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Started By
Message
Is wild hog meat so different than domesticated pig?
Posted on 10/19/10 at 8:54 am
Posted on 10/19/10 at 8:54 am
I'm asking because someone said they had cooked some hog and it smelled so bad that they through the whole pot away?? 
Spoiled meat? or is there some tricks to cleaning a hog?
Spoiled meat? or is there some tricks to cleaning a hog?
4
Posted on 10/19/10 at 9:00 am to Redevil
Alot has to do with how you process your kill. Also large boars tend to be really musky and strong.
Posted on 10/19/10 at 9:01 am to Redevil
sheetrock knife, strip it with the hair, or clean it just like a deer.. Do it asap, run it through the tenderizer,, and OMG.. 
Posted on 10/19/10 at 9:02 am to Redevil
Wild hog meat is much leaner than a domestic pig and the flavor is different as well. The wild pigs diet varies tremendously from farm raised swine. Like any wild game animal, knowing how to cook wild hog helps a lot.
Large boars taste like crap, its just a simple truth of hog hunting. Small sows are ideal.
A lot of people smoke them, I find that cooking in a moist environment like a crock pot works better.
Large boars taste like crap, its just a simple truth of hog hunting. Small sows are ideal.
A lot of people smoke them, I find that cooking in a moist environment like a crock pot works better.
Posted on 10/19/10 at 9:03 am to Redevil
quote:
someone said they had cooked some hog and it smelled so bad
This is why you don't eat the big nasty ones...
If I am going to eat a hog I like them under a 100 lbs on the hoof. And I prefer females.
Posted on 10/19/10 at 9:09 am to TexasTiger
there must be something wrong with me,,, i like em all, big, small, boars, sows...
Posted on 10/19/10 at 9:16 am to Ole Geauxt
I've had some wild hog taste better than any pork you'd buy in the store, and some that made the house smell so bad you couldnt stay in it while it was cooking. I think it depends on how it's processed and how large the pig was. Older/larger pigs have a more gamey taste.
Posted on 10/19/10 at 9:19 am to Ole Geauxt
quote:
there must be something wrong with me
The first step is admitting you have a problem.
Posted on 10/19/10 at 9:24 am to TexasTiger
quote:My name is Ole Geauxt and I'm a Hogaholic....
The first step is admitting you have a problem
srsly,,,
,,,, i take them straight to the skinning rack, to our cooler, 2 days or so of aging, tenderize all the steak, and make a sausage pile. Big nutz boars, or young females,, I like em all...
Posted on 10/19/10 at 9:26 am to 4X4DEMON
Dont forget that much of the store bought pork has had extra salt and water added to the meat.
I personally like wild hog better so yes it is different but as other posters have said the quality of the meat depends on the age/sex of the pig and the preparation (starting with proper and timely field dressing)
I personally like wild hog better so yes it is different but as other posters have said the quality of the meat depends on the age/sex of the pig and the preparation (starting with proper and timely field dressing)
Posted on 10/19/10 at 9:27 am to Ole Geauxt
Good news is you are not alone, I know quite a few people that say any hog is a good hog. I am just not one of them.
I guess if I was starving and needed to feed my family I would not be as picky. But because of the fact that they are millions of these bastards running around why not eat the best of the lot.
Kind of like Veal or a nice young doe for camp meat....
Posted on 10/19/10 at 10:07 am to 4X4DEMON
This:
So, if you have a 100# sow and not a 300# boar, you should be ok with timely processing. No glands, fat trimming or whatever will help if it's a big one sounds like. Unless your just like gamey tasting meat??
quote:
I've had some wild hog taste better than any pork you'd buy in the store, and some that made the house smell so bad you couldnt stay in it while it was cooking.
So, if you have a 100# sow and not a 300# boar, you should be ok with timely processing. No glands, fat trimming or whatever will help if it's a big one sounds like. Unless your just like gamey tasting meat??
Posted on 10/19/10 at 10:23 am to Redevil
Many people will also brine or marinade their wild hog before cooking. Pork dires out easily so this is a good step in general.
If you plan on making sausage dont trim off all the fat you need some left behind.
If you plan on making sausage dont trim off all the fat you need some left behind.
Posted on 10/19/10 at 10:26 am to Redevil
Here is a quick refrence tool...
#1 Gut Shoot and let run off and die...the 4 smaller ones are the size you want.
#2 The first pig is a great size to roast of smoke whole...the little ones trying to catch up will make a great breakfast taco...just put them in a tortilla with some eggs and beans and potato
#1 Gut Shoot and let run off and die...the 4 smaller ones are the size you want.
#2 The first pig is a great size to roast of smoke whole...the little ones trying to catch up will make a great breakfast taco...just put them in a tortilla with some eggs and beans and potato
Posted on 10/19/10 at 11:44 am to TexasTiger
ever eat the little ones that fall out the sow when cleaning her?
Posted on 10/19/10 at 11:46 am to Crawdaddy
No have not had that privilege ...any good?
Posted on 10/19/10 at 12:39 pm to Crawdaddy
Oh, you mean 'Texas veal'. Yeah, not bad.
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