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

260AI

Used to be the 270 back in the early 80's

Many thanks!

<Irish accent ON>
You are a gentleman and a scholar, a fine judge of whiskey and women - and there are very few of us left.
<Irish accent OFF>

I like all of those ingredients, so I'm drooling even more now!

When I make this recipe, I will think of you -- and use my finest knife in your honour!

John

Smell test is important. Generally we don't mess with boars over a 100. Have had sows at 200 taste fantastic.

As a bonus, don't overlook those little 15-25 pounders, unbelieveable!!

Yeah Geedub..thanks for the recipe! I'll be making it this week and you'll know how I like it by the number of pigs I send home with you in March ( if any....)

I always used the stinking ones for coyote bait, and mostly still do, but have found how to get the stink out of the meat. A local central Texas woman hog hunter said to debone the meat, ice it down with salt for 3 days (adding salt and ice as needed, and draining off the water), then a day or two over ice with no salt, again draining off the water. Shortly after hearing that, the grandson showed up to hopefully kill a hog for his freezer at college (starving college kid). All he could do was take a boar. A real smelly one, and about 125 pounds or so. We put it over the ice, with salt as the woman suggested. Then the wife put some of the backstrap on the grill to see if we were successful. The meat was terrific, with no stink at all.

As the woman told me, the stink is in the blood. Get the blood out and you get the stink out.

I am just jealous of you guys that have easy access to the great shooting/eating that pigs provide. I shot one pig with a muzzle loader, while hunting deer in New Mexico, when I live there. It was fantastic eating.

GEEDUB!


Theres a batch of your Strawberry Pulled Pork simmering in the crock pot right now!


Gonna be supper tonight!


YA!

Looking forward to reading a report, Ingwe!

John

Back at ya!




Well, this one is not Strawberry pulled pork, but it turned out mighty tasty, and just got finished with a heapin' helping, plus cowboy beans and potato salad, washed down with a Real Ale "Real Heavy!



Mighty fine, one pot meal. Gotta wash one crock-pot, two glasses, and two forks. Toss the paper plate and the beer bottle.

The glass will remain in use for a spell longer

ya!

GWB

Gee Looks great..

GEEDUB!


The Strawberry pulled pork was skookum!


Gonna have to kill more pigs now!

Australia ?

Bewty Mate !

Both of these wild hogs were processed into tasty table fare!

Sherwood

I'm thinking GW ought to put out his own wild pork cookbook. Maybe he and Eileen could collaborate.

My BIL and I kill somewhere between 20 and 40 per year. Generally we're after something south of 100 pounds - easier to handle, among other things - but I won't let a big bar escape. He'll generally go to the processor. With the rest all we take are backstraps and hams. There are enough out there, with more coming all the time, that I'm not too concerned about "waste."

RM

GWB's stuff really, really makes me miss Texas! As for size, I found quite a difference in the taste/quality depending on what the food availability was. When I had a place in Rocksprings, the pigs ate rocks and pinion for the most part. I don't think you could have filled a wheelbarrow with the soil I had on 200 acres! Anything over 200lbs was going to be old and tough. Sold that one, got another place down near Cestohowa. Lots to eat in the Cibolo Creek drainage, so a 200lb pig was still pretty young and tender!

*sigh* I miss Texas sometimes!

Wouldn’t hurt my feelings if I ever saw another wild pig. I have been dealing with them for over 40 years. Back in my younger days I enjoyed hunting them very much, now I despise them. There like illegal’s from south of the border.... if you ain’t got em now... you will soon.

These are about the right size for eater pigs. Rio7

This old pig didn't smell to good. Rio 7

These were good. Rio7