I generally leave wild hogs lay when I shoot them. But trying to find a recipe I like for them.

Took a pork loin from a 70-80 pound boar hog and marinated in a smoked chipotle and blackberry marinade. Couple minutes per side on the grill and some rosemary to finish it. Definitely going to reconsider leaving hogs out in the pasture.

only time I usually leave them in the field is if I can smell the stink on them. Some are pretty rank and coyotes/buzzards gotta eat too.

Brought one home one time. A smok house smoked the hams. Didn't care much for it.

It may be that pigs in different areas may taste good or bad depending on local environment and diet. Or it may be the variation in what people like and don't like. But the feral pigs in my hunting area taste mighty good to me - better than supermarket pork. As with most game, the sooner after the kill they are gutted, skinned and cooled the better they taste.

All of mine get The Seven Step Program.

https://texashuntingforum.com/forum/ubbthreads.php/topics/7844179/a-seven-step-program#Post7844179

The backstraps I've had are great....the hams weren't worth their effort. I've never took the time to cut the shoulders after how inedible the hams were.

That looks amazing TK&M. I typically cut the backstrap into medallions then marinate in teriyaki. Then dice up some onions and caramelize in a skillet w/ butter. Add the medallions and cook until the pork is complete....then serve all of that over a bed of rice.

Cooked like that it's as good as any store bought pork I've ever bought.

I always pull back strap unless they stink or it’s over 180-200lbs, I won’t even walk up to those.

Looks and sounds good!

I'm going to have to try that

I take the ribs on the big ones out here in East Texas. They're pretty dang good. I've cured the hams and had them turn out great. Made pulled pork with the shoulders. Ground some and made sausage. I pretty much always have 3 or 4 in the freezer. I prefer the bigger ones. But, we are surrounded by corn feeders and these things get fat.

A friend had a propane cooker on the pickup he would cut off a slice and fry it if the meat stunk when frying he left the hog lay. Other wise he go ahead and gut it. Mounted on his receiver hitch.

That looks really good. Here's another one you can try

1/2 cup fresh squeezed orange juice
Zest from 1/2 orange
1/2 cup ginger ale
2-3 chopped jalapenos
1 sprig of chopped fresh rosemary
Marinade for a couple of days then grill over pecan wood

Looks great! Lots of good ways to cook feral pork, big and small.

They make really good carne guisada, a lot better than what ive made out of venison if you ask me.

We make sausage out of them, pulled pork, cut and smoke ribs etc.

We have kept and eaten them for longer than I can remember, cared for them all the same way and for no apparent rhyme or reason some are just not right. Ive had nice fat young boars fat on corn that smelled to high heaven and ive shot more than a few that have been feasting on dumped chicken guts feathers and feet for months that were very nice no stink fat hogs. I cant explain it, some of them just smell bad, the meat smells bad, and it is not how I processed them.

totally agree redchevy ... nothing to do with how they are processed, some are just rank (little, medium, big, boar or sow).

Yessir - I have a pasture that has pretty acidic soil and the ramps (wild onions) grow thick. When I shred that pasture it smells like a hamburger restaurant. As good as ramps are to eat, the hogs that root through this area get a pretty pungent odor that permeates the meat. I just leave them for the scavengers as a result.

Looks great