Agree totally from start to finish; however, I try to leave as much of the carcass intake as I can over the week on ice. If pig is small enough to fit I'll only split down the middle and have two halves. If larger, then I will take off the hinds, but leave them attached to spine, same with forequarters (leave attached to spine. When muscles contract they get tough, but will relax again if still on bone. Other than that, I do them the same way. 👍👍👍
When I was a boy living in post-WWII Germany, my dad would go hunting for wild European boar, akin to US wild hog, but topping out at about 1000lbs. Many were the bag lunches at school with boar meat sandwiches. When my wife and I visited Austria a few years ago, I ordered a boar steak at the oldest continuously operating restaurant in Europe (more than 600 years). Just as good as I remembered.
@@sixbitsnigerino Saltzburg, the hometown of Motzart. Nearby to his house is an old abbey/monastery, in the cellar of which is the restaurant. Good eating to you!
I feel for the German people what was done to them after the war was pure evil. Then to teach the Germans to hate themselves because they tried to save Europe from communism and Germany was the "bad guy" yea no. Nobody mentions the 400k Germans burned alive in Dresden way way way way way worse then the A bombs. Or the fact that 5M plus German women were raped by the red army some women up to 50 60 times in 2 or 3 days.
Went wild pig hunting in Texas brought back allot of meat home. The family loved it. Watched this video before I left to Texas. Followed his cleaning and aging process. Let's just say the family loved it. Got a frezzer Full. Gonna have a roast for Thanksgiving.
Worked with a guy from the south named Hog Daddy. He used to trap hogs and then feed them for three days to reduce the gamey taste before harvesting the hog.
I feed Muscovy ducks for a couple of weeks to eliminate the gamey taste. Wild pigs are always after my garden and even kill ducks so it is good to know the wild pigs can be good eating too!
Awesome. Thanks for showing that it’s ok to eat that pork. Seen other videos where they just leave the wild hog after they kill it. To bad they don’t have someone to pick up those wild hogs to do what you just showed.
It don't get better than wild pork , i totally agree with that : I live in the Netherlands and we have wild hogs here too . They are native but cause a lot of damage . The meat is considered a delicacy here , something you eat at Christmas or holidays like that . It's soo different from regular pork , im always looking forward to it if we're getting on on the table !! Most of the wild hog here comes from Poland , but they kill and butcher plenty of them in my country as well .
All meat should be left in coolers or ice chest so the blood and body fluids can drain for a few days. It makes especially wild meT. It makes it taste so much better. Yeeeaaaboy
Try Filipino adobo recipe that pork will taste 100% better. Here are the ingredients 2 bay leaves, 12 peppercorn, 10 cloves garlic 1 cup distilled vinegar and 1 cup Kikkoman soy sauce 4 lbs of pork. Simmer uncovered until fork tender.
Thank you for sharing your experience. Could you help explain? Is the leaching out of the blood with ice water to make it less gamey flavored? Is the 6-7 day aging to make it more tender? If I have a good pig that smells fine, do these steps still help with the quality of the meat?
In Europe wild boar meat is sold in top restaurants and is very much a prized delicacy so I don’t understand why it’s not more popular in the US. You have an abundance of wild hogs in Texas and maybe better publicity needs to be given to it. From London, uk
Just a wild hog cooking trick the ladies shared with me and does make a big positive diff. in results...cook the hog meat with cherries, makes it much milder flavored in a good way. Enjoy and good hunting. Ps grew up on a farm, gramps would have given you the boot if you did not eat your kill...
Just a grear demonstration. I've often wondered about the end use of the meat. I have seen videos that seemed to show that the dead hogs were left where they were killed and nature was alllowed to take its course - that would be tricky in some areas.
I can't understand an aversion to wild pork. By accident of birth, I happen to be a Yankee who by accident of Dad's relocation in the 1960s happens to live in the Los Angeles area. Since my lifestyle and upbringing has made it rare for me to venture off the sidewalk very often, I've only managed to bring down two wild hogs in my lifetime. My family absolutely LOVED the meat, better than the venison or even the bison I bagged. Thanks for showing how to quickly and efficiently break one of these critters down!
