2017 Honda Pioneer Hunting Pics.

Outfitter

Outfitter

Well-Known Member
Dec 3, 2016
148
964
93
DFW
Ownership

  1. 700-4
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!
 
Caper

Caper

Well-Known Member
May 3, 2017
7,801
11,030
113
Halifax Nova Scotia
Ownership

  1. 500
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

Smitty335

Well-Known Member
Lifetime Member
Supporting Member
Oct 3, 2016
35,445
208,730
113
NWA Arkansas
Ownership

  1. 1000-3

  2. 1000-5
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!
Sounds good!
 
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kswaterfowler

Well-Known Member
Oct 18, 2015
946
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93
Kansas
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  1. 700-4
2 toms 1 shot
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20190504 143529
 
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