Seemed like the right comment to post this in reply to.
Boar meat is really rank.
Seemed like the right comment to post this in reply to.
Yep, it’s tough as a rubber sheet and greasy.
Proper handling and then sausage with plenty of sage, black and red pepper, thyme, and a few more ingredients that remain proprietary..... That's how you deal with dead pigs.
I lived through last winter on wild pig and the garden. Please to not disparage.
/johnny
> Boar meat is really rank.
Only if you prepare it wrong.
Immediately after killing a boar it is imperative to chop off its goolies — even before you gut the boar. If you leave his goolies on, the meat will develop a rank flavor — like, within minutes.
Having attended to that, you can gut the boar.
It depends a lot of the pigs diet. But I generally don’t care for the wild hogs that are over 200-205 lbs.
The perfect size is about 125 IMO.
A hog that size would definitely be pretty rank, tough and not much use.
But we eat 5-6 wild hogs a year and you wouldn’t be able to tell the difference in the sausage from store bought.