John Wasmuth
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:thumbsup: Nice doe and way to go!
Yer makin me homesick!
Yer makin me homesick!
Bacon Quest gone off course
- Thread starter Supercracker
- Start date
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hoochiepapa
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Good shootin'!
Man, that looks so different than here.
Man, that looks so different than here.
KyFlintlock
50 Cal.
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Those pics were great, I think I got hog manure on my shoes! :thumbsup:
Way to go on the deer!
Wess
Way to go on the deer!
Wess
Capt. Fred
50 Cal.
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Yup, very cool pics. Nice going on the doe!
They are delicious but must be dressed out properly or can be tough and gamey. Hogs have much more fat than deer and as fat insulates you must get them gutted fairly quickly as well as takes steps not to introduce the fat or hair into the meat while field dressing them. Their anatomy is different too, so you can't shoot them in the same place you would a deer. Congrats on your success S.C., she will be fine eating!Staggerwing said:
paulvallandigham
Passed On
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Wild Boar can be good eating, if its treated right in the field, and then processed right.
YOu need to bone out the meat, as the bones, sinew, tendons, and cartilage carry enzymes that continue to toughen the meat, and to break down sugars, leaving the meat tough and sour.
You need to bleed the animal quickly, and soak the meat in fresh water with either salt, or vinegar, in it to dissolve the blood and pull it from the meat.
Do it a couple of times, until the meat gets that pinker color that you are used to seeing pork look like in the grocery stores. Most people simply are NOT used to eating bloody meat. Even when its fresh, they will describe it as " spoiled" meat. Its the iron flavor in the blood that bothers people.
Then, age the meat in dry pots and pans in your refrigerator, covered, and rotated and cleaned twice a day. The older the Boar, the longer it requires to be aged, to tenderize the meat. A young pig will age in a week.
When I worked in a grocery store whose meat shop specialized in selling Aged meat, we had a whole corner of the walk in cooler devoted to aging meat. The meat was keep inside a curtain of visqueen( heavy plastic) and an Ultra Violet Light shone on the sides day and night. The UV rays also broke down the connecting tissues in the meat to tenderize it. There was some waste, of course, with the meat hanging in air, uncovered, so that the outer surfaces dried out, but the meat was very tender, and in high demand by people who could afford the higher cost. [The Waste meat was cooked for the Butcher's lunches every day( treat like stew meat- slow cook in water. No, I was never invited to lunch with them, altho I worked with them several days when they had sales going on.)]
Once processed right( removing the fat, and bone, and sinew also removes much of the strong odor that turns people off from eating boar. Removing the blood from the meat gets rid of the rest of the odor, in my experience.) you can cook boar anyway you cook pork. If you want to do a Hawaiian style BBQ, with the whole pig buried in the ground on top of a bed of hot rocks, and covered with leaves, burlap sacks, and then dirt, to steam all day long, I still recommend using the younger animals. You will have better eating even if you have to cook two pigs, rather than one larger boar, to supply enough meat for all your guests. If you want to add some fat to the meat for cooking, use bacon strips, or domestic pork fat for this purpose, particularly on the larger wild boars.
With the two Wild boar I have killed just removing the hide went a long way to getting rid of the stench of the boar.
I have heard that some butchers will wash the outer skin of boars with soap and water in a power wash spray so that they can knock off and wash off all mud, and debris( much of it pig feces) that also add to the stench.
Stopping by a car wash with a wild boar carcass in the back of a pick-up might not be such a goofy idea, at that.
Boars don't seem to mind the stench of their own feces as much as we do. The ammonia can be strong enough to bring tears to your eyes. :barf: :nono: :shocked2: :thumbsup:
YOu need to bone out the meat, as the bones, sinew, tendons, and cartilage carry enzymes that continue to toughen the meat, and to break down sugars, leaving the meat tough and sour.
You need to bleed the animal quickly, and soak the meat in fresh water with either salt, or vinegar, in it to dissolve the blood and pull it from the meat.
Do it a couple of times, until the meat gets that pinker color that you are used to seeing pork look like in the grocery stores. Most people simply are NOT used to eating bloody meat. Even when its fresh, they will describe it as " spoiled" meat. Its the iron flavor in the blood that bothers people.
Then, age the meat in dry pots and pans in your refrigerator, covered, and rotated and cleaned twice a day. The older the Boar, the longer it requires to be aged, to tenderize the meat. A young pig will age in a week.
When I worked in a grocery store whose meat shop specialized in selling Aged meat, we had a whole corner of the walk in cooler devoted to aging meat. The meat was keep inside a curtain of visqueen( heavy plastic) and an Ultra Violet Light shone on the sides day and night. The UV rays also broke down the connecting tissues in the meat to tenderize it. There was some waste, of course, with the meat hanging in air, uncovered, so that the outer surfaces dried out, but the meat was very tender, and in high demand by people who could afford the higher cost. [The Waste meat was cooked for the Butcher's lunches every day( treat like stew meat- slow cook in water. No, I was never invited to lunch with them, altho I worked with them several days when they had sales going on.)]
Once processed right( removing the fat, and bone, and sinew also removes much of the strong odor that turns people off from eating boar. Removing the blood from the meat gets rid of the rest of the odor, in my experience.) you can cook boar anyway you cook pork. If you want to do a Hawaiian style BBQ, with the whole pig buried in the ground on top of a bed of hot rocks, and covered with leaves, burlap sacks, and then dirt, to steam all day long, I still recommend using the younger animals. You will have better eating even if you have to cook two pigs, rather than one larger boar, to supply enough meat for all your guests. If you want to add some fat to the meat for cooking, use bacon strips, or domestic pork fat for this purpose, particularly on the larger wild boars.
With the two Wild boar I have killed just removing the hide went a long way to getting rid of the stench of the boar.
I have heard that some butchers will wash the outer skin of boars with soap and water in a power wash spray so that they can knock off and wash off all mud, and debris( much of it pig feces) that also add to the stench.
Stopping by a car wash with a wild boar carcass in the back of a pick-up might not be such a goofy idea, at that.
Boars don't seem to mind the stench of their own feces as much as we do. The ammonia can be strong enough to bring tears to your eyes. :barf: :nono: :shocked2: :thumbsup:
flyfisher76544
45 Cal.
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Nice job SC, I see that area gets a good bit of flooding by those watermarks on the trees. Glad to see your new rifle got blooded! :hatsoff:
