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Sometimes they stink and sometimes they don’t. If they have rolled in their own piss and mudd or masturbated on there belly then yes. Depends how horned up they are.

Last edited by louiethedrifter; 02/06/19.
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This is a very true post. A boar over about 100 pounds is chit! Boars get to smelling pretty rank when they get much heavier than that. And those small choats are wonderful of either sex. In fact you gotta watch how long and how hot you cook 'em because the meat will get mushy if you over do it. Just cook it til it's fallin' off the bone good and call it good. Because it is good, as good as it's gonna get.


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Originally Posted by WyoCoyoteHunter
Gee, some great looking food!!


That is what I was thinking; was wondering if he needed help with the eating. Cheers NC


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What are you calling cowboy Beans? I've heard of 'em everywhere but here in Texas. Maybe all beans in Texas are Cowboy beans. We call what I think of as cowboy beans as Pinto's cooked with Salt Pork, Bacon, or ham hocks with garlic, onions, and a little to a lot of chili Powder. I like a couple hand fulls of chopped up cilantro thrown in towards the end. I soak em over night before I cook em. I also put in a half a cap full of Yucktecha Habinaro sauce. I don't want 'em hot, just a suggestion of hot. BTW, they go great with BBQ.


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Smoked!


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Originally Posted by Filaman
What are you calling cowboy Beans? I've heard of 'em everywhere but here in Texas. Maybe all beans in Texas are Cowboy beans. We call what I think of as cowboy beans as Pinto's cooked with Salt Pork, Bacon, or ham hocks with garlic, onions, and a little to a lot of chili Powder. I like a couple hand fulls of chopped up cilantro thrown in towards the end. I soak em over night before I cook em. I also put in a half a cap full of Yucktecha Habinaro sauce. I don't want 'em hot, just a suggestion of hot. BTW, they go great with BBQ.





I referenced "Cowboy Beans" earlier in this thread........



[Linked Image]


I buy them by the pint at HEB food store, along with a pint of homestyle potato salad. Great for a quickie. I like beans. I'll suck em' down cold right out of the container when I'm at the lease and don't want to take time to fix a meal.



Now when it comes to home-made........


I call these my Texas "Barking Spider" Beans.

[Linked Image]

Sometimes I use pintos

other times I use 15bean soup beans..........


[Linked Image]


Put dry beans in a pot and add a quart or so of water. Let sit over night or blanch (bring just to a boil), turn of the heat and cover and let sit 20 minutes or so. Pour off liquid. Rinse beans.


The ingredients are not set in stone, one can add or subtract to/from. This is basically how I do it.

Into a large crockpot pour/add

1 can Rotel tomatoes, with Cilantro and lime juice.
2 cans tomato sauce.
Three tablespoons (or more) Caldo de Res powdered beef bullion.
½ teaspoon Corriander
Two or three teaspoons Cumin Powder
Garlic Powder
Black Pepper
Paprika
Chili Powder
Cayenne Red Pepper
Couple dashes of Tony Chacheries Creole Seasoning

Chop up and add
1 or two large cloves of garlic
½ sweet yellow onion and red onion
½ large red bell pepper
2 medium jalepeno peppers
2 chipotle peppers
bunch of fresh Cilantro, chopped
½ lb of Venison Smoked links, chopped, or your grocers brand of smoked links if you don't have your own.
4 to 8 oz of cubed/diced ham
Beans of choice

Add water to within 1/2" of the lid so you'll have plenty of soup. If you need to add more beef bullion powder do so to taste.

Cover your crockpot and fasten the lid securely. Cook for 10 to 12 hours on low.

After the beans are done, put your beans in a bowl with plenty of pot liquor

Add some crushed up Corn chips or crumble up some cornbread and scarf.


If the spiders in your immediate vicinity don’t start barkin’ within six hours of consumption, you left something out. LOL

ya!

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What ever pig I can shoot.

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Originally Posted by 603Country
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.

Too much work for me. I like your first idea "" Coyote bait". Too many pigs to worry.

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Good thread enjoyed .

Stinky piggies , give the meat a soak in Sprite or similar soft drink .

Place meat in bottom of cooler pour on 2-3 - 3liter Sprites cover with bag ice left in bag . 24 hours will take any gamey taste/smell away another day on ice and you are ready to eat .
I've tested this by having some meat that was only put on ice - big difference in the quality of taste to friends and I . Don't worry your hog won't taste like Sprite .


PRESIDENT TRUMP 2024/2028 !!!!!!!!!!


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The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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