I'm kind of surprised an 80 lb. boar would still be good, I would have guessed it would be 50 or under. An 80 lb. corn fed boar is probably similar in age to 50 lb. boar with a more restricted diet though.Every boar I've killed unless it was 80 pounds, was not fit to eat. A sow or young boar, good vittles. These were the corn fed good ones from southern Indiana.
I’m going on a hog hunt in May and am wondering if hog is tasty… buddies in TX say it’s horrible and they just stack the bodies and don’t process. Others in the Carolina’s have told me it’s tasty. I’m curious if anyone in the group has had it, enjoyed it, and has suggests on preparation.
I’ve done 4 hunts in Tennessee at 2 different places. All hogs were/are delicious. Breakfast sausage is tremendous. Ribs and loins were great. The only criticism would be that the chops were a little less tender than a store bought one. Mine were either Russians and Russian/domesticated. Maybe in Texas they are Havalinas or a different breedI’m going on a hog hunt in May and am wondering if hog is tasty… buddies in TX say it’s horrible and they just stack the bodies and don’t process. Others in the Carolina’s have told me it’s tasty. I’m curious if anyone in the group has had it, enjoyed it, and has suggests on preparation.
4 hunts in TN. First time we were new and went for complete butcher package. Sausage was great, loins OK, roasts were not good at all (but the dogs did not choke, nor did they turn it down). I am sure what they eat matters (just like Indiana deer vs Wyoming deer) but I think the butcher and the prep matter too. Every trip after 1st we did ALL SAUSAGE and the butcher had a wonderful seasoning recipe. As I have done more hunting and more processing myself, I would now debone it, bring it home, and make my own sausage. Who dont love sausage.