Yankee Doodle
New member
Numerous recipes
Go to fooddownunder.com, search for "wild boar". Take your pick.
Go to fooddownunder.com, search for "wild boar". Take your pick.
Killed a Boar!!! Now What?
- Thread starter SgtMeatballs
- Start date
oneounceload
Moderator
If you have a Sam's Club or Costco near you, they will have a better deal on the vacuum packer and the refills of bags
One thing - since you don't know everywhere your little piggy ate, you need to thoroughly cook it. farm-raised pig can be cooked slightly more rarer, but wild game can have a tendency to have more parasites, etc., best to cook it all the way
SgtMeatballs
New member
Yes, that is my wife's biggest concern with the wild boar. I was actually surprised that the pig didn't have any ticks on him. My friend said that all of the pigs he killed have dozens, but we weren't hit by the ticks either. I think they may be on vacation. So far I've overcooked every wild animal harvested with squirell being the only tasty exception. I wish that I didn't screw that dove up...
mapsjanhere
New member
If we're really talking boar and not feral pig, my suggestion for all non-loin pieces is cut into cubes and braise slow and low in tin foil, or stew in a bottle of red wine. Gets even the toughest boar tender.
simonkenton
New member
If we're really talking boar and not feral pig
What is the difference?
What is the difference?
If you have some tough or odd pieces, or just don't know what to do with a big hunk of your hog, make some pulled pork. Pack the meat in a crockpot-cubes, steaks, on the bone even-and cover to the rim with BBQ sauce. I make my own sauce, nothing like it. Cook for anywhere from 8-12 hourse stirring occasionally until the meat falls off the bone (if its on the bone) and falls apart. Stir it all up with the sauce and put a big ladel full on a hamburger bun-I'll tell you there is nothing like it!!
Boar is boy pig... Truly wild hog will be a russian type. For the most part... "loose" pigs in the USA are "feral" domestic breeds.
As for well done... I agree... WELL DONE IS AN ABSOLUTE!!!!
STOP THE COOKING WHEN INTERNAL TEMP IS 5* OR SO BELOWWELL DONE TEMP (160 so stop at 155) PULL IT OFF AND LET REST 5-10 MINUTES... The internal will rise the 5 degrees to well... This will kill any and all cooties while not exceeding well done by maybe 5 or 10 total...
DISCLAIMER.... This is for large cuts... thin cuts need cooked to full...
Brent
As for well done... I agree... WELL DONE IS AN ABSOLUTE!!!!
STOP THE COOKING WHEN INTERNAL TEMP IS 5* OR SO BELOWWELL DONE TEMP (160 so stop at 155) PULL IT OFF AND LET REST 5-10 MINUTES... The internal will rise the 5 degrees to well... This will kill any and all cooties while not exceeding well done by maybe 5 or 10 total...
DISCLAIMER.... This is for large cuts... thin cuts need cooked to full...
Brent
Swampghost
New member
The poor mans vacuum, a bucket of water. Put your stuff into a ziplock bag, half seal, drop into the bucket to force out the air and finish sealing.
Freeze dried meat can often be recovered by steaming/slow cooking, a method favored by many for pork.
Freeze dried meat can often be recovered by steaming/slow cooking, a method favored by many for pork.
Countertop
New member
Uh, not quite.
Farm raised pigs aren't pumped up with hormones, nor are they pumped up with antibiotics - regardless of what Wayne Pacelle and your vean friends at HSUS want to try to convince people of.
Also, store brought pork will have much less fat than on a boar. Its been bred out and is a very lean meat - hence "the other white meat." Wild pig has much more fat (which might give it flavor, might not).
One other HUGE difference. YOU HAVE TO OVERCOOK WILD PIG.
Domestic pigs are raised indoors primarily as a disease protection measure. There is no trichniosis in the US herd. Wild pigs (and unfortuntly, the pasture pigs that the "foodies" are infliting on us) all care trichina as well as a host of other diseases.
Which isn't to say its bad - only that it needs to be cooked very well.
DO NOT FOLLOW USDA COOKING RECOMMENDATIONS FOR DOMESTIC PORK.
they do not apply to wild pig.
Rich Miranda
New member
LMBO! Once ya kill it, ya gotta - do something with it!
