Forums46
Topics538,021
Posts9,731,919
Members87,055
|
Most Online25,604 Feb 12th, 2024
|
|
|
For those of you who eat wild pork...
#8081887
12/09/20 03:11 AM
|
Joined: May 2020
Posts: 937
Sauerkraut
OP
Tracker
|
OP
Tracker
Joined: May 2020
Posts: 937 |
Question. While you're cleaning a pig, is there any you guys can tell whether the meat is going to be better or worse than usual? I've always heard people claim wildly different things about pigs....e.g. only shoot pigs under 100lbs, only pregnant sows, only nursing sows, never anything over 150lbs, never in the summer, etc. In my 10 or so years of hunting, trapping and eating wild pig, I've never found any of those rules to be very reliable. For instance, I cooked up a small (about 60lb) sow last spring and it was really gamey, but just the other day I cooked up some pork from a 200lb boar and it was great. Multiple people told me to leave him in the field. All this being said, is there anything specific you look at in the carcass/meat that would put you off or give you a hint that it will be quality pork? Maybe the color of the meat, smell, number of lymph nodes in the fat, etc.? Just curious to know what y'all think
"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8081936
12/09/20 04:14 AM
|
Joined: Nov 2008
Posts: 9,952
LFD2037
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Nov 2008
Posts: 9,952 |
Some very, very experienced hog guys say you can tell by the smell of the pig. Wether it’s 30lbs or 300lbs, if it smells rank when you kill it, it’ll taste rank. If it smells ‘sweet’ then it’ll taste good. Personally, I’ve never smelled a ‘sweet’ smelling pig. I rarely eat them but am now on a lease with a ton of them so I’ll be eating more. I used to hunt on a huge ranch and it wasn’t uncommon for the group of us to dozens every time we were there. I believe the record was 40 in 1 day. Just no way to eat all that so 90% of the time they were left where they were shot.
R.I.P. CPO Matt Mills-(DEVGRU)- You will NEVER be forgotten! 10-25-75 / 8-6-11 *K.I.A.*
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8081963
12/09/20 04:39 AM
|
Joined: Aug 2013
Posts: 2,072
cabosandinh
Veteran Tracker
|
Veteran Tracker
Joined: Aug 2013
Posts: 2,072 |
smell the fat
if it stinks you'll taste it - metallic taste
my experience: I like 80 lb sows, sows with milk even better, sows with piglets are good
boars are hit and miss: a cut boar will be fine, a horny boar during mating season is asking for trouble
hogs shot during cold months are better eating than summer months: more fat, less humping around
smell the fat and if it's white mo betta (young pig )
also dependent on what they eat, west texas where they feed on wheat = good
in the canyons , rough terrain where they eat whatever: weed, sage... they'll smell like dirt
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8082168
12/09/20 01:59 PM
|
Joined: Nov 2017
Posts: 19,275
Biscuit
THF Celebrity
|
THF Celebrity
Joined: Nov 2017
Posts: 19,275 |
I’ve always followed the small pig idea too - keep the smalls leave the bigs
|
|
|
Re: For those of you who eat wild pork...
[Re: cabosandinh]
#8082222
12/09/20 02:33 PM
|
Joined: May 2020
Posts: 937
Sauerkraut
OP
Tracker
|
OP
Tracker
Joined: May 2020
Posts: 937 |
smell the fat
if it stinks you'll taste it - metallic taste
my experience: I like 80 lb sows, sows with milk even better, sows with piglets are good
boars are hit and miss: a cut boar will be fine, a horny boar during mating season is asking for trouble
hogs shot during cold months are better eating than summer months: more fat, less humping around
smell the fat and if it's white mo betta (young pig )
also dependent on what they eat, west texas where they feed on wheat = good
in the canyons , rough terrain where they eat whatever: weed, sage... they'll smell like dirt
Another question for you. When is mating season? I always thought they bred all year...
