Is it safe to eat 400-800 pound wild hogs?
I was just wondering if it was safe to eat a huge wild hog and if it is safe how do I make sure it does not go bad?
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Big hogs are usually best made into ground sausage, especially big boars that are pretty rank! I have no idea what you are asking as far as being safe to eat and how to keep it. Get it dressed out and cooled properly ASAP and then have it processed, including being properly wrapped and quick frozen before you store it in your home freezer.
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The problem with big boars is they are rank in both smell and taste because they were not cut when they were piglets. Some people swear that soaking the meat in cider vinegar and water right after killing and skining takes the rankness out, I cannot attst to that. However, a big sow if you see one that is not feeding young will tast very good.
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Unless the hog is showing signs of being sick, or you are sing evidence of parasites. Than a decent recipe should hold all the answers you need.
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There are some things a decent recipe will not fix. Did you ever smell a rank boar hog? It tastes the same as it smells!
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Originally Posted by Oldtimr
(Post 4157011)
There are some things a decent recipe will not fix. Did you ever smell a rank boar hog? It tastes the same as it smells!
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Originally Posted by Oldtimr
(Post 4157011)
There are some things a decent recipe will not fix. Did you ever smell a rank boar hog? It tastes the same as it smells!
We are not infested with those things here in the north woods, yet... |
I've heard that if the large boars smell so bad that you can't stand to be next to them, then you shouldn't bother to skin and cut them up. So far I haven't run into any that fall into that category. We've killed several that weighed between 230 — 300 Lbs and made sausage or ground meat out of all of them without any complaints from the folks who've eaten the meat.
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So far I haven't run into any that fall into that category. We've killed several that weighed between 230 — 300 Lbs and made sausage or ground meat out of all of them without any complaints from the folks who've eaten the meat. IME: Every complaint of "strong tasting" hog meat i've ever encountered, and there have been many, were because of contaminated or rotten hog meat. I routinely see guys drive around in 90 degree heat for hours with hogs that have not been field dressed in the back of their pickups. You see them contaminate the meat when field dressing hogs. You see guys get dirt, crud, semen, poop and urine all over the meat. They cut the intestines and get that stuff all over the inside of the hog. In the back of my pickup are several milk jugs full of water for washing out the body cavity after field dressing hogs. Sometimes my buds and i take really dirty hogs to the car wash before field dressing. |
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