Wild hog recipes

Good luck. I’ve found it’s one of things that you either cook correct or you don’t. There is no in between with it.

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throw it in the bayou and feed the turtles and gators

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As many as possible. I have a friend that posted pictures on FB of how bad the hogs are at his camp. His feeders are all destroyed by the hogs. They've rooted up his food plot. Packs of them.

I talked to a guy at a tire shop near Pineville and he said the same things. He showed me pictures from his phone of traps with 12-15 hogs in them. He kills them all and eats the small ones but just throws the older and bigger ones. He said every single time he moves and re-sets his trap because they won't go in the one that has blood in it from killing the others. Makes and apple and diesel fuel mixture in a bucket and he they flock to it.

Destroying his property and getting worse every year.

Grind with fat and make sausage

Id have to look for that, never have.

You guys have heard me say this several times before. The best piece of pork I have ever had was a rear quarter from a small wild pig, smoked "Low and slow @ 250 f" by a cousin in the delta (Cleveland, MS).

He started with lots of rub seasoning, and his quarter in a shallow pan with apple juice. Occasionally he would baste the quarter. I think he roasted it (Pecan) for maybe 10 hours to an internal of 205 degrees F.

I think he kills 10-15 a year and cooks them all sorts of ways.

Unrelated story - My youngest son killed a boar that came in at about 300 pounds, with a black powder 40 caliber round, thus earning him the "Mighty Killer of Pig" award in our family. He shot it at maybe 20 yards, square in the head, coming hot and heavy at him, The boar dropped maybe 5 yards from him. Unfortunately, he froze after the shot and says he was busy preparing to die when it hit the ground. It qualified as a "Feed to the gators" pig, and we buried it with a backhoe at the camp.

LINK

Personally I love making tacos with them based off this video. He doesn't do a great job of describing amounts for the rub, but I just ballparked it and they turned out fantastic.

I also take the backstraps and cut into medallions, season with tonys or any other creole seasoning, toss in italian bread crumbs and fry them.

Both recipes are a hit with the wife and kids.