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re: Question on wild pig meat....update pg 2
Posted on 1/21/18 at 7:21 am to Bama Shadow
Posted on 1/21/18 at 7:21 am to Bama Shadow
If it doesn't smell bad eat dat. Currently have a 200 lb bore cut in the freezer. We've cooked it twice and it's some of the best pig I've had.
0
Posted on 1/21/18 at 7:56 am to choupiquesushi
Leave for the Yotes and pick up pork of choice from Rouses
Posted on 1/21/18 at 9:05 am to Bama Shadow
I only keep the sows. I have yet to even shoot a boar because I've always heard the same thing.
Posted on 1/21/18 at 9:41 am to Bama Shadow
You will get all kinds of absolute advice. It is mostly bullshite. Just try some. Some boars can’t be salvaged. Most taste like wild pork.
Best wild game sausage I’ve ever tasted was from a boar. I had some so bad I scrubbed my mouth with a SOS pad
Best wild game sausage I’ve ever tasted was from a boar. I had some so bad I scrubbed my mouth with a SOS pad
Posted on 1/21/18 at 9:49 am to tigerfoot
In general boars over 80-100 pounds I would leave, big sows over 200 are good. As for the soaking all that does is ruin a bunch of the meat, if you want it to taste good marinate and tenderize or better yet mix with venison if you have a deer. I did that once and it tasted great.
Posted on 1/21/18 at 10:10 am to Bama Shadow
Add a 16oz bottle of apple cider vinegar to that and set over night, it will take out the wild musky taste
Posted on 1/21/18 at 10:16 am to Bama Shadow
it will be good if treated properly- go to texashogs.com
Posted on 1/21/18 at 12:48 pm to Bama Shadow
You water bath your deer meat? Hmm... I just do ice and leave the drain open so no water collects.
Posted on 1/21/18 at 1:43 pm to cubsfinger
Castrate boars immediately is a must..
Posted on 1/21/18 at 1:45 pm to shamrock
The animal is dead. Nothing is moving thru the systems, what does cutting the nuts off do exactly?
Posted on 1/21/18 at 3:01 pm to NatalbanyTigerFan
quote:Meh, I cook it as I would pork bought from butcher shop. I don't think it was your prep, maybe just bad luck and shot two that were breeding sows. Like the processor posted in this thread, may have been the skin making contact with meat or hands then meat???
Lets here a recipe then
Posted on 1/22/18 at 12:36 pm to Bama Shadow
Usually over 100 lbs. a boar is to musky or at least for me. Wild hogs are so plentiful I am choosey.
Posted on 1/22/18 at 1:08 pm to Swampman
I've heard people say you have to castrate a big boar immediately. One guy even said it's best to jack him off while he's still flopping. 
My ONLY treatment of any pig with balls is to drag him away from where I hunt.
Buzzards and yotes gotta eat too.
My ONLY treatment of any pig with balls is to drag him away from where I hunt.
Buzzards and yotes gotta eat too.
Posted on 1/22/18 at 2:34 pm to Bama Shadow
There is a reason your cousins friend gave you those big nasty bastards...
Posted on 1/22/18 at 3:36 pm to Bama Shadow
Posted on 1/22/18 at 3:43 pm to Bama Shadow
There is a lot of people in this thread who seem to be ruining game meat way before they ever begin to cook it
As great and knowledgeable as our grandparents are/were, they were terrible game cooks for the most part. I assume it's due to the ability to get the meat cooled and into a freezer in time for it not to spoil.
As great and knowledgeable as our grandparents are/were, they were terrible game cooks for the most part. I assume it's due to the ability to get the meat cooled and into a freezer in time for it not to spoil.
This post was edited on 1/22/18 at 3:45 pm
Posted on 1/22/18 at 4:10 pm to mylsuhat
quote:
As great and knowledgeable as our grandparents are/were, they were terrible game cooks for the most part. I assume it's due to the ability to get the meat cooled and into a freezer in time for it not to spoil.
this is so true
take proper care of the meat and don't overcook it. If a hog stinks its because it has piss all over it. clean it off very well before you skin it or leave it be.
Posted on 1/22/18 at 9:47 pm to Bama Shadow
Well I cut a small slice from each pig's hind quarter and fried it up to see how it was. I have never eaten wild pork but that was the best tasting pork I have ever eaten. I'm not even that big on pork but this had a very good flavor and was very tender. I then sliced up one of the tenderloins (the one from inside the rib cage) and gave to my pops who loves pork. He agreed it was much better than store bought and I tried a piece and it was the best for me as well. I did add some apple cider vinegar last night to the soak after seeing the suggestion here.
Thanks for everything guys and maybe this will help someone here like me who knows nothing about these things. Now the dilema is do we make sausage out of it, or just slice it, vacuum seal, and freeze it.
Thanks for everything guys and maybe this will help someone here like me who knows nothing about these things. Now the dilema is do we make sausage out of it, or just slice it, vacuum seal, and freeze it.
Posted on 1/30/18 at 2:35 pm to Bama Shadow
My brother brought me a bunch of shoulders/hindquarters from some smaller hogs. I was gonna sear whole in oil, add onions and peppers, make a gravy and braise in the oven all day until it falls apart and serve over rice. I have marinated game in milk the night before to remove any strong flavor. Anybody have experience with this technique? Am I better off smoking the meat (bone in) or using another method? TIA 
This post was edited on 1/30/18 at 3:18 pm
Posted on 1/30/18 at 2:39 pm to Remo Williams
quote:
I have marinated game in milk the night before to remove any strong flavor before.
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