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Wild Hogs

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  • processheadP processhead

    Jonathon said in Wild Hogs:

    They adapt so quickly that I imagine the ones going further north will develop thicker shaggier coats. I hate that they are a problem but it does show how “uh, life, finds a way” the great Jeff Goldblum!

    Right. After the apocalypse, the wild hogs will probably rule the world. lol

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by Chef
    #29

    processhead And they just might do a better job then what I’ve witnessed lately. LOL

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    • JonathonJ Jonathon

      They adapt so quickly that I imagine the ones going further north will develop thicker shaggier coats. I hate that they are a problem but it does show how “uh, life, finds a way” the great Jeff Goldblum!

      lkrfletcherL Offline
      lkrfletcherL Offline
      lkrfletcher
      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
      wrote on last edited by
      #30

      Jonathon - Great Jurassic park reference

      Life is a Garden - Dig it.

      1 Reply Last reply
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      • JonathonJ Jonathon

        First, oh my god! Second, I hear totally different things on feral hogs taste. Some say it is in the processing and some say doesn’t matter they are going to be nasty. 3rd, we’ve gotta figure out something? This might be one of the biggest land management issues of our day. The only thing that approaches it is CWD.

        B Offline
        B Offline
        bocephus
        Team Orange Power User Canning Masterbuilt Veteran
        wrote on last edited by
        #31

        Jonathon I have heard smaller ones are a lot better eating, but man I don’t think I could pass up this monster and figure out how to cook it or make sausage. I have a friend who has a head mount with the tusks out and it is pretty impressive though not as big as this one.

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        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by Jonathon
          #32

          bocephus It makes sense, the older males would most likely be tougher and zre more likely to have boar taint taste.
          lkrfletcher Thank you, it is useful in oh so many different situations.
          Chef I for one welcome our new Wild Hog Overlords
          processhead It’d end up being The Omega Man/ I am Legend where we become the monsters to the hogs!

          Also, we may possibly have some more on this in the future. Maybe, too soon to say.

          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

          HerbcoFoodH 1 Reply Last reply
          1
          • JonathonJ Jonathon

            bocephus It makes sense, the older males would most likely be tougher and zre more likely to have boar taint taste.
            lkrfletcher Thank you, it is useful in oh so many different situations.
            Chef I for one welcome our new Wild Hog Overlords
            processhead It’d end up being The Omega Man/ I am Legend where we become the monsters to the hogs!

            Also, we may possibly have some more on this in the future. Maybe, too soon to say.

            HerbcoFoodH Offline
            HerbcoFoodH Offline
            HerbcoFood
            Regular Contributors Team Orange Sous Vide
            wrote on last edited by
            #33

            Jonathon bocephus Those older big ones smell like a dumpster fire, the meat isn’t right. There are some out there who will tell you those big nasty ones taste just fine. Any female under 100lbs is the perfect eating size.

            ChefC 1 Reply Last reply
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            • HerbcoFoodH HerbcoFood

              Jonathon bocephus Those older big ones smell like a dumpster fire, the meat isn’t right. There are some out there who will tell you those big nasty ones taste just fine. Any female under 100lbs is the perfect eating size.

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #34

              HerbcoFood You are so right. Just an off flavor that I have never cared for. People want me to make sausage from their wild hogs, and the few times I made it, no one cared for it.

              I have been told that the small females are okay, but never had the chance to try them. Maybe they would work.

              HerbcoFoodH 1 Reply Last reply
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              • ChefC Chef

                HerbcoFood You are so right. Just an off flavor that I have never cared for. People want me to make sausage from their wild hogs, and the few times I made it, no one cared for it.

                I have been told that the small females are okay, but never had the chance to try them. Maybe they would work.

                HerbcoFoodH Offline
                HerbcoFoodH Offline
                HerbcoFood
                Regular Contributors Team Orange Sous Vide
                wrote on last edited by
                #35

                Chef They do taste better, but there is always the issue with wild game, how was it handled in the field. But if I shoot a pig and it stinks from the get go, no matter the size I will recycle it back to Mother Nature.

