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working on wild hogs
#7860344
06/04/20 03:48 PM
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Joined: Aug 2016
Posts: 2,078
TKandMike
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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.
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Re: working on wild hogs
[Re: TKandMike]
#7860368
06/04/20 04:16 PM
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Joined: Sep 2012
Posts: 12,865
PMK
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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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: working on wild hogs
[Re: TKandMike]
#7860528
06/04/20 07:02 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Brought one home one time. A smok house smoked the hams. Didn't care much for it.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: working on wild hogs
[Re: TKandMike]
#7860552
06/04/20 07:24 PM
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Joined: Mar 2013
Posts: 3,539
BayouGuy
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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
If you can't laugh at yourself, give me a call. I'll gladly laugh at you. "I keep trying to see Nancy Pelosi's and Chuck Schumer's point of view, but I can't seem to get my head that far up my [censored]." Senator John Kennedy, Louisiana
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Re: working on wild hogs
[Re: TKandMike]
#7860592
06/04/20 08:14 PM
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Joined: Jan 2009
Posts: 19,250
Judd
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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.
Don't let your ears hear what your eyes didn't see, and don't let your mouth say what your heart doesn't feel
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Re: working on wild hogs
[Re: TKandMike]
#7860609
06/04/20 08:50 PM
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Joined: Jun 2015
Posts: 11,534
rickym
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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!
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Re: working on wild hogs
[Re: Judd]
#7860639
06/04/20 09:36 PM
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Joined: Aug 2016
Posts: 2,078
TKandMike
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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'm going to have to try that
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Re: working on wild hogs
[Re: TKandMike]
#7860651
06/04/20 09:45 PM
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Joined: Jul 2018
Posts: 861
Thisisbeer
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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.
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Re: working on wild hogs
[Re: PMK]
#7860708
06/04/20 10:53 PM
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Joined: Jul 2006
Posts: 110,796
dogcatcher
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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. 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.
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: working on wild hogs
[Re: TKandMike]
#7860743
06/04/20 11:42 PM
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Joined: Sep 2005
Posts: 2,273
Dink Dodger
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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
Last edited by Dink Dodger; 06/04/20 11:43 PM.
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Re: working on wild hogs
[Re: TKandMike]
#7861256
06/05/20 04:46 PM
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Joined: May 2011
Posts: 28,031
skinnerback
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Looks great! Lots of good ways to cook feral pork, big and small.
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Re: working on wild hogs
[Re: TKandMike]
#7861285
06/05/20 05:11 PM
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Joined: Oct 2004
Posts: 39,543
redchevy
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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.
It's hell eatin em live
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Re: working on wild hogs
[Re: TKandMike]
#7861345
06/05/20 05:57 PM
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Joined: Sep 2012
Posts: 12,865
PMK
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totally agree redchevy ... nothing to do with how they are processed, some are just rank (little, medium, big, boar or sow).
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: working on wild hogs
[Re: redchevy]
#7861395
06/05/20 06:34 PM
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Joined: Aug 2016
Posts: 2,451
Dalroo
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I cant explain it, some of them just smell bad, the meat smells bad, and it is not how I processed them. 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.
Dalroo Deep in the Heart of Texas How about that Brandon!
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Re: working on wild hogs
[Re: TKandMike]
#7862106
06/06/20 10:41 AM
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Joined: Apr 2005
Posts: 43,919
Stub
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Looks great
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