more like get the lazies to go hunt kill clean and process their own meat lol.anygunanywhere wrote:Pigs aren’t hard to clean. Get those lazy meat eaters clean their own stuff.Lynyrd wrote:Just killed 9 more from my trap today. That brings me to somewhere around 40 so far in 2018. My freezer is full and nobody will come get the free meat if they have to gut, skin, and butcher it. They would take it if it was cut up and in packages. I ain't doing that for free.
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I've never been a fan of wild hog meat... my meat of choice is venison. deer chili deer jerky deer burgers deer sausage... oh baby....anygunanywhere wrote:That is not a big wild hog.mayor wrote:Is the meat from a wild hog that big, edible?
Yes but the answer needs some explaining.
Boars or sows up to 100-125 lbs are both great table fare. The small ones can be smoked/roasted whole.
With the bigger pigs especially boars,you need to do a few things to make sure the meat is edible.
First, kill them quickly. If they get upset, their fight or flight kicks in the hormones released will make the meat more gamy, especially boars.
Second, Dress and clean them ASAP, especially in warm weather. Get the meat cooling. Big boars need a little extra attention during cleaning.
Third, place the meat quarters in an ice chest covered with ice. Allow the melting ice to drain. Wash the meat off and the tainted water from the chest once a day and cover with ice. Do this for 5-7 days especially with the big ones. This removes a lot of the blood and lessens the gamey taste.
Cut it up, freeze it. Make sausage. Grill it. Smoke it. Use it just like hamburger. It needs extra fat since wild pork is leaner than domestic. Adding beef or pork fat makes it taste better.