Home Forums Hunting & Shooting General Big Game Pigs, what do you prefer?

I realize they are horribly destructive beasts and that they spread like wildfire but this will sound really odd to you all.

I've never seen a feral hog in my 66 years. Not hunting, not driving, nor have I heard of one locally being seen.

Dang, even with all their bad traits..........bullet and load testing fodder 365 days a year? Cheap meat? (OH.......naturally I've never tasted one either.)

I've mentioned such before and was told "yes you do have them". No.........we don't. Farmers would be begging for hunters.......not refusing access. I HEARD a few was seen in Southern IN but that was years back and, even though I check occasionally with the state, a place I could FIND some isn't provided.

I'm kinda jealous. I might have to move. My grand-kids would be ......not happy. Na............I'll just do without.

God Bless
Steve

We will send you some!

The hogs in South Carolina have two primary breeding cycles.... End of August and then around first of February.

We will shoot boars outside these times and shoot sows/shoats year round. They are excellent to eat.

We kill everyone we can. I don’t think we are doing any good, because there is so many.

Processed a bunch over the years, now I leave every one of them lay, just isn't worth the hassle.

"Pigs, what do you prefer?"

Speaking for the pigs, to whom the question appears to be addressed, I assume it is NOT to be in this position...

Perhaps I'll get there one day,

but for now........





pork loin, pork chops, pork tenders, pork ribs!






strawberry pulled pork piled high on an onion roll with cole slaw slathered with pot liquor so ya' have to lift fast and eat fast less it fall through!






16 bean soup with ham and sausage!








smoked pork roast and link sausage!





egg taquitos

talk about hog heaven!

ya!

GWB

Gee, some great looking food!!

It is good looking food. I’m not much of a cook!

Geedub...we make Carnitas with a lot of the trim from pigs we shoot.


It doesn't suck...


Also some goes in to chili...

What kind of beans do you put into that chili?

I like beans in my chili.



I really need to chase feral pigs one day, and not just the ones found in Montana...when they get into the chili though...a man better watch out.

The boars do tend to have a stronger smell but it will wash off or is not in the meat inside.

S

Sometimes it doesn’t wash off. Sort of like a rutting bull caribou.

You sir...are a Cretin.

I'm not much for sausage as I prefer ribs and chops, so I prefer 100 pounders or less. Those about 150 or more go to anyone who wants them. Of course some folks swear the big hogs are just right. Ymmv.

Is that good or bad?

Holy hell that looks good.

geedubya,

I've never heard of such a thing, but I'm salivating like one of Pavlov's dogs at the idea!

Could you post your recipe?

I've just searched the 'net, but the recipes I found varied a LOT and I'd like to start with a good one!

John

Quien Sabe?

I am not the author of this but, this is pretty much what I do when making strawberry pulled pork.

2 tablespoons olive oil
1 large sweet onion, diced
2 cloves garlic, minced
2 cups strawberries
3 chipotle chiles in adobo sauce (if you don't want that much bite, use one or two)
1 cup ketchup
2/3 cup brown sugar, tightly packed
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon paprika
1 (3 to 4 lb) pork butt or shoulder roast
1 can of Dr.Pepper

Instructions

1. Heat olive oil in a large saucepan over medium-high heat. Add sweet onion and saute, stirring occasionally, for 5 minutes.

2. Add garlic and saute for 60 seconds.

3. Stir in strawberries, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and black pepper, chili powder and paprika. Increase heat to high and bring to a boil.

4. Transfer to a blender or a food processor and blend until smooth.

5. I trim the fat from the pork butt, shoulder or hind as practical. Then place the pork roast into a slow cooker. Pour sauce over pork, then add the Dr. Pepper.

6. Cover and cook on low for 8 hours or until it "pulls" with fork.


Now if I'm gonna do smoked pulled pork......



I get a Boston Butt or use a hindquarter off one of the pigs I shoot.

I will put the meat on freezer paper and pat it dry.

I will prepare a rub, using Pork Rub and or Grub Rub, then add a cup of light brown sugar, pepper, paprika, kosher salt, "Slap yo' Mamma, chili powder and garlic powder. I will coat all exposed surfaces. If necessary double the amount for your rub,

After I have it coated good, I place the meat in a 2 gallon zip lock freezer bag and either put it in a large bowl in the fridge or on ice in a cooler. I will let it sit for 3 to four hours up to over-night depending on what I got to do in the next 24 hours.

One can google “smoked pulled pork” or other similar topics, but basically a good rule of thumb is two hours per pound at 225 degrees F.

This was a 7.5 lb. Boston but.



I trimmed the fat and had it seasoned by noon yesterday. I seasoned it and let it sit in a 2 gallon bag in the refrigerator crisper until I took it out about 7:15 PM.
I had already heated my smoker to 225 degrees F and had placed two cups of wine, and a couple teaspoons of honey and maple syrup in the smoker to add moisture. I usually smoke pork with apple or cherry and a bit of hickory.

I got it in the smoker at 7:30 PM. Each hour for the next 5 hours, on the hour mark I mopped it with the following sauce…….

1 cup apple cider vinegar
½ cup wate
2 tbsp light brown sugar
1 tbsp vegetable oil
1 tsp black pepper
1 tbsp chili powder
1 tsp paprika
2 tsp kosher salt
½ tsp ground mustard
2 tbsp Worcesstershire sause
Tbsp honey
Tbsp maple syrup.

Combine this and bring to a boil.

I mop the top and sides, then turn over and mop top and sides.

Crash about 12:45 AM,

Mop once more about 7:30 AM

Take out of the smoker at 10:30 AM, having smoked for 15 hours.

I then put the roast in a crock pot on warm for an hour to let it rest.



If it is not quite there yet, put crock-pot on low for another hour. You’ll know when its right!

Ya!

GWB