I’d Like to Try to Barbeque Out of This
- Thread starter McLovin32
- Start date
I am curious, why that is? Is it just that they eat anything and everything?
It tastes gamey. Same thing with wild turkeys. Doesn't taste anything like a Butterball.
I did a quick search in the Google Box and it says the meat is not as tender and tastes a bit gamey, similar to venision or grass fed beef. I'd give it a whirl. When I used to travel to China for work, I ate some pretty crazy stuff. Can't be worse than that.
It has to be diet. They eat garbage and taste gamey to straight up bad. The males are also said to have more testosterone than farm raised, but I know nothing about pig farming.
If it tastes straight up bad it might not have been field dressed in a timely manner....
I can't imagine it would taste bad if you ground it up with pork fat trimmings and sausage seasoning. Idk how much sausage you could eat though.
No clue. The couple of hog hunts I’ve been to, the guys didn’t even attempt to harvest the meat. It was strictly population control.
This was in Texas. I’m not sure if they’re better elsewhere.
Just waiting for an OP's mom joke.
The best hog meat would be to find a boar over say age 6 or 8 years. That meat should really be tasty.
I remember when I was a kid, probably 12ish years old, we were at a friend’s farm and out of the brush wanders this skanky looking pig. It was a boar that had escaped a few months back and he just kind of hung around the farm eating acorns and spilled grain. A few years later, I was at the same friend’s house having a pork chop and I thought of that pig and asked “whatever happened to it?” Turns out we were eating him. That skanky pig turned out a damn good pork chop.
I’ve had actual wild pig once. It was a pork chop and didn’t look like a typical pork chop, as it was smaller and the bone seemed to be less robust. It was chargrilled and had a jalapeño and plum glaze put on it after it came off the flames. Had a gamey taste that was mellowed a bit by the sauce. Paired well with garlic mashed potatoes and whatever red wine was picked by my friend, who pretty much only cooks and eats wild protein. It was actually a great meal, hope he makes it for me again someday.
And now that I think about it, I had some wild pig andouille sausage that was homemade by a coonass who running a crawfish boil. That was very good too. Tasted like regular good andouille, except the texture was courser with larger chunks of lean meat in a matrix of softer meat like you’d find in typical sausage. I’m guessing he mixed regular pork and fat in with the wild hog.
I’ve had actual wild pig once. It was a pork chop and didn’t look like a typical pork chop, as it was smaller and the bone seemed to be less robust. It was chargrilled and had a jalapeño and plum glaze put on it after it came off the flames. Had a gamey taste that was mellowed a bit by the sauce. Paired well with garlic mashed potatoes and whatever red wine was picked by my friend, who pretty much only cooks and eats wild protein. It was actually a great meal, hope he makes it for me again someday.
And now that I think about it, I had some wild pig andouille sausage that was homemade by a coonass who running a crawfish boil. That was very good too. Tasted like regular good andouille, except the texture was courser with larger chunks of lean meat in a matrix of softer meat like you’d find in typical sausage. I’m guessing he mixed regular pork and fat in with the wild hog.
They aren’t castrated usually and even the females are packed with hormones which cause some strong musky flavors. On some of the big hunting ranches in Florida, Georgia and Texas they actively manage their “wild” boar population by trapping as many as they can and then lopping their balls off. Then they don’t develop the big tusks and big humpback shoulder “shield” of fat and muscle but they get marbled meat and stay mostly musky funk free. I’ll see if I can find a video on it.
Regular boar hunters typically only take the two loin straps and two hams from uncastrated males and already brooded females. Meanwhile from castrated males and young females they’ll harvest either everything or add the belly, ribs and picnics to the loinstraps and hams as their fat isn’t gross tasting.
Yeah, typically you would mix farmed pig or beef fat even into a “game” sausage because most wild game has fat that takes on the funkiest of flavors. And that’s definitely true of wild hogs as they develop “boar taint” quicker than domesticated breeds. It doesn’t help that most wild boar in America were from Spanish breed stocks as they tend to develop “boar taint” sooner than most of the English breeds.
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