Ya got a good recipe for javelina? (Personally, I don’t think I could ‘dress’ one).
Guess I would have to get somebody to dig a hole for me................
Cook the meat like one would other pork, for the most part? Stew it in a crock pot? that is, if it looks and smells ok? Or maybe take the meat to a small butcher shop that makes sausage, and have them add some beef trim and spices. that is, if the meat isn't too strong tasting. I've never eaten javelina, though I do know that big boar hogs can be a bit rank, though not always. Sausage is about the only option, then. Deer & hog, with beef trim that still has some real meat to it, can make a very good sausage.
Pork "chops" are on either side of the spine. One can de-bone the loins and leave all the bone, not worrying about making classic "chops".
I've never cut a javelina, but I'd guess they are much similar to other pigs. Hams are rear quarters, picnic hams are front...but they don't have to be turned into "ham", they can be cooked like a roast.
A hacksaw can help, particularly for cutting off the racks of ribs. Parboil, then cook on a bar-b-que?
OR;
One can pretty much just gut, skin, then de-bone the whole thing a bit at a time. It doesn't have to be perfect.
Wrap the meat tightly with plastic wrap (doing so can eliminate freezer burn), then wrap that with newspaper, label, and throw it in the freezer. Nothing to it. It might take a couple of hours.
they can make sausageout of frozen product, then re-freeze. It's ok. The rule of thumb is that as long as the meat is in a different form, like from being swing beef to cut beef, or frozen cuts to sausage or burger, etc., then it's perfectly all right to re-freeze, if it isn't allowed to sour, or course.