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re: Educate me about wild pig please...
Posted on 5/22/16 at 6:18 pm to Barf
Posted on 5/22/16 at 6:18 pm to Barf
my .02 cents
- shoot every one you see, especially the sows
- due to the warm temps (above 80 degrees) , the hog should be processed ASAP and meat put on ice, otherwise it will spoil and go bad
- use a very sharp knife because the coarse hog hair will dull a blade in no time. A box cutter (with carpet blade) works well since replacement razor blades are cheap
- during this time of the year, I'd cut the skin along the back, flap it over , and take only the back-straps. Coyotes and buzzards can have the rest
during the cooler winter months, you can clean / process hog same way as a deer and keep all the meat you want . A 60# - 120# pig is ideal for eating
-
- shoot every one you see, especially the sows
- due to the warm temps (above 80 degrees) , the hog should be processed ASAP and meat put on ice, otherwise it will spoil and go bad
- use a very sharp knife because the coarse hog hair will dull a blade in no time. A box cutter (with carpet blade) works well since replacement razor blades are cheap
- during this time of the year, I'd cut the skin along the back, flap it over , and take only the back-straps. Coyotes and buzzards can have the rest
during the cooler winter months, you can clean / process hog same way as a deer and keep all the meat you want . A 60# - 120# pig is ideal for eating
-
This post was edited on 5/22/16 at 8:25 pm
2
Posted on 5/22/16 at 8:23 pm to Got Blaze
Me personally I've only ate one wild pig that was good and it was a 20lb shoat that the dogs maimed. Pork from a grocery store or meat market is a completely different taste than wild. In other words I leave them where I find them if I don't know anybody that wants them.
Posted on 5/22/16 at 8:26 pm to Got Blaze
ive eaten everyone ive shot in La. including big boars. all tasted fine to me and ms mack and her sense of taste is WAY MO' sensative than mine.
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