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View Full Version : Killed a Boar!!! Now What?


SgtMeatballs
September 21, 2009, 03:20 PM
So there it is in my freezer, all chopped up into tenderloin, back strap, ribs, shoulder and back end...

How the heck do I cook the back ends? Thats ham correct? I'm really nervous to undercook or screw any of this up, since my wife is VERY icked out right now and I need this all to be delicious so I can hunt more and invest more money into something besides beer, video games and workout supplements.

My friend (the guy who teaches me everything) tells me to cook it the way he cooks EVERYTHING....cover it in flower and fry it. But this is a lot of meat...so what do you all do with the pig's you harvest?

Also, is aluminum foil a good container for freezer storage?

SAIGAFISH
September 21, 2009, 03:29 PM
tin foil is not freezer safe zip lok bags arnt even freezer safe
vacum packer very worth the investment it,s good for meat ,
fish,birds,veggies,bulk stuff even for buying bulk chicken breasts or what
ever.

as for the pig no idea i live in oregon no hogs

musher
September 21, 2009, 03:31 PM
I can't speak to wild pork recipes, but I can tell you that AL foil is not good for food storage. Please save the foil for cooking and head coverings.

My favorite wrapping is to use the foodsaver vacuum sealer.

Next favorite is to wrap tightly in plastic wrap, then wrap tightly in freezer paper (that is a plastic coated paper).

Label your packages, after you get into this, you'll be glad you know what year the pig got into your freezer.

SgtMeatballs
September 21, 2009, 03:36 PM
So do I have to throw the meat away now? Its been in the freezer wrapped in aluminum foil about a week now....also should I even bother vaccum packing the meat now or is the damage done?

longranger
September 21, 2009, 03:37 PM
Hogs eat very well,cook them the same, well done only no pink anywhere.roast,bake,fry,BBQ,crock pot ect.Find your favorite recipe for pork and use it.
Tin foil is good in the freezer for about 1 hour.Get yourself a vaccum sealer nothing better.
No you do not have to throw it away but it does need to be rewrapped in something other than tin foil. Plastic wrap then butcher paper is only good for 6 mos.

bswiv
September 21, 2009, 03:41 PM
Say this over and over to yourself: This is PORK. This is PORK. This is PORK.

Only difference between it and the ones that were killed and wraped at the grocery store so that people don't have to confront the fact that they were once living things is that the meat will have a BETTER flavor, less fat and not be pumped up on antibiotics and hormones.

Might point that last part about the antibiotics and hormones out to the wife, especially if she is of child bearing age.

So now that I've been sarcastic( Hope nobody is mad about that!) let me give some of what little I know.

Those hams: If you've got a grill or smoker, a over, some spice, a good sauce and a roll of foil you're almost there.

Rub it down with spice and let it sit on the smoker/grill for a couple of hours with a low smokey fire. Once you've done that pull it off and double wrap it in foil. Set it in the regular oven for a few hours at about 225 or so.

The grill will have done it's job by adding a smoke flavor. The foil will trap that flavor and also keep it from drying out. A few hours in the oven will bring the internal temp up to 160 so that you can be sure all the potential bad stuff is dead. The extended heat time will also make it more tender.

As for the rest of it....... If you've got ways of cooking pork that you like simply refer back to the begining "this is pork" and cook away.

bswiv
September 21, 2009, 03:47 PM
Take a pan of COLD water over to the freezer. Pull the pieces of pork out (one at a time) and quickly unwrap them. Next set them in the COLD< VERY COLD > water for 30 or 45 seconds. Then return, unwraped, to the freezer. Once all the pieces are done wait a few minutes, or even longer, and then repeat.

After the second dipping immediately wrap in a proper wrap or better yet seal it up.

What will happen is that the frozen meat will form a ice layer on itself from the COLD water. This will keep it from freezer burning for quite some time.

