July 15, 2011, 06:01 PM | #26 |
Senior Member
Join Date: August 22, 2005
Location: The Woodlands TX
Posts: 4,679
|
Brent, you make it sound so good. This is the stuff I want to try to "cure" a feral pig ham.
__________________
la plus belle des ruses du diable est de vous persuader qu'il n'existe pas! |
July 15, 2011, 06:47 PM | #27 |
Senior Member
Join Date: July 18, 2007
Posts: 573
|
I was over in Zimbabwe hunting 3 weeks ago & my mate shot a warthog. Roast warthog is delicious, similar to pork but more flavoursome.
|
July 16, 2011, 12:03 AM | #28 |
Senior Member
Join Date: February 27, 2009
Posts: 406
|
Gunners,
Some of the game preserves in the NE are advertising that they have "Carolina Hogs." Does anyone know if a "Carolina Hog" is any different in table fare than wild boar or regular store-bought pork? Rmocarsky |
July 16, 2011, 01:07 AM | #29 |
Staff In Memoriam
Join Date: October 31, 2007
Location: Western Florida panhandle
Posts: 11,069
|
Marketing ploy I feel... YMMV...
Brent |
July 16, 2011, 01:13 AM | #30 |
Staff In Memoriam
Join Date: October 31, 2007
Location: Western Florida panhandle
Posts: 11,069
|
Here is what you do for gamey or rank boar pork...
Ya'll ready for this? EASY!!! Apple Juice!!! Injected, marinated, basted and or even mopped (apple sauce). In my opinion, apple can make any edible, mild feral or domestic pork seem bland or at least very light flavor if used excessively in cooking the meat. Feel free to still use any and every recipe along with apple methods you wish... I bet apple would make any non-spoiled pork from any pig very much edible. Like I said... I have never had a complaint from any pig or meat from anyone that admits they eat pork from many tons of 100% feral swine of all breed combinations possible in florida from Ponce deLeons black pigs to Euro/Russian true wild Hunt Club (pre depression) / game ranch (60-80's to present or so) imports to all farm breeds... Much of this in the form of live pigs from very young to 175#ers, boars and sows, barrows and gilts, prepared by the buddies or buyer Brent Last edited by hogdogs; July 16, 2011 at 01:35 AM. |
July 16, 2011, 01:50 AM | #31 |
Senior Member
Join Date: July 8, 2010
Location: North Georgia
Posts: 1,679
|
Shot & ate a bunch of um Most were piney wood rooters 50 to 90lb man oh man good,300lb in the big pines I just so feed the buzzards them big boars with a couple of years on them little strong for Me
|
July 16, 2011, 06:42 AM | #32 |
Senior Member
Join Date: August 12, 2009
Location: Athens, Georgia
Posts: 2,526
|
I've never tried apple juice with wild pork but I have used apple cider vinegar to make marinades and it has always been tasty.
|
July 16, 2011, 12:42 PM | #33 |
Senior Member
Join Date: January 5, 2010
Posts: 514
|
I'll wager those "Carolina Hogs" are ferals trapped and sold to the preserve. South Carolina is closing the loopholes for the transportation of live wild hogs, trying to stop the spread of these vermin. These were destroyng a turf farm. We killed all but one that we fed out for a couple of weeks then bbq'd.
Most "Russians" on preserves are bought from breeders. This pure bred Eurasian sow was like a pet. Her sister was a polar opposite. You couldn't put your hands on her. |
July 16, 2011, 09:40 PM | #34 |
Senior Member
Join Date: July 8, 2010
Location: North Georgia
Posts: 1,679
|
At camp We take and dig a pitin the ground build a hickory fire for coals. wrap a couple of hams & loins in tin foil with a few can of mixed fruit. put a lite cover of dirt over the coals set the hog in the pit cover it with plywood.GO hunt or mess around awhile, pull off the plywood open the foil pull out the bones & supper is ready tender & juicey
|
July 17, 2011, 10:38 AM | #35 |
Senior Member
Join Date: January 16, 2010
Location: If you have to ask...
Posts: 2,860
|
I sometimes buy domestic pork shoulders or hindquarters to add to wild pork when making sausage. Last boar I killed (200+) smelled better than the domestic pork I used to raise the fat content. I make a pretty awesome Italian sausage, BTW. I think wild pork around here is a bit "redder" than domestic but that could be diet or just my imagination. It's all about diet and sometimes age.
After seeing broken arrow's price list I'm thinking I need to build a safe around my freezer, Brent. When I serve wild pork to guests I sometimes hear what a meal like that costs in a trendy restaurant these days. Pretty amazing.
__________________
Life Member NRA, TSRA Smokeless powder is a passing fad! -Steve Garbe I hate rude behavior in a man. I won't tolerate it. -Woodrow F. Call Lonesome Dove My favorite recipes start out with a handful of used wheelweights. |
July 18, 2011, 08:19 PM | #36 |
Senior Member
Join Date: February 27, 2009
Posts: 406
|
Hogdogs,
I am not up to snuff with acronyms, what does YMMV mean? Rmocarsky |
July 18, 2011, 08:24 PM | #37 |
Staff In Memoriam
Join Date: October 31, 2007
Location: Western Florida panhandle
Posts: 11,069
|
YMMV= Your Mileage May Vary... aka:Results may differ...
