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I am in East Texas and trap hogs year round. I process all of them, even the big boars With care, even the big boars will provide excellent meat. You just need to treat it right after the kill. Immediately, or as soon as possible, hang, gut and skin the hog. I do not recommend scraping a wild...

I use the belly meat (flap) for some delicious fajitas.

I started making my own sausage on the cheap. I used my wife's Kitchenaid mixer with the grinder and stuffer attachment. This worked ok until I really got into it. Invested in a good grinder so I wouldn't burn out the Kitchenaid. (Would have caused me more grief than I was willing to deal with!)...

Not sure if this should go in the poultry section, or wild game, but this is what's for dinner. My son brought home the breasts from about 16 ducks he and his buddies shot. This is a pretty easy, but tasty meal or snack for the game. Take boneless breasts and sprinke with salt, pepper, and some...

Easy and delicious way to cook backstrap. Cut backstrap into 2" thick filets. I use a homemade marinade of 1/2 cup soy sauce, 1/2 cup worcestershire, garlic powder, a but of crushed fresh ginger, and maybe a shot or two of good bourbon. Let the filets marinate at least overnight. Remove from...

I trap wild hogs year round, and process most for my family. One thing to realize is that a wild hog is not the same critter as the domestic variety that grocery store pork comes from. Because of the taste and special handling necessary with a wild pig, I never scrape or remove the hair. I skin...

Just found this forum a couple of days ago, and seems like a treasure of experience and information. We are in the process of building an old-fashioned smokehouse. We process lots of wild game (deer, hogs, etc.) and figure we can get lots of use out of this. Will probably have lots of questions...

No cure needed for jerky. Just make sure it is stored in airtight containers. Personally, I never get a chance to store mine. Hell, I rarely get a chance to eat it after the boys find out the jerky is done!

If you want a real treat, try your backstrap this way. Cut the backstrap into 2" thick pieces. Make your own marinade. I use 1/2 cup soysauce, 1/2 cup worcesteshire, garlic, black pepper, and any other spices you like. I add some crushed fresh ginger. Marinate in the fridge for at least 24...

Yup, a wild pig's diet will definitely affect the flavor of the fat. If you find one that has truly lived life on the wild side, and has a diet consisting mainly of acorns and watever else it can scrounge, the fat can be a bit sour. A wild pig will eat anything, even the discarded guts and hide...

Hopefully I will be able to contribute to this area. I work mostly with wild game, and it makes up a huge part of our diet. Have been experimenting for years with different recipes, sausage, etc. and have quite a following among my friends. Will be adding recipes as I can.

I trap and process a good number of wild hogs, have for years. Its hard to determine how much fat to add because I find every wild hog is different. Have had some with almost no fat, and others with a bunch. Have even had a couple tht had enough belly fat for bacon. Best way to determine the...

 Ran across this forum and was so pleased to find it. I process mainly wild game, and hope to learn from y'all. May be able to share a bit as well. Glad to be here.