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Nice. No wild ones up here.
How are the ribs on a wild one.
And bacon .
Caper
I'll give my thoughts on these questions. Ribs are ok, just not as much meat as a domestic hog and IMHO not worth the effort in taking them.
We usually only take the meat from 75-150lb sows that are not covered in fleas and ticks. We take so many pigs that we can afford to be picky.
In the past we did a little trick we learned on a website. We soaked the meat from larger boars and sows in a large ice chest filled with ice and water and with 1 cup of vinegar and 2 cups of lemon juice. Drained and repeated daily for 3 days and the meat would not have any gaminess to it.
Never messed with trying to do the pork bellies as wild hogs don't have that much fat.
Currently we don't even gut a hog, hang it, skin it, take the tenderloin/back straps, the front shoulders and the hams and haul the rest to the protein recycling area........gut pile.
Favorite recipes for my group are pulled pork from shoulders and hams, carne guisada, and stuffed pork tenderloin. The tenderloin is always a favorite, slit /butterfly the meat lengthwise, put a layer of cream cheese and jalapeños inside, close and season with Cajun seasoning all over and wrap in bacon. Amazing!
Does sound good. Yum.
Thanks Outfitter. I’ve done a lot of hunting, but never a hog. Very cool.
Caper
Smitty335
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I actually had 3 beards I found out while cleaninh it. 1.25 for one spur and 1 on the other. Each bird had a long spur and a busted off spur.