"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8082244
12/09/20 02:47 PM
|
Joined: Dec 2011
Posts: 3,568
garyrapp55
Extreme Tracker
|
Extreme Tracker
Joined: Dec 2011
Posts: 3,568 |
I've heard that if you trap, they are full of adrenaline and taste bad. The theory is sound, but I've never tasted adrenaline so I can't say. If this theory is true, I would assume a pork that is killed instantly would taste better than one that takes a bit to expire. Freestone County buzzards have never complained.
|
|
|
Re: For those of you who eat wild pork...
[Re: garyrapp55]
#8082250
12/09/20 02:56 PM
|
Joined: Nov 2020
Posts: 795
BbarVRanch
Tracker
|
Tracker
Joined: Nov 2020
Posts: 795 |
I've heard that if you trap, they are full of adrenaline and taste bad. The theory is sound, but I've never tasted adrenaline so I can't say. If this theory is true, I would assume a pork that is killed instantly would taste better than one that takes a bit to expire. Freestone County buzzards have never complained. There's a lot to that. My family had a meat packing company when I grew up. It was common knowledge that wild or distressed animals were much inferior to calm ones when they got to the table. One of my friends eats mountain lions. He will not eat one that he has trapped though. Only those he shoots when hunting (without dogs.. Dogs make them stress out too.)
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8082263
12/09/20 03:02 PM
|
Joined: Jul 2013
Posts: 429
Exiled
Bird Dog
|
Bird Dog
Joined: Jul 2013
Posts: 429 |
I don't discriminate by size, only by smell. Some of the best wild hog meals I've had came from the meat of 200+ lb. boars, I think there's a lot of myths out there about wild hogs and a lot of is (pun intended) hogwash. Last night we had teriyaki meatballs with coconut rice and sauteed snow peas for dinner, and the meat was from a 200 lb. boar I shot in the Hill Country a few weeks ago. Meal was fantastic!
"Who Dares, Wins" Instagram: @HCConnected
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8082282
12/09/20 03:13 PM
|
Joined: Nov 2020
Posts: 795
BbarVRanch
Tracker
|
Tracker
Joined: Nov 2020
Posts: 795 |
Every hog I shoot gets eaten. Just not by me.
|
|
|
Re: For those of you who eat wild pork...
[Re: garyrapp55]
#8082320
12/09/20 03:31 PM
|
Joined: May 2020
Posts: 937
Sauerkraut
OP
Tracker
|
OP
Tracker
Joined: May 2020
Posts: 937 |
I've heard that if you trap, they are full of adrenaline and taste bad. The theory is sound, but I've never tasted adrenaline so I can't say. If this theory is true, I would assume a pork that is killed instantly would taste better than one that takes a bit to expire. Freestone County buzzards have never complained. That makes sense to me. I'll start marking the package with "trapped" or "shot" and see if I notice a considerable difference.
"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
|
|
|
Re: For those of you who eat wild pork...
[Re: Exiled]
#8082325
12/09/20 03:32 PM
|
Joined: May 2020
Posts: 937
Sauerkraut
OP
Tracker
|
OP
Tracker
Joined: May 2020
Posts: 937 |
I don't discriminate by size, only by smell. Some of the best wild hog meals I've had came from the meat of 200+ lb. boars, I think there's a lot of myths out there about wild hogs and a lot of is (pun intended) hogwash. Last night we had teriyaki meatballs with coconut rice and sauteed snow peas for dinner, and the meat was from a 200 lb. boar I shot in the Hill Country a few weeks ago. Meal was fantastic! I'm hungry now.
"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
|
|
|
Re: For those of you who eat wild pork...
[Re: BbarVRanch]
#8082379
12/09/20 04:11 PM
|
Joined: Dec 2004
Posts: 2,467
bassfishinglawyer
Veteran Tracker
|
Veteran Tracker
Joined: Dec 2004
Posts: 2,467 |
Every hog I shoot gets eaten. Just not by me.
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8082693
12/09/20 07:36 PM
|
Joined: Nov 2011
Posts: 2,495
der Teufel
Veteran Tracker
|
Veteran Tracker
Joined: Nov 2011
Posts: 2,495 |
The general rule of inquiry is that if you ask an audience of N persons for an opinion, you will get no less than N+1 different responses. I eat virtually all of the hogs I shoot unless they're just too small to be worth the trouble. We made ground meat out of a 295Lb boar we trapped a few years ago. Tasty!