Christchild
September 21, 2009, 03:48 PM
Vaccuum Seal, definitely. I've been told that Freezer Paper is also great for protecting against freezer burn, but that's hear-say from Cattlemen. :D

As far as cooking it, cook it as You'd cook almost any other meat.

Chunk of Pork: Sliced into chops/steaks, season, a little oil in a skillet, sautee until cooked. Slice into strips. Fajita's or taco's, anyone???

Pork Roast: Just like any other roast. "Stuff" with chunks/slices of onion, garlic and celery, season the outside, and cook in a crockpot, oven, or on the pitt. Cooked in the oven or crockpot, throw in some potatoes, carrots, and anything else that You like. Again, from the oven or crockpot, either prepare, Flour and Water, and add it to the roast drippings (while it's hot) to thicken into gravy, or add some "Gravy Mix" to the roast drippings, while hot, and turn thin drippings into gravy, and serve over rice and/or the potatoes. Pitt Pork Roast is incredible once You get it right.

Anything else You can come up with that You can already cook, that You already like, try it. But take into consideration that alot of wild hogs are lean, not fatty like some. Treat the lean pork as You would with any lean meat.

SgtMeatballs
September 21, 2009, 03:49 PM
I'm just a little confused because the "ham" really doesn't look like my idea of a ham...theres a leg sticking out of it (sawed the foot off) and possibly some skin I didn't get off when I skinned it...I'm learning but still frustrated at my ignorance.

How the heck do the honey baked people do it!? :D

2damnold4this
September 21, 2009, 03:59 PM
The first thing I'd do is cook the backstrap as it's probably gonna be the tastiest part. What I'd do is make a marinade by mixing two cups of water with two cups of apple cider vinegar, 1/4 cup of salt, 1/4 cup of brown sugar and some ground pepper. Put the loin in plastic baggies and fill with the marinade getting as much air out of the baggies as possible. Place this in a pot to avoid leakage and put in the the fridge for several days, longer if the meat is already frozen. On the stove top, preheat a cast iron Dutch oven and brown all the sides of the loin. After all the sides are browned, add some chicken stock or more of the water/apple cider vinegar mix so there is a half inch of liquid in the Dutch oven and finish in an oven preheated to 350 degrees. It helps to have a meat thermometer with a remote monitor so you can watch the temperature of the interior of the meat. If you want it done to medium, pull the meat out of the heat when it gets to 155 degrees in the interior, cover it with foil and let it rest for twenty or thirty minutes. The temperature should rise to 160 degrees inside. It will still be a little pink in the middle but that is cooked to medium.

If you overcook it, or don't let it rest before you cut it, it won't be as good as if you treat it right. Also, don't pull out your thermometer until it's finished resting as juices will leak out of the hole.

enjoy

simonkenton
September 21, 2009, 04:21 PM
Buy one of those cheapo smokers and smoke that ham!
We just smoked them for about 8 hours, nothing better.
It is a metal can about 3 feet high, Cabelas sells them.
Use mesquite chips.
There is a water pan to keep it moist, you can use water, sometimes we would put beer or wine in the water pan.
It is electric, very easy to use, hard to screw up.


Well, it isn't a cheapo, it is $149. This is a lot nicer smoker than the ones we used to use, but this is a real nice smoker, it would be worth the money.http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?_DARGS=/cabelas/en/common/catalog/item-link.jsp_A&_


If you got one pig, you can get more.
When you figure out the right way to butcher a pig, you will have 2 shoulders, and 2 hams.
The ham will look just like a Smithfield Ham at the grocery store.
The shoulders look like, well, like a shoulder.
I wish I could help you butcher one hog, I would get you all squared away.

We used to shoot 10 or 15 hogs a year, every weekend we would get some girls over and smoke a shoulder or a ham, sit around and drink beer and watch a football game.
I was also getting 8 or 10 deer a year, by myself.

The best meat I have ever eaten is smoked wild hog ham or shoulder.

