Safe Cooking for Feral Hog Meat?

[squirrelsplitter]

Any idea why some go untouched?

I have no idea.

 

[Charlie-NY]

The last time I hunted hogs in Georgia we left many large boars in the field right where they dropped. As we moved around from area to area with our guide, I noticed one big skeleton after another that was stripped clean. I never saw a hog that was left untouched or even partially eaten. They must have a ton of coyote where we were because we left several really big stinky boars that seemed too big to get eaten in a reasonable amount of time.

 

[X-Caveman]

About to drop this girl off at Kuby’s… DFW Suburban sow, Sierra 110gr Varminter launched at 3,050 via .308 R700. Boiler room/ DRT. Least odiferous animal I’ve ever gutted. Hope y’all are right @mikecockcroft @butchlambert

 

[butchlambert]

About to drop this girl off at Kuby’s… DFW Suburban sow, Sierra 110gr Varminter launched at 3,050 via .308 R700. Boiler room/ DRT. Least odiferous animal I’ve ever gutted. Hope y’all are right @mikecockcroft @butchlambert

Ain't no better than Kubys! We have a few road kills here and they lay and rot until the recycling buzzards take care of them. We have coyotes, butthey don't seem to like the dead hogs.

 

[Louisiana Shooter]

Sows and shoats........and cut boars have been a prime staple here in Louisiana for as long as the first hog was brought here.

VERY, VERY good eatin'!!!!!!! Ain't nothin' better than a pig roast!

Use everything except the squeal!

Catch the boars and cut them. Turn 'em lose and then catch them again, kill and eat them.

 

[Kracken McGraw]

Catch the boars and cut them. Turn 'em lose and then catch them again, kill and eat them.

Do you tag them on the first catch to identify them later on in case you just want to just shoot them?

 

[Coyotefurharvester]

I have friends with hog confinement buildings. Coyote are regularly checking for any dead left out. Only thing that prevents the coyote from feeding on them is below zero temps, the pig hide just to tough when froze. I cook store bought pork to 160. Because I see hogs marked for shipping(buyer marked not the farmer) die the next day or 2 before trucks arrive. Cook all pork/bear meat well. Beaver and raccoon also.

 

[Louisiana Shooter]

Do you tag them on the first catch to identify them later on in case you just want to just shoot them?

You can tell a cut hog from an uncut hog if you know what to look for. Their sack isn't all swollen up like a uncut boar. Cut boar hogs are called bar hogs.

Lots of hogs are caught alive down here. They had to make it law that live hogs could not be transported on public land because they would spread the hogs to public land intentionally. Some guys only use a pocket knife to deal with them. Dogs, snares, and traps of all kinds are used on them. It's a treat to watch an old timer handle a big hog by himself with nothing but a pocket knife. The skill and experience becomes obvious when you watch one of those guys. I watched an old man handle a 300+ lb wild bore all by himself in a closed pen. Once he gets one of the hogs rear legs off the ground, the hog loses any interest in fighting. Then the squealing starts. His nuts are laying on the ground in about 30 seconds.

Back in the day, they would let the hogs run wild. They belonged to various old timers in the area. They would be marked by a cut on their ears. Sorta like branding cattle. God forbid if you killed someones marked hog. Those days are long over but the culture remains. Hogs are some of the finest eating you will ever have.

Hopefully y'all will get to experience a true Louisiana hog roast. There is nothing in the world like it.

 

[Pheasanthunter]

Like I said, I'm planning to obtain feral hog meat (may use my 308) for Christmas and smoke/cook it on my Traeger; how should I cook it to be sure it's safe for my family (kids, grandkids, etc)?

I don’t trust the cdc anyway but with that said as far as I know pork has always been cooked to 160 to make sure it’s safe. Even domestic hogs eat everything they can but they do get antibiotics for certain things. Just remember a slopped hog is a happy hog!!

 

[603Country]

You can tell a cut hog from an uncut hog if you know what to look for. Their sack isn't all swollen up like a uncut boar. Cut boar hogs are called bar hogs.

Lots of hogs are caught alive down here. They had to make it law that live hogs could not be transported on public land because they would spread the hogs to public land intentionally. Some guys only use a pocket knife to deal with them. Dogs, snares, and traps of all kinds are used on them. It's a treat to watch an old timer handle a big hog by himself with nothing but a pocket knife. The skill and experience becomes obvious when you watch one of those guys. I watched an old man handle a 300+ lb wild bore all by himself in a closed pen. Once he gets one of the hogs rear legs off the ground, the hog loses any interest in fighting. Then the squealing starts. His nuts are laying on the ground in about 30 seconds.

Back in the day, they would let the hogs run wild. They belonged to various old timers in the area. They would be marked by a cut on their ears. Sorta like branding cattle. God forbid if you killed someones marked hog. Those days are long over but the culture remains. Hogs are some of the finest eating you will ever have.

Hopefully y'all will get to experience a true Louisiana hog roast. There is nothing in the world like it.

When I lived near New Orleans, I often hunted in the Honey Island Swamp. Lots of hogs in there. A buddy of mine shot one with his bow and tracked it to the back yard of the folks that owned the hog. Embarrassing. And no, it wasn’t me.

 

[JayHHI6818]

Son went to Oklahoma the week before Christmas to duck & hog hunt. Shot this one and brought front shoulders home whole. Roses one on Traeger pellet smoker and hoped for the best. Man was it delicious!!!

 

[SEM]

Way better meat than pen raised

 

[JayHHI6818]

Way better meat than pen raised

It was delicious!!!! Wife is real health conscious and says pork is not good for us and she stands there eating it!!!

 

[X-Caveman]

About to drop this girl off at Kuby’s… DFW Suburban sow, Sierra 110gr Varminter launched at 3,050 via .308 R700. Boiler room/ DRT. Least odiferous animal I’ve ever gutted. Hope y’all are right @mikecockcroft @butchlambert

Ended up with 50# of sausages, tenderloins & 1 back strap. Split it with a friend. So far, I can say the jalepeno cheese links are fantastic! Kuby’s has been at it for almost 300 years, so I guess they have it figured out.