Do you eat hogs or not?

Venison has a low fat content but wild pork generally has the same or higher intramuscular fat content than domestic pork if it's taken during the fall.
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That may be true in the far frozen north of Ga (OK, far north is a relative thing when you live in SW FL :D), but most of the hogs we kill down here are really lean. So much so that I have to add commercial pork fat to it when making sausage.
 
Lot's of folks add fat back to the butt (shoulder meat) of domestic hogs when making sausage. Wild pork tends to have as high or higher intramuscular fat (that's fat in the muscle tissue) than domestic pork, especially in the fall. Domestic pork may have more subcutaneous fat (belly fat, fat back, that bit of fat around the pork chop, etc.) than wild pigs especially in the spring. The intramuscular fat in wild pigs tends to be unsaturated (soft) fat while the subcutaneous fat in domestic pigs tends to have a higher concentration of saturated (hard) fat. Cured meats tend to need higher amounts of saturated fat than uncured meats.

The muscle tissue in a pork chop from a wild pig tends to have more flavor (and is better for you) because the intramuscular fat content is high and it tends to be unsaturated fat.
 
Wild hog meat is the best meat I have ever had. A 150 pound sow can't be beaten.
I killed a 140 pound boar once, he was real good, too. Not quite as good as a sow but still delicious, better than venison.

I have eaten parts of 3 dozen wild hogs killed in central Georgia. The meat was, in all cases, much leaner than domestic pork.

We would smoke a wild hog ham, or shoulder in a Brinkmann electric smoker.
We would invite some girls over, and smoke that wild hog all day on mesquite, and drink beer and watch a football game. No better way to spend some time.
The girls loved the wild hog ham!
 
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Women tend not to like eating boar meat because of the strong testosterone taste.

that is the statement of the day, what do you know about test. and how does it taste, it's a male hormon ... If someone form medical field see this will think you are nuts :D
 

I have eaten parts of 3 dozen wild hogs killed in central Georgia. The meat was, in all cases, much leaner than domestic pork.

How did you measure it? Did you use the Near Infrared Transmittance method or did you extract the lipids?
 
"Well, sometimes... but you gotta really cook it until it's dead! "

:eek:
Exactly how long does it take to get it plumb dead..... cuz I shore wouldn't want it to be barely dead.
 
I can tell how much fat is in food by the taste.

Can't you?

Also you can cut into a cooked ham. Domestic pork there is a thick layer of fat, wild hog, not much fat.


Also, when you cook a ham, you can see how much grease has dripped down into the bottom of the pan.

It is pretty simple really.
 
:D:D:D:D:D
Some of you are just plain hilarious.

Wild hog is delicious. No matter if it is a boar or sow, 5 lbs or 500 lbs.

Now with that said a big unnutted boar (can be), not always mind you, a bit Musty.
What I mean by that is that if there are sows in heat around and their blood is up from fighting and fornicating they can get funky smelling.

Here is how that is remedied.
Take the boar and quarter him into a big ice chest full of ice water.
Pour a cup to a cup and a half of vinegar and 16 ounces of lemon juice in the water.
If the meat starts to turn a blue color, cut back on the vinegar when you next drain the water.
Drain and refill with the aforementioned recipe when the water is very bloody.
Repeat this over the next 5 to 7 days.
The result is ABSOLUTELY DELICIOUS wild pork.
 

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As to friends tying things round a balls nuts to make them drop off- how would you like it if someone did this to you!
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LOL, Ah Jeez, let climb back up in my chair.

How would you like some one shooting you in the first place?:D And don't forget, it would make you taste better.
 
the smallest feral pig i have eaten was 5lbs gutted! lol, the biggest was a old, old, 350lb boar, the meat on that sucker was verry tough, and "musky". it still made delicious smoked sausage.
 
I hunt hogs here in East Texas...

...farmers let me hunt anytime I can get free. They are glad to see me and my brother/son come. It is a win-win situation and the meat is great!
 
I can tell how much fat is in food by the taste.

Can't you?

That's a very subjective way of measuring the fat content. You might be mistaking collagen that has been turned into gelatin. We have no way of knowing how accurate your ability to taste fat is. For example, can you tell if a bite of pork chop came from a Tamworth and a Duroc? I'd have a hard time. On the other hand, science does have a way of determining the amount of fat in muscle tissue.

Also you can cut into a cooked ham. Domestic pork there is a thick layer of fat, wild hog, not much fat.


If you are looking at a layer of fat around the ham, you are measuring subcutaneous fat, not intramuscular fat.

Also, when you cook a ham, you can see how much grease has dripped down into the bottom of the pan.
Grease won't be the only thing that drips down into the pan when you cook a ham and a large portion of the fat that drips down will be subcutaneous fat instead of intramuscular fat. A better way to test intramuscular fat would be to cook down a loin eye from a domestic pig and one from a feral hog and compare the two.

It is pretty simple really.
H.L. Mencken said: "For every complex problem, there is an answer that is clear, simple--and wrong."
 
When I was stationed in Florida I shot several in the Ocala National forrest, loads of fun hunting them and in that forrest. I shot a couple in NC also. The preffered meathod of eating them there is to BBQ them like any other hog with the exception of some guys mix up a syrup and brown sugar concoction and open the pit and hose them down quite a bit, like every half hour or so. Then they pull it like anyother hog and used that vinigar based sauce on it. Way different then anything I ever ate growing up here in Mo, but tasty as hell. Much like the La guys were saying it takes all day so lots of drinking and bull****ting going on. Lots and lots of fun, and a good meal on the end of it.
 
I hunt hogs in the Central Coast of California. The one I took this summer was full of barley from the farm adjacent to the property we hunted. Free range, grain fed pork! Organic! It has great flavor but it is very lean. When I make sausage out of it, I mix it 50-50 with store bought pork.
 
Here in middle GA, I pretty much quit hunting deer and concentrate mainly on hogs. They taste better and the gut pile is smaller, pound for pound on-the-hoof, so the yield of edible meat is greater.

Deer fat is waxy. It doesn't "melt" when cooked like beef or pork fat. That makes it seem leaner and tougher, so more care and prep is required to meet your meat market over-the-counter texture and taste expectations. Hog meat here isn't as wild tasting as the venison and we take it right out of the freezer and cook it straight up. 'Can't do that with venison. Oh, you can, but I just can't seem to tolerate it as well.

All that and hogs are easier to hunt, too. ;)

'Just my experience.
 
Do you eat hogs or not

Sounds like the guys catching the hogs are using what's known as an Elastrator.......that is not a good way to work hogs......they become susceptable to tetnus infections. The best way is use a sharp knife, cut and remove the testicles so the sack can drain and hit the hog with an antibiotic before turning it loose.
 
Give me a 50lb hog slow cooked in a smoker and life can't get any better. I have fed them to many folks who have said they don't like wild game. I only tell them after the BBQ while they are licking there fingers :D.
 
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