I beg to differ!
12-01-2009, 04:02 PM
#11
Nontypical Buck
Join Date: Jan 2007
Location:
Posts: 1,985
Mojo? That sounds nasty.
12-02-2009, 03:31 PM
#12
Giant Nontypical
Join Date: Jan 2004
Location: a van down by the river
Posts: 8,939
12-03-2009, 03:34 AM
#14
Nontypical Buck
Join Date: Jan 2007
Location:
Posts: 1,985
You can't set up on hog kill and shoot yotes but put a bunch of deer guts out and you will get some shots...now hogs will clean up another hogs gut site! Out here in west Texas if it doesn't have cutters to take a big hog is just a target!
12-03-2009, 04:54 AM
#15
Boone & Crockett
Join Date: Mar 2007
Location: Comance county, OK
Posts: 11,408
Have killed several big boars this year. Three of them went over 300 pounds on the hoof. The meat from all of those hogs was good. In my hog hunting career i've seen just two or three hogs that were strong tasting; one was a huge boar that was very old. My hogs are washed down well inside and out with a high pressure hose before being given away or taken to the butcher shop.
Much of the "strong" hog meat is really rotten hog meat. Hog meat is not improved by hanging: A hog ain't like a deer, it will rot. i hunt hogs 12 months of the year when i'm at home. When the temperature is over 80 degrees one has about 4 hours to get the hog in a cooler or iced down or it will start to spoil. Hogs will also spoil in a cooler.
Last winter i gave a friend a huge well cared for sow. He took the animal to a fly by night butcher who kept it for two weeks before cutting it up. My friend complained that that the meat from that sow was "strong." i tasted meat from that animal and it was rotten.
Much of the "strong" hog meat is really rotten hog meat. Hog meat is not improved by hanging: A hog ain't like a deer, it will rot. i hunt hogs 12 months of the year when i'm at home. When the temperature is over 80 degrees one has about 4 hours to get the hog in a cooler or iced down or it will start to spoil. Hogs will also spoil in a cooler.
Last winter i gave a friend a huge well cared for sow. He took the animal to a fly by night butcher who kept it for two weeks before cutting it up. My friend complained that that the meat from that sow was "strong." i tasted meat from that animal and it was rotten.
Last edited by falcon; 12-03-2009 at 04:56 AM.
12-09-2009, 06:23 PM
#17
Spike
Join Date: Mar 2009
Posts: 17
I guess it depends on the environment of the boar. I shot a huge boar at an outfitter in TN. He was processed that day and put on ice. That's the best hog meat I've ever eaten. I've shot numerous large boars on free-range private land here in SC and they have all been horrible, no matter how the meat was prepared.
Probably tame also.Those high fence hunts here in Tn are not wild game guess thats why it tasted better.I go to SC to hunt even though I live a hour from the resorts here in Tn.
most of those places are a insult to hunting.most of them anyway.
12-13-2009, 04:37 PM
#18
Fork Horn
Join Date: Jan 2009
Location: Central Texas
Posts: 170
Tought but tasty ...
The biggest boar I've shot so far ran a tad over 200 Lbs. It was on the tough side, but as far as the taste of the meat it was fine. I've been using the pressure cooker or grinding it up to handle the toughness issue. My spousal unit has used the ground meat to make spaghetti, meat loaf, and hamburgers. We've fed them to her family and mine with no complaints.
Of course, in my family NO ONE is going to complain when someone else is doing the cooking.
Heh, my momma might have raised some UGLY kids, but she didn't raise 'em stupid!
Of course, in my family NO ONE is going to complain when someone else is doing the cooking.
Heh, my momma might have raised some UGLY kids, but she didn't raise 'em stupid!