I have two unwritten rules: 1. 2.
|
|
|
Re: For those of you who eat wild pork...
[Re: BbarVRanch]
#8082730
12/09/20 08:07 PM
|
Joined: Feb 2011
Posts: 4,243
Erny
Extreme Tracker
|
Extreme Tracker
Joined: Feb 2011
Posts: 4,243 |
I've heard that if you trap, they are full of adrenaline and taste bad. The theory is sound, but I've never tasted adrenaline so I can't say. If this theory is true, I would assume a pork that is killed instantly would taste better than one that takes a bit to expire. Freestone County buzzards have never complained. There's a lot to that. My family had a meat packing company when I grew up. It was common knowledge that wild or distressed animals were much inferior to calm ones when they got to the table. One of my friends eats mountain lions. He will not eat one that he has trapped though. Only those he shoots when hunting (without dogs.. Dogs make them stress out too.) How often does your friend kill mountain lions not trapped or using dogs?
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8082732
12/09/20 08:09 PM
|
Joined: Feb 2011
Posts: 4,243
Erny
Extreme Tracker
|
Extreme Tracker
Joined: Feb 2011
Posts: 4,243 |
I eat most all the pigs I kill. I never had a bad one, but the best ones seem to be in the fall when the acorns are dropping.
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8082736
12/09/20 08:13 PM
|
Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
|
THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
There are a lot of myths out there about eating pigs, like mentioned above most are hogwash. I've been cleaning, cooking, and eating feral pigs all of my life and prefer them over domestic. Below are a few things that I've learned. I eat pigs of all sizes, (boars included) killed instantly with rifles, killed with arrows, shot in traps, ran down & caught with dogs and stabbed to death. A lot of folks say if the pig stinks, the meat will stink too so off to the bone pile. This is absolutely NOT true. Normally the case is, people just don't want to clean them (to each their own). If a boar stinks, don't let anything on the outside touch the inside especially your hands. (after skinning wash your hands or change gloves if you wear them, wash your knife or use a different knife before cutting meat). If the stank from the outside gets on the meat, the meat will stink. Stinky outside does NOT automatically mean stinky inside, but I get it. Folks get a whiff of that smell and their mind is made up LOL. Just like javalina. Some people do the same thing with buck deer. They just had their hands all over the tarsal glands, and now their hands are all over the meat. Anyway, when done rinse the meat well just in case. Unless it's a pig with gangrene (have killed a few of those), there is no real way to tell the quality of the meat unless you slice a piece off and cook it right there in a skillet or on a campfire. Try some fat too, fat is flavor. The pigs diet has more to do with meat quality than anything. Adrenaline or Lactic Acid from a stressed pig doesn't ruin the meat. The best eating pigs I've ever eaten in my life were 200 - 300 pounders caught with dogs and knifed, but these were corn crop country pigs. They fed in corn fields every night, and bleeding them out also makes a difference, which happens when you stab one in the heart. I can tell the difference in eating corn country pigs vs brush country pigs. Big boars are usually tougher, so all of mine get turned into chorizo, smoked sausage, or slow smoked BBQ after ice aging. On big boars especially, here is an IMPORTANT tip - Remove the glands, all of them. Especially the glands that are hiding inside (behind) the muscle in the hams and in the armpits of the shoulders. If you grind the meat and make sausage with these glands intact, it sometimes will smell like dirty socks when you're cooking it in the house. The meat will taste fine, but it will smell while cooking. Once I learned where these glands were and started removing them, it stopped smelling. One of the advantages of processing your own is that you can find and remove these glands, a processor is not going to take the time to do that. For BBQ/pulled pork etc, I like sows of all sizes and young boars. Nursing sows are my least favorite because they are normally drawn down some - less meat and fat. Big boars, because they are normally tougher, get ground up for sausage. If a test piece from a big boar smells a little strong, I'll either dump it or turn him into chorizo or tamales. The vinegar and spices will cover it up, big boars make some good chorizo. Especially if they are fat. There's no breeding season, they breed year round and the time of the year doesn't matter either. Although, the older I get the fewer big boars I kill for food during the Summer because it's freaking hot and I'm normally cleaning them by myself. More enjoyable cleaning the big ones in the Winter nowadays. With all of that being said, if you eat enough of them eventually you are going to get one that just doesn't smell right when cooking it in the house. So cook it outside. Sorry about the long post, hope this helps.
|
|
|
Re: For those of you who eat wild pork...
