Ok so the title might be miss leading but, it got your attention. What if anything do you do with the pigs you shoot. I know some are shoot and let them go die some where else but, for those that do keep and process what is it you have done with the meat? Just strictly sausage or what else?
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Is this an official pig thread? -
Sausage and pork chopsComment
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You a tink's son?
Backstraps or if you shoot piglet, cook whole.Comment
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have any of y'all that eat wild hog ever gotten sick from eating a hog?Comment
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I've done fresh tenderloins on the grill, pork chops, sausage, butterflied back straps, you name itComment
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Backstraps on younginns. Marinate them and then grill em up.Comment
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Around my parts if its a boar, we put it in the dead pit for the yotes. They're just too dang tough and the meat tastes terrible.Comment
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A lot depends on what is running low in freezer on how I process
As far as boars go I have found the quicker I get it gutted and iced down
It doesn't seen to be so toughComment
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Depends on the size. Some are skinned and cut in half for the smoker, some left whole. Bigger ones are quartered up to be smoked. I'd like to grind for sausage bu don't have the time so sometimes we'll take in quarters to be processed into breakfast sausage. Very rarely does one get wasted.Comment
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Many will see it as a waste but I just have no interest in processing the whole animal. At most I take the backstraps, and a ham to make into breakfast sausage.Comment
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breakfast sausage and pork chops!Comment
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depends on how deep in the woods it is as to what happens to it. If I can get it out and process before the meat goes bad I will do it but not going to kill myself doing it.Comment
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Anything under 200 lbs I like to smoke whole.
At that size I've seen no difference between boar and sow.Comment
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