Hogs for food - Page 2

Fat White Boy · April 16, 2009, 10:18 PM

I hunt for pigs in Central Coastal hills of Californa. I prefer them under 175 pounds or so...I keep the loins whole, the rest gets turned into sausage. The game processors in the area have terrific recipes for sausage. I usually mix some 20-30 % fat ground chuck... These links don't last long!!!

impact · April 16, 2009, 10:44 PM

The next time I shoot a hog and clean it I will take a pic and show you the worm. It's no big deal as long you cook the hog

bwheasler · April 20, 2009, 12:01 PM

Try This. Take a pound of ground boar, 2 eggs, and a 2 cups bread crumbs. Mix together with you favorites spices, add finely chopped onion,and a couple cloves of garlic. Roll into 1 to 2" balls and brown in a skillet. Put them an oven pan, cover with you favorite BBQ sauce,cover and bake in the oven @350 for about 15 to 20 minutes. Keep a stick handy to keep the riff raff at bay. Enjoy

25fan · April 20, 2009, 04:25 PM

Chill them off as fast as possible. A dead hog will spoil very quickly. If you don't have access to a walk in cooler skin the hog and get in a cooler with ice. I am lucky enough to have a refrigerated trailer at work. I skin the hogs and let them hang for 24 hours. My butcher says hogs (even those that are chilled) should be processed and frozen around 24 hours from death. Since I have adopted this theory, I have not had any off-flavor pork. I will say that if you harvest the hog with dogs, I would recommend tying and placing in a pen for a while.

eaglesnester · April 21, 2009, 01:17 PM

Have never hunted hogs in North America. I have however hunted and eaten wild Asian Bore in Germany. All I can say about wild bore as table fare is (OUTSTANDING)

publius · April 21, 2009, 02:03 PM

I have not found them to be gamey tasting but they are different from domestic pigs. I have killed many on my place in TX nad all have had very lean meat. easy to overcook and dry out. I have trouble cooking them b/c of this, take it off too soon and you have a problem, too late and it's ruined.

hogdogs · April 22, 2009, 06:52 AM

On my ham recipe using the slits to hold the fat back chunks, I failed to mention I put upwards of 15-20 slits on a good size rear ham and 10-15 on a front ham.
It is for wild pork I bought a good mechanical (no trust in digitals nor their batteries) meat thermometer. As publius said over done is a very dry tuff piece of dog food.
Brent

April 20, 2009, 04:25 PM	#29
25fan Member Join Date: November 4, 2008 Location: Gulfport, MS Posts: 21	keep'em cool Chill them off as fast as possible. A dead hog will spoil very quickly. If you don't have access to a walk in cooler skin the hog and get in a cooler with ice. I am lucky enough to have a refrigerated trailer at work. I skin the hogs and let them hang for 24 hours. My butcher says hogs (even those that are chilled) should be processed and frozen around 24 hours from death. Since I have adopted this theory, I have not had any off-flavor pork. I will say that if you harvest the hog with dogs, I would recommend tying and placing in a pen for a while. __________________ " A government big enough to give you all you want, is a government big enough to take all you have." Thomas Jefferson

April 21, 2009, 01:17 PM	#30
eaglesnester Senior Member Join Date: September 19, 2007 Posts: 100	Hunten Hogs and are they good to eat? Have never hunted hogs in North America. I have however hunted and eaten wild Asian Bore in Germany. All I can say about wild bore as table fare is (OUTSTANDING)

April 21, 2009, 02:03 PM	#31
publius Senior Member Join Date: January 25, 2005 Location: Mississippi/Texas Posts: 2,505	I have not found them to be gamey tasting but they are different from domestic pigs. I have killed many on my place in TX nad all have had very lean meat. easy to overcook and dry out. I have trouble cooking them b/c of this, take it off too soon and you have a problem, too late and it's ruined. __________________ "Suppose you were an idiot, and suppose you were a member of Congress, but I repeat myself." Mark Twain

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April 16, 2009, 10:18 PM	#26
Fat White Boy Senior Member Join Date: March 18, 2005 Posts: 1,276	I hunt for pigs in Central Coastal hills of Californa. I prefer them under 175 pounds or so...I keep the loins whole, the rest gets turned into sausage. The game processors in the area have terrific recipes for sausage. I usually mix some 20-30 % fat ground chuck... These links don't last long!!!

April 16, 2009, 10:44 PM	#27
impact Senior Member Join Date: January 8, 2005 Location: the great state of Texas Posts: 854	The next time I shoot a hog and clean it I will take a pic and show you the worm. It's no big deal as long you cook the hog

April 22, 2009, 06:52 AM	#32
hogdogs Staff In Memoriam Join Date: October 31, 2007 Location: Western Florida panhandle Posts: 11,069	On my ham recipe using the slits to hold the fat back chunks, I failed to mention I put upwards of 15-20 slits on a good size rear ham and 10-15 on a front ham. It is for wild pork I bought a good mechanical (no trust in digitals nor their batteries) meat thermometer. As publius said over done is a very dry tuff piece of dog food. Brent