I won't take a hog over a deer, but I will grind them together if I get a nice fat porker off a corn feeder. The extra fat put holds the venison together so it doesn't fall to pieces on the grill. Makes great sausage mixed together.
I will eat a boar hog; I will not kill one otherwise. I have had a couple that the meat had a taint to it and that's the meat I always give away to the folks that always bugger me for wild game, lolol.
If a mature boar has been run by dogs, been fighting amongst his own, or breeding or running with a sow in season, his testosterone levels are realy high and the meat's liable to stink. Worse is if you hit him wrong, track him forever and have to put a finishing shot or two in him, the testosterone and adrenaline will nearly (I say nearly) ruin the meat. Kill him clean and get to work rendering him to meat and getting it on ice as quickly as you can.
A lot of the taint can be removed by the way the meat is handled; how quicly t's cleaned, how quickly the glands and gonads are removed, how quickly it's put on ice, and such as that...
For the most part, a relaxed and feeding hog taken with a clean shot and handled quickly will serve quite nicely for dinner.
I've been doggin' hogs for a long time and I've never killed one I couldn't eat. They just stink on the outside. I always soak them in ice for 3-4 days though and drain the blood water off everyday. Now the last two rutting bucks I killed were strong.
Skunk, you add salt or vinegar to that ice water while they're soaking or just the plain melted ice water? I've hear that soaking it will remove any taint to it, but never tried. I've heard too that salt or vinegar will help.
Ever try that "Boar no More" seasoning mix in your pork? I haven't but am curious if it works. If so it may help with a rutting buck as well...yep, I put a few of the in the freezer and knew about it when the meat hit the skillet.
It 's all a "CROCK" of BS. Pork over venison. Elk is very good.
Skunk, you add salt or vinegar to that ice water while they're soaking or just the plain melted ice water? I've hear that soaking it will remove any taint to it, but never tried. I've heard too that salt or vinegar will help.
Ever try that "Boar no More" seasoning mix in your pork? I haven't but am curious if it works. If so it may help with a rutting buck as well...yep, I put a few of the in the freezer and knew about it when the meat hit the skillet.
I've tried it all over the years,soaking a few days in plain ice water seems best. I did try soaking or marinating venison in milk and it did seem to help quite a bit on the last buck I shot.
