pauliedmondsjr great top. We do the same with hogs, especially boars. We use a clean large cooler and debone at least the hind quarters. All small pieces for sausage go into a cleaned crawfish sack and then in the cooler. I use pre-chilled water, ice and salt, change the water once a day. Since the water is very cold due to the salt, we can do this for 5 - 7 days. The meat is very mild tasting. We don’t like to waste animals we kill, great way to process even large hogs.