Smoking
Sgt:
If not, an important part of the process is "brining" the meat in a solution of kosher salt and water (or salt and sugar and water and.....). This adds time to the whole process as the meat has to sit in the brine for eight to twelve hours depending on the meat and cut.
Pete
Sgt:
Have you ever used a smoker to cook (which is what you are doing) meat or fish (or fruit, cheese or vegetables)?
If not, an important part of the process is "brining" the meat in a solution of kosher salt and water (or salt and sugar and water and.....). This adds time to the whole process as the meat has to sit in the brine for eight to twelve hours depending on the meat and cut.
Pete
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I agree that the hormones are not pumped in... However, there are hormones in the feed.
they only get pumped full of antibiotics if they get an infection.
They are, however, inoculated heavily to avoid the Trichinosis and brucellosis
among other cooties. The wild hogs can have these due to lack of inoculations.
100% wrong! I have raised hogs and hunted wild hogs... There is nothing farther from the fact than the above. I also have eaten my share of both wild and domestic swine. grease (molten fat) is obviously heavier, cut for cut, in domestic swine.
Pardon the pun but that is absolutely hogwash...
The best way to ruin wild pork is to cook it over the well done temp... Absolutely no bonafide reason to do so...
Domestic hogs are raised indoors because hog tight fences cost more to build and maintain than a barn. The risk of indoor swine is one sick pig will infect the whole herd... BTDT!!!
There is no "tric" because of the aforementioned inoculations... The wild population will catch disease primarily from contact of infected untreated domestic swine...
Actually they apply to all swine! Any and all parasites and other cooties are well killed off BEFORE the well done temp is reached...
Please refrain from spewing forth untruths regarding any meats. I have fully researched the health of wild swine before letting my dogs sink their teeth in it to catch it or the teeth of my children following a well done internal cooked temp of 160*f...
Brent
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2damnold4this
New member
The best way to ruin wild pork is to cook it over the well done temp... Absolutely no bonafide reason to do so...
Exactly. There is no reason to go over 160 degrees for an internal temp, just like domestic pork.
I'd feel pretty safe at 150 (trichinosis dies at 137) but the government recommends 160 so better safe than sorry.
Exactly. There is no reason to go over 160 degrees for an internal temp, just like domestic pork.
I'd feel pretty safe at 150 (trichinosis dies at 137) but the government recommends 160 so better safe than sorry.
As for the leanness of pork... I concede that some breeds are designed for more or less fattiness. However, wild swine is leaner than any barnyard swine. NO MATTER THE BREED! A wild hog is always on the move, must fight to survive and feed is super important. Granted, a good mast crop will cause them to be fatter than other wild swine and those able to rob cattle, horse or other swine feed from farms will be as fat as a farm pig. But I doubt many here would disagree that a dead farm pig will float but most feral hogs sink like a rock when dead.
Brent
Brent
Hotdogs is right. Wild hogs are most often lean or even very lean. As a result there is little or no bacon on the vast majority of wild hogs. The first wild hog pictured here is an anomaly, he was very fat.
The black hog was killed by me on Monday of this week. He has little fat: He also has little or no wild boar blood.
The black hog was killed by me on Monday of this week. He has little fat: He also has little or no wild boar blood.
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2damnold4this
New member
A hog that has good nutrition will have more fat than a hog that has poor nutrition but that fat isn't necessarily in the muscle tissue. Fat in muscle tissue is less dependent on nutrition and more dependent on genetics. Modern meat hogs have been bred to have a lower fat content in the muscle tissue than hogs had as little as twenty or thirty years ago. They might have more back fat than a traditional breed if they are better fed. But no matter how much they eat, the fat content in the muscle tissue won't change much. The important thing when cooking a pork chop or other cut from the pig is the fat content in the muscle tissue. In this respect, wild pigs are genetically superior to modern meat hogs as they have not been bred to have lean muscle tissue.
2damnold4this
New member
Here's a link to a study comparing European wild boar to several breeds of domestic pigs (Polish Landrace and Duroc):
http://arch-anim-breed.fbn-dummerstorf.de/pdf/2008/at08p359.pdf
In Table 2 (sorry, I tried to post Table 2 but it comes out jumbled) we find that wild boars, despite weighing about half of what the domestic hogs weighed, the wild boars had a higher intramuscular fat content.
