How many of you eat them?

Count me. Wild pig makes great sausage. Mix it with some commercial pig fat for best cooking.

They are a little low on fat I have noticed but they taste good. We put a couple of 25lb on the smoker whole and it was some of the best we have eaten. Even the large boars make good BBQ and sausage.

Only way to go imo everyone I kill I cut, quarter, freeze and have a huge BBQ and I even share the meat with family and friends if I know I won't cook it all. Never have to buy pork again.

Count me as an eater. We did some on the pit and brought some with our deer to the processor to mix together.

Charlie

I had some the other night. Soaked the meat in ice water with a cup of vinegar added and it seemed to draw out lots of blood. Sliced the backstrap in half, stuffed with cream cheese, jalapenos and cilantro, wrapped in bacon then cooked in the oven at 250. Tasted like regular pork. You have to be real careful not to overcook and need to add things to keep it from drying out. It doesn't have the fat content regular pork has.

Be very careful not to eat under cooked wild pork.

I kill, skin, gut, cut up, and ice all that I can in a cooler. I soak it in ice water for three days draining out water a few times a day then add more ice. Then I wrap what I don't cook right then give some to the land owner and my mom. The way I cook it is over a slow cooking low heat BBQ with mesquite, oak, and a little pecan wood. It takes about 10 to 12 hours. When I cook there has been times when I BBQ all day others have stopped by and asked when is dinner and I don't know most of them it is funny when they do. By the way when I soak them in ice water I add diff. things to the water diff. kind of spices it seems to soak in the meat so I do not have to add too much when cooking.

With that caveat, in my 6-8 years so far of hog hunting I have only discarded one hog. It was a sickly little 75 pounder that just didn't seem right. The fat was like slimey jello instead of being firm and it had a few other things that bothered my buddy and me, so we dumped it. On the other hand, we've made sausage out of plenty of hogs that weighed between 125-300 Lbs and enjoyed it all. The smaller ones we grill, use for goulash, or cook with various sauces. Instead of sausage, some of the larger ones have simply been ground up and used for meat loaf, chili, meat balls, lasagna, or anything else where we might otherwise use ground beef. I've even grilled hamburgers out of feral hog meat and cooked them on the grill, although they're a little dry due to the lack of fat.

Eat 'em? You bet!! That's why I hunt. My buddy and I are absolutely meat hunters.

We eat them for sure. We kill enough that we can be picky about which ones we eat. For the most part I don't clean boars, stick to sows and if you can find a prego sow that's the one my sights are on. Its the best population control and they are always the highest fat content.

They make good bbq if done correctly, good sausage, and I like to cube the meat and it makes a great carne guisada.

Also any way we cook them they are cooked through. I have made a lot of dry sausage with 50/50 deer and feral pork that is never cooked. It is usually frozen for a while, is mixed with seasonings, cold smoked(for flavor, absolutely no cooking is done)and dried. Never had an issue with this.

Love 'em...much better than venison!

Me and the family will tear up a wild hog. We like to cook them in a stainless steel box we have buried in the ground. As far as sausage goes we buy some maple flavored bacon then grind it up, mix it with the ground pork and add pan sausage seasoning to it. Pigs get shot when we see'em.

I'm not saying don't eat it, just that there is risk in eating under cooked wild pig. Trichinosis is a parasite that can be in wild game (especially pigs) that can be transmitted to humans through ingestion. The animal does not have to demonstrate distress or visible symptoms to be a carrier. Just make sure it's cooked to 155 degrees as the parasite is killed at about 137.

If my earlier reply sounded in any way like I was disagreeing, then I did not communicate well.

I always cook wild pork to 160°F for exactly the reason jetdad describes.

Everyone I hunt with keeps the meat to eat or share with family or friends. Some, we'll take to the butcher to make ground pork, breakfast sausage, and Italian sausage, or we'll quarter them, take the backstraps, ice the meat for a few days, then into the freezer it goes.

I will eat em, and I like em...but they aren't better than deer to me

I mix wild pig, deer meat and bacon ends and pieces. I grind it, mix it and add seasoning. That makes the best pan, summer and link sausage. The same meats make all three just change the seasonings for each type

Lately I'm only taking the hams and shoulders. We use a dry rub in the fridge for a couple days, about 1 1/2 hours on the grill at 300, then in the oven completely sealed in aluminum foil for 2-3 hours. That is some awesome good meat!!

Ab-so-rootly! Properly rubbed and BBQ'd it is fantastic! Was a bit hesitant on my first one...but prefer the wild hog sausage over anything store bought. Mighty good eats!

Grill or fry the backstrap great.... Put ham or shoulders in crock pot with a bunch of veggies. Super

Living in freer we have our choice of what we eat and all the old timers only eat preggo sows!!!

Under 100lbs go on the big pit! Great eating.

Love eating the hogs. I get mine made into sausage, jerky, and pork chops. We always have bar b q at the job on saturdays i always supply the hog!!