Field Dressing, Skinning, Quartering & Packaging a Hog

Hi Everyone,

We are extremely fortunate to get to learn from the extensive field experience of Greg Pleasant in this class and have a second class on harvesting a hog. This will be an all-day class (make sure to bring your own lunch) and will include a lecture and demonstrating the following subjects in detail:

EVEN THOUGH THIS IS AN AUSTIN CLASS, PLEASE SIGN UP FOR THIS ON THE SAN ANTONIO SITE FOR EASE OF ORGANIZATION (IT WILL FILL UP QUICKLY AS THERE ARE ALREADY ONLY 9 SPOTS LEFT) - https://www.meetup.com/san-antonio-wilderness-living-and-survival/events/51441702/

Butchering a wild hog, different options for field dressing and proper meat care to include skinning, quartering, de-boning, cuts of meat, grinding, packaging and sausage stuffing. All of this information applies to most medium to large animals.

We will be butchering a wild hog, so show up expecting to see & understand that, please. Most of us who hunt do not derive any joy from the killing of an animal. However, it is a much more honest and thoughtful way to live your life if you harvest your own food respectfully and with gratitude for what the death of this animal means for us as humans. It is within this attitude that this animal will be harvested.

Greg Pleasant is a Professional Wildlife Biologist, a life-long hunter who processes his own game and is also a student of The Human Path. He enjoys learning new things and likes sharing knowledge that he has with others.

This class will be $45 and that includes the materials fee for the harvest and meat preparation, packaging, etc. If you wish to purchase meat from the class, this is additional and will be available by the pound. The class will be limited to 12 students.

** We can have multiple animals, depending on how much meat each person would like. Please specify if you would like to purchase meat --- which will be sold by the pound and needs to be paid for at the end of the class, and if so, how much you want to take home. We will have the per pound price of the meat, which will vary depending on the cut (some cuts are more valuable than others), and will email all class attendees before the class.

In addition, because there are materials required for the harvesting and the hogs must be purchased for this class, payment for the class is due by February 24th to make sure we can have the hogs in time for the class. Make sure you have either mailed in your class payment or sent it via paypal by the 24th to reserve your spot.

If you need to mail a check or money order, email me for the mailing address.

Here are the directions to Greg's location:

Address: 1757 CR 121 Giddings, TX 78942 (about an hour east of Austin)

1. 290 from Austin to Giddings

2. Turn left on FM 141/N. Orange and go 9 miles

3. Turn left on CR 121 and go 1.9 miles to gravel road on left after the high fence property( Double Eagle Ranch).

4. Cross cattle guard and go 200 yards to driveway on left around pond.

He lives in a metal building behind the pond. There is a white mailbox with the address on it across from the cattle guard.

Let me know if you have any questions, Thanks

Suchil Coffman