Nasty tasting hog meat

[ssmith42]

I guess I just don't know how to do it right. I have done all I can learn and think of to make my wild pig taste good.

I let it soak in the ice chest, let the ice melt and add new ice and let that melt, over and over for a week. I cured it, I marinated it for 24 hours, I slow cooked it over mesquite smoke, it tasted like rotten dog meat!

My brisquets are great. Anyone else have this problem?

[cosmiccowboy]

What size pig? Boar? Sow? How long from the kill to skinning/quartering/icing?

[elliscountyhog]

I heard that if you put lime juice or something like that in there with the ice and drain it when it turns black and do that 2 or 3 times then it will take that gamey nasty taste out of it. But that is what i heard and have not tried it.

[DamonJ]

I guess I just don't know how to do it right. I have done all I can learn and think of to make my wild pig taste good.

I let it soak in the ice chest, let the ice melt and add new ice and let that melt, over and over for a week. I cured it, I marinated it for 24 hours, I slow cooked it over mesquite smoke, it tasted like rotten dog meat!

My brisquets are great. Anyone else have this problem?

Just curious, how do you know what rotten dog meat tastes like?


Hope the next one works out better for you..

[Burntorange Bowhunter]

I could give you a fullproof method......nah, can't do it.

[ssmith42]

the pig was a small to medium sized boar. About 80 lbs maybe. Was probably about 24 hours from kill to skin (cold weather- hanging) skin/quartering/icing happened at the same time.

[jyoung]

I don't do anything like that.

I will keep it in ice for a day or so, but I make sure the meat does not touch the water and continue to drain the water out.

The way I cook backstraps is just stuff some cream cheese in it, jalepeno slices, and then wrap in bacon, toothpick together and sprinkle with creo seasoning. Slow cook on the grill until the bacon is done and the meat is done.

Never had a problem with one tasting badly. I have even had some meat off of a 200+ hog and it wasn't bad.

Also, I always field dress the hog when I find it.

[tuthdoc]

Seems there's a few that just don't taste good. Stinky boars, pregnant sows if the arrow goes through the placenta. Most are fine. I've started cooking a little 'strap from any pig I consider processing. If the strap tastes strong, then I feed the yotes and kill another.

[Fishndude]

Why the ice chest and the melting ice? Do you do that with other meat? Ever seen them do that at the grocery store?

How about just butcher the hog like a deer, cow etc. and then freeze it?? Try it!!

[ssmith42]

I bought a peice of land in 2005 and it is over run with pigs. It would be great if they all tasted great! I guess I'll just have to keep on shooting them untill trial and error pays off! Poor me.

[ssmith42]

Well I have been advised to do the whole melting ice thing by others. It has helped my deer meat taste better. Seems to help in the draining of blood from the tissue.

[BrianL]

SS-

Try this, soak the meat 24 hours in Morton Quick Tender Curing Salt for 24 hour prior to cooking. Cover with water and add 1+ TBS depending on how much meat you have. For 2 pounds I used use the little coffee measuring cup, i think is 1/8 cup, or about 2 TBS.

[Chew]

I put it on ice for a 5-7 days until the blood is out. Then cut it up and wrap it. Tastes better than deer meat.

[tuthdoc]

I bet if you took a poll, in Texas most deer and other game is put on ice. I've done it all my life and it's the best way to handle meat in the field for me. I do it for hogs the same way. From my experience, a hog is either going to be good or it's going to be rank. I've have medium and small boars that were so rank that they left a smell in the truck after you unloaded them and other big boars that would go 200 lbs or more that were as good as any young sow I've ever killed. Why? Who knows? Quickness of death. Adrenaline rush after the shot. Activity before kill. All I know is that if it stinks when I walk up to it, I just get a picture and let it lay. If it doesn't, then i take it to camp and clean it, gutting in the field. I try the strap, and if it's good, it goes home or to the processor.

[skeeter]

I could give you a fullproof method......nah, can't do it.

does it include a cedar plank?