What to do with all this wild boar?
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Yeah. I was told the homeless shelters will not accept it directly. It has to be process by a licensed meat processor. And they want to be paid to do that.
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Hunter-Steve Yeah, that’s what it was. It was tied into a wounded warrior type project (I think) and they didn’t know what to do with all the meat, and the homeless shelter told them they wouldn’t take it. I guess it makes a kind of sense but …not really. Do they think people are going to try to poison them?
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it is sad that good will has to fall to regulations but I guess it needs to be
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In many cases, there is no reason other than so people needing to feel important and making an arbitrary decision with no reason other then they need to flex their importance. there are some people that just pull things out of their >>>>>
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Where are you located? Throw 5 in a crate and ship them to Ohio! We dont have them near me. Free pork sounds heavenly!! I do see how too much of a good thing can be bad. They are very distructive.
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My property is located near Bailey, Texas. They are very destructive to the crops so I trap them as often as I can. There are at least 20 more in a sounder that roams this area. And there may even be more. I’ve got my freezer full with more sausage and hams than I and my family could ever eat. I usually donate brats to the police for community cookouts. But with this COVID going around they haven’t been holding them this past year.
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Build a salt box and pack it full.
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My understanding is that you need to keep the salted pork refrigerated. if that’s not true please educate me on if there is a way to pack the meat in salt without refrigeration.
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we have had good luck dropping off at a hunter for the hungry program market… they accept donations for them to cut and wrap and they in send to shelters and the like. There are also places that will buy them ( your not going to be rich…) and they send overseas etc. decent meat but just too many of em!
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From the Hunters for the Hungry website “Due to state and federal health regulations, Hunters for the Hungry is not able to accept donations of feral hog.” I know about selling them. And as you said there is not much money that you get for them. They also want you to bring them to their location alive. That would involve way too much time and cost on my part to mess with.
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I have heard of controlled shooting where landowners charge for folks to come in and shoot feral hogs. Hosting people to come shoot on your property also raises a host of other legal concerns you would need to be aware of such as liability waivers, etc.
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Right now I don’t need help killing them. I’m just looking for alternate ways to use/cure the meat that does not involve refrigeration.
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have you thought about canning the meat in jars doing it in this manner you can leave it on the shelf the way our ancestors did
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have you thought about canning the meat in jars doing it in this manner you can leave it on the shelf the way our ancestors did
craigrice Hunter-Steve - great idea. can even just put raw meat in a quart jar, add 1 teaspoon salt, and can at 20 pounds pressure for 75 minutes. Could also season it with herbs, spices, and vegetables to have a ready to eat stew. Ready to use whenever needed. I have, as an experiment, kept it for 3 years with no loss of flavor at all.
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Right now I don’t need help killing them. I’m just looking for alternate ways to use/cure the meat that does not involve refrigeration.
Hunter-Steve I can meat all the time. Guess we have to many ducks and rabbits. lol Just clean all the fat off you can. I pressure ours at 15 psi for 90 minutes. We usually use it for stews, casseroles and soups. Canning it tends to make it a bit mushy I think.
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Now I had not thought about canning. I need to look into that. Thanks
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My understanding is that you need to keep the salted pork refrigerated. if that’s not true please educate me on if there is a way to pack the meat in salt without refrigeration.
Hunter-Steve, 'tis true. Better to begin during cooler weather but if gotten on quickly and covered entirely in salt without meat touching one another or the side of box meat can be preserved in 90° weather. 2" salt layer on box bottom, pack salt around all sides, 1" salt between layers. Top layer should be covered with minimum 2" salt.
Drill holes in box bottom (for liquid drainage) and cover with a clean fabric before adding salt. Lid can be one piece but i prefer 2, split in middle. Have someway to secure lid or critters will get into it.
May want some sort of catch try for the drainage. Sit box on 4x4’s to keep off ground. -
when I do beef canning it comes out very tender it will make its own juice that I put into the skillet when heating the meat [the meat is basically fully cooked at a boil inside the jar when canning } then I add cream of mushroom soup and sour cream to make stroganoff over noodles but the uses are up to you imagination
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I would recommend using quart jars as pints are not enough for two
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@Razorback Hillbilly, I’ll try that. I have access to 50# bags of non iodine salt. I can make a box out of wood that I cut from Cedar trees with an Alaskan Chainsaw mill.
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