Arkansas wild boar hunting

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ImThere

ImThere

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Lewisburg, Tn
Had a fantastic weekend at my buddies place in Arkansas. Man this place is full of pigs! When I shut the tail gats her nose touched it. Pretty good size. Skinning and gutting in 10 degree weather sucks! lol can't wait to go again!
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The biggest thing to remember with wild hog is that if it doesnt get made into sausage, run EVERYTHING through the tenderizer! Ham steaks, loins, shoulder steaks, the WHOLE thing needs to be tenderized before attempting to cook and eat. If you do that, its better than any store bought pork. If you dont, its tougher than the sole of your boot!
 
Huntaholic said:
The biggest thing to remember with wild hog is that if it doesnt get made into sausage, run EVERYTHING through the tenderizer! Ham steaks, loins, shoulder steaks, the WHOLE thing needs to be tenderized before attempting to cook and eat. If you do that, its better than any store bought pork. If you dont, its tougher than the sole of your boot!
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We always pressure cook or crock pot cook it. Never had much of an issue. Maybe I'll tenderize it and see how much better it can be! Thanks for the advice
 
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ImThere said:
We always pressure cook or crock pot cook it. Never had much of an issue. Maybe I'll tenderize it and see how much better it can be! Thanks for the advice
Click to expand...
Im not a crock pot person, and it aggravates my wife to no end! I can eat stew MAYBE once a month and be ok with it, other than that, NOPE.
 
I just got back from GA. We brought back 4 hogs and got them in the freezer last night. 47 lbs of ground, 12 lbs of loins, 20 lbs of ribs, along with 4 shoulders and 4 hams for smoking. Wild pig meat is awesome and after 15 yrs of pig hunting there has only been one hog killed that was so tough that the loins needed to be tenderized. It was a 250 lb boar I killed in TX.
 
BigCityBubba said:
I just got back from GA. We brought back 4 hogs and got them in the freezer last night. 47 lbs of ground, 12 lbs of loins, 20 lbs of ribs, along with 4 shoulders and 4 hams for smoking. Wild pig meat is awesome and after 15 yrs of pig hunting there has only been one hog killed that was so tough that the loins needed to be tenderized. It was a 250 lb boar I killed in TX.
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I like to keep them under 150 if possible. I think the best ones were about 80.
 
ImThere said:
I like to keep them under 150 if possible. I think the best ones were about 80.
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We killed 193 lb boar. Most of it was ground. The only time I worry is later in the season when its warmer they start to get that funky smell. It eventually affects the flavor of the meat. We killed a big boar in early April. It started to get that smell but luckily it did not affect the flavor. I imagine had we killed it a couple weeks later, it would not have been edible.
 

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