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You guys are lucky if you can eat wild hog. On my shooting grounds there are so many pine trees that the meat tastes like turpentine. Really, we call them "piney woods rooters" and the only way to make them palatable is to live-catch them in a trap, feed them corn for 30 days, then kill and process like a domestic pig. Shoot 'em dead, drag them off.
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Paw Paw..I have never heard this before....What makes the meat taste that way? We have a mixture of pines and oaks here between East and Central TX....
Also..I can understand boiling and scraping a domestic pig..but not feral....I guess someone could if they really wanted to tho.....