Your channel name should be "Southern Outdoor Boys" then it could be abbreviated to "S.O.B.z and then you could sell a lot more T shirts! All pigs are born to be turned into chops and bacon!
I totally agree with everything you said. Once I tasted wild pig, it was hard to eat store bought pig, as it was so bland to me. I wish I could hunt wild pig, but my state of Oregon eradicates them anytime they are found. Can't blame them, but it means no tasty pig for me!
Why leave it for 7-8 days?? What is the difference from grilling it on the same day or a day later? Is it to improve the taste or for safety precautions??
Processing means he is going to debone the meat, remove some fat, some meat will get grinded for sausage or patties. Also to get your different cuts most are familiar with. Pork chops, pork steaks, baby back ribs, the belly for bacon etc....check our your local meat processor they will clean and cut your kill into whatever you like for a decent price....definitely way cheaper than the grocery store.
@@J3susofNazareth Umm.. almost, except a commercial processor isn't allowed to process wild game, without completely cleaning EVERYTHING (and moving all domestic animals to a freezer) Some may switch over to game during hunting season, but most do one or the other only. USDA rules and all that..
We try to Donate everything but then alot of times the Familly can't afford butchering/packaging either. I'm not set up to do it, nor can I pay for every hog to be processed so 3/4 of it goes to the rendering plant if not more. I don't eat alot of Pork myself so a whole loin will be all I'd ever need for a year.You sure can't let the Pigs run untill you got people that want the carcasses, they'll destroy everything in the meantime.
Feral hogs are a destructive nuisance. We kill all we can and the meat is great. I stopped self-processing because of the number of hogs we were removing. The meat is not wasted. It is all processed, including lots of the meat and scraps for sausage. We donate most now to local food banks and shelters, but keep a few hundred pounds in freezers for BBQ's almost every weekend. The shoulders (Boston Butts) are melt in your mouth tender when smoked on a Kamado and the loins and hams are great too. The ribs are not as meaty as domestic hog ribs so we normally trim them out use that meat for sausage.
What part of the pork do you take to de veterinary doctor to have a microscopic search for parasits and any other deseases ? In Argentina we have sometimes, the parasit called " triquinosis ".
The first 400 pound boar we shot was processed by an old guy that worked in a slaughter house. He cut the bladder and we had to give all that meat to the dogs. If you get any stomach, guts or bladder contents on that meat, it is ruined and will not wash off. The next one was another 400 pound boar and we were more careful. We drained it and hung it in a cooler for a week and it was so good that my wife even liked it. And she won't eat anything wild.
These wild hogs could be a great source of precious protein for meals at homeless shelters and food banks, but the problem is, it has to be USDA inspected, for which there is no mechanism.🤔
Ooowee! I love that Wild Hog Meat! I like making Summer Sausage out of mine, with Onion , Garlic, Cheddar cheese! I've given some to my City friends who had never tasted Wild game and they loved it and wanted more! I now live in Alaska and I do Black Bear Sausage the same way! I have Grizzly Bear meat but it's way too strong in taste for me!? Like eating Muctuck (whale Blubber) maybe one of these days I'll try making some 🐻
I would've liked to see and learn a bit more; especially all the steps you took from start to finish. You cudda dragged this video out to 30 minutes or so and I would've been just fine with it. Still liked👌🏾
used to shoot them in Hawaii, they're delicious...these were forest animals, lots of water and green food...can't speak for the dry land pigs but I bet they taste just as good w/ a nice marinade.
To tell you the truth, the less they know the more for us. Some of the best BBQ, cheddar cheese sausages, salami, chili bites, and roast that you can think of.
Todd Otterson trying to put deer in the freezer now. Damn hogs are now over in the central U.P. but I think the wolves and cougars are keeping the numbers down
I know it took experimenting , or it has been passed down for a few generations , and I like the method . Have you tried salt in the mix ? Just curious.
