re: Wild hogs - good to eat or no?

I have eaten prolly somewhere in the same neighborhood the same amount. I have had them from Venice to pecan island to oak flats of tickfaw river bottom and I have never had the bad ones that everyone talks about.
But I’m picky about how I handle my meat!! As Bleeding said I try to get mine dead and on ice within an hour or so,,, I typically only keep backstraps and hams now just cus we end up killing 5-10 a year. I make all my breakfast and fresh sausage with wild pig mixed with pork fat.

Smoke em with apple wood after a simple brine

225 @ 1.5 to 2 hrs per lb. After 1stv30 min wrap the ribs in foil. After first hr wrap other parts in foil.

Internal temp to 160 is safe but 190 will break down all the gristle.

Or


For smaller pieces you can also brown them in a cast iron skillet with salt and pepper and some oil, then use in jamb or other similar dish.

Or

Also can place whole pieces in a crock pot with about 2" of liquid in it and braise them until they fall off bone. For a sweet and savory flavor try using apple juice and bourbon with herb of choice or dr pepper and cajun seasoning of choice.

If I’m fill like cleaning them I’ll eat them, never had one I thought smelt bad while cooking (to me they all sting when skinning) if I don’t feel like messing with them they go in the gut pile

I absolutely agree that many guys treat the animals like crap when down then expect good results. Shoot one early when deer hunting and wait a couple hours to go and get it when it’s 75 degrees out and stank meat is what happens.

Treat your meat like you want your butcher to treat it, and it will pay itself in dividends.