Cooked up a fresh venison roast. Just coated it with course salt, pepper and garlic then put on grill until it hit 115 degrees internal. Let sit for 20 minutes. Then carve up… Yummy

Made a crockpot full of wild boar chili - no beans

one I did in the past

Here is a picture of how nice the Tubed Casings look when used

Just trapped 7 tonight

Will dispatch them tomorrow

I go to an Asian market (H-Mart) and they often have it in 10 pound bags frozen for 50 cents a pound

Filled two 75qt coolers with meat today. And I’m getting new photos of more hogs tonight already… they are going to get a pass until I can process what I already have.

@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.

I’m drooling… I can’t wait to start mine this weekend. Thanks!

I had an issue yesterday where I was notified they delivered at my front door at 2:57pm… I looked 5 mins later and there was nothing. I sent an email and they said they delivered. Funny thing is I never heard the truck come. About an hour later at 4:14pm I heard a truck. It was a few houses away. There were two people which I have never seen before. They were picking up packaged from houses down the street from me and putting them back in the truck. When they got to me they had a guilty look on their face and sure enough they had my package. The person said they had a new driver and he did not know the route. OMG so they don’t know how to read address?

That’s a great way to store it. I’ll have to start doing that. Thanks

I plan on setting off the trap tonight with the cell phone trigger. Just hope they show up again tonight.

I usually make sausage out of them but may do some cured hams with some of these.

Harkness I’m not sure I would trust the safety of wild hog biltong. The wild hogs may have more parasites than domestic hogs or beef. That is why I freeze it to -10 for at least 2 months before still cooking it to at least 165 degrees before consuming it.

Phantom

You can do it either way. When I don’t have much time I freeze the whole muscle and grind it 2 months or more later. I date all my packages in the freezer. I’ve never had an issue refreezing the finished product.