Are wild hogs good eating?
10-14-2013, 11:36 AM
#31
Spike
Join Date: Oct 2013
Posts: 7
Javelina!
2 Years ago we managed to get a Javelina in northern Arizona .
We didn't know what to do with it so we bought this Spice mix from Spice N Slice. ( www.spicenslice.com ) they had a spice mix called javelin helpr . a mix designed to camouflage the gamey flavors . we ground the whole pig adding 5% pork fat and mixed it up with these spices .. which changed the whole thing to be actually great . this pig didn't last us much time after flavoring . the pig before that .. was just to gamey and it went bad over time . .
We didn't know what to do with it so we bought this Spice mix from Spice N Slice. ( www.spicenslice.com ) they had a spice mix called javelin helpr . a mix designed to camouflage the gamey flavors . we ground the whole pig adding 5% pork fat and mixed it up with these spices .. which changed the whole thing to be actually great . this pig didn't last us much time after flavoring . the pig before that .. was just to gamey and it went bad over time . .
10-17-2013, 06:54 PM
#32
Spike
Join Date: Mar 2012
Location: tampa, Fl
Posts: 52
First of all...the only dumb qusetion is the one that is not asked!
A real treat
I have been hunting hogs in Florida for over 1/2 a century. I have learned a great deal of respect for this brute with huge teeth, an unbelievable nose, and an attitude...all bad.
I have been chased by them and had the living daylights knocked out of me by them. About fifteen years ago I decided enough was enough. I switched to a 45/70; they chase me no more.
Properly prepared the wild hog, even big boars, can be very tasty.
Tricks of the trade:
Particularly if it weather is warm, say anywhere approaching 70, it's of paramount importance to dress and ice down the hog ASAP. I then like to soak the meat for 3-4 days in a mixture of ice water, plenty of ice, salt, and apple cider vinegar. If bloody, change the water several times. De-boned our trophy is ready for the vacuum sealer. Nothing but quality:
NEXT UP: On larger hogs, 100 + pounds, 8-10 hours in a slow cooker works wonders.
In a stew with onions, potatoes, carrots, etc. our big boy provides a meal fit for a king.
Home made country pork sausage. Unbelievable!
My all time favorite: Young porkers 60-75 pounds on the grill. Fantastic!
The wild hog, male or female, can be very tasty. I would suggest being extremely skeptical of one that has been allowed to get too hot, or has been run by dogs. Other than that, the hog hunter is in for a real treat.
Bob Harbison Florida Outdoor Writers Association
A real treat
I have been hunting hogs in Florida for over 1/2 a century. I have learned a great deal of respect for this brute with huge teeth, an unbelievable nose, and an attitude...all bad.
I have been chased by them and had the living daylights knocked out of me by them. About fifteen years ago I decided enough was enough. I switched to a 45/70; they chase me no more.
Properly prepared the wild hog, even big boars, can be very tasty.
Tricks of the trade:
Particularly if it weather is warm, say anywhere approaching 70, it's of paramount importance to dress and ice down the hog ASAP. I then like to soak the meat for 3-4 days in a mixture of ice water, plenty of ice, salt, and apple cider vinegar. If bloody, change the water several times. De-boned our trophy is ready for the vacuum sealer. Nothing but quality:
NEXT UP: On larger hogs, 100 + pounds, 8-10 hours in a slow cooker works wonders.
In a stew with onions, potatoes, carrots, etc. our big boy provides a meal fit for a king.
Home made country pork sausage. Unbelievable!
My all time favorite: Young porkers 60-75 pounds on the grill. Fantastic!
The wild hog, male or female, can be very tasty. I would suggest being extremely skeptical of one that has been allowed to get too hot, or has been run by dogs. Other than that, the hog hunter is in for a real treat.
Bob Harbison Florida Outdoor Writers Association
