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Wild hog bacon? #7745891 02/14/20 03:06 PM
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Duke107 Online Content OP
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Can you get decent bacon from the belly meat of wild hogs ?


"If it bleeds, we can kill it."
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Re: Wild hog bacon? [Re: Duke107] #7745928 02/14/20 03:37 PM
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Thisisbeer Offline
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Not really. They need to be monsters to get enough to make bacon. I've pulled the belly and cut it to show people on 150+ pound hogs and it's just not big enough. Remember when you brine and smoke it you will get a lot of shrinkage. I've heard of people getting good bacon on 450+ pound hogs.

Re: Wild hog bacon? [Re: Duke107] #7745930 02/14/20 03:38 PM
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driedmeat Offline
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Yes. But like Thisisbeer says.. it takes a really big and fat mature pig to have the bellies big enough to really mess with... I made some last year from a 205lb sow that had been feeding on a sunflower patch all fall - big commercial sunflowers (not the little wild ones).

Last edited by driedmeat; 02/14/20 03:39 PM.
Re: Wild hog bacon? [Re: Duke107] #7746106 02/14/20 07:06 PM
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rickym Online Content
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Best wild bacon I’ve had was from one we trapped and fed out on pure corn for 10 days before shooting. And there still wasn’t much on it for a 250+ pound pig.


Originally Posted by Grizz
Wingshooting is like sex for me - I love doing it but I'm just not that good at it.

Originally Posted by Nogalus Prairie
Good hunting leases are like good bird dogs. You dont have them forever, but they leave wonderful memories.

Re: Wild hog bacon? [Re: Duke107] #7747116 02/15/20 10:26 PM
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bill oxner Online Content
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Someone made what they called bacon from another cut of the hog awhile back.


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Re: Wild hog bacon? [Re: Duke107] #7747704 02/16/20 08:42 PM
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fmrmbmlm Online Content
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We use to buy the used up sows from a hog farm, they would feed them for a while then sell them. Weighed 400-500 lbs. and very lean,had to add grease to skillet to fry bacon, was mighty good. The pork chops were solid hunks of meat, not soft and mushy like on a top hog.

Re: Wild hog bacon? [Re: Duke107] #7748274 02/17/20 04:55 PM
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panKo Offline
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You'll be hard pressed to get sliceable bacon, but you can certainly cure and smoke fattier bellies to produce a really good "bacon flavored product". I'll often make pancetta (cured, unsmoked belly) and even smoked belly to use diced up wherever you need bacon. Fatty, acorn-fed hogs are best for this. To get slices, you'd need a monster hog - probably a sow - and it would need to have been eating really well.
A simple cure of salt, pepper, brown sugar and molasses (or maple syrup) for a few days followed by a warm smoke in the 180 degree range will yield some pretty good stuff.

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