Javalina - 02/22/20
Last year I put in for and received a left over archery Javalina tag in AZ's 19B unit for January of 2020. I arrowed a medium sized boar. Dressed out hanging weight was 26#. I told my self last year that when I got another Javalina I was going to forgo all the sausage and brats, which I was told that's all they were good for.
I took it to the processor and the kid taking care of me asked what type of sausage and links I wanted. I told him none. I wanted the front shoulders, the rear hams, backstrap and tender loins. He looked at me sideways and asked if I was sure. I affirmed what I wanted. I asked him if he ever ate Javalina other than sausage and links. He said he had not.
So, I pick it up and bring it home. I tell my wife what I was going to cook. I get that same sideways look that the kid gave me. She said she was going to have something on stand by.
I defrosted one of the hams, which probably only weighed 1.5 #, it that. I seasoned with salt, pepper, and pork rub. I put it in the crockpot with chicken broth, lemon, lime juice, and covered it with diced hatch chilies. 6 hours on low. We had all the fixing for tacos.
Once it was done I pulled the rest of the meat from the bone and chopped it up. It was awesome and the wife even liked it. I saved a small bit for a few of the guys at work that have never had Javalina that wasn't either sausage or some sort of links. They liked it, also.
In the future I'll have regular cuts included. Going to make Canadian bacon out of the straps. When I do that I give an update.
Dave
I took it to the processor and the kid taking care of me asked what type of sausage and links I wanted. I told him none. I wanted the front shoulders, the rear hams, backstrap and tender loins. He looked at me sideways and asked if I was sure. I affirmed what I wanted. I asked him if he ever ate Javalina other than sausage and links. He said he had not.
So, I pick it up and bring it home. I tell my wife what I was going to cook. I get that same sideways look that the kid gave me. She said she was going to have something on stand by.
I defrosted one of the hams, which probably only weighed 1.5 #, it that. I seasoned with salt, pepper, and pork rub. I put it in the crockpot with chicken broth, lemon, lime juice, and covered it with diced hatch chilies. 6 hours on low. We had all the fixing for tacos.
Once it was done I pulled the rest of the meat from the bone and chopped it up. It was awesome and the wife even liked it. I saved a small bit for a few of the guys at work that have never had Javalina that wasn't either sausage or some sort of links. They liked it, also.
In the future I'll have regular cuts included. Going to make Canadian bacon out of the straps. When I do that I give an update.
Dave