We eat lots of 'em at my house. Little ones get smoked whole....big ones get backstrap made into stir-fry, ribs get smoked. Hams, shoulders get cut into chunks for pozole, or ground up for dirty rice, some gets made into Italian sausage. I killed two big smelly boars in Feb - (200# or so) they were quite tasty.
I found a dead one on my lease a few years ago I figured got hit by a car ,he was only 30 yards off the road and I couldn't find any bullet or arrow holes in him. every morning and evening for a week I sat in a tripod stand and watch other pigs eat on him
I've shot two. One boar was over 200 lbs and rancid.
The other was a small boar about 100 lbs. Great eating. Tasted like pork back in the day tasted. Actually had some flavor.
The other was a small boar about 100 lbs. Great eating. Tasted like pork back in the day tasted. Actually had some flavor.
Floyd - I thought you only ate crappie?
Hmmm, I know where there is a big population of squirrels AND a pile of crappie. We still need to sit down for coffee.
k, looking for the same opinion... so far over the last 2 years on my new lease... we've take 3 male hogs 300-400+ lbs. Smelly as all hell, so bad it was hard to get within 20 feet of it. Processor said they wouldn't take anything that big or that smelly. So far we are just dumping the bodies at the corner of the property for the coyotes. Funny enough the last one we put a camera on to watch and it was other hogs going after it. So far we haven't shot one we could stand to be around... so my question is this, is getting past the smell the trick to harvesting the meat or do we just have stinky pigs on this side of Oklahoma?
3 hogs 300-400# Are you estimating or weighing these?
Every hog I've ever taken, couple dozen from the Kaw wma, handful from Harmon county, all tasted pretty bland. Had to spice em up for any flavor. Just started donating/giving it away. Didn't even bother to pick up the last few. Left em where they fell and popped coyotes off of em.
