat will look like it has been bleached and when you cut into the meat it looks like lean beef...
