Are you gonna eat him? Don’t believe the old wives’ tale that they’re not good eating. Might be a little tougher but even more flavorful. Just read an article explaining this:
Are you gonna eat him? Don’t believe the old wives’ tale that they’re not good eating. Might be a little tougher but even more flavorful. Just read an article explaining this:
I'm not an old wife, and every large hog I have ever shot and tried to process the meat smelled and tasted like piss. I guess if that's the flavor you like it would be good.
I leave the big boars on the bone pile. Sows make good sausage.
Last edited by VAFish; 02/17/2503:24 PM.
"If your plan is for one year, plant rice. If your plan is for ten years, plant trees. If your plan is for one hundred years, educate children." -- Confucius
I'm not an old wife, and every large hog I have ever shot and tried to process the meat smelled and tasted like piss. I guess if that's the flavor you like it would be good.
I leave the big boars on the bone pile. Sows make good sausage.
We've killed and butchered many old boars that tasted great. Nothing like what you experienced. My suggestion would be to use gloves when skinning and be very careful not to touch the meat. Then after you're finished, wash your knife, ditch the gloves (or replace them) and get to butchering. Also I often use the gutless method. This makes it easier to prevent any of the stuff that often ruins meat from getting on it. I make these same recommendations on all game but especially on something like a hog, javelina or sheep/goat.
Given the number of sows out there that don't require that much additional work, for many of us, it just isn't worthy it, LOL.
Nice job, lillygrace!
I generally whack off the leg quarters and take the backstraps from the hogs I shoot, both boars and sows. However, I certainly agree that the sows are less work, primarily because one doesn't have to deal with cutting through the shield material on the shoulders.
I'm not an old wife, and every large hog I have ever shot and tried to process the meat smelled and tasted like piss. I guess if that's the flavor you like it would be good.
I leave the big boars on the bone pile. Sows make good sausage.
We've killed and butchered many old boars that tasted great. Nothing like what you experienced. My suggestion would be to use gloves when skinning and be very careful not to touch the meat. Then after you're finished, wash your knife, ditch the gloves (or replace them) and get to butchering. Also I often use the gutless method. This makes it easier to prevent any of the stuff that often ruins meat from getting on it. I make these same recommendations on all game but especially on something like a hog, javelina or sheep/goat.
We do the gutless method and just take the backstraps and hams. I'm still not going to bother with big ol smelly boars. I don't need the meat that bad and we shoot a bunch of them that are smaller or sows.
"If your plan is for one year, plant rice. If your plan is for ten years, plant trees. If your plan is for one hundred years, educate children." -- Confucius