[Re: Erny]
#8082738
12/09/20 08:14 PM
|
Joined: Nov 2020
Posts: 795
BbarVRanch
Tracker
|
Tracker
Joined: Nov 2020
Posts: 795 |
I've heard that if you trap, they are full of adrenaline and taste bad. The theory is sound, but I've never tasted adrenaline so I can't say. If this theory is true, I would assume a pork that is killed instantly would taste better than one that takes a bit to expire. Freestone County buzzards have never complained. There's a lot to that. My family had a meat packing company when I grew up. It was common knowledge that wild or distressed animals were much inferior to calm ones when they got to the table. One of my friends eats mountain lions. He will not eat one that he has trapped though. Only those he shoots when hunting (without dogs.. Dogs make them stress out too.) How often does your friend kill mountain lions not trapped or using dogs? He used to quite often. Maybe a couple times a year. But the USDA transferred him out of a lion rich environment because the bunny huggers were offended at the number of lions killed in his monthly reports. Now he only gets called in on specific cases of lions killing stock, or people.
|
|
|
Re: For those of you who eat wild pork...
[Re: skinnerback]
#8083771
12/10/20 04:10 PM
|
Joined: Nov 2008
Posts: 9,952
LFD2037
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Nov 2008
Posts: 9,952 |
There are a lot of myths out there about eating pigs, like mentioned above most are hogwash. I've been cleaning, cooking, and eating feral pigs all of my life and prefer them over domestic. Below are a few things that I've learned. I eat pigs of all sizes, (boars included) killed instantly with rifles, killed with arrows, shot in traps, ran down & caught with dogs and stabbed to death. A lot of folks say if the pig stinks, the meat will stink too so off to the bone pile. This is absolutely NOT true. Normally the case is, people just don't want to clean them (to each their own). If a boar stinks, don't let anything on the outside touch the inside especially your hands. (after skinning wash your hands or change gloves if you wear them, wash your knife or use a different knife before cutting meat). If the stank from the outside gets on the meat, the meat will stink. Stinky outside does NOT automatically mean stinky inside, but I get it. Folks get a whiff of that smell and their mind is made up LOL. Just like javalina. Some people do the same thing with buck deer. They just had their hands all over the tarsal glands, and now their hands are all over the meat. Anyway, when done rinse the meat well just in case. Unless it's a pig with gangrene (have killed a few of those), there is no real way to tell the quality of the meat unless you slice a piece off and cook it right there in a skillet or on a campfire. Try some fat too, fat is flavor. The pigs diet has more to do with meat quality than anything. Adrenaline or Lactic Acid from a stressed pig doesn't ruin the meat. The best eating pigs I've ever eaten in my life were 200 - 300 pounders caught with dogs and knifed, but these were corn crop country pigs. They fed in corn fields every night, and bleeding them out also makes a difference, which happens when you stab one in the heart. I can tell the difference in eating corn country pigs vs brush country pigs. Big boars are usually tougher, so all of mine get turned into chorizo, smoked sausage, or slow smoked BBQ after ice aging. On big boars especially, here is an IMPORTANT tip - Remove the glands, all of them. Especially the glands that are hiding inside (behind) the muscle in the hams and in the armpits of the shoulders. If you grind the meat and make sausage with these glands intact, it sometimes will smell like dirty socks when you're cooking it in the house. The meat will taste fine, but it will smell while cooking. Once I learned where these glands were and started removing them, it stopped smelling. One of the advantages of processing your own is that you can find and remove these glands, a processor is not going to take the time to do that. For BBQ/pulled pork etc, I like sows of all sizes and young boars. Nursing sows are my least favorite because they are normally drawn down some - less meat and fat. Big boars, because they are normally tougher, get ground up for sausage. If a test piece from a big boar smells a little strong, I'll either dump it or turn him into chorizo or tamales. The vinegar and spices will cover it up, big boars make some good chorizo. Especially if they are fat. There's no breeding season, they breed year round and the time of the year doesn't matter either. Although, the older I get the fewer big boars I kill for food during the Summer because it's freaking hot and I'm normally cleaning them by myself. More enjoyable cleaning the big ones in the Winter nowadays. With all of that being said, if you eat enough of them eventually you are going to get one that just doesn't smell right when cooking it in the house. So cook it outside. Sorry about the long post, hope this helps. Good info. Thanks.
R.I.P. CPO Matt Mills-(DEVGRU)- You will NEVER be forgotten! 10-25-75 / 8-6-11 *K.I.A.*
|
|
|
Re: For those of you who eat wild pork...
[Re: LFD2037]
#8084025
12/10/20 07:22 PM
|
Joined: May 2020
Posts: 937
Sauerkraut
OP
Tracker
|
OP
Tracker
Joined: May 2020
Posts: 937 |
There are a lot of myths out there about eating pigs, like mentioned above most are hogwash. I've been cleaning, cooking, and eating feral pigs all of my life and prefer them over domestic. Below are a few things that I've learned. I eat pigs of all sizes, (boars included) killed instantly with rifles, killed with arrows, shot in traps, ran down & caught with dogs and stabbed to death. A lot of folks say if the pig stinks, the meat will stink too so off to the bone pile. This is absolutely NOT true. Normally the case is, people just don't want to clean them (to each their own). If a boar stinks, don't let anything on the outside touch the inside especially your hands. (after skinning wash your hands or change gloves if you wear them, wash your knife or use a different knife before cutting meat). If the stank from the outside gets on the meat, the meat will stink. Stinky outside does NOT automatically mean stinky inside, but I get it. Folks get a whiff of that smell and their mind is made up LOL. Just like javalina. Some people do the same thing with buck deer. They just had their hands all over the tarsal glands, and now their hands are all over the meat. Anyway, when done rinse the meat well just in case. Unless it's a pig with gangrene (have killed a few of those), there is no real way to tell the quality of the meat unless you slice a piece off and cook it right there in a skillet or on a campfire. Try some fat too, fat is flavor. The pigs diet has more to do with meat quality than anything. Adrenaline or Lactic Acid from a stressed pig doesn't ruin the meat. The best eating pigs I've ever eaten in my life were 200 - 300 pounders caught with dogs and knifed, but these were corn crop country pigs. They fed in corn fields every night, and bleeding them out also makes a difference, which happens when you stab one in the heart. I can tell the difference in eating corn country pigs vs brush country pigs. Big boars are usually tougher, so all of mine get turned into chorizo, smoked sausage, or slow smoked BBQ after ice aging. On big boars especially, here is an IMPORTANT tip - Remove the glands, all of them. Especially the glands that are hiding inside (behind) the muscle in the hams and in the armpits of the shoulders. If you grind the meat and make sausage with these glands intact, it sometimes will smell like dirty socks when you're cooking it in the house. The meat will taste fine, but it will smell while cooking. Once I learned where these glands were and started removing them, it stopped smelling. One of the advantages of processing your own is that you can find and remove these glands, a processor is not going to take the time to do that. For BBQ/pulled pork etc, I like sows of all sizes and young boars. Nursing sows are my least favorite because they are normally drawn down some - less meat and fat. Big boars, because they are normally tougher, get ground up for sausage. If a test piece from a big boar smells a little strong, I'll either dump it or turn him into chorizo or tamales. The vinegar and spices will cover it up, big boars make some good chorizo. Especially if they are fat. There's no breeding season, they breed year round and the time of the year doesn't matter either. Although, the older I get the fewer big boars I kill for food during the Summer because it's freaking hot and I'm normally cleaning them by myself. More enjoyable cleaning the big ones in the Winter nowadays. With all of that being said, if you eat enough of them eventually you are going to get one that just doesn't smell right when cooking it in the house. So cook it outside. Sorry about the long post, hope this helps. Good info. Thanks. X2!