Here's one from Bass Pro Shop for $90. This is the same one that we used to use.
Even though it is not listed, it does come with the water pan.
http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_16264____SearchResults

Be sure to get the electric smoker, the charcoal is too much trouble, you have to run it for 6 to 8 hours.

fast-eddie
September 21, 2009, 06:07 PM
Try the below posted link, I haven't really had much time to look at it. I have a smoker and I'd be smoking,Barbecuing or Braising everythig. There are tons of white chili recipes you can find as well. Food network will have some good usable recipes as well.






[url]http://www.thefiringline.com/forums/newr

hogdogs
September 21, 2009, 07:34 PM
Go buy some "fat back" or better a red and white box from windixie called "ends and pieces" a long kitchen filet knife. Stab straight in... in the slit place a hunk of bacon, a part of a garlic clove. With this add your choice of citrus or apple. I am talkin' 50-80 slits fr a big ham. wrap with foil and put on grill. after close to an hour stick with thermometer. Do not try to cook wild hog with out one. Once within 20 degrees of well done, peel the foil off and let the grill flavor it. Ask away! Love to share...
Brent

Buzzcook
September 21, 2009, 07:45 PM
Bone and butterfly the ham, from the knee joint to the hip joint.

Place it in a very large deep roasting pan, skin side up.
Surround it with quarter cut onions, carrots and potatoes.
Pour white wine up to about two inches from the bottom of the pan.
drizzle about 1/2 cup of molasses over the top of the pork.
Powder generously with Cayenne pepper and powdered cardamom.
Cook in a medium oven till the internal temperature reads 160.

When done strain the pan drippings and thicken with corn starch or roux.

Making a sauce with roux. each pound of roux thicken about one gallon of liquid.
Melt 1/4 cup butter in sauce pan. mix in 1/4 cup white flour. Roux is made with a 1 to 1 ratio of flour and butter. stir butter and flour over medium heat till it is a light brown/blonde color. set aside till your roast is done.
Once you got your drippings strained reheat the roux and gradually add the liquid till you've reached the desired consistency.

3 oz of corn starch thickens about 1 quart of liquid.
Make a slurry of corn starch and any cool liquid. Set aside till you have your pork is done and the dripping strained.
Put the pan juices in a sauce pan and bring almost to a boil. gradually add the slurry, stirring constantly, till you've reached the desired thickness.

That's a basic recipe that's worked for me with all sorts of meats.

fisherman66
September 21, 2009, 07:53 PM
If you want hammy ham then you will need to cure.

Morton's quick tender (or maybe tender quick) has a good reputation.

Scorch
September 22, 2009, 12:56 AM
The "back ends" are generally called hams, and they have shank and butt sections. Many call them pork butt, but you can call them hams if you like. "Ham" usually refers to cured ham, but is the correct term for the back legs.

Unless you cure the meat, you are generally looking at smoking, baking, grilling, barbecue, frying, or otherwise heating steaks/slices of meat, or you can have fresh sausage made up. You can bake the larger cuts, but cook it slow to develop flavor in it and ensure it is fully cooked.

koolminx
September 22, 2009, 01:21 AM
Aluminum foil, has been used to wrap meat in my freezer ever since it was invented, back in about 1913.... Or rather since I was invented....

It's not killed me yet :)

FrontSight
September 22, 2009, 06:41 AM
If you can get a vacuum packer to pack those pieces then great; one week will not have caused an freezer burn yet. It takes time for the thawing and refrezing to dehydrate the meat and make it taste gross. You don't even have to unwrap the foil. I have three year old meat that still tastes 100 percent fresh. A good trick is to freeze the meat first, and THEN vaccum pack it, so that the vaccum seal formed around it is tighter. Otherwise the squishiness of it will prevent a good seal, and the wetness can be a hassle.

If you can't get a vacuum packer then the second best thing to do is to put water in tupperware or zip lock bags and drop and freeze the meat in there.

Basically, you want to create a barrier between the meat and the empty freezer space.

