Home Forums Hunting & Shooting General Big Game AZ 19B Snow Javalina

This one was a medium sized sow. Next year I'm going to shoot for a medium sized (pun intended) again and have it cubed. Going to try it in the crockpot or can cooker. I've always had these made into chorizo and breakfast sausage, which to me was really good.


Respectfully to all,

Dave

They'd be a hoot to hunt them in the snow!! Well done.

Jud- What month we going? I have points...

Back in about 1966 or so, I drew a javalina tag for down in the boot heel of New Mexico .I was living in Albuquerque then .The season was in February. I about froze my butt off for a pig that was sure not worth eating. I learned everything I needed to know about Javalina hunting that trip.I went two years later and sure enough, it didn't change.

Nice shooting iron and good shooting, looks like a lot of fun.

[quote=OCSarge]This one was a medium sized sow. Next year I'm going to shoot for a medium sized (pun intended) again and have it cubed. Going to try it in the crockpot or can cooker. I've always had these made into chorizo and breakfast sausage, which to me was really good.


Respectfully to all,

We made kabobs. I actually went a couple times in S.Texas with a memeber that is on here. He doesn’t post much. I really think it was edible because he is a hell of a cook. They also make really cool mounts and European mounts.

Also if I remember he soaked it in pineapple juice for several hours.

Like anything depends on the size/age and how it is handled. If you want one to eat don't shoot a boar and the younger the better all the way down to shoat size which are delicious. Get the musk gland off immediately and either wash that knife or don't use it for the rest of the skinning work to keep that musk off the meat. Chill it as fast as you can which usually means icing it down for us. I haven't tried aging them so not sure if that would be a good idea or not.

BBQ, Chili, Tamales, Chorizo or any spicy method of cooking. Usually low and slow cooking works best but the tenderloins with lemon and Italian seasoning quickly sauteed make great scallopini. An older one you can marinate in Italian dressing before cooking it.