A hog trapper has recently set some traps on my place, and this is the first group in the large trap, with 2 taken in the smaller ones. Lots more to go!

I've never cooked up a hog before, but I might opt for a young one.

Anyone have any favorite hog recipes they would be willing to share?

Thanks!

feed them grains and veggies for the next few weeks to really clean their system and then get a 3 or 4 inch .44 mag hardcast behind the ear.

have your meat processor ready for a nice fresh body.

a weekend or 2 later invite friends over for a BBQ.

when i was a kid, my parents who had some friends who moved to the rural area south of teh bay area tehy invited us over that summer for a big mexican party where they buried a hog under some charcoal. i was a about 7 but i remember them digging it up saying it had been in all day and night. im sure it been gutted as it was full of produce in the body cavity. bets tasnig pork i ever had. it just peeled off the body. i remembr it was about 100' that day and they lived out in the sticks on some land and the kids were shooting bb guns.

Sausage,boudoin,gratons,bar b que, backbone stew w/ turnip, head cheese, my goodness the list goes on forever.

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Forum consigliere

Hogfuters, hogburgers, linguini with hog sauce, hog noodle soup, hog parmesan, hogershnitzel, hog marsala, hog tetrizini....Caj is right....

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Thirty characters. Exactly...

My local meat cutter simply boned all the meat off one I shot about two years ago. He told me that, by law, he couldn't smoke the hams, so we made the entire hog into filets and breakfast sausage. It was excellent and tasted like domestic pork. I'm very jealous of your trap and wish I had that much pork. I would try also some smoked dinner sausages, shrink wrapped and frozen. Don't be afraid to have your sausage maker add some spice to it either. Makes excellent gifts. I'm not kidding on this one. I caught my Dad in my freezer one time, helping himself to my supply. Cagey old cogger, he said it was so good, he didn't mind "borrowing" a little extra.

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beaver

Sip your gettin' me hungry.. for some Hog Lasagna and Siclian Style Hog Pizza... or maybe a Hog and Peppers Sangwich..

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SWCA #2306
DAV in honor of POP

osso hogco, fettucini alhogo, hog cutlet parmigiana, hogcoli rabe

Here is a link to a source of a couple recipes, though not tried out by me:

RECIPES FOR COOKING WILD PORK

Hope it all works out well for you. Tho not on my diet [bypass and several stents], some barbequed ribs would sound like a dream come true..........

Cheers,

Dyson

Cochon de Lait

cochon de lait

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Corripe Cervisiam

Start with a handfull of over the hill actors, add a weak script and a predictable plot, let simmer for an hour and a half.

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USMC 83-92, NG 97-08

Letting the meat soak in buttermilk overnight helps get rid of the gamey taste.

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John 3:16
WAR EAGLE!

they make good buzzard food...........

Fry the backstraps and tenderloins,ribs go to the smoker.Hams and shoulders can be cooked whole, steaked out or groundup. Belly,bacon and other pieces good to grind for sausage-link or pan.or if you are feeling froggy cook one whole or halved. Love to hunt and trap wild pigs,seems low key to the pressure of trophy deer hunting and the taste good too!Good luck and enjoy this fine table fare.

Amen Brother! I trap them as a hobby/necessity, and have the fattest buzzards in the area!. I'm in the process of building a hog trap (corral) that hopefully will reduce the local population by a bunch. It is 36 X 60 ft, and unlike my smaller traps, will trap a whole sounder of them. As for processing, my local meat processor will process them only during the deer season. I will only process them under 75 lbs. They get rank as adults. Deer meat mixed with hog makes wonderful sausage.

I see what you did here.....

Thanks for the comments, fellas! Even the humorous ones.

I personally do not care much for venison because of the wild taste but the wild hogs I have shot and cooked had no wild taste and tasted like domestic pork and required no special treatment.

Recipe for Wild Hogs?

They ain't picky- they'll eat eenythin'.

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Regards,
Lee Jarrett

Lee, I always get a chuckle out of your comments. Are you going to Tucson?

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SWHF

Really! there shouldn't be a hog in your trap that shouldn't be harvested and treated like prime table fare.Even the biggest boars will be fine if the testes are removed soon after dispatching-the 'guzzle' windpipe or traecha will spoil meat if not removed and cooled in a timely manner

I spent some time in Korea and fell in love with...get your mind out of the gutter...bulgogi, the spicier the better.

Here's the recipe one of my stellar NCOs shared with me when we worked together at Charleston AFB, SC. I'd shoot the wild boar and he'd make the bulgogi; 50-50 on the final results.

Combine the following and marinate for several hours:
- A few pounds of thinly sliced strips of game meat
- 1 cup soy sauce
- 1/2 cup sesame oil
- 1 cup sugar (it's pretty sweet and you could probably half the sugar)
- 1 bunched green onions sliced
- Minced garlic cloves...lots of 'em
- 1/4 cup sesame seeds
- Whatever veggie the missus makes you eat (broccoli today)
- Crushed red peppers to taste

Grill the meat or use a skillet. If using a skillet, slowly cook it until the juices begin to gel/candy.

Boil the excess marinade as a sauce. I add more garlic and crushed red pepper.

Serve over rice.

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