They apparently lost all my data as I was unable to reset my password. I tried several times and never got the email to do the reset. So I had to re-register my email address.

Strange that I did not loose my account in the Meatgistics site.

I tried to log in to the https://www.waltonsinc.com site today and it would not let me log in. I had to register and new account and now all my order history is gone.

Anyone else have this happen? It’s been a few months since I loged in so maybe I missed a communication about a change.

Steve

Nicolai Just google this “how long to freeze pork to kill trichinosis” I go a little extra by freezing to negative 10 and for at least 60 days. Can’t be too safe.

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.

I make Wild Hog sausage all the time and any of the Weston Seasonings are fantastic with them. The key is to make sure you have at least 15% of fat. I shoot for 20% myself as that works the best for me. I also double grind and let the final mix sit overnight before stuffing.

With Wild hog I always freeze the meat for at least 2 months at -10 degrees to ensure all parasites are killed. And as with all pork cook it to a minimum of 165 degrees.

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.

Trapped a sow last night to try putting it in salt. I burned the hair off and put the two hams and shoulders in a cooler with salt. I put a cloth over the drain and left the drain open. And covered the top with wood.

YooperDog Maybe when I retire and can be out there full time I’ll set up something that I can hold them for a while. I believe I need a special license to transport wild hogs here in Texas.

I know a place that will buy them. But I would prefer it if they would come get them. I would give them away for only the price of a few bags of corn.

I only need one or two for me and my friends each month. I have them showing up again going into my trap now. But with this weather I’m just going to let them get comfortable until I’m ready to dispatch them in a few weeks and have that box built. I already have 200lbs of salt ready.

I did some more reading about using sea salt and water softener salt and they are not a good option.

I went to my local Sam’s Club at lunch and they had 25# bags of non-iodized salt for $4.98 a bag so I picked up 200#'s of that to keep on hand for the next time I trap a group of hogs.

I’ll build a big box to put the hams and shoulders in next weekend.

They are forecasting really cold weather this weekend here in north Texas. With wind chills going down to -15 degrees and blizzard conditions. So the only thing I will be doing out at my property is making sure all the feeders are full. And bring back home an extra generator. I would hate to loose heat when it is that cold!

YooperDog yep… I have a Stihl MS291 and I use a crosscut chain. I sharpen it after doing two logs typically. Amazing how fast it cuts and how much wood you get.

Another load that I cut thick for moving. I’ll make them thinner later

@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.

Now I had not thought about canning. I need to look into that. Thanks

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.

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.

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.

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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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.

I do donate it to a local church when I can reach them and they have room to store it.

Made a crockpot full of wild boar chili - no beans

I keep getting multiple wild boar in my trap and have no room in my freezer. Besides giving it away is there a simple way to cure it so I don’t need to refrigerate it? These were a nice size between 80-100lbs each.