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Started By
Message
recipe for fetal pig?
Posted on 12/6/15 at 5:41 pm
Posted on 12/6/15 at 5:41 pm
my friend was taking care of some wild hogs on his land this weekend. one of the ones that he harvested had 5 very well developed fetuses inside. they looked like they could have been very close to birth.
does anyone have any experience doing this? any recipes/methods? is there any difference to how you would prepare a suckling pig? it really seems like just a few weeks difference?
does anyone have any experience doing this? any recipes/methods? is there any difference to how you would prepare a suckling pig? it really seems like just a few weeks difference?
This post was edited on 12/6/15 at 5:44 pm
5
Posted on 12/6/15 at 5:53 pm to Chipand2Putts
How big is one of those pigs?
Never cooked one, not sure the meat is worth the trouble.
Add pineapple juice to kill the wild flavor.
Never cooked one, not sure the meat is worth the trouble.
Add pineapple juice to kill the wild flavor.
Posted on 12/6/15 at 5:56 pm to fightin tigers
He said they were 2-3 lbs a piece.
Posted on 12/6/15 at 5:58 pm to Chipand2Putts
2-3lbs total or 2-3lbs of actual meat?
Only asking because quantity well matter. 2-3 total makes me think to treat it like tender cheek/head meat.
Only asking because quantity well matter. 2-3 total makes me think to treat it like tender cheek/head meat.
Posted on 12/6/15 at 6:00 pm to fightin tigers
I'm really not sure. He didn't give too many details.
I figure I'll be whole roasting them. My question was really more about time and temp. Hot and fast? Or slow and low? Or reverse sear?
I figure I'll be whole roasting them. My question was really more about time and temp. Hot and fast? Or slow and low? Or reverse sear?
Posted on 12/6/15 at 6:03 pm to Chipand2Putts
Wild hog is low and slow. Typical roast benefits from 3-4 hours in a pot around 300 degrees.
Not sure about these petite cochons. Would imagine the pineapple still holds true since they have older hog blood running through them.
Not sure about these petite cochons. Would imagine the pineapple still holds true since they have older hog blood running through them.
Posted on 12/6/15 at 6:19 pm to Chipand2Putts
I'll pass on the soft shell hog as long as there is something else to eat.
Posted on 12/6/15 at 6:26 pm to Btrtigerfan
quote:
I'll pass on the soft shell hog as long as there is something else to eat.
I would likely do the same.
Posted on 12/6/15 at 6:29 pm to fightin tigers
I am sure some Asian country loves aborted pigs
Posted on 12/6/15 at 7:49 pm to Dire Wolf
quote:
Fetal pigs
Brings back memories from 10th grade science lab.
Posted on 12/6/15 at 8:00 pm to Chipand2Putts
Skip any recipe that calls for formaldehyde.
Posted on 12/6/15 at 8:19 pm to Chipand2Putts
Ew.
We each had to dissect one of those in high school. I'd never eat it.
We each had to dissect one of those in high school. I'd never eat it.
This post was edited on 12/6/15 at 8:20 pm
Posted on 12/7/15 at 2:37 am to Chipand2Putts
quote:
recipe for fetal pig?
Screw that....SELL THEM!!!
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