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Post by BOBinIN on Oct 19, 2010 15:38:09 GMT -5
Next spring my son and I are headed to Tennessee to hunt Wild Boar. The advise we've received so far says... "they aren't much good for anything but sausage". Is that true, are they really that bad to eat? I was hoping that we could do something with the ribs or legs/shoulders in the smoker. You guys that have tried it...what's the real story. Thanks, BOBinIN
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Post by 1eyeboh on Oct 20, 2010 11:52:44 GMT -5
What they are telling you is NOT true in my eyes. My husband and I hunt wild boar all of the time, and LOVE all of the meat. You can treat the ribs, loin, chop, etc. just like domestic pig. It is awesome. We have also smoked the ribs in a smoker too. Pork and saukraut in the crock-pot....mmmmm mmmmm. Just the other night we put a roast in the crockpot, cooked overnight, pulled it all apart, added bbq sauce...presto, pulled pork sandwiches on Kaiser rolls. It is all awesome! Eat it up!
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Post by boarhog on Oct 21, 2010 0:51:49 GMT -5
My Sons and I have harvested many wild hogs over the years. Generally, the eating is better if a boar is under 200 lbs, under 150 is even better. Sows up to 300 lbs are also good. The big, old boars over 250 lbs can be pretty tough, and have a strong musk you must be careful to keep from contaminating the meat. If you do kill and old boar, it will be best cooked like 1eyeboh suggested. I have cooked a whole ham on an electric smoker. Inject it with Cajun fried turkey marinade, let it sit in the fridge overnight, then smoke 1 hour per lb of meat. Purdy good!
Boarhog
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Post by pposey on Oct 22, 2010 10:05:14 GMT -5
It depends on what kind you get also,,,, here in western NC and eastern TN there are some areas where there is alot of European Wild boar genes in our wild pigs, they still taste like pork but are gamier than regular feral hogs,,, I've killed a few and under 150 pounds they are good eating, last winter I tracked down and shot a sow that was over that weight and is still good canned but a little chewier than smaller ones... links to the two I got last year, the first is the only one I have ever got that wasn't all black, she is also the biggest one I've ever got that was worth eating but is a little chewy dougsmessageboards.proboards.com/index.cgi?board=biggame&action=display&thread=4334This one is more typical in color and build for around here, lots better eating also dougsmessageboards.proboards.com/index.cgi?action=display&board=smokeless&thread=2773&page=1 |
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Post by mike3132 on Oct 26, 2010 7:13:10 GMT -5
I hunt wild hogs in S. Florida most every year and the locals there take the boar meat and put it in a cooler with ice and the juice of 4-6 sour oranges. They cut the oranges in half and squeeze the juice and put the half's in too. The meat has a little of the orange taste to it.
Most of the wild boars will be leaner than normal pork. A nice fat sow that isn't breed is the best eater and makes great sausage. Boar sausage will be lean. Mike
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Post by wildboarmeat on Mar 13, 2012 10:30:03 GMT -5
Any good recipes? I've only tried Wild Boar Meat once and it was great. Any comments on fresh meat vs. what you can buy online? My good find growing up did some Boar Hunting and always tried to get me to join... |
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Post by rick59 on Mar 15, 2012 7:08:53 GMT -5
I've only been boar hunting once and the boar I took was very good, but then he was a smaller boar and weighed in at 175lb before field dressing.
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