I have mostly shot smaller hogs. Up to about 150lbs. Is there a point where a hog is to big and the meat does not taste good? or is that a tale?

big boars are not as good as the smaller ones the smaller the better in the ones i've ate more tender and juicy

It all depends on your flavor. I personally don't like them at any size but I know people who really like them no matter how big they are.

I think if you take care of the meat soon after the kill even the boars are going to be tasty. I like to take the hind quarters and shoulders to my local barbecue joint and have them smoke it for me. Can't tell the differnce between a sow and a boar.

You have a local smoker place that will do that???? Where do you live? I am in

We eat them all; quick cleaning and cooling, and proper grinding/cutting/tenderizing make them as good as store bought, cheaper, and better for you.

Some places are funny about doing this but the one I use most is in Wylie out by the end of Parker road. It used to be called Lakeway Barbecue.

the hind quarters are going to be a little tougher than the shoulders. make sure the hog is bleed out after shooting. i have heard of salt brining the meat, three days in the cooler box with adding fresh ice but i do the milk soak on the big pieces before cooking.

i would find a cheap meat grinder and make some pan sausage (no need for casings) out of the hind quarters.

my wife dry rubs the meat with williams rib tickler and taco meat seasoning and puts it in a roasting pan overnight on low. in the morning, she pulls it apart and puts it in the crockpot with the juices and bbq sauce mixed with dr. pepper over it and cooks it all day.

The samller they are the easier they are to clean and cook.

The last one I killed was a 300lb boar and he tastes just fine.

I'll say this a 300lber is a pain in the patooty to clean I think that may be why people say they aren't fit to eat.

"They're not fit to eat", is just code for, "I'm not cleaning that big nasty S.O.B.!"

The largest I've killed was just over 350 and he tasted great. The import thing is the quick and proper processing after the kill, IMO.

Po-Boys processor's skins em asap ages em in the hanging cooler at 37 degrees for 10-14 days...lets em bleed out all the way...best I have ever had...no matter the size..

All very good ideas. most BBQ places will smoke'm for a small fee. You can cure the big ones with a little milk, O.J, or pineapple juice. All dam good eating if you slow cookit.

Rick was exactly right. When someone says they don't like the taiste of something prob means one they never had it or two they don't know how to clean it. If processed right the taiste will not be any diff with the size. Texture will be but if cooked and prepared right it is all good eating. We trap and raise them up to get weight on them then butcher a bunch at one time. Just bleed real good.

I took one to the processor and had it made into steaks and breakfast sausage.....My wife wont try it so I'm not gonna cook it for myself. Anyone wants it they can have it. Hate to throw it away.

We get it all ground up except for the hams. Makes great hamburgers, stews, meat loafs, anything you would use beef for.

Agree with Bowen^^. Last hogs i killed i ground most of it up into straight hamburger meat. I was really surprised at how well it tasted in everything. From grilling burgers, to mixin in with Hamburger Helper, it was all very good! Use it just like you would with ground beef

Also, i did make several big pots of chili with it, and i usually use Wick Fowler's chili seasoning. The texture is a little different, but it did taste surprisingly good. I did find that in cooking chili this way, you need to cook it a little longer than you would with beef or venison.

My nephew eats a lot of the hogs I kill. He claims the best one he has eaten was a huge boar my son shot. If you take care of the meat and soak them right, most are good eating.

the hams and maybe backstrap in the winter only, dont mess with anything over 80#, the rest, buzzard food, coyote bait...got too many to mess with.