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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Just so you know, you can get chipotle chili powder at kroger/heb for a couple of bucks. Taco seasoning wont come close. If you wanted too you can also buy dried guajillo chilis at kroger/heb and blend into your own powder. That's what I do. I really love guajillo chili powder in stuff. If you didn't want to do that, I would still use chili powder and leave out the taco seasoning. Just my humble opinion though.

Just so you know, you can get chipotle chili powder at kroger/heb for a couple of bucks. Taco seasoning wont come close. If you wanted too you can also buy dried guajillo chilis at kroger/heb and blend into your own powder. That's what I do. I really love guajillo chili powder in stuff. If you didn't want to do that, I would still use chili powder and leave out the taco seasoning. Just my humble opinion though.

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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I buy the dried guajillo chiles and slightly rehydrate them then smoke for a few hours. After the smoking grind them into a nice smoky paprika.

Jesse, just saw that The Hog Book was nominated for a James Beard award. Congratulations! Your book certainly deserves it. You should be really proud of what you've done.

Jesse, just saw that The Hog Book was nominated for a James Beard award. Congratulations! Your book certainly deserves it. You should be really proud of what you've done.

'Came close to clicking "Pay" on the $50.00 book. Then saw $15.00 to ship 80 miles. That's off-putting.

Going to Dai Due tomorrow night with the wife. Will report back

Jesse, I just finished dinner at Dai Due and everything was phenomenal, but the sauce for the Nilgai filet stole the show. Is there a technique similar to the mulberry red wine tallow sauce in either The Hog Book or Afield? Thanks!

Thanks! Chef Janie made that. She cooks onions down in olive oil with some salt and pepper, then adds a bunch of red wine and reduces that. Add mulberries (pretty good crop this year, but short) and then stirred in softened, rendered beef tallow into the cooled mulberry/wine mixture. This is served room temp like butter on the grilled nilgai leg fillet.

Nilgai is so similar to lean beef in a lot of ways that we like to use beef fat with the lean nilgai. We put beef fat in the nilgai burgers out at the Lo Salvaje food truck at the Desert Door Distillery in Driftwood. It's a solid burger if you're ever in the area. Glad you enjoyed, and thanks for the support.

So how was it? I'm headed to Austin for work next month and am about to make a reservation.