Non self defrosting freezers are better for keeping the nasty taste away, but the periodic manual defrosting is waaaaaaaay too much of a hassle for me...

When worried about gamey taste, repeat after me: "onions are my best friend, onions are my best friend, onions are my best friend."

SgtMeatballs
September 22, 2009, 09:05 AM
Wow, Thank you all for your input! With so many variations I'm not about to run out of ideas...Heres my new grocery list:

Smoker (found one about 2 hours away for $100 new, home-made looks nice)

Vaccum packer (lowes)

Also found a meat grinder at lowes, so maybe I can make sausage or something.

Thanks again.

PRONE2
September 22, 2009, 09:37 AM
Do what hogdog says, Brent hooked me up with some GREAT ways to cook our boar! When it comes to hogs he knows his stuff.

Yankee Doodle
September 22, 2009, 09:45 AM
Go to fooddownunder.com, search for "wild boar". Take your pick.

oneounceload
September 22, 2009, 10:09 AM
Vaccum packer (lowes)

If you have a Sam's Club or Costco near you, they will have a better deal on the vacuum packer and the refills of bags

One thing - since you don't know everywhere your little piggy ate, you need to thoroughly cook it. farm-raised pig can be cooked slightly more rarer, but wild game can have a tendency to have more parasites, etc., best to cook it all the way

SgtMeatballs
September 22, 2009, 10:56 AM
Yes, that is my wife's biggest concern with the wild boar. I was actually surprised that the pig didn't have any ticks on him. My friend said that all of the pigs he killed have dozens, but we weren't hit by the ticks either. I think they may be on vacation. So far I've overcooked every wild animal harvested with squirell being the only tasty exception. I wish that I didn't screw that dove up...

mapsjanhere
September 22, 2009, 11:49 AM
If we're really talking boar and not feral pig, my suggestion for all non-loin pieces is cut into cubes and braise slow and low in tin foil, or stew in a bottle of red wine. Gets even the toughest boar tender.

simonkenton
September 22, 2009, 01:21 PM
If we're really talking boar and not feral pig


What is the difference?

tyrajam
September 22, 2009, 02:03 PM
If you have some tough or odd pieces, or just don't know what to do with a big hunk of your hog, make some pulled pork. Pack the meat in a crockpot-cubes, steaks, on the bone even-and cover to the rim with BBQ sauce. I make my own sauce, nothing like it. Cook for anywhere from 8-12 hourse stirring occasionally until the meat falls off the bone (if its on the bone) and falls apart. Stir it all up with the sauce and put a big ladel full on a hamburger bun-I'll tell you there is nothing like it!!

hogdogs
September 22, 2009, 02:45 PM
Boar is boy pig... Truly wild hog will be a russian type. For the most part... "loose" pigs in the USA are "feral" domestic breeds.

As for well done... I agree... WELL DONE IS AN ABSOLUTE!!!!
STOP THE COOKING WHEN INTERNAL TEMP IS 5* OR SO BELOWWELL DONE TEMP (160 so stop at 155) PULL IT OFF AND LET REST 5-10 MINUTES... The internal will rise the 5 degrees to well... This will kill any and all cooties while not exceeding well done by maybe 5 or 10 total...
DISCLAIMER.... This is for large cuts... thin cuts need cooked to full...
Brent

Swampghost
September 22, 2009, 08:55 PM
The poor mans vacuum, a bucket of water. Put your stuff into a ziplock bag, half seal, drop into the bucket to force out the air and finish sealing.

Freeze dried meat can often be recovered by steaming/slow cooking, a method favored by many for pork.

Countertop
September 23, 2009, 11:30 PM
Only difference between it and the ones that were killed and wraped at the grocery store so that people don't have to confront the fact that they were once living things is that the meat will have a BETTER flavor, less fat and not be pumped up on antibiotics and hormones.


Uh, not quite.

Farm raised pigs aren't pumped up with hormones, nor are they pumped up with antibiotics - regardless of what Wayne Pacelle and your vean friends at HSUS want to try to convince people of.

