A friend and I got a shoulder and hinder quarter from a friend of a friend. The long and skinny questions is, my buddy that ended up with the hind quarter read that a 300-400# boar isn't fit to eat. They lay around in the own waste and it gets into the meat. I don't know anything about that, but what's your opinion?
Thanks,
John

Sausage.

Sounds like a crockpot full of pulled pork along with a couple bottles of your favorite BBQ sauce!!!

I don't think it has anything to do with their waist getting into the meat. They will get rank from glands and whatnot though. I will not eat a boar over 100 pounds or so. I'll eat almost any sow. BUT almost no boar. If you cook the meat of a rank boar it will smell exactly like he did when shot times 10!

txcornhusker, the guys said it was approx a 350-400 boar but I have no proof. I was thinking about smoking it and will go ahead with those plans and it taste bad...TRASH IT BABY. Thanks for your input gents.

Yeah i made the mistake of eating my first pig I ever shoot, which was a 300lb boar and it tasted like crap. Like TCH said I dont eat a pig boar or sow over a 100lbs now.

My buddy shot a 200 pound boar a couple years back. Stunk to high heavens. Short of the story... We can't take hogs back to that processor... Guess it stunk up the walk in cooler pretty good after he dropped it off after hours lol.

BUT my uncle shot one a little bit bigger last year on the same place that had no stink at all. All the meat on it was pretty darn good. Guess each boar is different.

With that said if it stinks before cooking it's just going to get alot worse.

It has been my experience that the big boars that are running with the pack--as the head hog---are the ones that stink to high heaven. I don't shoot or eat them. I have shot and ate many large boars that have been run away from the herd and are singles....they ate okay. However, I do not shoot or eat any hog over 80-100 poundes any longer. They taste much better, easier to take care of also.

well believe it or not but in places like chicago and other yankee big citys the ranker the boar the more they like it... in one chicago reasturant it cost 75 dollars for a meal for two of wild boar... they say they like the ranker ones and that reflects the prices for wild hog.. have u notice they pay more per pound the more they way.. we have people that buy them that wont buy one that wieghs less than a hundred pounds but pay a lot more for ones over 300 lbs.... go figure

I shot a 400+ lb boar a couple of years ago and ate every bit of him. Putting him on the smoker wrapped in bacon and spices did the trick for me. The sausage was a little on the smelly side while cooking but it tasted fine to me.

Its easy if it smells bad before you cook it, it will taste bad after you cook it. We had two 200lbs boars prossessed last week and they are both great!

Cuttin the nuts of the get rid of the smell is the biggest load of carp I think I have ever heard. The simple truth of it is exactly what someone said above, some smell and some dont. I when huntin with my budy on his place and we shot three boar hogs one weighed 200 lbs and stank to high heaven, one weighed 100 lbs and was fine, and the last one weighed 220 and didnt stink a bit before or after. THis is just hear say, so I wont swear it is fact like everybody else, but I have heard they get really rank while chasing or tending a sow in heat.

matt

Getting the hog cleaned quick, meat off the hog/quartered, iced, drained often, and to the processor has always worked well for us.

I haven't had one we didn't eat. I have never had bad sausage from Po'Boys in Merit, TX. I think the key is soaking in ice water and draining often...

Even the ones that stank bad, taste good. I think its a processing issue rather than a smell issue.

Sigfan is correct. It is all in the way the hog is treated after the kill. Promp gutting, quartering, cleaning, and on ice will make all meat taste better. It is the hogs and deer that are thrown on the hood of the car and hauled down the road for however long that makes the meat taste "wild". It is your duty as a hunter/sportsman to take care of the animal you have harvested in a prompt and clean manner!! Remember, you took a life.....take care of it correctly!!

I had been told by a processor to take the tenderloin & fry it up & if there is no odor from cooking the rest of the pig will be good. I killed one that was close to 400lbs. & did this & the tenderloins tasted fine & so did the rest of the hog. Don't know if that works all the time but it did in this case.

i agree with sig if you leave it in ice drained for about a week it wont stink

If anyone is close by our location in southern Fannin and northern Hunt Co's...and does want a stinky hog...call, between Redneck Mesiah and me we will take it!!!!

i find this all to be very interesting...

I have killed and eaten boars up to 400 lbs and they were great.I have also killed and thrown out 150 pounders my dog wouldnt eat.If they are activly breeding you can smell them when you walk up to them.Those are pretty rank.The rest are very good to eat whatever size they may be.