I do the same, except that I also take the backstraps. I don't bother to open them up and gut them. I just toss the carcass intact (along with the head, hooves, and hide) for the buzzards and coyotes.

I think the best size is between 75- 90 pounds. As said before, a good brine soak on the shoulder or ham. Then I smoke for 4 hours at 250, then finish in the oven for 6 hours at 225. Internal temp is is fine. The bigger pigs tend to be tougher, but a slow cook with a good smoke and rub, and they will be just fine.. I just hate to skin a hog though. Never cared for the stink.

I do and they taste excellent!

So, a couple of comments have caused me to question my practice (trying to get every bit of meat off the pig). Shoulders, Hams, and loins would be most of the meat. The only other large area of meat in my mind is the neck. Lots of potential sausage there. Any suggestions for ways to get the neck meat without a huge effort? Leaving the guts un-opened is appealing, but it does mean losing the tenderloins. Thoughts?

I havnt bought store pork in I don't know how long... mainly just grab some backstraps when I feel like cooking.

We eat em all except the squeal.............. do a rub and smoke em, roast em and or make sausage. Have never had a bad pig... processed 61 in the last three weeks.

Oh Lord that is a lot of work.

I process and eat all of mine. Generally take backstrap, hams and sometimes shoulders and/or neck meat. I make all kinds of sausage, roasts, etc.. I don't gut or worry about tenderloins...

12 more today

When I was growing up the grandparents and great uncles always said it was trash meat and that was good enough for me. A couple of years ago it dawned on me that we feed corn and protein year round and I know they are getting their fill based off of my cameras. So I decided to give it a shot. I have cooked back strap and tenders on the grill and chicken fried them. I have also cooked some of the ham meat on the grill and it was very good. I still have yet to rub and smoke one but you can bet it is in my near future. It really depends on how full the freezers are if we even mess with them. Since the power was turned off at the ranch for about a week and all four freezers were emptied after that (very unpleasant experience) I will more than likely be paying more attention to the wild pigs this year. Last year all I would do is cut the tenders out since we kill them mostly for population control and it only takes me about 4-5 minutes to get the tenders.

One thing I would like to do is get a grinder and start making my own sausage. I see a lot of you guys do that and some starting points would be appreciated. I know to add bacon ends to the meat, but what proportions? And how much of what kind of seasoning? I know I will change it up and find the right mix for me, but where is a good starting point?

Thanks!

I know several trappers and all of them sell to processers. I've been eating them for years and looking forward to filling my freezer this year.

LOVE wild pork. Wouldn't trade it 2 to one for store bought. Hoping to add some this November when I bring my RV to Lufkin!

I think the pig in south texas is better then store bought pork! I've had some from the hill country that had been eatting acorns that tasted kinda sour but i did'nt gut and clean them myself.But i've heard from others that acorn make them taste funny!!! I know the pigs on my ranch eat as good or better then on hog farms corn and protien!!

There are fancy restaurants that serve wild boar chops for $50 a plate.

Feral pig is a large part of our diet. In 10+ years of eating them, I've had one bad one, but I believe that to be because it wasn't processed quick enough and the meat got hot before processing.

How long do you keep pork in the freezer? We usually keep all of the hams, shoulders backstrap and ribs.
If a small one just the hams and backstrap.

We harvest 1-2 after deer season when it's still cold , sure hate cleaning um but they sure make great lean sausage .

Wack um & Grind um !!!