Safe Cooking for Feral Hog Meat?
- Thread starter Cassidy
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ryanjay11
Gold $$ Contributor
The main course at my wedding reception was feral hogs I shot in Texas. After we calculated what it cost to feed everyone, I had a custom smoker built and then went on a trip to Texas and shot several pigs. I cooked it all myself and received a lot of complements.
When it was all said and done, the cost of the smoker and the hunting trip was significantly less than what the entree alone would have been. Caveat: This was 10 years ago, and we had a lot of people at our wedding.
If anyone was sick the next day, it was from alcohol, not the meal.
When it was all said and done, the cost of the smoker and the hunting trip was significantly less than what the entree alone would have been. Caveat: This was 10 years ago, and we had a lot of people at our wedding.
If anyone was sick the next day, it was from alcohol, not the meal.
Feral or home grown hog meat is treated the same. Many cook books and google searches will give you instructions and amount of temp needed to safely prepare and eat it.
Like so many things, read and follow directions given in recipes and cookbooks, for any meat, fowl or many of the fish types.
Like so many things, read and follow directions given in recipes and cookbooks, for any meat, fowl or many of the fish types.
We eat a lot of feral pig. I trap them and/or shoot them, debone the hindquarters and take the back straps. Even the stinky ones can be made edible. Put them over and under ice in a cooler for 3 or 4 days, draining the blood and water regularly. That removes the blood and the stink. No gamey taste at all. The wife got a recipe for cooking backstrap that was so darn good that went out and set the trap and caught a few more.
I do wear vinyl gloves when skinning hogs and deer.
Hasn’t been a great deer hunting year, but a great pig hunting year.
I do wear vinyl gloves when skinning hogs and deer.
Hasn’t been a great deer hunting year, but a great pig hunting year.
My wife and I had hog sausage bergers on the grill for supper tonight. Deliscious.
right on bro!!
i believe that has been removed from store bought pigs.
next we will be talking about boil bathing meat! Lmao
USE A PRESSURE COOKER TO CAN MEAT!
Just noticed this thread after finishing supper with two grandsons who had requested panko fried wild hog.I got a unanimous "that was delicious grandpa".
As Mike Cockcroft said - cooking to 160 kills everything you need to worry about.Personally,I worry what's in hamburger from those feedlots with thousands of cows standing knee deep in cow manure, being fed a huge portion of the antibiotics used in this country because so many are sick ,and producing some of the most dangerous e coli bacteria on earth.I love a medium rare venison hamburger ,but I won't feed a medium rare commercial beef hamburger to my family.Locally processed , grass fed-different story.
I have driven by those giant feedlots up around Amarillo,the smell will make your eyes burn.It is only my opinion, but I think that a nice acorn fattened pig, running free in good clean woods ,tastes better that a commercial hog penned so close to the hog in front of them that they have to have their tail cut off so that the hog behind them won't bite it off.They are fed TMRs-total mixed rations-which contain ,for some animals , wonderful things like chicken manure .Mad cow disease got started due to addition of ground up infected sheep {with the disease scrapie} and cows{ with bovine spongiform encephalopathy } to cattle feed.I know of no studies to quote , but I would bet that a free foraging pig has better nutrient density, and a healthier spectrum of fats than the commercial ones.In cattle ,there are plenty of studies showing that grass fed cattle have a healthier spectrum of fats,and milk with higher vitamin D content than those penned up and fed TMRs.A cows rumen is to ferment grass ,not grain.Diet makes a difference, in them and us.I
As Mike Cockcroft said - cooking to 160 kills everything you need to worry about.Personally,I worry what's in hamburger from those feedlots with thousands of cows standing knee deep in cow manure, being fed a huge portion of the antibiotics used in this country because so many are sick ,and producing some of the most dangerous e coli bacteria on earth.I love a medium rare venison hamburger ,but I won't feed a medium rare commercial beef hamburger to my family.Locally processed , grass fed-different story.
