California Ag 90 said:

---

Dallasag517 said:

---

I joined a group in Red River County that were capturing hogs in the area as part of a fundraiser/good time type thing. They capture the hogs using dogs and sold them to a guy in OK who buys them.

Afterward they served up hog backstrap off the grill. It was the first time I had wild hog. I thought it was outstanding. Since then I have put a backstrap on the grill and it turned out great. No "game" taste. Three tips I received from the aforementioned hog group. Trim off all the silver skin and fat. Soak in milk or butter milk overnight, and grill or roast it "low and slow."

---

we may as well get used to eating them...the way things are going, free range protein from wild hog may be all you got in years to come...

---

Well, it's as organic as it gets!

We put one on the pit for about 7-8 hours and my son and his friends home from college stood around and cut off pieces for and hour until it was gone. First we ever tried cooking

California Ag 90 said:

---

GSS said:

---

Some of the big hogs (boars) are described as "awful", because they stink when you walk up to the carcass, the meat stinks, even when carefully skinned, and the meat stinks while it's cooking.
Just a few indicators of leaving it for the buzzards and coyotes.
I have never had a problem enjoying the meat from the smaller (<100 lbs) boars.

---

I've never shot them except in fall/winter. never really had any stink from the meat - including big boars, didn't let them sit long before they were cut up. maybe just lucky on my part. does hunting in warm weather make a difference?

---

If I lived on my land, I'd build a pen. I'd catch them and feed them out with corn and clean water.

I'm a project guy. I imagine that since these are technically still domesticated animals their offspring would be domesticated and gentle if isolated from the parents after weening. If I had the time...

Cut the back straps out. (You can do this even with one of the big nasty ones) I've done this multiple times.

Clean up the back strap and cut up into chunks approximately the size of a bite sized Hershey bar(ish)

Marinade that over night in Allegro Marinade the night before you want to cook.

Wrap each "bite" (size depends on you, I usually use these as appetizers, not as the actual meal but they go well with a Brunch or whatever too) in 1/2 o a slice of Bacon. Put a toothpick through it.

Grill as desired, careful to watch for flareups because of the dripping bacon. I promise you, you would have people that "would NEVER eat wild hog", finishing these before anything else. I have outpaces other guests sausage rolls, snacks etc etc, as soon as word got around.

Never had an issue with what size, age, sex the hog is.

Practicing Jews avoid pork. I don't think that is why it is on sale this time of year.

Brucellosis is a real disease. Make sure to wear gloves while processing and cook thoroughly. Had a classmate in vet school get brucellosis from wild hogs. You don't want that.

Do you use Allegro original? What kind of taste does it have?

Dallasag517 said:

---

Do you use Allegro original? What kind of taste does it have?

---

Yes, its a bit salty but its good.

EMY92 said:

---

Practicing Jews avoid pork. I don't think that is why it is on sale this time of year.

---

Briskets are made of pork?