• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Has anybody used a feral hog for pulled pork

vandy58

Fire Starter
44
10
Joined May 28, 2013
I ask because I am going hog hunting soon and gathering ideas for the meat since in Texas we are not allowed to donate feral hog meat to food banks. I am sure I will give a lot if it away but I want to prepare some of it. Any other ideas besides pulled pork?
 

kc5tpy

Master of the Pit
4,343
183
Joined May 12, 2013
Hello Vandy.  You can do anything with wild you can do with domestic BUT you need to add pork fat/fatback to it.  Wild tends to be too lean. It's like wild venison.  For pulled I'd smoke some pork fat low and slow, pull from the smoker and then do the wild joint.  Add them together at the end.  Makes good sausage.  For something like a shoulder or uncured "ham" I'd wrap in thick sliced bacon.  Ribs, do as baby back ( 3 2 1 ). The taste will be different but I doubt you will be disappointed.  I think once you give 'er a try not much will be given away.  Just my opinion. Good luck.  Keep Smokin!

Danny
 

mdboatbum

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
 in Texas we are not allowed to donate feral hog meat to food banks.
Wow. Any idea why that is? You'd think with the feral hog problem that would be a good source of free meat for the needy.
 

vandy58

Fire Starter
44
10
Joined May 28, 2013
I do know why it is. Feral hogs like most pigs have diseases. The state feels they don't know how the meat was handled so they will not allow the meat to be donated. In order to get "approved" feral hog meat they have to go through an inspection period alive then slaughtered at a state approved slaughter house. Basically, they want to make money off the needy. It is estimated that Texas has over 2.5 million hogs. There were 800k confirmed kills last year and the population grew by 400k. To hunt these bastards I have to pay to get on land because there is very little public land in the state. I offer to kill some for ranchers, they decline or want to charge me,then ask the government to get rid of them for free. Kind of sucks. They are a rapidly growing pest that people profit on.
 

mike johnson

Master of the Pit
OTBS Member
Group Lead
1,056
58
Joined Mar 9, 2012
sausage. I LOVE wild hog meat. One warning though. Boar meat is VERY gammy, try to shoot a sow.
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
I use wild hog the same way I use store bought. As said above it is very lean. It makes good PP and great sausage.

Happy smoken.

David
 

vandy58

Fire Starter
44
10
Joined May 28, 2013
Thanks everybody! I will go for a sow. I do want a boar head though. Let the rotting body feed coyotes and vultures.
 

palladini

Smoking Fanatic
900
35
Joined May 23, 2013
Not given to food banks.  A while ago, a couple seasons as TV goes to be exact, I was watching that Texas based hog hunter show and they a pen full of Boar they had caught and it was all destined for the food bank.
 

roadkill cafe

Smoking Fanatic
729
24
Joined Jan 28, 2012
As previously said, sausage is really good but have to add some fat. And ditto on the sow. If you get a boar, roast it whole and brush/spray bottle with red wine vinegar. Helps take the gamey taste out & tenderizes. Knew a kid years ago that would catch them alive (baby ones) with his dogs and castrate them for land owners and would take them to TN and sell. Called them a Bar. Meat was very tender when grown to harvest size.

Steve
 

vandy58

Fire Starter
44
10
Joined May 28, 2013
That is allowed, has to be monitored and tested by state officials then slaughtered in a state run slaughter house
Not given to food banks.  A while ago, a couple seasons as TV goes to be exact, I was watching that Texas based hog hunter show and they a pen full of Boar they had caught and it was all destined for the food bank.
 

geerock

Master of the Pit
SMF Premier Member
1,367
77
Joined Oct 25, 2010
When smoking wild boar, hog, peccary etc., it really helps to brine and inject them. And cook at a low temp. Because the meat is much leaner you want to do what you can to add and retain moisture and flavor as much as possible. I've used an apple cider vinegar as a main brine component to compliment the pork and to counter the gamey taste.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.