Javelina Meat????????

[Shmave23]

Just wonderin cause I was talkin to my dad makin sure he get my brother and his tag app's in the mail so he get get the left over tags from the spring draw in AZ. And Im in CA LOL!!!! Im organizin everything and Im gonna be huntin with bino's!!!!!!

He was wonderin if we are gonna be able to eat the thing after he shoots it. I just told him if we get a big one for sure we are gonna have it shoulder mounted. Should we even bother with takin it to the butcher??? Sausage only???

-Dave

 

[bsandls]

They are excellent tasting. They are a white meat that tastes very much like pork. I have heard all the jokes about cooking them on a cedar plank, throwing the meat out and eating the plank. Funny joke but not accurate at all. We get steaks and roasts made and have chorizo sausage made with the rest.

 

[Bubblehide]

Ditto, you'll never guess you eatin a rodent. Simply darn good!

 

[sampson]

They are very good eating. I have mild breakfast sausage made and hamburger with a bit of fat added by a butcher. Don't believe all the bad things you'll hear about them. They can scare you with the way they can smell when you field dress them. Good luck.

 

[ltdann]

They smell horrible when you first get up to them. As the carcass cools down, the smell fades (or your nose gives up), but after the hides off, no odor.

 

[sancho]

i am friends with a bowshop owner in tuscon..he has killed more of those things than anyone i know. he said they are best slow cooked. he cannot handle a steak of peccary.

i have eaten "chili colorado" made out of them..slow braised in a red chili sauce, and then spooned into a tortilla. it was great. but honestly, i bet a badger would taste great cooked this way.

my friend insisted that i buy a tag last year..i didnt. i missed out on some super fun. i watched a good friend punch one with an arrow. the excitement that happened after the shot was worth the cost of admission. i will have a tag in january.

 

[Shmave23]

So with me having an out of state license for AZ witch I got when I was down there. I can put in for the over the counter tags????? Even if I wouldnt be down their until the 17th the day before general season opens????? Or since I missed the draw and am not an AZ resident I dont have a chane????

Im alittle confused????

-Dave

 

[ltdann]

So with me having an out of state license for AZ witch I got when I was down there. I can put in for the over the counter tags????? Even if I wouldnt be down their until the 17th the day before general season opens????? Or since I missed the draw and am not an AZ resident I dont have a chane????

Im alittle confused????

-Dave

Absolutely you can, if there are any left for your zone. Matter of fact, your family members living in AZ can go down to the local Fish and Game office and do it for you. No need to go in person, just give 'em the license number and the family members can buy the tag for you.

https://www.azgfdeservices.com/

 

[Shmave23]

Absolutely you can, if there are any left for your zone. Matter of fact, your family members living in AZ can go down to the local Fish and Game office and do it for you. No need to go in person, just give 'em the license number and the family members can buy the tag for you.

https://www.azgfdeservices.com/

Best FREAKIN NEWS!!!!!!!!!!!!! Thanks Dan!!!!!!!!!! Then Ill just have my Dad put in my app on the 26th-Fri. And the office is closed on Sat and Mon-29th is when apps are first taken in. So ours will be in the PO box waitin. Now Im pumped. The zones that I had them choosing only have a total of 75-tags for the first two units. The ones I really wanted them to get got sold out. Next year we'll be in the draw so no worries. So I did some research and found three more units nere them that have quite a few left over tags left. So hopefully now all three of us get the same unit.

-Dave

 

[inchr48]

They smell horrible when you first get up to them. As the carcass cools down, the smell fades (or your nose gives up), but after the hides off, no odor.

You talking about your hunting buddies or the Javelina? :bag-on-head:

My brother in AZ had some given to him, and I slow cooked the roast then shredded it and added enchilada sauce (it's what we do to pork shoulders). It was excellent.
:hog chewing:

 

[ltdann]

You talking about your hunting buddies or the Javelina? :bag-on-head:

Funny you should say that...We were about 3-4 miles from camp when my buddy popped his Javie almost at dark. My flashlight crapped out so I had to follow my partner back to camp in the dark, the whole time smelling that damn carcass strapped to his back. He had to change clothes before crawling into the tent.

Damn that was nasty.:skeered::throw-up-on:

 

[edskii]

Having lived and hunted in Az. for 16 years here is some first hand skinny. Be aware that the stink being spoken of is the scent gland on the back near the tail. It is BAAAAD so be sure not to touch it with your body or knife. As for eating, they are not like our wild pigs. No steaks, chops, or hams. They are best heavily seasoned and slow cooked. A big one will run 50-60#. Have fun.

 

[Shmave23]

Im thinking Allot of sausage just different types.

 

[Wild1]

NOT rodents or pigs

Just to clarify, Javelina's are not rodents, and they're not pigs either. They're a species of "collared peccary" (tayassu tajucu) and got their name from the spanish "little pig/boar" which got changed a bi over the years. As for cooking, I'll agree with most here: slow cooked, spiced-up a bit,add a good sauce and maybe shred the meat. Sometimes it even taste great, but it can't be compared to a wild meat hog killed in central California (or anywhere). I'm a BIG fan of the table fare that comes from wild pigs and all that you can prepare with it. Good luck fellas.

 

[arizona hunter]

I always use a crock pot. Why take such a small animal to the meat market?
I take a javelina ham and put it in the crock pot filled with water and set it on "high" for about 6-8 hours, or until the meat easily comes apart...like shredded beef. Then pour away all the water (you have effectively cooked out the strong wild taste) and add onion, green chili sauce, potatoes, BBQ sauce, brown sugar (the secret ingredient), or anything else you enjoy.

I've made this for non-hunters and they ALL went back for seconds and thirds.:thumbs up2:

 

[Farmerdoug]

So am I reading this thread correctly? What you guys are saying is that if you cook/boil the meat all day long; dump the water out of the pot which contains all the fat and juices; then, add a bunch of strong seasonings and spices the meat will turn out great. Riiiiiiiiiight!

 

[REM3006]

Hey LtDann, was that in Arrivaca, when u guys came back late. We thought u were ambushed by d drug cartel.:lol bashing sign:

 

[Kincho]

eh Farmer Doug, I would add the seasoning and spices during the long boiling time to get the flavors into the meat.