re: IST 12/14/25

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Javelinas

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My hunting buddy had a coworker that grew up in the Rio Grande valley show him how to clean them. He spread eagles them on his hitch rack and cuts down the spine and pulls the hide back to where he can harvest the backstraps and hams. Very little meat on the front quarters. The backstrap is really good, we cut, pound, and fry like venison, or cut in strips and stir fry Asian style. Very clean, light pink meat, no odor, even though the animals are appropriately called stink pigs. I save up the hams from all the hunters on his lease and have tamales made out of them.

The other hunters happily shoot them and give them to us, we have herds of them and they eat almost as much corn as the turkeys do.