Also, store brought pork will have much less fat than on a boar. Its been bred out and is a very lean meat - hence "the other white meat." Wild pig has much more fat (which might give it flavor, might not).

One other HUGE difference. YOU HAVE TO OVERCOOK WILD PIG.

Domestic pigs are raised indoors primarily as a disease protection measure. There is no trichniosis in the US herd. Wild pigs (and unfortuntly, the pasture pigs that the "foodies" are infliting on us) all care trichina as well as a host of other diseases.

Which isn't to say its bad - only that it needs to be cooked very well.

DO NOT FOLLOW USDA COOKING RECOMMENDATIONS FOR DOMESTIC PORK.

they do not apply to wild pig.

Rich Miranda
September 24, 2009, 01:53 AM
How the heck do the honey baked people do it!?

LMBO! Once ya kill it, ya gotta - do something with it! :p

darkgael
September 24, 2009, 05:11 AM
Sgt: Smoker (found one about 2 hours away for $100 new, home-made looks nice)
Have you ever used a smoker to cook (which is what you are doing) meat or fish (or fruit, cheese or vegetables)?
If not, an important part of the process is "brining" the meat in a solution of kosher salt and water (or salt and sugar and water and.....). This adds time to the whole process as the meat has to sit in the brine for eight to twelve hours depending on the meat and cut.
Pete

hogdogs
September 24, 2009, 06:16 AM
Farm raised pigs aren't pumped up with hormones, nor are they pumped up with antibiotics - regardless of what Wayne Pacelle and your vean friends at HSUS want to try to convince people of.
I agree that the hormones are not pumped in... However, there are hormones in the feed.
they only get pumped full of antibiotics if they get an infection.
They are, however, inoculated heavily to avoid the Trichinosis and brucellosis
among other cooties. The wild hogs can have these due to lack of inoculations.

Also, store brought pork will have much less fat than on a boar. Its been bred out and is a very lean meat - hence "the other white meat." Wild pig has much more fat (which might give it flavor, might not).
100% wrong! I have raised hogs and hunted wild hogs... There is nothing farther from the fact than the above. I also have eaten my share of both wild and domestic swine. grease (molten fat) is obviously heavier, cut for cut, in domestic swine.
One other HUGE difference. YOU HAVE TO OVERCOOK WILD PIG.
Pardon the pun but that is absolutely hogwash...
The best way to ruin wild pork is to cook it over the well done temp... Absolutely no bonafide reason to do so...
Domestic pigs are raised indoors primarily as a disease protection measure. There is no trichniosis in the US herd. Wild pigs (and unfortuntly, the pasture pigs that the "foodies" are infliting on us) all care trichina as well as a host of other diseases.
Domestic hogs are raised indoors because hog tight fences cost more to build and maintain than a barn. The risk of indoor swine is one sick pig will infect the whole herd... BTDT!!!
There is no "tric" because of the aforementioned inoculations... The wild population will catch disease primarily from contact of infected untreated domestic swine...
DO NOT FOLLOW USDA COOKING RECOMMENDATIONS FOR DOMESTIC PORK.

they do not apply to wild pig.
Actually they apply to all swine! Any and all parasites and other cooties are well killed off BEFORE the well done temp is reached...
Please refrain from spewing forth untruths regarding any meats. I have fully researched the health of wild swine before letting my dogs sink their teeth in it to catch it or the teeth of my children following a well done internal cooked temp of 160*f...
Brent

2damnold4this
September 24, 2009, 06:43 AM
The best way to ruin wild pork is to cook it over the well done temp... Absolutely no bonafide reason to do so...

Exactly. There is no reason to go over 160 degrees for an internal temp, just like domestic pork.

