cptleo1

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

TxStarr

When BBQing pork, we use a rub, smoke it for a couple of hours at about 200 uncovered, then we double wrap it in tinfoil and cook for 2-3 more hours. It comes out with a ton of juice in the foil and is tender -- falling off the bone, melt in your mouth tender. We BBQ front shoulders, ribs (whole), and the hams. It all comes out delicious. No it doesn't taste like chicken -- but if I wanted chicken I would BBQ a chicken. I have also taken the front shoulder and cooked it in the crock pot with potatoes and carrots and a package of onion soup mix. Wonderful. We slice the tenderloins and fry them with a little salt and pepper for a breakfast meat. You can also boil the neck and backbone, pull the meat off the bone, mix it with some BBQ sauce and make BBQ sandwiches.

There are so many ways you can fix wild hog ... and you know where the meat came from as opposed to what you buy in the store.

GMMAT

Am I REALLY .....as a NC resident (born and raised, here)......being told how to cook BBQ from "Furiners"?

My cooker is a pull behind the truck kind. I can cook a 130lb (dressed) whole hog.....or about 20 butts. I lay the smoke to 'em for about the first 4 hours.....and try to keep 'em on between 10-12 hours.....sometimes longer at as close to 210deg. as possible.

Sauce is for after the cookin...and completely optional.

Critr-Gitr

As far as hunting at night, that is the way I prefer to do it. Nothing wrong with it here in TX, as much crop damage as they do, we can hunt them pretty much any way you want.

As far as feederlights go I think the TexasBoars lights are the best, but what I would REALLY reccommend is the Hawglite. It screws into the stabilizer threads on the front of your bow and is activated by a pressure switch. You can draw, get on target, and then punch the switch for the light to come on. I prefer the blue or red filter. Main thing on hogs is that moving light creates shadows which spooks them. That is one of the good things about a feederlight that is already on when they get there, it is stable and won't spook. That is also the reason to be on target before you punch the switch on the Hawglite, and for using the lower intensity red or blue filters.

You will also need a pin light or a tritium pin. I use treestands, but they don't have to be very high since you are in the dark anyways. I just get them about 10 feet up so nothing trips over me in the dark, because most of my setups are pretty close. Probably most important is that a hogs sense of smell is way better than an old mature buck, treat it accordingly. They are also much smarter than most folks give them credit for.

TxStarr

OMG you also have a hound from h*ll!!! We have a delightful chocolate lab named Abby and I thought I was going to go insane until she got out of the chewing stage!! Now she is roaming in the National Forest at night and bringing me dead armadillos every morning for a present!!! Cute dog ... not a bad pit either. Furiners, humph!![:'(][:'(]

GMMAT

I hear ya, Tx.

I lost one the day after Christmas that was special to me. Here they are together....and the one I have left.

Take care....and thanks for all the responses RE: hogs.