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Message
re: Shot a big boar
Posted on 8/5/11 at 10:32 pm to Boats n Hose
Posted on 8/5/11 at 10:32 pm to Boats n Hose
Hell, I might just gut one in the middle of my food plot and see what happens!
1
Posted on 8/5/11 at 10:47 pm to REB BEER
quote:I know someone who shot a doe that came and sniffed a gut pile in the middle of the food plot from the day before
Hell, I might just gut one in the middle of my food plot and see what happens!
Posted on 8/5/11 at 10:51 pm to Boats n Hose
this is the thread of the year behind green jeans. Holy smokes that's a lot of buzzards.
Posted on 8/5/11 at 11:14 pm to puffulufogous
quote:
this is the thread of the year behind green jeans. Holy smokes that's a lot of buzzards.
agreed...excellent thread....
makes me want to kill a hog just to do the same....
Posted on 8/6/11 at 1:19 am to Spankum
Thanks. But I've found a method for sweetening up the meat after the kill that I'm going to try next time. I didn't like having to leave him there but part of the problem was I couldn't move him past that log. And at the time I thought they were completely inedible. Now I'd cut him up and pack him out.
But it was a hell of a cool thing to put a camera on.
But it was a hell of a cool thing to put a camera on.
Posted on 8/6/11 at 8:52 am to faxis
Damn, it's like a buffet out there.
Posted on 8/6/11 at 11:03 am to faxis
quote:
But I've found a method for sweetening up the meat after the kill that I'm going to try next time. I didn't like having to leave him there but part of the problem was I couldn't move him past that log. And at the time I thought they were completely inedible. Now I'd cut him up and pack him out
interesting...I have never heard of anyone being able to eat a large boar hog...when you get a chance to try out the "sweetening" method let us know how it works...
Posted on 8/6/11 at 12:25 pm to Spankum
Basically the thinking goes like this.
The places that buy wild hogs for restaurants want the ones over 200 lbs. So it stands to reason that they can be eaten. Now granted they want them live and they sweeten them on the hoof before slaughter but some of these chefs swear you can do it with a pure wild hog if you do the following.
Clean them immediately and get them quartered and on ice. Add a couple cups of vinegar to the water/ice mixture and keep the meat covered for a few days till the meat is bled white.
Process and cook.
I'm going to at least try it.
The places that buy wild hogs for restaurants want the ones over 200 lbs. So it stands to reason that they can be eaten. Now granted they want them live and they sweeten them on the hoof before slaughter but some of these chefs swear you can do it with a pure wild hog if you do the following.
Clean them immediately and get them quartered and on ice. Add a couple cups of vinegar to the water/ice mixture and keep the meat covered for a few days till the meat is bled white.
Process and cook.
I'm going to at least try it.
Posted on 8/6/11 at 12:46 pm to faxis
Honestly I think the reason big hogs are believed to be nasty for food has to do with there size and shape. They are hard to move and due to thick fat layers short extremities they really hold in the heat. Both of these lead to meat that is partially spoiled before ever making it in the cooler.
Clean and ice quickly. Avoid actually gutting unless you want ribs or loins. Then age the meat quarters for 3 days at 33 to 41 degrees.
Clean and ice quickly. Avoid actually gutting unless you want ribs or loins. Then age the meat quarters for 3 days at 33 to 41 degrees.
Posted on 8/6/11 at 1:51 pm to faxis
quote:
Clean them immediately and get them quartered and on ice. Add a couple cups of vinegar to the water/ice mixture and keep the meat covered for a few days till the meat is bled white.
I have done this with venison before...it is no miracle cure, but it works ok....
Posted on 8/6/11 at 2:46 pm to Spankum
I've kept deer covered in ice but dry in trash bags for as long as three weeks or more to age it. Was the best venison I ever had. Had a butcher explain that as long as the marrow didn't stink, the meat was good.
That's not the case with pig though. You have to get it processed quick because it goes from the inside out like BP is saying. From what I've read from guys that kill a lot of big one's like that one, they say gut it and bleed it as soon as it hits the ground and stuff it full of bags of ice to get it to where you're going to process it. Some even go so far as to cover it in ice on top as well so that it's immediately cooling instead of rotting. So you're probably right about the inability to cool the meat fast enough helping to spoil it.
That's not the case with pig though. You have to get it processed quick because it goes from the inside out like BP is saying. From what I've read from guys that kill a lot of big one's like that one, they say gut it and bleed it as soon as it hits the ground and stuff it full of bags of ice to get it to where you're going to process it. Some even go so far as to cover it in ice on top as well so that it's immediately cooling instead of rotting. So you're probably right about the inability to cool the meat fast enough helping to spoil it.
Posted on 8/6/11 at 5:12 pm to faxis
I usually carry trash bags and skin enough too cut the backatraps and hams out within the first 20 min of death. Sometimes I will take shoulders. I have a freezer full of pork. Then I get em home and hose them down and ice them
This post was edited on 8/6/11 at 5:17 pm
Posted on 8/9/11 at 12:19 am to faxis
Damn double posting phone. 
This post was edited on 8/9/11 at 8:56 am
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