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Joined: Jun 2007
Posts: 21,955
Campfire Ranger
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Campfire Ranger
Joined: Jun 2007
Posts: 21,955 |
Pretty simple here.
If it (the meat) is rank/rotten, dont eat it. Pretty much like whatever else youve harvested.
Ive had meat from 400 pound boars down to piglets and Ive never had a bad one.
I have had food poisoning from a five star restaurant, never wore a helmet while riding a bike and drive on a sheet of ice several times a year.
The odds may scare you of how dangerous life is "outside".
Fill up the tub with kitty litter; its gonna be a long ride.
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Joined: Dec 2002
Posts: 14,221
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2002
Posts: 14,221 |
My buddies and I killed and butchered around 45 wild hogs in central Georgia and we ate them all, except for the 450 pound boar, the meat from that monster was nasty! Stunk!
We ate all the other ones and the taste was great.
We never used gloves, or took any other precautions, we processed the hogs same way we processed the hundreds of deer we killed.
Nobody ever got sick.
Now, on this thread, I am hearing that it is a miracle that I still am breathing air! All these nasty diseases that hogs supposedly will transmit to humans!
Do not deer and elk also pose similar dangers to humans?
I wish y'all would inform the forum of the dangers posed by these antlered animals.
Last edited by simonkenton7; 08/09/16.
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Joined: Oct 2004
Posts: 50,169
Campfire Kahuna
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Campfire Kahuna
Joined: Oct 2004
Posts: 50,169 |
First and foremost, you have to recognize that wild pigs are not domestic pigs. They have not lived a short life eating grain in a pen. They run, fight and forage for a living. Even a fat one does not have fat throughout the meat like domestic pork, only around the meat, under the skin. Like anything else, their condition and environment dictates how they will taste. The difference between the sexes has been covered pretty well and I will add that boars are leaner and harder to skin than sows because all the fighting and roaming that they do.
Comparing wild pork to domestic pork is much like comparing wild duck to domestic. There really is not much comparison, but it doesn't mean it's bad, you just have to understand it's different and know what you're doing.
I've handled hundreds without any ill effect.
The only thing worse than a liberal is a liberal that thinks they're a conservative.
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Joined: Apr 2011
Posts: 69,225
Campfire Kahuna
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Campfire Kahuna
Joined: Apr 2011
Posts: 69,225 |
The big boars at the Ranch, we leave em lay and shoot coyotes off of the carcass.
We cut up the medium to small size sows for BBQ.
Like others mentioned, if the meat stinks bad, we leave em lay.
My little brother prefers the little football sized ones for rotisserie grilling.
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston
Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
~Molɔ̀ːn Labé Skýla~
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Joined: Jun 2007
Posts: 21,955
Campfire Ranger
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Campfire Ranger
Joined: Jun 2007
Posts: 21,955 |
First and foremost, you have to recognize that wild pigs are not domestic pigs. They have not lived a short life eating grain in a pen. They run, fight and forage for a living. Even a fat one does not have fat throughout the meat like domestic pork, only around the meat, under the skin. Like anything else, their condition and environment dictates how they will taste. The difference between the sexes has been covered pretty well and I will add that boars are leaner and harder to skin than sows because all the fighting and roaming that they do.
Comparing wild pork to domestic pork is much like comparing wild duck to domestic. There really is not much comparison, but it doesn't mean it's bad, you just have to understand it's different and know what you're doing.
I've handled hundreds without any ill effect. This thread is also a reminder of how many Ive heard say antelope stinks or the meat is bad...... If I shot a rutted up boar (and have), the first inclination is that the whole thing stinks. Yes, the whole thing can stink. I do own more than one knife and the notion that domestic animals do not suffer smells into the meat is even funnier. I recommend one of Eileen Clarke's books if you're a novice at wild game preparation, but anyone who feeds out and butchers even domestic meat can be a help. Cooking it also differs from domestic, but people have been doing so for centuries.
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Joined: Apr 2011
Posts: 151,425
Campfire Savant
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Campfire Savant
Joined: Apr 2011
Posts: 151,425 |
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Joined: Oct 2005
Posts: 16,000
Campfire Ranger
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Campfire Ranger
Joined: Oct 2005
Posts: 16,000 |
on the javalina. You have to be careful skinning to keep the hair off the meat. You have to be careful and get rid of the scent gland not touching the meat.
we have boned them, then soaked the meat in buttermilk for several days. then mixed with pork and made into barbeque.
Did this once and invited people over, one comment was that was the best barbeque i ever ate, what was it? My answer was rodent. Took the mood away.
basically what i am getting at is it's common to hear havalina isn't any good. Not so, but its in how you take care of it.
THE BIRTH PLACE OF GERONIMO
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Joined: Feb 2001
Posts: 24,239
Campfire Ranger
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Campfire Ranger
Joined: Feb 2001
Posts: 24,239 |
A young boar running with sows will stink worse than a big old rouge boar that's hanging out by himself.
Also...... a dead hog will not dissipate the heat from his internal organs like a thin skinned animal such as deer. I gut them where they fall, within ten minutes of the shot.
I've gutted a couple for hunters after laying out in below freezing weather for over four hours and the hot gas boiled up out of 'em as soon as I opened them up. In hot weather you can damn near see them swelling up after only thirty minutes or so.
They can make pretty fair sausage but I don't much care for them any other way.
Never holler whoa or look back in a tight place
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