what? no .22 with cb's?? thought that was you go to hog "thumper"?
What parts do you all butcher up on a hog that size? (ask cause the 150lb'ish boar i just shot, i just did back straps and they were kinda chewy.. figured it was to big for a good meat)
Wow. If your backstraps were chewey you for one left the silverskin on it, and 2 overcooked it on a flame too high for too long.
Sent From Cr0ck1' IPhone most likely from the woods.
what? no .22 with cb's?? thought that was you go to hog "thumper"?
What parts do you all butcher up on a hog that size? (ask cause the 150lb'ish boar i just shot, i just did back straps and they were kinda chewy.. figured it was to big for a good meat)
Wow. If your backstraps were chewey you for one left the silverskin on it, and 2 overcooked it on a flame too high for too long.
Sent From Cr0ck1' IPhone most likely from the woods.
i'm no master chef with these wild hogs, thats for sure.. (i've done full cutup on a 75lb. sow and everything was great) everything i've tried was experimental to say the least.
found recipe video online that stated to leave silver skin on????
also it was on grill so suggestion is if grilling to do a low flame longer cook?
i always see statements about the bigger boars not being as good of meat as the smaller ones? also the bigger sows would be better then a bigger boar. its all stuff i've read online over the last few years..
Silver skin has to come off. It's unedible. And pork should be cooked to medium. Never well done unless you are doing pulled pork
if your new into the sport you should carry all of your kills to someone and have them process it for you.so you don't waste meet.
luvs2hunt way to go nice kill
