I just can't see eating one of these with all the disease, etc. You have to cook it so long to kill any bacteria, the meat is like jerky. Sausage? I got a freezer full of axis.

I have eaten it BBQ'd tasted like the wood not pork.

So tell me, do you really eat these hogs or feed the coyotes and buzzards who gotta eat too.

I know not many will be truthful. I talk to too many people who shoot hogs as pests only, not for human consumption.

remember be honest, I won't judge.

boars under 150#, sows under 200#, best ones to eat are under 100#, old boars or sows, leave them for the yotes, the meat tastes great and is tender, I turn the shoulders and hams into sausage and the backstraps I either broil or use in a stew. Also depends what they eat, in E. Tx. they eat a lot of acorns, corn and wheat, so they taste good.

Yep, we eat just about all that we kill. We try to cook it slowly, and don't grill much of it anymore. Up to around 125-140# we'll use the meat for just about anything — stew, soup, cook it with a sauce, etc. From 140# up to around 190# or so we put the leg quarters on the smoker. Any larger than that we grind the meat up and use it for sausage, tacos, meat loaf, lasagna or spaghetti, chili and so on.

Different folks have different opinions, and that's okay.

I shoot them and hope they run off and die away from the feeder (if that's where they are) so I don't have to drag them away for the buzzards and coyotes. As a landowner who has had to drive across all the roads they've torn up I rank them equally with cockroaches and fireants, except they're fun to shoot.

You do that with all your meat, particularly any game meat right? Hogs really don't carry any more diseases, bacteria, etc. than any other animal.



When I hunt with folks who want to keep the meat, we get them the meat. Otherwise, they get returned to nature.

I got tired of trying to give hogs away. People are often too ungrateful. Too many folks want me to kill it, gut it, skin it, quarter it, bag it, and label the bags. Not only do they want free meat, but free labor. Oh, and I should not call too late, otherwise, I should just keep the meat on ice until I can DELIVER it at a reasonable hour the next day. I am surprised some folks haven't asked that I pay for the electricity to store the meat until they eat it.

Sure I eat it.

Love the meat and try to eat all of the ones we take. We have friends up here who will take whole quarters.

Definitely eat most of them depending on size or if I see any sore or puss pockets. Beyond that, they are pretty darn tasty, Have also used a few to draw in predators and really put a dent on the pest!

I rarely eat them but love to kill them.

yes sir.

Yes sir, eat every one straps and hind quarters
For the people who say big ones are a waste I call bs , they have never shot
A big one or taken the time to clean and eat it ( there is more meat)
Pigs are easy to clean and easy to cook if you take the time to learn how to
Wild pork is lean and a good protein source
And is a better choice from industrialized pork

I've turned the last three 175-200 plus pounders we've taken into brats,chorizo,italian sausage and breakfast sausage. After cooking some of it came to the realization I had hundreds of pounds of dog food. My Brazilian mastiff loves all of it!
From now on I plan on only processing much smaller hogs!

Same here. I scoop them up with the front end loader and haul them to the pig graveyard.

Love to kill and eat them. I mostly make sausage out of them now.

I eat them in the winter just my preference... I just cut the straps and tenders and chunk the rest unless im gona slow cook on in the ground... id rather get a little 40-50lb one and cook it whole... and I kill enough to were I keep the freezer full of straps and tenders... rest don't get wasted though... yotes and other wildlife gota eat too... I have a very healthy fox and bobcat population

Summer pigs no - winter pigs backstrap & hind quarters - try to stay below 200 . the rest feed nature

Last one I had processed , I don't know how much it weighed, but I got 92 pounds of meat back. Out of that I got both hams smoked and sliced, a few pork chops 1" thick that tasted unbelievable moist and tender, too lean to get any bacon so the balance was ground into sausage. I honestly could not tell it was a wild hog by tasting and no one that ate it could either. I have quartered up a couple of smaller ones, maybe 60 pounders, and just grilled them on the pit but they were not as good as the large sows that I have taken. I have not processed any boars so far though. I just kill and drag off.

I Take the 40-50# and cook them whole. Sows boars up to 125-150 I take the back straps and if someone else wants the rest, I will give it away. With bigger pigs, what can I say coyotes and buzzards have to eat too.

Here's a hindquarter and a shoulder ready to go onto the smoker, and the hindquarter after it was done. To each their own, but around here we eat 'em!

These were in the smoker for 6½ hours. I had to be very careful removing it, as the meat literally fell off of the bone.

Eat them, grill, smoke em, crock pot, oven, fried, pulled, sliced, etc.

Eat every one of them, wouldn't kill them if I didn't. I'll take it over a stinking whitetail all day. I eat them too but not my first choice of meat or even second or third. Whitetail the most overrated game meat there is I think. People just try to make it out like it's great because so many people worry more about antlers than meat and it's illegal to not take it with you. I'm pretty sure if it weren't illegal the same people that waste hogs would waste deer too if they could.

Over venison?!?! Lawdhelpmeh

Wow, taking a poke at legal hunters because you don't like how they hunt legally?

Live under a rock if you want, but there are plenty of people who pay to go shoot a head of horns cape it and leave the 1/2 skinned body on the gut pile... me? No way.