rack or meat?

[Supercracker]

I agree about the soaking. I just add one extra step- I soak the meat in cold clean water, after the brine soak, to get the salt( and more blood) out of the Wild boar.

Its the strong blood taste that most people don't like, and are not prepared to eat with their pork. Many call such meat "gamey" when there is Nothing spoiled about it.

If I leave the salt from the brine in the pork the end product tastes more like salt-cured ham, than pork. To each his own, of course! :grin: :thumbsup:

I stick the deboned meat in a cooler full of ice, salt down the ice and add a tiny bit of pineapple juice. a couple of times a day I drain the water off and top off the ice without adding anymore salt or juice until the water comes out clear.

I suppose I'm doing the same thing you are just drawn out over a day or so.

 

[paulvallandigham]

Works for me, Too! I like your idea of using pineapple juice to help sweeten the meat from a wild boar. I will " borrow" the idea the next time I am preparing wild boar. Thank you! :thumbsup:

 

[Supercracker]

I think the acidity of the juice helps kill the microcritters too.

 

[William O.]

Now it's just meat, in fact if I shoot a buck it's just to remove some inferior genetics, spikes, three points, etc.

 

[Headhunter]

In Missouri, you can buy all the doe tags you want, shoot as many as you want during our season. I'll be darn if I am using my buck tag on a buck that needs to grow to attain trophy status.

Does for meat, Trophy for bucks.

Headhunter

 

[Vic Price]

Interesting thread for sure. Here in the Great Lakes States there are a bunch of deer and like everywhere else, this can vary considerably with topography, pressure (both hunter pressure and urban pressure), available cover, etc.

I enjoy eating most venison and like many, will opt for a nice buck when the opportunity presents itself. A medium+ to a big doe is a "good eater" to me and definitely fair game. To answer the question I reckon I'm more of a meat hunter than a trophy hunter.........in fact - the behaviour of many "trophy hunters" I've observed or listened to makes me want to distance myself from "them" more each year.

As a 100% grassfed beef producer (www.outtopasturebeef.com) - I suggest some of you take a walk on the wild side and include some great eating beef to your diet :grin:

 

[Pete Gaimari]

I need the meat to save money on food.

Then I use the saved money for powder. :haha:

 

[August West]

.
if you prep the meat right the big boars are just as good as everything else. You just have to soak it in brine to get all the hormones out of the meat.

The only exception being the very young pigs. less than about 40lbs or so. They're much better eating than the adult pigs by far. Also easier to carry out. :thumbsup:

+1
I am originally from GA and have killed a lot of wild pork, had very few that were too rank to eat but there have been a couple.

I prep my meat the same as you, field dress as soon as possible and cool the meat as fast as I can, a lot of times if it is hot, I put a bag of ice in the body cavity. After quartering I put the meat in a cooler completely covered with ice and the drain plug open with the opposite end propped up so it can drain, leave it for 2 or 3 days replacing ice as needed. Then soak overnight in buttermilk the day before cooking, dang fine eating, boar or sow.

Matter of fact, I get home 1 Feb, which gives me a couple of weeks to tune up my gun then I will be in south GA chasing pigs till turkey season opens. :thumbsup: Chris

 

[Pork Chop]

.
if you prep the meat right the big boars are just as good as everything else. You just have to soak it in brine to get all the hormones out of the meat.

The only exception being the very young pigs. less than about 40lbs or so. They're much better eating than the adult pigs by far. Also easier to carry out. :thumbsup:

I have been away from the forum for a while, but am back now. I am a meat hunter generally speaking, but will not pass on a nice hatrack if it comes by. I am chomping at the bit to go get a pig though!! You guys are getting me excited about it again!
+1
I am originally from GA and have killed a lot of wild pork, had very few that were too rank to eat but there have been a couple.

I prep my meat the same as you, field dress as soon as possible and cool the meat as fast as I can, a lot of times if it is hot, I put a bag of ice in the body cavity. After quartering I put the meat in a cooler completely covered with ice and the drain plug open with the opposite end propped up so it can drain, leave it for 2 or 3 days replacing ice as needed. Then soak overnight in buttermilk the day before cooking, dang fine eating, boar or sow.

Matter of fact, I get home 1 Feb, which gives me a couple of weeks to tune up my gun then I will be in south GA chasing pigs till turkey season opens. :thumbsup: Chris

 

[hawk]

get home safe Chris thank you for your service. :hatsoff:

 

[August West]

get home safe Chris thank you for your service. :hatsoff:

Thank you very much, this is my last hoorah, when I get home this time I will be a retiree, 21 years has flew by. Chris

 

[Kentucky45]

Meat hunter, always. Biggest deer a Missouri 6 year old spike buck well over 200lbs. Biggest rack a 5 year old Texas 10 point buck 120lbs. Racks are pretty but never found a tasty way to chicken fry or smoke them. I'll take a nice doe any day. K45