Yeah they’re pretty easy to spot. Every once in a while you’ll find one kind of tucked behind a muscle or tendon...just have to give the meat a good once-over. They’re about the size of jelly beans. Not the same flavor though.

Can you show in pics where these glands are located and what they look like ?

Oops, should have read all posts before posting

Just processed another hog the other day and took this pic to show location in hind quarter.

My rule of thumb has always been to only butcher sows from 80-120lbs. That keeps my freezer stocked with wild pork most of the year. I know people that butcher boars and have figured out some ways to alleviate some of the issues. I can hardly stand the smell of some of the 150+ boars I kill, much lest have an interest in eating them.

GNTX- great picture showing those glands. Thanks for taking the time to do that.

You’re very welcome! Glad I can contribute.

Greg

I have been hunting hogs for awhile, but on the property i am currently hunting, the meat and fat have a yellow coloring.
This is in both Boars and Sows.

I have not seen this in the hogs,That I have shot on other properties.

What is causing this?

diet?

I have been hunting hogs for awhile, but on the property i am currently hunting, the meat and fat have a yellow coloring.
This is in both Boars and Sows.

I have not seen this in the hogs,That I have shot on other properties.

What is causing this?


[/quote]

Where part of the state is your lease? If it's a drought area (West), I wonder if they've switched to a different food source out of necessity

This is north west of Ranger. The meat has a yellow tint also.

Great thread with a lot of information. Appreciate the knowledge.

I’m butt deep in them. I guess we all are. I’ve been shooting them and walking away. Guess I need to do some processing.

I don't think you'll regret it!

At least a few

Nice job

Man O Man....does that look good !!

they can & will bred up to 3 times a year, gestation is 3months, 3weeks, 3days

ribs, my favorite

We usually grind up a few into sausage and we smoke the ribs while we are making the sausage.....really nice to chow down on a few ribs and toss back a couple brews after all that work....

If going to keep the meat any sow will work for me and I usually just quarter and backstraps. Boars I will take as long as they are not that rank in smell. If they do have some smell to them and needed some meat I would take to processor and have breakfast sausage made out of it.

wash the pig with dawn or something similar before a knife hits it.... will solve most of the rank meat problems

I used to think it was all a bunch of wives tales. I know boar taint is real even without the science that backs it up. The minute you start skinning one you can smell that taint in the fat. Boar taint is a perspiration/urine and fecal like odor/flavor in pork from entire male pigs. In laymans terms they smell and taste like.... well you know. The major compounds responsible for boar tainted pork are androstenone and skatole, and both compounds are accumulated in fat. I also have tried covering it up making chorizo,bratwursts and other sausages. The minute it hits the grill or pan you can smell that off smell! My dogs don't seem to mine a treat of a backstrap from a big boar. Now smaller boars and sows have always been fine eating. Just my first hand experience on the matter.

Many years ago a buddy and I raised a few domestic hogs in New Mexico. One time my buddy wanted some meat and we didn't have any at the time ready to butcher. We bought a boar about 220 lbs that had neutered about 30 days prior to our purchase as we thought that would be long enough to do away with the bad taste and smells.....but it wasn't. You could put some meat in the frying pan and immediately smell it through the whole house. I just leave any boars I shoot that are over 100 lbs. for the buzzards and whatever. I take the meat from sows at any size..