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Ca_Vermonster's picture
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Location: San Diego, CA
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Butchering?

Hey Hoggetter, Tndeerhunter, et al.  I am planning a hunt in December for pigs out here in CA.  I am curious, what can I expect from a wild boar in terms of cuts of meat?  I for sure will want sausages (Sweet/Spicy Italian, and apple sausage).  However, not sure on the rest.

I know you can get chops and/or roasts, but I have heard you can't really get bacon from a wild pig.  True?  Or, how about ribs?  Is there any meat on them, or is it more lean than your typical domestic pork ribs? I also know guys will throw and entire quarter on the grill and serve it up. 

In terms of type of pig, I know they say that a nice 100-120 pounder is a great "meat pig".  I am a meat hunter, and that's really important to get some good eats out of it, but if I have a chance at a 200lb boar, will I still get some good meat out of it?  You hear guys saying the big boars stink, and the meat is horrible.

Sorry for all the questions, just getting psyched to go....Wink

Tndeerhunter's picture
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pork

The best eating hogs are the ones from 25-150 pounds or so. The meat of a boar larger than this may be a tad gamey, but at least some will still be go to go. My really large boar was a loss as far as meat was concerned, whereas my Buddy's 300 pound sow was good to go as well as my other Buddy's 260 pound boar. He kept the loins and both rear quarters and soaked it in vinager & water for about 48 hours to tenderize it. His butcher still suggested brats and sausage as his main take.

It's pretty much true that there's no bacon on a true wild hog, they simply do not get that "fat" normally. I've not seen someone save the ribs either actually. Most will tell you that the very small ones are the best (suckling pig size), but any hog around 100 pounds should be a good eater if gutted quickly and iced down. On a good eater size the loins should provide some very good eating, but I have to admit to having never cooked (or smoked) a whole quarter at once, myself.

 

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Ca_Vermonster's picture
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Thanks.  I don't think that I

Thanks.  I don't think that I will pay $450 to shoot a little 25 pound guy, so maybe i will hold out for the 100 lber.... Wink

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Location: Colorado western slope
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I don't  have as much

I don't  have as much experience as some of the other guys but I have been able to eat all of them I have taken. I pretty much slice up the loins and grind the rest for sausage and stuff. Even a 200 pound boar turned out fine this way. It was a little tough but tasted fine with a bunch of barbecue sauce. I saved the ribs of some samll ones but gave them away and never heard back so not sure how they turned out.

HOGGETTER's picture
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Location: CenCal
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I usually cut my own meat so

I usually cut my own meat so if i wanted sausage i would just chunk up the whole hog into 1" to 1 1/2" chunks then season it , Keep in mind you will have to buy comercial pork fat to make the sausage. I use to save the fat from around three nice sized hogs to get enough fat to make true 100% wild sausage.  Then grind it up, I like the 1 to 1 1/2 lbs size packages.

There usually all good under 250lbs. Ive taken rear quarters to the local portuguese bucher and let the smoke them for me, for about $15 to $20

The front quarters i like to debone and thru in the crock pot and cook over night on low then drain excess water, then toss two cans of herdez salsa green verde and some jalopenos cook for a few more hours and BAMM!!!!!!!  

Ca_Vermonster's picture
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Sounds good Hog.  If I get

Sounds good Hog.  If I get one, I may have to get a crock pot recipe from you.... Wink

We have a butcher out here that everyone really likes, and he's not too expensive.  Roughly $1 a pound or so.  $150 for a 150lb pig, or there abouts.  I have always butchered my own deer, but since it would be my first pig, and I don't want to ruin it, I may go with the convenience of the butcher. he can make all the different sausages, and it will all be packaged nicely.  just need to know what cuts to ask for.

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Location: Sneads, Florida
Joined: 11/13/2006
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We take several wild hogs a

We take several wild hogs a year and we butcher them out just like a deer.  Because the fat content is usually low you will have to purchase some fat from your butcher to make good sausage.  You can put them on a smoker, but again low fat, so put some bacon on top to make sure the meat doesnt dry out.  A good mop is also good when smoking them.  You can eat the ribs.  They arent near as meaty as store bought ribs, but we like to seperate them out and cut in half, then deep fry.  Not the healthiest of meals, but quite tasty.  Good luck on your hunt. 

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