RE: Hog Hunters.....couple of questions....
For what it is worth.
Most first time hog hunters are surprised how LITTLE meat there is on the average wild 100 pounder.
If you are thinking "pork chops" - ain't going to happen
The tenderloin is about the size of your wrist.
Shoulder meat= probably just make sausage here - time you get it boned out the pieces are kind of small.
A ham is a ham - a wild one is close to 40% bone
and will probably be a little dry.
Letting it soak in ice water for 3-5 days is a step in the right direction-
change the water daily (I often do venison this way - here in Florida it doesn't work to well to let your deer hang for a few days)
Somebody mentioned splitting one in half and cooking it that way.
This is probably good advice.
If possible wrap it tight, put plenty of fruit/vegetables apple sauce in there with it.
Put it on low heat and cook it SLOW
Whatyou really want to do is steam it till about 80 % done.
At that point you can unwrap it and put on the sauce of your choice and put it back on the grill to crisp up.
I myself will take the pig @ that 80% done stage and pull/cut the meat off the bone and put it in a roasting pan with sauce and simmer it till done (put some of the fruit you cooked it with in the sauce). This ensures it will be moist and makes it a lot easier to eat.
Wild pig is just that Wild pig !
It don't "taste like chicken"
It is at best OK
If you really like pork - The supermarket is where ya need to hunt
LOL