I have driven by those giant feedlots up around Amarillo,the smell will make your eyes burn.It is only my opinion, but I think that a nice acorn fattened pig, running free in good clean woods ,tastes better that a commercial hog penned so close to the hog in front of them that they have to have their tail cut off so that the hog behind them won't bite it off.They are fed TMRs-total mixed rations-which contain ,for some animals , wonderful things like chicken manure .Mad cow disease got started due to addition of ground up infected sheep {with the disease scrapie} and cows{ with bovine spongiform encephalopathy } to cattle feed.I know of no studies to quote , but I would bet that a free foraging pig has better nutrient density, and a healthier spectrum of fats than the commercial ones.In cattle ,there are plenty of studies showing that grass fed cattle have a healthier spectrum of fats,and milk with higher vitamin D content than those penned up and fed TMRs.A cows rumen is to ferment grass ,not grain.Diet makes a difference, in them and us.I
Like I mentioned earlier, we do have a lot of wild pig meat in the freezer and no worry about eating it. I should probably add that if, in the process of skinning a hog, I had concerns about the meat or if the hog didn’t appear to be a healthy one, I’d take it out to the boneyard.
The hogs this season are amazingly fat. Acorns and my corn feeders I suppose…
The hogs this season are amazingly fat. Acorns and my corn feeders I suppose…
The last time I hunted hogs in GA the outfitter insisted that we all wear surgical gloves when skinning and or helping him with the chore. Used gloves were put in a special receptacle in his truck and new gloves were used constantly. If that doesn't tell you something, what will? LOL
My wife and I have eaten a number of the hogs that I killed over the years, but there have been just too many health warnings about wild hog meat for me to ignore. I still hunt hogs, but I donate the meat to anyone interested and I'm candid about why I don't eat them anymore. Maybe I'm just squeamish about what I consume and I'm super careful about what I give my grandchildren.
Just my 2 cents.
My wife and I have eaten a number of the hogs that I killed over the years, but there have been just too many health warnings about wild hog meat for me to ignore. I still hunt hogs, but I donate the meat to anyone interested and I'm candid about why I don't eat them anymore. Maybe I'm just squeamish about what I consume and I'm super careful about what I give my grandchildren.
Just my 2 cents.
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Knee deep in cow manure?
You got some grass fed beef for sale, lots of mis-information there my friend.
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Thank you for your feedback.Knee deep might be a bit of hyperbole. However, if you will pull up Google maps , find Amarillo, follow I 40 west out past Bushland, and look along the south side of the highway,you will see large black blocks of land.
Drill down on them ,and you see probably thousands of cattle standing in these black blocks. That black stuff is not grass.
That is an interesting part of the US.The Amarillo mayor,Ginger Nelson,recently stated that nearly 28% of all cattle fed and processed in the US are processed in that area.In addition , a new producer owned facility valued at $670 million is being added.
I have nothing to sell.I make a living putting replacement knees, hips ,shoulders, ACLs etc in people , many of whom are overweight and malnourished.It has led me to be quiet interested in the American diet.I lament the fact that while all physicians take the Hippocratic oath, few follow his most important principle,"let your food be your medicine".There was no intentional misinformation.
I highly recommend the book " What Your Food Ate".
Amen brother! Check out Dr. Richard Becker.
Who said the coyotes don’t eat feral hogs (dead ones)? That is a wildly inaccurate statement. It’s the best coyote bait I can find.
The pigs that don’t contribute to the freezer go to the boneyard for bait.
The pigs that don’t contribute to the freezer go to the boneyard for bait.
A lot of country "wisdom" in this thread. Another man's fears over wild pork don't change whether or not it can be safely handled and prepared.
They don't carry any magic diseases we don't see in other animals that we do eat. Do wear gloves when processing. Cook them hot enough and long enough. Remember they're not store bought pig where you can fudge the temp a little bit.
They don't carry any magic diseases we don't see in other animals that we do eat. Do wear gloves when processing. Cook them hot enough and long enough. Remember they're not store bought pig where you can fudge the temp a little bit.
I realize that you have no intentional misinformation, but Please keep in mind that American Agriculture wants to feed everyone’s family with a safe product.
HandgunHTR
Gold $$ Contributor
Fixed it for you.
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