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Cooking & Baking
Showing Original Post only (View all)Does anyone have experience cooking wild (feral) hogs? [View all]
My boss has some property out in the woods that has been invaded by wild hogs. A friend has been hunting them and having them processed into ground meat or sausage. Some is donated to the Hunters Feeding the Hungry and some is shared at work. I've done a bit of cooking with that and it's quite tasty.
The last hog he killed has been cut up into chops, steaks and roasts as well as ground. I want to do some playing around with some of it and I'm wondering if anyone else has cooked with wild hog and has any advice.
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I haven't seen the meat yet, but I assume its much leaner than domestic pig.
Arkansas Granny
Feb 2020
#4
They are taken to a commercial meat processor. I don't think they would process
Arkansas Granny
Feb 2020
#7
Yes. Been forty-five years since then. Was living in my cabin on Oregon's south coast
WheelWalker
Feb 2020
#5
Since I don't feel like digging a deep hole, I'm going to take the lazy way out
Arkansas Granny
Feb 2020
#8
I'm thinking about slow, moist cooking in a cast iron Dutch oven. Maybe surround it
Arkansas Granny
Feb 2020
#10
I'm planning on roasting at 325 to 350 in a covered cast iron Dutch oven.
Arkansas Granny
Feb 2020
#18
cast iron best. but due to a mom/childhood apple+pork crock pot disaster(recipe just sucked) i CAN
pansypoo53219
Feb 2020
#28
The only issue that comes to mind is Trichinosis - While it has been eliminated in commercial hogs
The Polack MSgt
Feb 2020
#16
I'm old school. The only way I eat pork is well done. Too many lessons about trichinosis
Arkansas Granny
Feb 2020
#19
Several of you have brought up that subject and I will be sure to cook throughly.
Arkansas Granny
Mar 2020
#31
I've never heard the tip about adding water, but it does make some sense. It's too late to do that
Arkansas Granny
Mar 2020
#34
Do you brown the meat first or just lay it on top of the corn completely raw?
Arkansas Granny
Mar 2020
#36