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<blockquote data-quote="HSmithTX" data-source="post: 2569836" data-attributes="member: 121677"><p>I've eaten a couple boars over 300# with no issue. None at all. East Texas hogs, big and fat. No taint to the meat at all. Backstraps were made into chops and canadian bacons. Shoulders cut up for carnitas keeping the best pieces, ground the rest with beef briskets with some rough for chili meat and some finer for tacos or spaghetti etc. I kept them on ice for 3-4 days in the cooler, processed them, cured what needed cured and froze EVERYTHING for 3-4 weeks to make sure there are no health concerns, everything cooked to 165 or higher when we eat it. Everyone that has tried any of it has liked it, even people who are very picky eaters. </p><p></p><p>I have no idea why mine were good and others weren't. I will be eating every one I can until I get a 'bad' one.</p></blockquote><p></p>
[QUOTE="HSmithTX, post: 2569836, member: 121677"] I've eaten a couple boars over 300# with no issue. None at all. East Texas hogs, big and fat. No taint to the meat at all. Backstraps were made into chops and canadian bacons. Shoulders cut up for carnitas keeping the best pieces, ground the rest with beef briskets with some rough for chili meat and some finer for tacos or spaghetti etc. I kept them on ice for 3-4 days in the cooler, processed them, cured what needed cured and froze EVERYTHING for 3-4 weeks to make sure there are no health concerns, everything cooked to 165 or higher when we eat it. Everyone that has tried any of it has liked it, even people who are very picky eaters. I have no idea why mine were good and others weren't. I will be eating every one I can until I get a 'bad' one. [/QUOTE]
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