                B 1 Reply Last reply
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                • HerbcoFoodH HerbcoFood

                  Chef They do taste better, but there is always the issue with wild game, how was it handled in the field. But if I shoot a pig and it stinks from the get go, no matter the size I will recycle it back to Mother Nature.

                  B Offline
                  B Offline
                  bocephus
                  Team Orange Power User Canning Masterbuilt Veteran
                  wrote on last edited by
                  #36

                  HerbcoFood Sometimes you just have to recycle if the meat is bad but I always try to use what I shoot or catch. Sometimes though that is just not possible and in this case I think it is important to try and take these pests out as they are taking over some areas and doing an incredible amount of damage. Here in NM, I believe they brought in Gov. shooters to help eradicate them from the southeast.

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                  • S Offline
                    S Offline
                    sheleyp1
                    Yearling
                    wrote on last edited by
                    #37

                    That’s a big hog inbeed. I took a 285lb bore in SC several years ago. It wasn’t worth the processing fee . The smell when being cooker was very unpleasant taste was the same. What was left feed the opossums

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                    • RafterWR Offline
                      RafterWR Offline
                      RafterW
                      Power User Regular Contributors Cast Iron Big Green Egg
                      wrote on last edited by
                      #38

                      Sounds like the general consensus is that wild pig is not very tasty. The several times I’ve had it I didn’t think it was offputting but I’ve only eaten backstrap from a couple of wild pigs is all.

                      Matt W.

                      HerbcoFoodH 1 Reply Last reply
                      0
                      • RafterWR RafterW

                        Sounds like the general consensus is that wild pig is not very tasty. The several times I’ve had it I didn’t think it was offputting but I’ve only eaten backstrap from a couple of wild pigs is all.

                        HerbcoFoodH Offline
                        HerbcoFoodH Offline
                        HerbcoFood
                        Regular Contributors Team Orange Sous Vide
                        wrote on last edited by
                        #39

                        RafterW It has to do with more of the size of it, its not that it’s not good. There are some factors that come into play before Ill touch it. I have had some great bbq’d wild pigs, I just knew before hand how large they were before being cooked. I don’t want to turn someone off from them, just know not all wild pigs are created equal for table fare.

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                        • processheadP Offline
                          processheadP Offline
                          processhead
                          Regular Contributors Power User
                          wrote on last edited by
                          #40

                          I think even the pork from a large, intact boar domestic hog might turn off a lot of folks.
                          There is a good reason why they castrate pigs when they are little.

                          Paul

                          HerbcoFoodH 1 Reply Last reply
                          3
                          • processheadP processhead

                            I think even the pork from a large, intact boar domestic hog might turn off a lot of folks.
                            There is a good reason why they castrate pigs when they are little.

                            HerbcoFoodH Offline
                            HerbcoFoodH Offline
                            HerbcoFood
                            Regular Contributors Team Orange Sous Vide
                            wrote on last edited by
                            #41

                            processhead Full of piss and vinegar I believe is how it goes…

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                            • processheadP Offline
                              processheadP Offline
                              processhead
                              Regular Contributors Power User
                              wrote on last edited by
                              #42

                              HerbcoFood With the emphasis on the Pizz.

                              Paul

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                              • Dr_PainD Offline
                                Dr_PainD Offline
                                Dr_Pain
                                Sous Vide Dry Cured Sausage Traeger Team Blue
                                wrote on last edited by
                                #43

                                The cajun’s down here seem to have some techniques to bleed and treat the meat of those big wild board to eat them but most of my patients that hunt just leave the big one in the march (for the alligators) since they kill soooooo many!

                                P.S. If memory serves me they put pig in a big cooler with ice to finish draining/purging the meat then they add some milk or something like that. I thought the process was weird but it was not weird enough for me eat their deer and wild hog sausage I guarantee!!! 😉

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                                • processheadP Offline
                                  processheadP Offline
                                  processhead
                                  Regular Contributors Power User
                                  wrote on last edited by
                                  #44

                                  " Eat it, before it eats you, cher…" or something like that.

