Killed a Boar!!! Now What?

There was an article recently about a guy cleaning a wild hog with no gloves and getting a very serious disease some of them carry for the rest of his life with a bunch of expensive meds he will now have to take the rest of his life.

Guess the only suggestion I have is that if you clean one then be positively sure to wear some gloves and do not let any blood splatter onto your skin or wash it off immediately if it does.
 
I don't hold any respect for a survey from europe... ESPECIALLY IF THEY COMPARE WILD TO A "DUROC"! A high number of my ferals are duroc or duroc crosses.
I will say that over cooking by even 5 or 10 degrees will be a dryer tougher piece compared to a domestic piece of meat. Intramuscular or outer I care less... I do know that a feral hog has about the same fat appearance amount as a deer...
I mean lean... I do know of a dozen or 2 hogs that looked fat like a domestic but that is after looking at literally a thousand or so dog caught or trapped pigs.
Brent
 
I don't hold any respect for a survey from europe... ESPECIALLY IF THEY COMPARE WILD TO A "DUROC"! A high number of my ferals are duroc or duroc crosses.

The duroc did have the closest intramuscular fat content to the wild boar they tested. 3.02% to 3.11%

It is fair to say that a study comparing European wild boars to domestic European hogs might not be representative of US feral hogs and US domestic hogs.
 
It is fair to say that a study comparing European wild boars to domestic European hogs might not be representative of US feral hogs and US domestic hogs.
Click to expand...
Yes sir... the above is very true...
Them studies are comparing the eurasian/russian swine which is a true wild hog.

What we have here is very rarely pure russian or even near pure... Ours are mainly domestic bloodlines. I have trapped or dogged a slough of pigs. While the young will be red with black stripes, they are black, red, belted, or tri-color... heck even got a few pink/white ones.
I feel that the spanish blood (black), duroc, hampshire are heaviest in the panhandle as well as eastern/central florida. I can't speak for the whole nation though...
Brent
 
brine

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.
Click to expand...

Simon: Yeah. I figured when I wrote that that there was probably someone who did not include brining in the process.
All I know about smoking comes from two sources - one is the instruction book that came with my little commercial smoker; it gave very specific instructions about brining before smoking. The other is from a fellow I know who smokes meat regularly at a commercial level (two smokers - one is a walkin house in his yard and the other is a one ton traveling arrangement on a trailer that allows him to smoke maybe thirty shoulders at a time. He brines his meats before he smokes them.
Any how - that's the source of my info. I'll have to inquire more about smoking without the brining since you have had such success with that.
Pete
 
If I were "cold" smoking to impart flavor I would likely brine. But smoking to cook, I do not brine as it is just too salty too me. I quit smoking meat many years ago as it is just too slow for me. I do add some wet wood chips for flavor though.
Brent
 
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.

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.


Quote:
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).

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.

Quote:
One other HUGE difference. YOU HAVE TO OVERCOOK WILD PIG.

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...

Quote:
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.

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...

Quote:
DO NOT FOLLOW USDA COOKING RECOMMENDATIONS FOR DOMESTIC PORK.

they do not apply to wild pig.

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
__________________
Fan of the Mossberg family of shot guns and the Marlin family of leveractions and rimfires. Savage and Ruger both get my nod too...
Hog doggers do it until the squeal is real!!!
Click to expand...

Thank goodness finally someone that actually knows what they are talking about, thank you Hogdogs!
 
Ok, sorry to revive this, as I have gotten so many great replies but a co-worker (we call him pig killer around here) informed me that wrapping pig in aluminum foil can cause botchilism....which I know is pretty deadly....and to throw away all of the meat I have.

Is that true? I know i shouldn't have stored the meat in aluminum foil but I figured it was ok for now (besides freezer burn). So far I've cooked shoulder, back strap, and crock-potted some of the ham meat in bbq sauce. Each dish has been delicious.

Will I get botchilism if I continue to store my swine in a freezer wrapped in aluminum foil? This just sounds crazy asking.....but hey I'm nervous now so don't ridicule. :p
 
I say no you can't, but I wouldn't trust internet sources for possible life and death information. Ask your local Butcher Doctor or FFA/County Co-Op field agent.
 
I feel that the spanish blood (black)

We have some here that resemble the Iberian pigs that are still in Spain today.

BlackPig004.JPG


A lot of times, they'll have some red in them, perhaps from a Duroc.
 
trichinosis and piggies.
Farm raised pigs have pretty much been made safe from trichinosis. In the last 5 years the minimum internal temp for pork (not ground) has been lowered to 150f. As I mentioned earlier 160f is the minimum internal temp for wild pigs and other game. (Some people recommend 165f)
Hard freezing meat for a very long time will also kill trichinosis. Your home freezer won't do it.

The is no such thing as having to "over" cook anything. Any food is cooked till it is done. To cook it more is just silly.
 
You must log in or register to reply here.
Back
Top