termite 463 Posted November 8, 2016 Report Share Posted November 8, 2016 Been seeing these on the cameras, but didn't expect them to get in the trap this soon, there was 6 in there to start with, but 2 little ones squeezed thru the fence, anyway, 4 sows ain't too bad. Free meat always taste better. 4 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted November 8, 2016 Report Share Posted November 8, 2016 In case you haven't noticed, I have a new smoker... Bring'em on! 3 Quote Link to post Share on other sites
storm6490 2,768 Posted November 9, 2016 Report Share Posted November 9, 2016 Pardon my ignorance, but do they taste like farm raised pork or are they way tougher? Do you age them like we do with elk and deer to get the toughness out? 1 Quote Link to post Share on other sites
ChileRelleno 7,074 Posted November 9, 2016 Report Share Posted November 9, 2016 (edited) No, they do not taste like farm raised, they're usually much better. Rediscover what pork should taste like. They often have a flavor nuanced by their primary diet, if they're feeding heavily on acorns they'll have a subtle nut flavor. Yes, boars and big sows can be tough, boars can be too rank to eat. Piglets, shoats and younger sows are great eating. I've never dry/wet aged pork, I know some that have. Usually folks brine, or cure and smoke hams/ bacon. Less fat on them, so I prefer to grill over high heat, get a good sear, get internal temp to 140-145' and then finish with smoke for added flavor while bringing to 165' internal temp for safe eating. Wild hogs are filthy, stinking and vermin infested, therefore I always skin them. So no crackling, crunchy ears or other such delicacies. Man, gimme a rack of tomahawk ribs, pure divine swine! Edited November 11, 2016 by ChileRelleno 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted November 9, 2016 Report Share Posted November 9, 2016 You know, you are entitled to feel good killing those hogs. Very good in fact. Quote Link to post Share on other sites
termite 463 Posted November 11, 2016 Author Report Share Posted November 11, 2016 Two of them have been sitting in salt water brine since Monday night, I drain water every morning, re-ice and salt, going to cut them up Saturday, vacuum bag/seal then off to the deep freeze. The wife wants to grind some of it up into sausage, so I got to buy a new 1/4hp meat grinder. Still have to secure the trap and start baiting it again, also saw a 10 point, a six point and 2 nice size does down there when I changed the camera card yesterday. Gut piles are all but gone, thanks to coyotes. Chile is correct, the meat will have the taste of what they have been eating, there's a LOT of acorns, hickory nut and some walnuts around down there, so I'm hoping for some good tastey pork, and yes, they are lean, not like store bought meat Quote Link to post Share on other sites
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