hog question

[longview]

coming from Canada where we have no hogs i have a question that may be a no brainer to you guy's, if i am fortunate enough to kill a hog. do you get them butchered up like a farm pig same cuts etc or are only certain parts edible,,,just want to have an idea of what is possible before it happens so i can plan for it

thanks

[texashunter817]

The same except there isn't much fat on a wild hog.

[Sippy]

if its above 150 lbs or so, i wouldnt bother eating it... othewise take the backstraps, loins, and quarters

[30-30]

The same except there isn't much fat on a wild hog.

+1

If you marinate, tenderize, and slow cook it any sized hog can taste awesome.

[Hawg Slayer 4]

if its above 150 lbs or so, i wouldnt bother eating it... othewise take the backstraps, loins, and quarters

X2

[jcar]

if you take it to a deer processor he will have a basic cuts he does breakfast sausage,
steak, pork chop,etc
sows under 200 lbs are the best.

[GRB]

if you shoot a really big boar, dont plan on eating it.

[Pistol]

Eat good!

if its above 150 lbs or so, i wouldnt bother eating it... othewise take the backstraps, loins, and quarters

Are you crazy Sippy? That 250# sow I shot in March was some of the best eating pig I have had! However, if it had been a boar instead, I probably would not have tried to take any meat.

Its all in how you handle it after the recovery. First, and the most important, make sure you handle it with gloves. Wild pigs carry brucellosis as well as many other diseases people can get from them. Last year a guy in East Texas got brucellosis through a small cut on his hand.

After you 1/4 it lay it in a cooler with the drain plug open, load a bunch of ice on top and keep checking every day to make sure there is still ice on top. This is the equivilent to letting them hang for a week to age up north- it just doesn't get cold enough here to hang them. After about a week, you can process it or take it to a meat processor. Some folks like to layer non-iodine salt on the meat while it is aging.

Finally make sure if you do it your self that you take the muscle skin off. All pigs carry trichinosis in that area, which is why you also cook your pork throughly!

[bigtuna]

get you a little one and smoke it whole.

[Pistol]

Come to think about it, there is a reason God said not to eat pigs because they are "unclean" animals! Hmm

[Skinny]

I have never had bad wild hog meat. I have eaten 10 pounders up to 300 pounders...boars and sows. All good. I have had them butchered up into all the fresh cuts, made sausage, smoked them whole, you name it...

[Passthrough]

Just try to lay off the bigger ones if you can. Pick the sows or smaller gilts. These other boys can eat those boars all they want....I dont prefer them! Unless they are pretty small!

[Cuz]

During the summer we only take the back straps (Chops) out if its over 100ish pounds. During winter months we eat just about any size sow and boars under bout 100 pounds. We don't eat boars over about 100 pounds ANY time of the year accept for the straps.

[gusman]

x2

[jackh]

if its above 150 lbs or so, i wouldnt bother eating it... othewise take the backstraps, loins, and quarters

+1

If you marinate, tenderize, and slow cook it any sized hog can taste awesome.

x2 i would shoot the little guys for meat, big guys for fun. 00 buck shot works real well on them. .223 in the ear works too.