I'd feel pretty safe at 150 (trichinosis dies at 137) but the government recommends 160 so better safe than sorry.

hogdogs
September 24, 2009, 07:43 AM
As for the leanness of pork... I concede that some breeds are designed for more or less fattiness. However, wild swine is leaner than any barnyard swine. NO MATTER THE BREED! A wild hog is always on the move, must fight to survive and feed is super important. Granted, a good mast crop will cause them to be fatter than other wild swine and those able to rob cattle, horse or other swine feed from farms will be as fat as a farm pig. But I doubt many here would disagree that a dead farm pig will float but most feral hogs sink like a rock when dead.
Brent

thallub
September 24, 2009, 08:13 AM
Hotdogs is right. Wild hogs are most often lean or even very lean. As a result there is little or no bacon on the vast majority of wild hogs. The first wild hog pictured here is an anomaly, he was very fat.

The black hog was killed by me on Monday of this week. He has little fat: He also has little or no wild boar blood.

thallub
September 24, 2009, 08:14 AM
This hog is lean:

2damnold4this
September 24, 2009, 11:05 AM
A hog that has good nutrition will have more fat than a hog that has poor nutrition but that fat isn't necessarily in the muscle tissue. Fat in muscle tissue is less dependent on nutrition and more dependent on genetics. Modern meat hogs have been bred to have a lower fat content in the muscle tissue than hogs had as little as twenty or thirty years ago. They might have more back fat than a traditional breed if they are better fed. But no matter how much they eat, the fat content in the muscle tissue won't change much. The important thing when cooking a pork chop or other cut from the pig is the fat content in the muscle tissue. In this respect, wild pigs are genetically superior to modern meat hogs as they have not been bred to have lean muscle tissue.

2damnold4this
September 24, 2009, 01:49 PM
Here's a link to a study comparing European wild boar to several breeds of domestic pigs (Polish Landrace and Duroc):
http://arch-anim-breed.fbn-dummerstorf.de/pdf/2008/at08p359.pdf

In Table 2 (sorry, I tried to post Table 2 but it comes out jumbled) we find that wild boars, despite weighing about half of what the domestic hogs weighed, the wild boars had a higher intramuscular fat content.

This study was done in Europe and may or may not hold true for the feral hogs we have here but we do know that domestic pigs here have been bred to have leaner muscle tissue than their ancestors.

simonkenton
September 24, 2009, 02:29 PM
Have you ever used a smoker to cook (which is what you are doing) meat or fish (or fruit, cheese or vegetables)?
If not, an important part of the process is "brining" the meat in a solution of kosher salt and water (or salt and sugar and water and.....). This adds time to the whole process as the meat has to sit in the brine for eight to twelve hours depending on the meat and cut.


I have smoked at least 50 shoulders and hams from wild hogs.
I have never heard of "brining" the meat. We never soaked the meat in salt water and our results were spectacularly good.
Love that mesquite wood.
Also, wild hog is absolutely leaner than store-bought pork, that is one reason I like wild hog so much.

As to antibiotics and pork, I had a job 30 years ago which involved going out into the country and interviewing farmers, and other people.
I spent a couple hours one day on a big hog farm in Georgia.
This was where they raised the hogs on concrete-floored pens. Big operation.
The farmer told me that the food was loaded with antibiotics.
He showed me one of the feed bags, sure enough antibiotics were listed as an ingredient. Might have been Tetracycline, I can't recall exactly.
This place had hundreds, if not thousands of hogs, and every time those hogs ate, they ate antibiotics.
The farmer told me that this was the industry standard.
Maybe practices have changed since the late seventies.

2damnold4this
September 24, 2009, 03:23 PM
I have smoked at least 50 shoulders and hams from wild hogs.
I have never heard of "brining" the meat. We never soaked the meat in salt water and our results were spectacularly good.
Love that mesquite wood.

Just think how much better they'll be next time if you brine or marinade them. : )

Also, wild hog is absolutely leaner than store-bought pork, that is one reason I like wild hog so much.

The evidence seems to suggest that the muscle tissue of wild hogs has a higher fat content than the muscle tissue of domestic meat hogs, despite the wild boars being about half of the weight of the domestic pigs in the study.