Brent |
July 18, 2011, 09:00 PM | #38 |
Junior member
Join Date: July 10, 2011
Posts: 377
|
I wish there were alot of thoes feral pigs in wisconsin give me something else to shoot beside waiting for deer season.
|
July 18, 2011, 11:30 PM | #39 |
Senior Member
Join Date: November 29, 2007
Location: Everett, WA
Posts: 6,126
|
Besides apple, pork works well with all sorts of fruit. I've had it with blueberry, apricot, and mango.
Try braising pork in hard cider and making a sauce from the liquid. |
July 19, 2011, 12:42 AM | #40 |
Senior Member
Join Date: March 7, 2009
Posts: 433
|
I like to gut it skin it and smoke it whole slow with garlic, crushed pepper, salt and pepper
|
July 19, 2011, 06:02 AM | #41 |
Senior Member
Join Date: March 15, 2010
Posts: 8,238
|
I never eat them, but I give them away when I can
However, i have helped a couple of times with domestic pin raised pigs, and i suspect that many feral pigs are cleaner.
__________________
Woohoo, I’m back In Texas!!! |
July 19, 2011, 06:19 AM | #42 |
Senior Member
Join Date: April 20, 2011
Location: Northeren Michigan
Posts: 121
|
This one had gone wild from birth but was born a domestic food hog. So lean I have to add grease to cook the bacon but the taste is so much different than store bought pork I can't stand the thought of not killing my own supper. Still had the tusks and not neutered. Not the nasty tangy rotten flavor so many people warned me about. My brother shot a true Russian Sow and the meat was red as beef. The best pig that ever touched my cook wear.
EDIT: Dressed at 850+ pounds. |
July 19, 2011, 07:10 AM | #43 | |
Senior Member
Join Date: October 20, 2010
Location: Pawleys Island
Posts: 1,563
|
Quote:
BS, if that pigs over 450 on the hoof you'd be lucky, that or you're a giant of about 7'6" and 350-400 yourself. I killed a 400-450lb'er last year and he was a bit bigger than that one. "Carolina Pigs", what the heck is that? SC has made the transport of feral hogs without a permit a crime. If you do have a permit you had better arrive at your destination with a full load that you started with or you're going to answer some questions and pay some fines. Hogs are a huge problem, especially in the coastal plain and lowcountry. Tons of swamps, bogs, bays and thickets to hide and breed in. Heck my hunt club is over-run. Since last September-October we've probably tallied over 100 by now and I'm not sure we've hit them too hard yet. Standing rule is to shoot any one that you see. You get a nursing sow, you can shoot her and pop the little rodents with a stick. I hate a freaking pig and sorry, but pork chops at the grocery are cheap and plentiful without having to deal with the mess. Besides pig carcasses make great bait for other things plus buzzards need to eat too. Last edited by Saltydog235; July 19, 2011 at 10:19 AM. |
|
July 19, 2011, 11:06 PM | #44 |
Senior Member
Join Date: April 3, 2011
Posts: 317
|
I posted this in another thread but it is relevant...
The pigs I shoot in Central California don't really have a gamey taste. They taste different than store-bought pork but not bad. Where I hunt(King City), the hogs eat a lot of acorns and barley, so they are really quite tastey. I marinate the loins in soy sauce, fresh garlic, fresh ginger, fresh lemon juice, lemon zest and a touch of chili oil. Throw it on a hot grill to sear it then turn down the heat till it is 160 degrees in the middle... Most of the pig I chunk for sausage. I mix it 45% wild pork, 45% store bought pork and 10% beef trimmings. The Italian, hot links, breakfast, brautwurst and Polish sausages are delicious... __________________
__________________
Fat White So Cal |
July 23, 2011, 02:40 PM | #45 |
Senior Member
Join Date: April 18, 2011
Location: Texas
Posts: 517
|
Properly cared for, wild pork is great eating.
As for the question about cured hams, I have had the hams of wild hogs cured before and it was the best ham I have ever eaten. |
July 23, 2011, 06:24 PM | #46 |
Senior Member
Join Date: March 20, 2011
Location: Willamina, OR
Posts: 1,908
|
You guys are driving me crazy. There are no wild hogs in Oregon and I want to hunt them too. [whining mode off]
Tony |
August 2, 2011, 08:23 AM | #47 | |
Senior Member
Join Date: February 13, 2011
Location: Freestone County, Texas
Posts: 1,133
|
Quote:
I will say again....Why eat the big boar pigs..when U can eat the good smaller ones???
__________________
Hog Hunters never die........They just reload......... |
|
August 2, 2011, 09:18 AM | #48 | |
Staff In Memoriam
Join Date: October 31, 2007
Location: Western Florida panhandle
Posts: 11,069
|
Quote:
Q). "I will say again....Why eat the GOOD big boar pigs..when U can eat the good smaller ones???" A). More good pork to eat... Brent |
|
August 2, 2011, 12:41 PM | #49 |
Senior Member
Join Date: January 8, 2001
Location: Forestburg, Montague Cnty, TX
Posts: 12,717
|
Yeah, the only problem we have had with BIG boars is that they are harder to carry.
__________________
"If you look through your scope and see your shoe, aim higher." -- said to me by my 11 year old daughter before going out for hogs 8/13/2011 My Hunting Videos https://www.youtube.com/user/HornHillRange |
August 2, 2011, 02:00 PM | #50 | |
Senior Member
Join Date: October 20, 2010
Location: Pawleys Island
Posts: 1,563
|
Quote:
|
|
|
|