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Cooking & Baking
In reply to the discussion: Does anyone have experience cooking wild (feral) hogs? [View all]Arkansas Granny
(31,506 posts)15. I hadn't thought about wrapping it. Good idea. 👍
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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