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Any good to eat ?
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<blockquote data-quote="JimFromTN" data-source="post: 1882668" data-attributes="member: 113268"><p>I go down to south Ga every year in the winter after deer season with some friends. The hogs feed primarily on peanuts, pecans, winter wheat, and whatever they can find to eat in the swamps. After being killed, the hogs never sit in warm weather and are stripped down and in a cooler within a few hours of being killed. We brought home 5 boars ranging from 105 to 155 pounds. Should of had a couple more but I missed. We butcher them ourselves. This year they were coated in fat from all of the peanuts. You would almost swear they were farm raised. So far I have eaten smoked ribs, smoked ham, breakfast sausage, italian sausage, brats, and just plain ground. All the meat was fantastic. No funky smells or flavors. I have some loins and tenderloins I still need to try. Probably just throw the tenderloins on the grill. Might get creative with the loins. Thinking about taking one and slicing it, beating with a meat tenderizer and making jagerschnitzel. Basically, coat in flour and panko, pan fry, make a mushroom gravy with some beef broth and serve with spaetzle I picked up from Aldi. I want to try my luck at making smoked andouille and tasso. I saved the belly meat off of one of them that I am going to see if I can make bacon. Its just for experimenting this one time. The belly meat is only about. 2/3 the thickness of farm raised.</p></blockquote><p></p>
[QUOTE="JimFromTN, post: 1882668, member: 113268"] I go down to south Ga every year in the winter after deer season with some friends. The hogs feed primarily on peanuts, pecans, winter wheat, and whatever they can find to eat in the swamps. After being killed, the hogs never sit in warm weather and are stripped down and in a cooler within a few hours of being killed. We brought home 5 boars ranging from 105 to 155 pounds. Should of had a couple more but I missed. We butcher them ourselves. This year they were coated in fat from all of the peanuts. You would almost swear they were farm raised. So far I have eaten smoked ribs, smoked ham, breakfast sausage, italian sausage, brats, and just plain ground. All the meat was fantastic. No funky smells or flavors. I have some loins and tenderloins I still need to try. Probably just throw the tenderloins on the grill. Might get creative with the loins. Thinking about taking one and slicing it, beating with a meat tenderizer and making jagerschnitzel. Basically, coat in flour and panko, pan fry, make a mushroom gravy with some beef broth and serve with spaetzle I picked up from Aldi. I want to try my luck at making smoked andouille and tasso. I saved the belly meat off of one of them that I am going to see if I can make bacon. Its just for experimenting this one time. The belly meat is only about. 2/3 the thickness of farm raised. [/QUOTE]
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