Fatty tissue content, %(histochemically)
Wild boars 3.11
Polish landrace 2.37
Duroc 3.02


Edit to add: I'm sure a good dry smoked ham would be delicious. Do you use any rub or spices when you smoke the ham?

rbb50
September 24, 2009, 03:57 PM
There was an article recently about a guy cleaning a wild hog with no gloves and getting a very serious disease some of them carry for the rest of his life with a bunch of expensive meds he will now have to take the rest of his life.

Guess the only suggestion I have is that if you clean one then be positively sure to wear some gloves and do not let any blood splatter onto your skin or wash it off immediately if it does.

hogdogs
September 24, 2009, 04:31 PM
I don't hold any respect for a survey from europe... ESPECIALLY IF THEY COMPARE WILD TO A "DUROC"! A high number of my ferals are duroc or duroc crosses.
I will say that over cooking by even 5 or 10 degrees will be a dryer tougher piece compared to a domestic piece of meat. Intramuscular or outer I care less... I do know that a feral hog has about the same fat appearance amount as a deer...
I mean lean... I do know of a dozen or 2 hogs that looked fat like a domestic but that is after looking at literally a thousand or so dog caught or trapped pigs.
Brent

2damnold4this
September 24, 2009, 05:03 PM
I don't hold any respect for a survey from europe... ESPECIALLY IF THEY COMPARE WILD TO A "DUROC"! A high number of my ferals are duroc or duroc crosses.

The duroc did have the closest intramuscular fat content to the wild boar they tested. 3.02% to 3.11%

It is fair to say that a study comparing European wild boars to domestic European hogs might not be representative of US feral hogs and US domestic hogs.

hogdogs
September 25, 2009, 09:17 AM
It is fair to say that a study comparing European wild boars to domestic European hogs might not be representative of US feral hogs and US domestic hogs.
Yes sir... the above is very true...
Them studies are comparing the eurasian/russian swine which is a true wild hog.

What we have here is very rarely pure russian or even near pure... Ours are mainly domestic bloodlines. I have trapped or dogged a slough of pigs. While the young will be red with black stripes, they are black, red, belted, or tri-color... heck even got a few pink/white ones.
I feel that the spanish blood (black), duroc, hampshire are heaviest in the panhandle as well as eastern/central florida. I can't speak for the whole nation though...
Brent

darkgael
September 25, 2009, 09:33 AM
I have smoked at least 50 shoulders and hams from wild hogs.
I have never heard of "brining" the meat. We never soaked the meat in salt water and our results were spectacularly good.

Simon: Yeah. I figured when I wrote that that there was probably someone who did not include brining in the process.
All I know about smoking comes from two sources - one is the instruction book that came with my little commercial smoker; it gave very specific instructions about brining before smoking. The other is from a fellow I know who smokes meat regularly at a commercial level (two smokers - one is a walkin house in his yard and the other is a one ton traveling arrangement on a trailer that allows him to smoke maybe thirty shoulders at a time. He brines his meats before he smokes them.
Any how - that's the source of my info. I'll have to inquire more about smoking without the brining since you have had such success with that.
Pete

hogdogs
September 25, 2009, 09:42 AM
If I were "cold" smoking to impart flavor I would likely brine. But smoking to cook, I do not brine as it is just too salty too me. I quit smoking meat many years ago as it is just too slow for me. I do add some wet wood chips for flavor though.
Brent

GLK
September 25, 2009, 10:30 AM
Farm raised pigs aren't pumped up with hormones, nor are they pumped up with antibiotics - regardless of what Wayne Pacelle and your vean friends at HSUS want to try to convince people of.

I agree that the hormones are not pumped in... However, there are hormones in the feed.
they only get pumped full of antibiotics if they get an infection.
They are, however, inoculated heavily to avoid the Trichinosis and brucellosis
among other cooties. The wild hogs can have these due to lack of inoculations.


