I shot 2 pigs last weekend, a young boar (150 lbs) and a slightly pregnant sow (165 lbs). Compared to the mature boar I shot last year (180lbs), these pigs taste much better. Although, a solid recipe by SDHNTR, has pretty much made all the mature boar meat taste outstanding. Thx again!
The 2 shot last weekend were much cleaner kills and we took special care to clean out the meat that was damaged by the shots. The boar we took last year, was a mean sucker...good sized tusks and a lot of scars from fighting, not to mention the fact that my shooting was well, disgraceful. Of the 2 shot last weekend, I can't tell the difference between them, although this will be an ongoing taste test as I've labeled the cuts so I know what I'm eating. So far the ribs have been fantastic! (I won't mention the hot links that the butcher made, because that's not a fair comparison
)
Either way, the meat tastes better than all my snow goose/honker jerky
The 2 shot last weekend were much cleaner kills and we took special care to clean out the meat that was damaged by the shots. The boar we took last year, was a mean sucker...good sized tusks and a lot of scars from fighting, not to mention the fact that my shooting was well, disgraceful. Of the 2 shot last weekend, I can't tell the difference between them, although this will be an ongoing taste test as I've labeled the cuts so I know what I'm eating. So far the ribs have been fantastic! (I won't mention the hot links that the butcher made, because that's not a fair comparison
Either way, the meat tastes better than all my snow goose/honker jerky
