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Cooking Hogs?
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<blockquote data-quote="Lee7588" data-source="post: 3012346" data-attributes="member: 123764"><p>Like what has been said, we eat the smaller ones 20-60 lbs. Soak in ice water till water doesn't have much red tint. Cooking them can be a challenge. There isn't much fat on them and what is on them I trim off to get rid of most gamey flavor. Crockpot or oven bags work best. If you have a good amount of time smoker extra low and slow, marinade before hand. If you grind for sausage, grind a Boston butt to add some fat, then add whatever you like, I like pineapple and pepper jack sausage. We do eradicate them and don't always clean them do to size and the numbers we shoot. My favorite size to shoot are piglets, perfect for my wife and I. Dinner for 2 size.</p></blockquote><p></p>
[QUOTE="Lee7588, post: 3012346, member: 123764"] Like what has been said, we eat the smaller ones 20-60 lbs. Soak in ice water till water doesn't have much red tint. Cooking them can be a challenge. There isn't much fat on them and what is on them I trim off to get rid of most gamey flavor. Crockpot or oven bags work best. If you have a good amount of time smoker extra low and slow, marinade before hand. If you grind for sausage, grind a Boston butt to add some fat, then add whatever you like, I like pineapple and pepper jack sausage. We do eradicate them and don't always clean them do to size and the numbers we shoot. My favorite size to shoot are piglets, perfect for my wife and I. Dinner for 2 size. [/QUOTE]
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