This site is not affiliated with AGCO Inc., Duluth GA., Allis-Chalmers Co., Milwaukee, WI., or any surviving or related corporate entity. All trademarks remain the property of their respective owners. All information presented herein should be considered the result of an un-moderated public forum with no responsibility for its accuracy or usability assumed by the users and sponsors of this site or any corporate entity.
The Forum Parts and Services Unofficial Allis Store Tractor Shows Serial Numbers History
Forum Home Forum Home > Other Topics > Shops, Barns, Varmints, and Trucks
  New Posts New Posts
  FAQ FAQ  Forum Search   Events   Register Register  Login Login


Anyone have any Wild hog recipes
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Thad in AR. View Drop Down
Orange Level Access
Orange Level Access
Avatar

Joined: 12 Sep 2009
Location: Arkansas
Points: 9729 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Topic: Anyone have any Wild hog recipes
    Posted: Yesterday at 6:11am
I just butchered one last night and need to go get some more.
Just wondering if anyone has any recipes to share?
Back to Top
Sponsored Links


Back to Top
nella(Pa) View Drop Down
Orange Level Access
Orange Level Access


Joined: 11 Sep 2009
Location: Allentown, Pa.
Points: 3142 		Post Options Post Options   Thanks (0) Thanks(0)   Quote nella(Pa) Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 7:38am
Might they be the same as pork recipes?
Back to Top
Ray54 View Drop Down
Orange Level Access
Orange Level Access


Joined: 22 Nov 2009
Location: Paso Robles, Ca
Points: 4855 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Ray54 Quote  Post ReplyReply Direct Link To This Post 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
Back to Top
steve(ill) View Drop Down
Orange Level Access
Orange Level Access
Avatar

Joined: 11 Sep 2009
Location: illinois
Points: 90326 		Post Options Post Options   Thanks (0) Thanks(0)   Quote steve(ill) Quote  Post ReplyReply Direct Link To This Post Posted: 23 hours 3 minutes ago at 5:29pm
You do the Hunting... or others involved ?
Like them all, but love the "B"s.
Back to Top
dr p View Drop Down
Orange Level
Orange Level


Joined: 24 Feb 2019
Location: new york
Points: 1521 		Post Options Post Options   Thanks (0) Thanks(0)   Quote dr p Quote  Post ReplyReply Direct Link To This Post Posted: 22 hours 41 minutes ago at 5:51pm
I blended it 1/3 pork 2/3 high fat ground beef. Good for meat loaf and burgers.
Back to Top
jvin248 View Drop Down
Orange Level
Orange Level
Avatar

Joined: 17 Jan 2022
Location: Detroit
Points: 502 		Post Options Post Options   Thanks (0) Thanks(0)   Quote jvin248 Quote  Post ReplyReply Direct Link To This Post Posted: 22 hours 14 minutes ago at 6:18pm
.

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.

.
Back to Top
jvin248 View Drop Down
Orange Level
Orange Level
Avatar

Joined: 17 Jan 2022
Location: Detroit
Points: 502 		Post Options Post Options   Thanks (0) Thanks(0)   Quote jvin248 Quote  Post ReplyReply Direct Link To This Post Posted: 22 hours 7 minutes ago at 6:25pm
.

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. ;)

.

Edited by jvin248 - 22 hours 6 minutes ago at 6:26pm
Back to Top
PaulB View Drop Down
Orange Level
Orange Level


Joined: 12 Sep 2009
Location: Rocky Ridge Md
Points: 5258 		Post Options Post Options   Thanks (0) Thanks(0)   Quote PaulB Quote  Post ReplyReply Direct Link To This Post Posted: 20 hours 22 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 LOL
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
Back to Top
Thad in AR. View Drop Down
Orange Level Access
Orange Level Access
Avatar

Joined: 12 Sep 2009
Location: Arkansas
Points: 9729 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Posted: 10 hours 39 minutes ago at 5:53am
Originally posted by steve(ill) 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.
Back to Top
Thad in AR. View Drop Down
Orange Level Access
Orange Level Access
Avatar

Joined: 12 Sep 2009
Location: Arkansas
Points: 9729 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Posted: 10 hours 34 minutes ago at 5:58am
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
Back to Top
Ray54 View Drop Down
Orange Level Access
Orange Level Access


Joined: 22 Nov 2009
Location: Paso Robles, Ca
Points: 4855 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Ray54 Quote  Post ReplyReply Direct Link To This Post Posted: 5 hours 39 minutes ago at 10:53am
Originally posted by PaulB 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 LOL

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. 
Back to Top
plummerscarin View Drop Down
Orange Level Access
Orange Level Access


Joined: 22 Jun 2015
Location: ia
Points: 4150 		Post Options Post Options   Thanks (0) Thanks(0)   Quote plummerscarin Quote  Post ReplyReply Direct Link To This Post Posted: 3 hours 41 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
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 11.10
Copyright ©2001-2017 Web Wiz Ltd.

This page was generated in 0.086 seconds.


Help Support the
Unofficial Allis Forum