I certainly can't eat all the ones I kill. I butcher the small ones myself, and grind enough to keep us in sausage. But my limit on size for a feral hog is about 80-100 lbs depending on the hog. The boars will get a hormone at maturity that makes the meat stink when it hits the skillet. You can soak them in salt water for 10 days or so and let all of the blood come out of the meat, but I still don't like the smell or the taste of one this size.Abraham wrote:Lynyrd,
What did you do with him?
Eat, bury as is, or ...?
Thanks!
P.S. I've killed em with a .17 cal. fmj to the noggin. DRT!
The older sows can be tough even at 100-120 lbs and I've just got too many young tender ones to go to the trouble of butchering something less tasty. The best tasting ones are about 20-30 lbs. I like to cook them whole until the meat just falls off the bone.
This one wound up as buzzard food. You should see my bone yard. I swear the buzzards come whenever they hear me shoot.
And in case anyone is thinking, "Why don't he just give them away?" I couldn't count the times I've tried to give people hogs. Bottom line is that people will take what you gut, skin, cut up or grind, and package. But they won't come do the work. And it is WORK.