wild hog meat....

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Any pointers?

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make sure it is thoroughly cooked, no "well it's close enough"...

It's fine, don't stress out too much about bringing it up to 145 degrees or even the old standard of 160. Trichinosis is pretty rare in wild animals. Most cases come from black bears and lions. Only about half a dozen or so cases have been blamed on wild pigs over the last 7 year or so. Theonly other thing I'd be wary of is trichinella and it can been made safe at 137 degrees, which is round about med/med rare

I think wild hog meat gets a bad rap. It's just as good if not better than store bought meat. Just cook it to the right temps and it's great. Only other thing to consider is boar's can have some taint. If it's a boar cook a small piece of meat in a skillet. If it stinks then throw the meat out. If it smells normal it's just as good to eat.

That stench or off taste typically comes from careless processing of the animal. Castors get nicked or contamination get's on the blade.

Side note, It's ind of ridiculous to throw out an entire pig because of a small piece you randomly choose to cook.

Put it in an ice chest pour 2 gallons of water , 1 16oz apple cider vinegar and 2 bottles of beer and let it set overnight , it will take the wild taste out, smoke it, BBQ , fry it's all good

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boar's can have some taint

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buzzard food