I was told that the big ones are not good eating, so what do you do with one in the 400 - 600 lb range.
A friend of mine has invited me to take a hog that is in this range. I just started thinking, what am I going to do with it when I get it?
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I was told that the big ones are not good eating, so what do you do with one in the 400 - 600 lb range.
A friend of mine has invited me to take a hog that is in this range. I just started thinking, what am I going to do with it when I get it?
Drag it out!
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RE: What do you do with a big hog?
Best thing to do would be quarter it, keep the hind quarters, back strap, loin, and maybe the shoulders, that is if you want to use them for suasage or something. Put them in a big cooler with ice. Let them set for 5 to 7 days. Drain off water each day and keep ice on them. It will age the meat and leech out the gameyness. Once you have it aged, cut it up how you like. I usually cut the hind quarters into hams and rump roasts, then pack up the loin and back strap and freeze them. Ill almost always cure the roasts and hams on a big hogfirst, before freezing. I have never shot a 600lber, but ive taken my share of 300+ and a handfull of 400lbers. If I have my choice, I usually take one around 150lbs. Ill pass on the biguns, that is unless they are needing to be removed from the areas.
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kaafir mushrik
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The biggest we shot was 550 lbs and it tasted fine though we were expecting it to be tough. The meat was a little tougher than a small one but it wasn't bad. Though really the best thing to do with one that large would be to grind it up for sausage.
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Burnie, what kind of cure do you use? I dont know just how big this hog is. 6 hunters have seen it and the estimates of wt. are in that range. Only bad thing is if it is in the upper range there is no one to score it. I cant score my own hog and I am the only judge in this area. That would be the pits.[:@]
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RE: What do you do with a big hog?
Its one Ive kinda came up with through out the years with a little trial and error. Its a honey cure. I have the particualrs at home, I can email them to you if you like. I cure the hams, then smoke them or bake them later. They come out good. Real lean compared to domestic ham.
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kaafir mushrik
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I shot one 600 plus And my guide told me the meat was no good except for sausage but my neighbors killed a home raised pig that was 500 lbs ant the ate it and so did i it was really good
A buddy of mine recently killed a boar in the 500 - 600 lb range. He had it processed and he's been eating it. He has told me it was really good. I think it is very important in how the meat is handled after the kill as to whether it will taste good or not.
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What do you do with a big hog?
