what to do with pig meat

[Deleted member 33033]

Spicy sausage.

 

[jbcaptain11]

chorizo and eggs baby :smiley_green_with_e

 

[Uncle Bambi]

chorizo and eggs baby :smiley_green_with_e

Chili Verde........ Mmmmmmmmmmmmmmmmmmmmm

 

[jdm49]

Big boar meat from NorCal

One more note on the big boar = bad meat myth.

I got my second Sonoma CA boar. This one was around 250 (I was planning to go smaller for this second one as there was a group, but this one gave me the best shot) and my first was over 300 lbs. Guide butchered the first one, but during the field dressing I was struck by how clean the meat was then with a lot less smell than when you whip the plastic off store bought meat. The loins and sausage were all great. The second 250 lb boar I butchered myself. Very clean again. I noticed that during the butchering, the meat high on the back and the front shoulder had a little smell to it. However, I kept it in the freezer for over three weeks, and when I did the grinding for sausage, I noticed even that little odor was gone. I even took some of the front picnic ham/shoulder and made my first cured ham with it (cherry wood smoked also) and it was, without a doubt, the best cured ham I have ever had.



In both cases, there was no rupturing of the gut from the shot or the field dressing, which was done immediately. Within 1-2 hrs, the meat was in my cooler with some ice, and within 3 hours I dumped 20 lbs more pounds of ice on it and the meet was essentially submerged in icewater in the cooler for 3 days before I could do the butchering. I drained off as much of the bloody water each day and added more ice from my fridge. So the deblooding/icewater soak may have helped as well, but in any case, 250-300 lb Northern California boar meat can be as good as it gets.

 

[thewolfman]

Well...good subject...I for one...as soon as the big boars down...u gotta cut the balls and the penis or penis sack off...there's a liquid that u don't want spilled on the meat...other than that...I try taking the whole pig home...boil water and pour over the hair...use a dall knife to scrape the hair off( note: not shaved off). It doesn't matter what color the hog is...its all white skin...the thicker the armored.... the better...and can't forget the hog feet either

Cooking it...I love the armor skin...slow cook with water for 2 hrs or so....store it in freezer...when ready to eat...BBQ it over charcoal and serve with chili and beer... its not gonna be tough at all...I actually love the 200 plus boars better

 

[Davis6]

Anyone know of a butcher in the Inland Empire that will harvest the meat from a non farm raised pig?
Some meat will have to be processed soon

 

[Deleted member 33033]

T&H in San Marcos does it. http://www.tandhsausage.com

 

[KTKT70]

Bruce... How many lbs of meat is in that ice chest? And about how much will it run price wise to make that whole chest? I am still always thinking of numbers and what it will take to make a trip to TX worth the time, money, and effort?

 

[ltdann]

might be cheaper and faster to get it done in TX. I hunted Uvalde one year and they turned around a 250 axis in a day and half. Vacuum packed and on dry ice.

 

[Short-Track-Champ]

Spicy sausage.

Bruce at first glance I thought a rainbow was shooting out of that cooler...How does the chorizo come out?

 

[Sea 2'er]

View attachment 79358

View attachment 79361

 

[ltdann]

Ahhh, a man after my own heart. That's a nice smoker and even nicer VAFB hog. Just finished smoking 10 lbs of venison/elk salamis this weekend, as a matter of fact.

 

[JustGuy]

Actually, the best one was my 423Lb pig. At first i was afraid it would be rubbery, but appeared to be the most tender one. I just did not know what to do with the shield, so i trough it away, now i know thanks to Thewolfman