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TygerT
LSU Fan
Member since Nov 2010
249 posts

Wild Hog processing ?
We are over run with hogs. I already killed 4 this week. What can be done with several hogs. Is it good mixed with deer for hamburger and sausage or just grind up?


Jeebus
Member since Dec 2015
39 posts

re: Wild Hog processing ?
I’ve had it mixed with beef for ground meat, and also mixed with domestic pork to make sausage. Breakfast sausage patties as well.


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21
FournetteForEver7
Member since Nov 2015
2031 posts

re: Wild Hog processing ?
I'll take some wild hog if you're trying to get rid of some


Boston911
LSU Fan
Lafayette
Member since Dec 2013
1357 posts
 Online 

re: Wild Hog processing ?
It won’t give you the fat content you want when mixed with deer


TygerT
LSU Fan
Member since Nov 2010
249 posts

re: Wild Hog processing ?
Thanks that’s what I was wondering? I guess I could add some beef fat to help it out.


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12
TygerT
LSU Fan
Member since Nov 2010
249 posts

re: Wild Hog processing ?
I might can help you out. I already gave 3 of the 4 away. But it shouldn’t be a problem to shoot a few more.


bobdylan
LSU Fan
Cankton
Member since Aug 2018
647 posts
 Online 

re: Wild Hog processing ?
I’ve had Tasso made with them, very good.



Junky
Valparaiso Fan
Louisiana
Member since Oct 2005
6331 posts

re: Wild Hog processing ?
I've added it to everything, jambalaya is the easiest...but gumbos, chili, or stews. I'll "hide" it in dishes or eat it straight up steaks or smoke it (depends on my exercise/diet plans).

As someone alluded to, the fat content on the rumps is lower so they don't produce the smoked pulled pork we are all use to, but I enjoy it.

Cookbooks help provide different ideas. I'll say that Folse's After the Hunt is a great idea getter to clean out freezers.


Sparty3131
Michigan State Fan
Baton Rouge
Member since Feb 2019
158 posts

re: Wild Hog processing ?
Get pork fat from a butcher to cut with the meat. Or some fatty country style ribs. Roasts small legs can be cooked whole. Low and slow


TygerT
LSU Fan
Member since Nov 2010
249 posts

re: Wild Hog processing ?
I can get all the pork fat I want. I may try that and make some sausage.


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21
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TygerT
LSU Fan
Member since Nov 2010
249 posts

re: Wild Hog processing ?
I actually have that cookbook. I’ll have to check and see if it has recipes.


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01
Loup
McNeese State Fan
Ferriday
Member since Apr 2019
2589 posts

re: Wild Hog processing ?
quote:

’ve had Tasso made with them, very good.


I do this as well. Also make salt pork for my granny with it.


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noon0707
LSU Fan
Saint Amant
Member since Sep 2010
114 posts

re: Wild Hog processing ?
Grind it up with bacon ends and pieces. Makes good ground meat. It’s good gravy meat. Run it through a tenderizer and fry it. Smoke the hind quarters it won’t be like regular pork but it’s really good. Wild pork is way under rated in my opinion.


Sparty3131
Michigan State Fan
Baton Rouge
Member since Feb 2019
158 posts

re: Wild Hog processing ?
I tried smoking the shanks for the hell of it. They are great cooked down in beans, greens, ect. Just coat them in slap ya mama and pour on the pecan smoke.


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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
25255 posts

re: Wild Hog processing ?
Its great by itself doesn't need to be added to other meats or be used as a filler. Cook back straps as you would pork loin. Grind and use for sausage of which it is particularly well suited for breakfast and spicy Italian.

The highest quality (white vs pale yellow) and volume of fat will be found on the pregnant or lactating sows of 100 plus lbs. You want to save as much as possible.

Dismiss the notion that the best are the little sub 40 lb hogs. Those little ones have no fat and relatively little meat for the work needed. Nor is it true that boars are no good. And size above a specific poundage does not magically make the meat poor quality. These are the same animals we eat from the store butcher that regularly weigh 400 to 600 at slaughter. It is exceedingly rare to find a wild hog over 300.


Remember the meat does not have marbling of fat like beef so it is inherently drier and has to be cooked with that in mind. Also, all store bought pork is brined so you need to add sufficent salt.


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40
The Torch
LSU Fan
DFW The Dub
Member since Aug 2014
13263 posts

re: Wild Hog processing ?
Feed em to the coyotes


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Bawcephus
New Orleans Saints Fan
Member since Jul 2018
1933 posts

re: Wild Hog processing ?
My old man makes some great jerky with the hogs I kill.

Lean and takes flavor very well.


Captain Ray
Member since Nov 2016
1398 posts

re: Wild Hog processing ?
Never had a whole one to piece out and deal with but a friend often drops us off a quarter. I dice it into griod size stew meat pieces and its great in stews. We make our own ground meat outa brisket and save the trimmed fat in qt freezer bags perfect for lean pork I just dice the fat mix in with the pork stew meat and ground makes very good burgers and meat balls


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Cypressknee
Member since Jul 2017
682 posts

re: Wild Hog processing ?
I normally have them cubed and marinated for gravy meat. Once a year I’ll bring a good bit of deboned and have smoked sausage made. I’ll have them add bacon ends and pieces or a Boston butt roast for the extra fat. Sometimes picnic roast whatever is cheaper at the time. Comes out great, I don’t buy store bought smoked sausage when I have that.


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DeBerryJacket
LSU Fan
DeBerry
Member since Dec 2014
170 posts

re: Wild Hog processing ?
Make sure you cut their nuts off and stroke em real good before you begin cleaning them. That’s the best method I have read


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