Quote:
Also, store brought pork will have much less fat than on a boar. Its been bred out and is a very lean meat - hence "the other white meat." Wild pig has much more fat (which might give it flavor, might not).

100% wrong! I have raised hogs and hunted wild hogs... There is nothing farther from the fact than the above. I also have eaten my share of both wild and domestic swine. grease (molten fat) is obviously heavier, cut for cut, in domestic swine.

Quote:
One other HUGE difference. YOU HAVE TO OVERCOOK WILD PIG.

Pardon the pun but that is absolutely hogwash...
The best way to ruin wild pork is to cook it over the well done temp... Absolutely no bonafide reason to do so...

Quote:
Domestic pigs are raised indoors primarily as a disease protection measure. There is no trichniosis in the US herd. Wild pigs (and unfortuntly, the pasture pigs that the "foodies" are infliting on us) all care trichina as well as a host of other diseases.

Domestic hogs are raised indoors because hog tight fences cost more to build and maintain than a barn. The risk of indoor swine is one sick pig will infect the whole herd... BTDT!!!
There is no "tric" because of the aforementioned inoculations... The wild population will catch disease primarily from contact of infected untreated domestic swine...

Quote:
DO NOT FOLLOW USDA COOKING RECOMMENDATIONS FOR DOMESTIC PORK.

they do not apply to wild pig.

Actually they apply to all swine! Any and all parasites and other cooties are well killed off BEFORE the well done temp is reached...
Please refrain from spewing forth untruths regarding any meats. I have fully researched the health of wild swine before letting my dogs sink their teeth in it to catch it or the teeth of my children following a well done internal cooked temp of 160*f...
Brent
__________________
Fan of the Mossberg family of shot guns and the Marlin family of leveractions and rimfires. Savage and Ruger both get my nod too...
Hog doggers do it until the squeal is real!!!


Thank goodness finally someone that actually knows what they are talking about, thank you Hogdogs!

SgtMeatballs
September 28, 2009, 02:41 PM
Ok, sorry to revive this, as I have gotten so many great replies but a co-worker (we call him pig killer around here) informed me that wrapping pig in aluminum foil can cause botchilism....which I know is pretty deadly....and to throw away all of the meat I have.

Is that true? I know i shouldn't have stored the meat in aluminum foil but I figured it was ok for now (besides freezer burn). So far I've cooked shoulder, back strap, and crock-potted some of the ham meat in bbq sauce. Each dish has been delicious.

Will I get botchilism if I continue to store my swine in a freezer wrapped in aluminum foil? This just sounds crazy asking.....but hey I'm nervous now so don't ridicule. :p

GLK
September 28, 2009, 03:28 PM
I say no you can't, but I wouldn't trust internet sources for possible life and death information. Ask your local Butcher Doctor or FFA/County Co-Op field agent.

2damnold4this
September 28, 2009, 04:38 PM
I don't think you have to worry if the meat is frozen.

simonkenton
September 28, 2009, 05:01 PM
Of all the wacky advice you have gotten on this thread, that takes the cake!
Aluminum foil does not cause botulism.

2damnold4this
September 28, 2009, 05:09 PM
I feel that the spanish blood (black)

We have some here that resemble the Iberian pigs that are still in Spain today.

http://upload.wikimedia.org/wikipedia/commons/3/32/BlackPig004.JPG

A lot of times, they'll have some red in them, perhaps from a Duroc.

Buzzcook
September 28, 2009, 08:22 PM
trichinosis and piggies.
Farm raised pigs have pretty much been made safe from trichinosis. In the last 5 years the minimum internal temp for pork (not ground) has been lowered to 150f. As I mentioned earlier 160f is the minimum internal temp for wild pigs and other game. (Some people recommend 165f)
Hard freezing meat for a very long time will also kill trichinosis. Your home freezer won't do it.

The is no such thing as having to "over" cook anything. Any food is cooked till it is done. To cook it more is just silly.