                                  Paul

                                  Dr_PainD 1 Reply Last reply
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                                  • processheadP processhead

                                    " Eat it, before it eats you, cher…" or something like that.

                                    Dr_PainD Offline
                                    Dr_PainD Offline
                                    Dr_Pain
                                    Sous Vide Dry Cured Sausage Traeger Team Blue
                                    wrote on last edited by
                                    #45

                                    processhead said in Wild Hogs:

                                    " Eat it, before it eats you, cher…" or something like that.

                                    HAHAHA! We do have a bunch of expressions like that for sure!

                                    Do you know what a Cajun thinks about when he visits a zoo?
                                    " I wonder how much rice I’ll have to make to eat that thing" Those guys don’t waste an opportunity.

                                    A good buddy of mine from Thibodeaux (originally) was going to Medical School at LSU Med in NOLA and decided to go home one weekend. He brought his city slicker roommate with him so he could experience the country life a bit. On his way home he ended up running over a rabbit and slammed on the brakes and put the dead rabbit in the back of the truck to the bewilderment of his buddy. Later on he ran over a turtle and did the same. His buddy asked if it was typical for locals to pick up their own roadkills, and without skipped a beat my buddy told him “Heck yea, especially if that is your supper!”. His roommate was in shock but not as much as when he actually cleaned and prepared supper LOL!

                                    ChefC zbigjeffZ 2 Replies Last reply
                                    1
                                    • processheadP Offline
                                      processheadP Offline
                                      processhead
                                      Regular Contributors Power User
                                      wrote on last edited by
                                      #46

                                      lol.
                                      Waste not, want not.

                                      Paul

                                      1 Reply Last reply
                                      0
                                      • Dr_PainD Dr_Pain

                                        processhead said in Wild Hogs:

                                        " Eat it, before it eats you, cher…" or something like that.

                                        HAHAHA! We do have a bunch of expressions like that for sure!

                                        Do you know what a Cajun thinks about when he visits a zoo?
                                        " I wonder how much rice I’ll have to make to eat that thing" Those guys don’t waste an opportunity.

                                        A good buddy of mine from Thibodeaux (originally) was going to Medical School at LSU Med in NOLA and decided to go home one weekend. He brought his city slicker roommate with him so he could experience the country life a bit. On his way home he ended up running over a rabbit and slammed on the brakes and put the dead rabbit in the back of the truck to the bewilderment of his buddy. Later on he ran over a turtle and did the same. His buddy asked if it was typical for locals to pick up their own roadkills, and without skipped a beat my buddy told him “Heck yea, especially if that is your supper!”. His roommate was in shock but not as much as when he actually cleaned and prepared supper LOL!

                                        ChefC Offline
                                        ChefC Offline
                                        Chef
                                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                        wrote on last edited by
                                        #47

                                        Dr_Pain Reminds me of the movie Water Boy. A bug zapper went off and someone asked what was that. The response was “Desert”.

                                        Dr_PainD 1 Reply Last reply
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                                        • ChefC Chef

                                          Dr_Pain Reminds me of the movie Water Boy. A bug zapper went off and someone asked what was that. The response was “Desert”.

                                          Dr_PainD Offline
                                          Dr_PainD Offline
                                          Dr_Pain
                                          Sous Vide Dry Cured Sausage Traeger Team Blue
                                          wrote on last edited by
                                          #48

                                          Chef said in Wild Hogs:

                                          Dr_Pain Reminds me of the movie Water Boy. A bug zapper went off and someone asked what was that. The response was “Desert”.

                                          LOL!!! We don’t claim the movie the Waterboy because Adam Sandler tried too hard to re create a Cajun accent and FAILED but I can say that I have seen so many resemblance to some of the levee people in that movie 😉

                                          Speaking of deep South Louisiana and accent, John Goodman and Tommy Lee Jones did not even try to speak with the local accent in the movie In the Electric Mist (which was film in my little town and based on a fictional character by one of my local writer)

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