"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8084049
12/10/20 07:43 PM
|
Joined: Oct 2004
Posts: 39,549
redchevy
THF Celebrity
|
THF Celebrity
Joined: Oct 2004
Posts: 39,549 |
Like said above with the poling N people results in N+1 opinions we are all different.
Ive eaten big boars that were great and ive eaten little ones that were awful. I have never butchered a pregnant sow that wasn't a nice fat as can be sweet meat pig. Eaten loads of them out of traps and snares and notice no difference between them and ones shot. Like most anything i believe a lot of it is in the care and handling of the meat, but I know how to process my critters and i have undoubtedly had some rank ones come through that were not a result of my handling.
It's hell eatin em live
|
|
|
Re: For those of you who eat wild pork...
[Re: redchevy]
#8084310
12/10/20 10:50 PM
|
Joined: May 2020
Posts: 937
Sauerkraut
OP
Tracker
|
OP
Tracker
Joined: May 2020
Posts: 937 |
Like said above with the poling N people results in N+1 opinions we are all different.
Ive eaten big boars that were great and ive eaten little ones that were awful. I have never butchered a pregnant sow that wasn't a nice fat as can be sweet meat pig. Eaten loads of them out of traps and snares and notice no difference between them and ones shot. Like most anything i believe a lot of it is in the care and handling of the meat, but I know how to process my critters and i have undoubtedly had some rank ones come through that were not a result of my handling. Agree with you on this. I feel like you can’t go wrong with a pregnant sow.
"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8084330
12/10/20 11:04 PM
|
Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
|
THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
Like said above with the poling N people results in N+1 opinions we are all different.
Ive eaten big boars that were great and ive eaten little ones that were awful. I have never butchered a pregnant sow that wasn't a nice fat as can be sweet meat pig. Eaten loads of them out of traps and snares and notice no difference between them and ones shot. Like most anything i believe a lot of it is in the care and handling of the meat, but I know how to process my critters and i have undoubtedly had some rank ones come through that were not a result of my handling. Agree with you on this. I feel like you can’t go wrong with a pregnant sow. Pregnant sows are great! But after birth when they are nursing, often times they will get drawn down like a post rutt buck.
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8084425
12/10/20 11:59 PM
|
Joined: Jul 2013
Posts: 6,063
Wilhunt
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jul 2013
Posts: 6,063 |
Boars over 150 lbs. are not for me. Too many others out there.
|
|
|
Re: For those of you who eat wild pork...
[Re: Wilhunt]
#8084570
12/11/20 01:45 AM
|
Joined: May 2020
Posts: 937
Sauerkraut
OP
Tracker
|
OP
Tracker
Joined: May 2020
Posts: 937 |
Boars over 150 lbs. are not for me. Too many others out there. This used to be my rule of thumb. I shot a 200lb boar a couple months ago and he just seemed "clean" (if that makes sense), so I decided to dress and quarter him. I pan-fried some diced shoulder meat with just salt and pepper a few days ago and I was shocked as to how delicious it was. Now I have 15-20lbs of bratwurst in the freezer. I understand though. In my opinion, a 150lb pregnant sow is ideal for me.....very fatty, tasty, and a good yield.
"Whatever your hand finds to do, do it with all your might, for in the realm of the dead, where you are going, there is neither working nor planning nor knowledge nor wisdom." - Ecclesiastes 9:10
|
|
|
Re: For those of you who eat wild pork...
[Re: Sauerkraut]
#8085095
12/11/20 03:09 PM
|
Joined: Jan 2012
Posts: 9,185
hook_n_line
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jan 2012
Posts: 9,185 |
Made this one Al Pastor style. It was delicious.
Sometimes it's hard being me! But somebody has to do it.
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, txcornhusker
|