This study was done in Europe and may or may not hold true for the feral hogs we have here but we do know that domestic pigs here have been bred to have leaner muscle tissue than their ancestors.
http://arch-anim-breed.fbn-dummerstorf.de/pdf/2008/at08p359.pdf
In Table 2 (sorry, I tried to post Table 2 but it comes out jumbled) we find that wild boars, despite weighing about half of what the domestic hogs weighed, the wild boars had a higher intramuscular fat content.
This study was done in Europe and may or may not hold true for the feral hogs we have here but we do know that domestic pigs here have been bred to have leaner muscle tissue than their ancestors.
simonkenton
New member
Have you ever used a smoker to cook (which is what you are doing) meat or fish (or fruit, cheese or vegetables)?
If not, an important part of the process is "brining" the meat in a solution of kosher salt and water (or salt and sugar and water and.....). This adds time to the whole process as the meat has to sit in the brine for eight to twelve hours depending on the meat and cut.
I have smoked at least 50 shoulders and hams from wild hogs.
I have never heard of "brining" the meat. We never soaked the meat in salt water and our results were spectacularly good.
Love that mesquite wood.
Also, wild hog is absolutely leaner than store-bought pork, that is one reason I like wild hog so much.
As to antibiotics and pork, I had a job 30 years ago which involved going out into the country and interviewing farmers, and other people.
I spent a couple hours one day on a big hog farm in Georgia.
This was where they raised the hogs on concrete-floored pens. Big operation.
The farmer told me that the food was loaded with antibiotics.
He showed me one of the feed bags, sure enough antibiotics were listed as an ingredient. Might have been Tetracycline, I can't recall exactly.
This place had hundreds, if not thousands of hogs, and every time those hogs ate, they ate antibiotics.
The farmer told me that this was the industry standard.
Maybe practices have changed since the late seventies.
If not, an important part of the process is "brining" the meat in a solution of kosher salt and water (or salt and sugar and water and.....). This adds time to the whole process as the meat has to sit in the brine for eight to twelve hours depending on the meat and cut.
I have smoked at least 50 shoulders and hams from wild hogs.
I have never heard of "brining" the meat. We never soaked the meat in salt water and our results were spectacularly good.
Love that mesquite wood.
Also, wild hog is absolutely leaner than store-bought pork, that is one reason I like wild hog so much.
As to antibiotics and pork, I had a job 30 years ago which involved going out into the country and interviewing farmers, and other people.
I spent a couple hours one day on a big hog farm in Georgia.
This was where they raised the hogs on concrete-floored pens. Big operation.
The farmer told me that the food was loaded with antibiotics.
He showed me one of the feed bags, sure enough antibiotics were listed as an ingredient. Might have been Tetracycline, I can't recall exactly.
This place had hundreds, if not thousands of hogs, and every time those hogs ate, they ate antibiotics.
The farmer told me that this was the industry standard.
Maybe practices have changed since the late seventies.
2damnold4this
New member
I have smoked at least 50 shoulders and hams from wild hogs.
I have never heard of "brining" the meat. We never soaked the meat in salt water and our results were spectacularly good.
Love that mesquite wood.
Just think how much better they'll be next time if you brine or marinade them. : )
Also, wild hog is absolutely leaner than store-bought pork, that is one reason I like wild hog so much.
The evidence seems to suggest that the muscle tissue of wild hogs has a higher fat content than the muscle tissue of domestic meat hogs, despite the wild boars being about half of the weight of the domestic pigs in the study.
Fatty tissue content, %(histochemically)
Wild boars 3.11
Polish landrace 2.37
Duroc 3.02
Edit to add: I'm sure a good dry smoked ham would be delicious. Do you use any rub or spices when you smoke the ham?
I have never heard of "brining" the meat. We never soaked the meat in salt water and our results were spectacularly good.
Love that mesquite wood.
Just think how much better they'll be next time if you brine or marinade them. : )
Also, wild hog is absolutely leaner than store-bought pork, that is one reason I like wild hog so much.
The evidence seems to suggest that the muscle tissue of wild hogs has a higher fat content than the muscle tissue of domestic meat hogs, despite the wild boars being about half of the weight of the domestic pigs in the study.
Fatty tissue content, %(histochemically)
Wild boars 3.11
Polish landrace 2.37
Duroc 3.02
Edit to add: I'm sure a good dry smoked ham would be delicious. Do you use any rub or spices when you smoke the ham?
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