Can't keep a good pig down

[eoats]

Just when I was thinking California has a pig problem....

http://www.bbc.co.uk/news/world-europe-guernsey-24785508


Saying this hog swam 7 miles!?
Not to mention its gymnastic abilities.

Seems they're everywhere but in my gun's sights

 

[jbcaptain11]

that pig will cause a big problem if it finds a friend and makes little piggies they need to contain or exterminate it fast

 

[eoats]

More Euro pig problems. I keep thinking about getting a pig, so maybe I'm just too tuned in to pigs in the news?

http://www.thenews.pl/1/9/Artykul/151917,Wild-boar-block-landings-at-Warsaw-Airport

Seems like pigs are everywhere I ain't.

 

[jbcaptain11]

well they are fun to hunt but terrible to eat

 

[eoats]

i don't know about that, some great kielbasa comes from these guys!

 

[jbcaptain11]

what is kielbasa the small ones are ok but the big ones are like a boot

 

[ltdann]

Every pig I ever killed tasted great. Even the big ones.

 

[thewolfman]

I agree with Itdann.....everyone I ve eaten is great tasting and I ve eaten a lot of them...its all on how u clean and cook it....its over due for me to start pig hunting again cause me got no more piggy meat left....

 

[eoats]

Kielbasa

What is Kielbasa! ?
oh dear you haven't eaten...
Its why pigs exist.
I'm sure you had some, just the name spelled out must of thrown you off; 'kew basa'

https://en.wikipedia.org/wiki/Kielbasa

 

[ltdann]

Lordy that looks goood, kielbasa, white wurst...but I don't know what the long ones are. Did you make those?

 

[eoats]

No, photo from Wikipedia sad to say.

I buy mine from this guy on Geary Ave; http://www.seakordeli.com/

But I've been putting in a lot of overtime and am ready to get out there with a guide soon and get some.

 

[ltdann]

yeah baby! I'm running low on beer brats and kielbasas....might have to fire the sausage stuffer soon. Maybe even finally tackle that white wurst recipe.

 

[inchr48]

Are the white wurst like Brats?

I may try some smoked hunter stick from my Elk this winter. How much fat should I add? 20-25%?

 

[ltdann]

Are the white wurst like Brats?I may try some smoked hunter stick from my Elk this winter. How much fat should I add? 20-25%?

20-25% PORK fat is what's normally add to game meat. I personally use right at 25%, maybe slightly less. The white wurst is a fresh bavarian style sausage made from finely ground veal and fat back. No preservatives are added and it's boiled, which gives it's white color. It's not smoked. After it's been boiled, you can grill it slightly to give it color and it should be eaten hot with a good mustard. I haven't made it because veal is so damn expensive.

 

[KTKT70]

I agree with Itdann.....everyone I ve eaten is great tasting and I ve eaten a lot of them...its all on how u clean and cook it....its over due for me to start pig hunting again cause me got no more piggy meat left....

When and were we going.... lol :hog chewing:

 

[Tag Stew]

I agree, I have not had a bad one yet, but will say I have not shot an old grizzeled boar, just younger boars and big sows. As sad as it is the wet sows are the tastiest, I never shoot em on purpose but can't tell till you get em on the ground.

 

[Uncle Bambi]

I've killed all my pigs in the King City/Monterey County area, and they have all been tasty..... from the big ol' 220+ lb boars to the little 50-60 lb young'uns.

Everytime I've heard someone say they got a stinky one, they always seem to be from up north of the SF Bay. Diet, maybe? The ranches all around the King City area plant barley to keep the pigs in place for the guides, so maybe that's it.

 

[flingem71]

The best pig ive eaten, i arrowed off a supplement tub! Had been eatin there awhile and was about 150lbs. Ive made alot of summer sausage and never added fat. Whats the benefit? I want to try links but only if i can match "Aidells" ......damn thier good!

Sent from my X501_USA_Cricket using Tapatalk 2

 

[dk-1]

I had a local guy make german sausage out of my last boar, quite tasty!!