Tough Tri-Tip From Huge (Almost 300 lb) Boar

[boartracker]

Congratulations on the pig.

I went on a pig hunt a few weeks ago and shot a almost 400 lbs boar. I wasn’t really after a trophy. I just wanted something for the freezer. However, that big old male was the only chance for a shot I had so I took it. I butchered it myself and ground quite a lot of it for hamburger (grate in spaghetti sauce or as burger) and sausages. I kept a few choice cuts for roasts as well. And here is my experience with “choice” cuts from an old boar. The more fat the better. Shoulder roasts and neck are grate. The meat will fall of the bone if cooked in a Crock-pot. Through some onions, celery, carrots and garlic in with it. Top with a few slices of potato and … poor a beer over it. A good strong dark beer works best but red wine will work too. Close the lid and set the Crock Pot on low for about 8 hours. You will be happy with the outcome.

Hope this advise does not come to late and you saved some of the roasts.

Good Luck.

 

[RIFLEMAN]

I agree with B.E.G's assertion that there is no "rutting season" for hogs. The females are receptive to breeding throughout the year and may have nearly three litters per year. Like other animals with similiar breeding patterns, environmental forces determine the productivity of the species.

However, I disagree with B.E.G.'s uniform rule about the consumption of hogs over 200lbs. I stand by my claim that the size and sex have less to do with the palatability of the meat as the diet of the hog prior to its being taken. As I have mentioned before, the best tasting hog I ever had was a 200+ pound boar that had been killed in a barely field near Coalinga while the worst tasting hog I ever had was a small sow that had been roughing it on the range up here in Northern California. It might be a general rule of thumb as to what to expect when all else is equal, but I think that you are missing out on a lot of good meat. When in doubt, I have had the larger boars made into hot links, pepper sticks and salami. The meat went fast, as everyone I knew who had tried a bite was begging for more.

 

[Boaring Experiences Guide]

Rifleman,

Thanks for the post.

You say "The females are receptive to breeding throughout the year and may have nearly three litters per year", this is just the potential breeding capabilities. Due to the lack of food available during certian times of the year for our pigs, it is the rule of thumb, I believe, that they have one litter a year. However, I think that if conditions are favorable some sows can and will have multiple litters a year, but I would say no more than two. But I'm sure that there are occassions out there that sows can and do have three litters per year. In our area I've noticed that you stop seeing really little piglets generally by the end of July. But can start seeing them again as early as December.

As far as meat goes I totally agree with you regarding the relationship between the taste of pig meat and what they have been eatiing. But I feel that you are much more likely to get a strong tasting pig if you shoot a big boar. There's an outfit that guides in Santa Barbara County which hunts an area that is dominated by coastal scrub vegetation. Which is composed of plant species like California sage and black sage, and other strong smelling plants. Many of my clients that have hunted this area have claimed that the pigs were very strong to eat and not worth shooting.

You can kind-of tell while your skinning the pig if the meat is going to be strong. I've noticed that if the pig is really strong smelling and the meat is very red, like venison almost, then it is likely that the pig may be strong tasting. Unlike a smaller sow with very white meat and not very smelly. I have also seen quite a few large boars that had very light color meat and no smell, and the clients claimed they were great eating.

Dwayne
www.boaring.com