Yep I can’t blame you there. Me and some of my other small business friends have had bad experiences with PayPal. Place is a joke. Closing down your business on a whim should not be allowed by anyone without at least some notice.

Jimbo, you can skip PayPal at thehogbook.com and pay with Stripe instead. Let us know if you have any other questions or concerns.

Also, there's a Black Friday Sale starting on 11/23 until 11/26 where everyone can get $10 off the book, $5 off the charcoal hats and $5 off any shirt. Thanks!

Jesse Griffiths

I got mine Friday! Been enjoying reading it the past couple days

Oh wow, thanks for the update. I just placed my order. Looking forward to reading it.

Hmm, being around Austin I wonder if I could simply drop by the restaurant some time to get one and save the shipping costs.
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No joking this might be the nicest "cookbook" I've ever seen - from the print quality, content, photographs, index, etc... y'all did everything right. I'm more than happy to support your effort.

The Chorizo Verde and charro beans were fantastic, too. I'll keep bumping this with more updates as I try out more recipes.

Thanks for adding the pay with credit card option.
Just ordered my book, looking forward to it.

Thank you so much for the feedback! The Chorizo Verde is my favorite. Hope to put a hog on the ground this weekend and make a bunch of it.

Just received The Hog Book!
Very nicely done!
Can’t wait to read it and try some of the recipes!

Got mine a couple days ago too. Very nicely done...indeed!

I’ve been reading mine and thoroughly enjoying it….

I had no intentions of ever skinning another hog…seriously reconsidering that position.

It might be a good book, but $50 is too much IMO.

I'll just watch youtube videos.

JR

More than a fair price IMHO considering what all is in it. I’m enjoying reading mine….

exactly, well worth the money

I think I paid like 90 bucks including a shirt. I like supporting guys that create great original content. How many other cookbooks are you going to buy that sort recipes by the size of the pig you shoot?

Made the vindaloo the other night, added some green cardamom and served with yogurt with lime, cilantro, mint and green onions. Good inspiration in here.

lol some people just can't appreciate things. Good luck on youtube.

That looks phenomenal. Thanks for sharing!

Got my Hog Book a couple of months ago. Great book very well done with beautiful photography. I forget what I paid for it, but it was worth every penny. It gives me plenary of recipes to try after deer hunting season, when I really get after pigs!

Got my from the wife for Christmas. She hard me telling some friends thT I was going to buy it after Christmas. So she decided to beat me to it. So far I have enjoyed what I have read. Now I can't wait to get me some pigs at the lease.

Worth every penny and then some!

I bought 3 - 2 for friends and one for myself. I absolutely love it.

Will post some pics of the meals we cook with it, and hope others here continue to do the same!

Thanks for sharing your talents, Jesse!

Thank you so much for the support. I'd love to see what everyone is cooking up! Message me via THF or on Instagram (@sac.a.lait), too.

Going to eat some crow!!

OK based upon the overwhelming reviews and support for this book - I bought one. Received it this afternoon. It is a really nice book. Still not sure that it's worth $78 (got a signed copy), but I don't feel cheated. As I mentioned it is a really nice book and I'm happy that I have one!!

I'm hoping to really get after the hogs when I finish our house reno and this book will be very helpful in when I do.

JR

Good deal! Post up what you cook…

Doubt I can approach the ham you cured and smoked!!

JR

I received a copy of The Hog Book about two weeks ago, and I've been perusing various sections. Overall I'm happy to have bought it.

The first 100+ pages discuss hunting, trapping, and various related things regarding the acquisition of a hog. Having hunted and trapped hogs for over 15 years, I didn't really learn much that was new from that. For someone new to the topic it is a nice collection of info all in one place.

There are quite a few pages, with excellent photography, describing how to cut up a hog. The book shows examples for small and medium hogs, as well as individual discussion on large sows and large boars. I can't emphasize enough the quality of the photographs. Still, although I don't shoot a ton of hogs every year, I have no plans to butcher a complete hog. I don't have the time nor the work space to do that, and the freezer is pretty full with just the leg quarters and back straps I've taken.

For me, although the hunting, trapping, and butchering sections are interesting, the cooking portion is my main interest. Generally most of the recipes are not super complicated. A few use some spices I don't have and don't really want to purchase and inventory for the limited use they'd give me. In other cases, I think I can substitute something. There's a recipe for Wild Boar Suadero (sort of baked and then grilled meat for tacos - my apologies to the author if that's too simplified) which I plan to try. However, the ingredient list includes chipotle powder and guajillo powder. I'll probably use taco seasoning and/or chili powder with maybe a pinch of cumin. If it doesn't turn out to be wonderful, I won't blame the book. On the other hand there's a recipe for Boar Paprikash which is similar to a recipe I already have, but with a few changes/additions. What I've made in the past was good enough that my wife really liked it, but I think Mr. Griffiths' version will offer improvement.

I plan to try curing and smoking a ham soon. The book contains information on that although the essay Dink Dodger posted on this forum seems more detailed so I plan to use his information as well. https://texashuntingforum.com/forum/ubbthreads.php/topics/8466972/curing-feral-hams#Post8466972 I saved the web pages to my computer in my Recipes Folder just to make sure I could always find it again.

In conclusion, The Hog Book has what appear to be a very nice collection of recipes for feral hogs and I'm glad I got it.
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