J-Bar
Member
Besides the meat, those big tusks make neat little trophies. I've got one as a fob for a pocket watch. Careful when handling them though, they have sharp edges!
Question for hog hunters
- Thread starter CLP
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CApighunter
Member
- Joined
- Jul 5, 2012
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Out here in California, a lot depends on the time of year the pig is shot and available forage. The best time to shoot a pig is from late November through the end of May. They feed on acorns in the fall and move on to roots and green vegetation in the winter when the ground is soft and wet. They put on the most fat in this time, but lean out during the summer with their diet consisting of mostly dry grasses.
Edit: size is also a factor. The younger pigs 150 pounds or so are generally the best eating. As they get older and tougher they become more gamey.
Edit: size is also a factor. The younger pigs 150 pounds or so are generally the best eating. As they get older and tougher they become more gamey.
Stony
Member
Just finished dinner...which consisted of the backstrap from that last sow that was gracing my tailgate. My wife seasoned it up and wrapped it in bacon, and put in in the oven until it got over the 160 degree temp. After that was done, she poured a glaze consisting of apple juice, tabasco coarse mustard, and brown sugar over it and back into the oven for a while. She sliced up the meat and served it over rice with a little of the glaze drippings drizzled over it all. Add a few veggies, and you really have some good eating!!
Big7
Member
All I know about is South Georgia.
No many real close to me.
What I can tell you is if you get on some that hang out in p-nut or soybean fields
they are better than anything you can get at the store.
(NO JOKE)
No many real close to me.
What I can tell you is if you get on some that hang out in p-nut or soybean fields
they are better than anything you can get at the store.
(NO JOKE)
regmcdan
Member
https://www.youtube.com/watch?v=4w9IHZt3OGY
IS AN IMPORTANT YOUTUBE WATCH THAT EVERY PERSON SHOULD COPY. The food is fine but down here in GaGa we like to cook them for 6-8 hours in a smoker and then pull the meat off of the bones.
IS AN IMPORTANT YOUTUBE WATCH THAT EVERY PERSON SHOULD COPY. The food is fine but down here in GaGa we like to cook them for 6-8 hours in a smoker and then pull the meat off of the bones.
Stony
Member
I guess to each his own, but the fellow in the video might just go a little overboard with the safety equipment. I'm surprised he wasn't wearing goggles or faceshield, shower cap, etc...
I've always taken a little different approach to cleaning one...if I want to keep the whole animal, but I guess we can all end up with the same results in the end. I tend to clean one similar to how I would do a deer, but I take most of the skin off of it before I open the body cavity, to keep everything cleaner.
I do agree with the wearing of rubber gloves and keep them handy whether I am doing hogs or deer.
I've always taken a little different approach to cleaning one...if I want to keep the whole animal, but I guess we can all end up with the same results in the end. I tend to clean one similar to how I would do a deer, but I take most of the skin off of it before I open the body cavity, to keep everything cleaner.
I do agree with the wearing of rubber gloves and keep them handy whether I am doing hogs or deer.
FL-NC
Member
I'm pretty sure some of the best stews and chilli recipes out there were developed by people who didn't care for the meat they had cooked any other way.
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