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Thad in AR. 
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Joined: 12 Sep 2009
Location: Arkansas
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 Topic: Anyone have any Wild hog recipes
Posted: Yesterday at 6:11am |
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I just butchered one last night and need to go get some more.
Just wondering if anyone has any recipes to share?
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nella(Pa)
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Joined: 11 Sep 2009
Location: Allentown, Pa.
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Posted: Yesterday at 7:38am |
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Might they be the same as pork recipes?
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Ray54
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Joined: 22 Nov 2009
Location: Paso Robles, Ca
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Posted: Yesterday at 11:01am |
Sorry no recipe's as I am not much of a cook. But having seen the domestic pork and wild pork become much closer to the same thing. Back in the late 1960's family butchering's of hogs was still done by my family. Wild hogs were getting to be real pests around here. Domestic hogs were still the genetics to produce lard as much as the pork.
Today after the pork industry wanted to be the other "white meat", and lard is considered a bad thing today. Domestic hogs are not any fatter than most wild hogs if they have farm fields to raid.
A pork chop today can be shoe leather very easily if your not on top of things. In the last 20 years I have eaten wild hog chops that are better than store bought ones. They have ever bit as much fat if not more. So other than making sure wild pork is fully cooked , it cooks very much like store bought.
My son makes a very good pork stew. Pork chunks, potatoes, and carrots in a white gravy. Generally using wild pork, but store bought pork loin when it gets cheap at the store.
Edited by Ray54 - Yesterday at 11:09am
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steve(ill)
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Posted: Yesterday at 5:29pm |
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You do the Hunting... or others involved ?
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Like them all, but love the "B"s.
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dr p
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Location: new york
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Posted: Yesterday at 5:51pm |
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I blended it 1/3 pork 2/3 high fat ground beef. Good for meat loaf and burgers.
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jvin248
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Location: Detroit
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Posted: 23 hours 38 minutes ago at 6:18pm |
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Most of the wild hogs are modern pig genetics that escaped from thousand pig barns during hurricane flood events.
They eat a diverse array of foods and are probably more nutritionally fit than confinement pigs.
Just make sure to use a thermometer to know you have internal temps over 165f checking near bones because they are a heat sink.
Use good butchering techniques to keep the carcass clean.
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jvin248
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Posted: 23 hours 31 minutes ago at 6:25pm |
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As far as recipes. Just cut everything for steaks and whatever is left over grind for sausage.
Meat is meat, too many people get hung up on marketing gimmicks for this or that "cut". Cast iron pan or grill.
Experiment with a little bacon smoking and salt curing, but be careful.
Honeymooners Paradise Island started out with the name Pig Island because sailors and pirate ships released domestic pigs on it and then came back to resupply for the trip back to Europe. You are resupplying from "this" island. ;)
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Edited by jvin248 - 23 hours 30 minutes ago at 6:26pm
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PaulB
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Location: Rocky Ridge Md
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Posted: 21 hours 46 minutes ago at 8:10pm |
Maybe like I've been told for cooking a bear: Take and old school bus and cut it off at the windows Fill with firewood and place a bear on top with a truck tire When the truck tire gets tender, throw the bear in the river and serve the truck tire  |
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If it was fun to pull in LOW gear, I could have a John Deere.
Real pullers don't have speed limits.
If you can't make it GO... make it SHINY
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Thad in AR.
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Location: Arkansas
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Posted: 12 hours 3 minutes ago at 5:53am |
 steve(ill) wrote:
You do the Hunting... or others involved ? |
I do. Most just discard them. The owner where I’m hunting expects them to be processed. He gave me a sample of summer sausage that was phenomenal. I promised to keep everything I harvest on his property.
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Thad in AR.
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Posted: 11 hours 58 minutes ago at 5:58am |
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I had tenderloin for supper. Couldn’t tell it from store bought. I have quite a bit of loin and both front and rear quarters left.
I’ll like to smoke a rear quarter. May wrap it after some time to keep it from drying out.
Sold my grinder a few years back.
May invest in another but smaller
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Ray54
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Joined: 22 Nov 2009
Location: Paso Robles, Ca
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Posted: 7 hours 3 minutes ago at 10:53am |
PaulB wrote:
Maybe like I've been told for cooking a bear: Take and old school bus and cut it off at the windows Fill with firewood and place a bear on top with a truck tire When the truck tire gets tender, throw the bear in the river and serve the truck tire |
I don't doubt that there are bears that are not fit to eat, but that is just way too big of a generalization. I have only had meat off of 2 bears. Both were very good in the stew that I was serviced.
But back to wild hogs, I have sent boars that were very smelly right to the ditch. Shooting them to get them out of a barely field. Nobody was worried about wasting hogs, just the loss of barley.
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plummerscarin
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Posted: 5 hours 5 minutes ago at 12:51pm |
And now for what you asked for: This is from an old Good Housekeeping recipe book. I absolutely love this one and add extra black olives. Have even gone so far cut up a rear quarter for this rather than cure for ham. As for bear, haven't had a bad one yet. Proper meat care is paramount after harvest and applies to any animal 
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Jgranat
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Joined: 25 Mar 2019
Location: NW PA
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Posted: 19 minutes ago at 5:37pm |
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Every animal tastes like it's diet, a pig raised on corn will taste better than his brother raised on pine cones, no exceptions. On top of that, fat is flavor, a skinny wild hog is harder to keep moist when cooking. Add lard or beef tallow if you want a moist end product, no matter how you cook it.
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