I have done a variation of this for all my life. Deer and Hog. I drain the water when it takes on a kool aid color and add more ice with a little salt. Keep doing it till it’s clear - 3- 4 days. Some folks call it “wet aged meat”
Put it on ice. Dump the ice and water daily until the water is no longer pink. More work but best taste you'll get. I'll have to try the bourbon trick - or can I just eat the meat and drink some bourbon?
Southern boys...you all need to see your Dr's... Your suffering from fatty livers...want to see your son grow up to be a fine man and grandparent his kids? See your Dr and fix it! We love to catch your shows and want you around for many years not just a few!
Thanks So Much for this! I'm constantly hearing about overpopulation of this animal. Free Bacon,Ribs, Pork loins,Chops, Sausage,Etc,... just for the taking?! I gotta go learn more.
@@chaist94 I use to do that but I found that if it's a particular gamey hog especially a bigger bore Leaving the water in helps draw out that musky gamey flavor. Alot of times that first 3 or 4 days with a big one I also add salt. After that I hose it off then fresh ice a little water drain each day etc for rest of the 7 days.
@@jimmieburleigh9549 I wanted to say that your technique sounds the best. I was wondering is it true that the piglets can be a lot tastier? Also I am very interested in going to Texas and just Taking out as many wild hogs as I can for a week or 2. Any Ideas where to go exactly?
@@un-limited7009 can't say where to go because I'm out of Mississippi but far as the piglets and young hogs they are not necessarily the best tasting but you can eat them with little to no prep like with the big bores etc.
Would be great...if these so called hunters who don't eat the meat, would donate it to homeless shelters, soup kitchens, prisons, zoo's whatever. So it does not go to waste. But donating it to a food pantry, processed, would be the best.
Southern Boyz Outdoors I’m from Florida, I do the same thing hut for 3 1/2 to 4 days. I was also taught to brine withe salt, vinegar and a little brown sugar.
Water will start decomposition, I prefer not to do that with any meat. Even fish, I will not use water when I fillet. Bleed out and fillet on a clean board bag and freeze. Just me.... Beef and Elk different details. If it makes a turd, who cares anyway..
I’ve always wanted to go on a wild hog hunt and try the meat. I’m up in NY and a Air Force Veteran… any chance I could join ya on a hunt. I know it’s a long shot but hey, I thought I ask. Thank you kindly in advance.
Why won't you brine it with a simple salt brine for 3 days, rinse, brine again for 3 days, rinse then either cure with salt/sugar or vacuum seal and freeze?
I’m Always late to the party. Years late it seems Ive wanted to go hog hunting so badly. I know a couple people that have hunted them. I asked them how much meat they got and they said they didn’t keep the meat cause it’s not safe to eat. Which sounds like BS
State organized that people can bring meat sample to vet control to check if it is disease-free, it is cheap and results are done in 1-2 days so we can be sure that is safe to eat.
So if you put layer of ice and layer of meat.. . What do you do when the ice turns to water? Do you drain it and repeat the layer of Ice and layer of meat???
Okay thank you so much!! My husband killed one last week for the first time but his friend said to let it soak in vinegar and ice and the meat didnt tast that good
roxana martinez yeah that vinegar idea definitely doesn’t work too well. Just makes the meat taste acidic and leaves a nasty taste to it. Just do what these guys did and you’ll be eating great meat. My family loves it now that I’ve figured it how to prepare it. I use a little salt in my ice/ water meat. Seems to draw out more blood than regular water. Not a ton, just maybe 1/4 cup total and keep replacing that ice and drain out the water when it melts. Don’t give up on wild hog meat from the one bad experience. Just learn from your mistakes like i did. lol good luck with the next one!
YES, PROCESS THEM THEY TASTE GREAT!!!!!!! SOUNDS LIKE THEY NEED A BIGGER PLACE TO PROCESS THEM!!!!THEY NEED A PLANT!!!!!!!! APPLY FOR ONE FOR THE PIGS SAKE!!!!!
