I went hunting with my buddy the other day. On the way out of the woods just before dark, we crossed paths with a nice hog. As the hog ran by us, my buddy got a nock down on his first shot. He followed that up with a buck shot both were at about 40 yds. :gangsta After walkin up on the hog, still alive. It took one more slug behind the ear for final dispatch. That was my job. :pinch 250 lbs. 3" cutters black boar hog. After washing it we found that it was just a very dirty spotted boar. Anyways, good times... :rockon
We got the meat soakin in ice water vinager/lemon mixture. Probally gonna soak it for 3 days befoe we process.
What do you all do/suggest for preperations to get the meat ready to be cut up? In other words... How do you remove that wild game taste from boar meat?
You shouldn't have to do much at all. I'd just let it sit in the ice for 4-5 days keeping the water drained out of it. DRAIN THE WATER you have in it! All that is going to do is encourage bacteria growth. And while butchering it remove the glands in the front and rear legs. (look like kidney beans) Most the stuff you hear about boars tasting bad is pure BS. Slow cook the meat and enjoy.
a louisiana native american ( forgot what tribe) told me when you get a boar, do absolutely nothing don't touch or move it for at least 30 minutes to let the homones return to the testicles, then remove them as cleanly as possible then treat the pig as usual, and this will help reduce the gamey flavor.
Oh and congrats on the kill. Let us know if you need any receipts or if you have any questions on the butchering.
:cheers
