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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » hogs; how do ya fix'm? (Page 1)

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Author Topic: hogs; how do ya fix'm?
BRONZ
Trad Bowhunter
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Gonna go do some hog hunting in May. Would appreciate any tips. Also, what do y'all usually do with your hogs, processing?

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"He trains my hands for battle; my arms can bend a bow of bronze."
2 Samuel 22:35

Wheatland Christian Bowhunters--Chairman

Posts: 1252 | From: Butler Co. Kansas | Registered: Dec 2007  |  IP: Logged | Report this post to a Moderator
wtpops
Contributor 2015
Member # 7254

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People say they have bad eye sight while this is some what true if they are head up and alert and you move your done. If they are head down and feeding and busy you can get away with some sound, so you can get away with a little movement and a little sound, you will never get by there nose, never.

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TGMM Family of the Bow
"OVERTHINKING" The art of creating problems that weren't even there!

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wtpops
Contributor 2015
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Process them just like deer. where you make burger with deer you make sausage with hog.

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TGMM Family of the Bow
"OVERTHINKING" The art of creating problems that weren't even there!

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sticksnstones
Contributor 2017
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Here is what I did with my last DELICIOUS meat hog. First night was a backstrap:
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The following Friday I did one side of ribs:
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In the time in between, all the rest was ground for sausage. In my personal opinion there is no finer tasting sausage in the world than that of a young wild hog. Next time I'll keep all the backstraps and loins, as well as both sides of the ribcage before I turn in the rest.

If you get a big old boar, Clay Hayes put a tip in his book: cut a piece off the neck and fry it in a skillet real quick. If the smell makes you gag, or if you can't stomach it, it means the whole hog will be rank. Anyone else ever try this?
Thom

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frankwright
Contributor 2017
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A small one will get skinned and field dressed.
I then turn it over to my Stepson who will put a rub on it and put it on his Big Green Egg.
When done we will pull all the meat off, invite friends and add BBQ sauce of choice.
I do the shoulders of a bigger hog the same way.

Hams get baked in the oven just like a store bought ham.
Loin gets either smoked whole or sliced and fried.
There is also grinding and adding sausage seasoning, which I have not done myself yet but I have eaten some really good wild pork sausage.

Posts: 1007 | From: Rex,Georgia | Registered: May 2003  |  IP: Logged | Report this post to a Moderator
Wudstix
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Grill mine over Mesquite wood.

They're hearing and sence of smell are top notch. Those that have been hunted hard, the ones with better eye sight live to breed.
[coffee] [campfire] [archer2] [thumbsup] [thumbsup] [thumbsup]

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"If you're not living on the edge, you're taking up too much space!!!"
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"Going to the woods is going home." - John Muir
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60" Big River Recurve 67#@28"
60" MOAB 62#@27"
60" Big River 21st style 65#@27"

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dragonheart
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My most recent wild hog tasted great! I put the meat in a cooler full of ice and keep the water drained and re-ice everyday for about 7-10 days. No game taste! I cook the roast in a crockpot with Coca-Cola and seasonings for about 8 hours. Then add BBQ sauce and serve as pulled pork. WOW GOOD.

This one rocks also for the CHOPS! Easy crock pot.

http://www.food.com/recipe/crock-pot-ranch-pork-chops-517313

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Longbows & Short Shots

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Bjorn
Contributor 2017
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My favorite is ground hog in Lasagna and also Spaghetti Sauce. I also like to trade for crab and salmon.
Under 100 lbs we grind in the kitchen the bigger ones we send them to a local processor.
My neighbor takes the liver and makes pate-yumm!!

Posts: 9988 | From: Los Gatos, California | Registered: Jun 2005  |  IP: Logged | Report this post to a Moderator
JamesKerr
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My favorite is a med sized hog 100-150 lbs. smoked and barbequed. The whole hog.

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James Kerr

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Todd Cook
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I cut them up just like deer. We make sausage out of some of the ground meat, but make hamburgers out of it too. Smoke it, grill, roast, crock pot.... It's good any way really. I love venison but prefer wild pork to just about anything.
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shed hunter
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Man this makes me hungry for wild hog but I gotta wait til February. Im gonna keep an eye on this thread.

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BigJim thunderchild 54" 52# @ 28"

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shed hunter
Contributor 2016
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Also I think wild hog will be easier to process than deer do to you dont have to worry about removing the sinew and fat.

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BigJim thunderchild 54" 52# @ 28"

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BRONZ
Trad Bowhunter
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This is great stuff! I appreciate the info!

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"He trains my hands for battle; my arms can bend a bow of bronze."
2 Samuel 22:35

Wheatland Christian Bowhunters--Chairman

Posts: 1252 | From: Butler Co. Kansas | Registered: Dec 2007  |  IP: Logged | Report this post to a Moderator
Mint
2017 Contributor
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Any boar over 100lbs I grind up for sausage. This weekend I just processed sausage out of a 140lb boar I shot. For the 60lb sow I shot I just quarter it up and will cook on my smoker. For the loins I like to cook on the smoker part way and then put in a aluminum pan with beer, garlic and a little salt and cook that way until it is done.

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The Constitution shall never be construed... to prevent the people of the United States who are peaceable citizens from keeping their own arms.

Samuel Adams

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JohnV
Trad Bowhunter
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Cook them like you would pork...just remember the meat is a bit tougher and leaner. Use recipes that do not dry out the meat.

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Proud Regular Member of the Professional Bowhunters Society

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