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Started By
Message
Wild hogs - good to eat or no?
Posted on 12/27/19 at 9:50 am
Posted on 12/27/19 at 9:50 am
Thank you.
13
Posted on 12/27/19 at 9:53 am to Zachary
eat
Posted on 12/27/19 at 9:55 am to Zachary
depends on the hog. Cook a piece of meat, if it makes your house smell like piss don't eat that one unless that doesn't bother you. I kill 10 to 20 a year and all the boars and a few sows get tossed due to the meat smelling like death valley bathrooms while cooking.
Posted on 12/27/19 at 9:57 am to Zachary
best option is shooting females weighing less than 75lbs...
Posted on 12/27/19 at 10:01 am to Zachary
Eat,, just prepare like you would deer meat. It’s very dry and tough so go low and slow
Posted on 12/27/19 at 10:09 am to NOBOTIGER
I eat them if killed November through April and find them to be much better than domestic pork.Those months they’re fat on acorns,pecans and deer corn.Some people eat them in the summer but I don’t,that time of years they’re eating grubs,earthworms,dead shite-anything they can find.
Lots of people won’t eat boars but I’ve eaten several that were very good.The trick is cut out a little meat and fry it in a skillet before you go to the trouble of cleaning the whole hog, you’ll find out quick if he is too rank to eat.
Lots of people won’t eat boars but I’ve eaten several that were very good.The trick is cut out a little meat and fry it in a skillet before you go to the trouble of cleaning the whole hog, you’ll find out quick if he is too rank to eat.
Posted on 12/27/19 at 10:10 am to Zachary
100% Depends on what the hog has been eating.
Posted on 12/27/19 at 10:12 am to Vecchio Cane
i have never encountered one of any size the meat stunk....
on anyone over 70lbs I cut the straps out and leave it lie..... a dead hog is better for the ecosystem than a live one....
on anyone over 70lbs I cut the straps out and leave it lie..... a dead hog is better for the ecosystem than a live one....
Posted on 12/27/19 at 10:21 am to Zachary
They are great. Very few will smell/taste bad one cleaned. People like to over dramatize the big ones taste bad. Only boar that we’ve killed that smelled horrible when cooking as 250lb+. Never had a sow taste bad.
Posted on 12/27/19 at 10:23 am to Zachary
I turn them into sausage, link and patty. It’s good. Depending on the hog very little added fat.
Posted on 12/27/19 at 10:25 am to Zachary
In my experience, any hog over 125# (particularly a boar) is far more trouble to skin and disassemble that its worth. I still prefer 30# domesticated pig, skin on and splayed over a fire.
Posted on 12/27/19 at 10:26 am to Zachary
Eat
Posted on 12/27/19 at 10:31 am to 1mic
I've eaten them from 20 lbs. to 250 lbs. all were very good with no smell....all were sows or very young boars.
Posted on 12/27/19 at 10:34 am to choupiquesushi
quote:
a dead hog is better for the ecosystem than a live one....
truth, and important for everyone to remeber
This post was edited on 12/27/19 at 10:35 am
Posted on 12/27/19 at 10:37 am to Zachary
Eat without a doubt!
I have eaten several boars over 200 lbs and haven’t noticed a bad taste. As with any wild game make sure the meat is kept as clean as possible during butchering. It would be wise to hit the hog with a hose and scrub brush before skinning as they tend to be covered in mud etc.
ETA: hogs spoil faster than deer due to internal heat so don’t leave them in the field for several hours before butchering if possible.I would suspect spoiled meat has more to do with the bad tasting rumor than the animal itself.
I have eaten several boars over 200 lbs and haven’t noticed a bad taste. As with any wild game make sure the meat is kept as clean as possible during butchering. It would be wise to hit the hog with a hose and scrub brush before skinning as they tend to be covered in mud etc.
ETA: hogs spoil faster than deer due to internal heat so don’t leave them in the field for several hours before butchering if possible.I would suspect spoiled meat has more to do with the bad tasting rumor than the animal itself.
This post was edited on 12/27/19 at 10:38 am
Posted on 12/27/19 at 10:44 am to bayoudude
quote:
I would suspect spoiled meat has more to do with the bad tasting rumor than the animal itself.
That could be a part of it. I'm pretty sensitive to the smell, a lot of folks will eat it when I'm gagging being in the house with it. The first boar I ever killed I drug about a mile and it took 3 or 4 showers for me to stop smelling it. Since then the smell makes me sick and i only pick it up when the meat is cooking. I've even noticed it in some domestic pork from the store. It isn't every pig I've killed but it's been common enough from the boars that I ear hole them and let them rot. I'm usually pretty quick about getting the guts out and skinning.
This post was edited on 12/27/19 at 10:45 am
Posted on 12/27/19 at 12:10 pm to Zachary
Head shoot
Dont gut
Always skin the portion you need when still warm
Leave lots of fat on the meat if it's a pregnant or lactating sow (good white fat)
Get meat out quickly (under 40 min) and on ice.
Doesnt matter size
Doesn't matter sex
It is all delicious and does not smell. Ive eaten all sizes up to 305 lb boars. It is all delicious and does not stink. People telling you otherwise took to long to process, or contaminated meat with glands, guts, or urine. The meat is not marbled with fat so have to leave some on outside of meat for moisture (just like all pork). Compared to store bought, it needs salt.
I've killed and eaten well over 200 wild hogs. We kill so many we usually take just the back straps and sometimes hams. Shoulders have less meat to bone but if cooked properly, slow and low, they are more moist.
Dont gut
Always skin the portion you need when still warm
Leave lots of fat on the meat if it's a pregnant or lactating sow (good white fat)
Get meat out quickly (under 40 min) and on ice.
Doesnt matter size
Doesn't matter sex
It is all delicious and does not smell. Ive eaten all sizes up to 305 lb boars. It is all delicious and does not stink. People telling you otherwise took to long to process, or contaminated meat with glands, guts, or urine. The meat is not marbled with fat so have to leave some on outside of meat for moisture (just like all pork). Compared to store bought, it needs salt.
I've killed and eaten well over 200 wild hogs. We kill so many we usually take just the back straps and sometimes hams. Shoulders have less meat to bone but if cooked properly, slow and low, they are more moist.
Posted on 12/27/19 at 12:29 pm to Bleeding purple
I have a piglet I cut up into main pieces like the legs and ribs in the freezer. What should I do with those...is it worth keeping them whole like that or just cube the meat and grind it all except for the loins?
Posted on 12/27/19 at 1:16 pm to Ol boy
Good. Like Ol boy said. VERY lean. marinade and low and slow
Posted on 12/27/19 at 1:18 pm to Loup
quote:
kill 10 to 20 a year and all the boars and a few sows get tossed due to the meat smelling like death valley bathrooms while cooking.
I have probably killed and eaten 100 or so. I have literally never run into what you are talking about. I smoked the shoulder of a 270# boar last week. Absolutely delicious. Turned it into pulled pork sandwiches. Melted in your mouth, and a perfect flavor.
I have run into many, many people who have said exactly what you said above. And I always walk away puzzled. I'm not saying it's not true. Just that I've never experienced it.
We hunt in hills full of red oak acorns. So that is their predominant diet. Maybe that makes a difference? No idea.
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