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Old 04-12-2018, 10:19 PM   #1
Thetoe
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Default Raw wild boar

Anybody watch the Food Network tv show Chopped? They’ve got a wild game episode on now where they’re cooking seared but raw in the middle wild boar and even wild boar tartar. Who wants to make a bet on how fast they get worms?
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Old 04-12-2018, 10:24 PM   #2
Pistol
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I hope they get a lot of backlash on it
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Old 04-12-2018, 10:25 PM   #3
JTeLarkin08
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Have fun with trichinosis


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Old 04-12-2018, 10:27 PM   #4
oktx
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Probably pen raised. Also probably has been wormed.
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Old 04-12-2018, 10:28 PM   #5
CRG
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Not a good idea. Boar would be a little rank.
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Old 04-12-2018, 10:38 PM   #6
mmoses
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I don't cook wild pig well done. A little pink is good with me
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Old 04-12-2018, 11:00 PM   #7
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They got bigger balls than me


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Old 04-12-2018, 11:02 PM   #8
AntlerCollector
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I would never do it.
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Old 04-12-2018, 11:04 PM   #9
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Watched the episode and said the same thing to my wife. Lots of “wild game” comments from folks that didn’t really speak the “wild game” lingo very well.
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Old 04-12-2018, 11:13 PM   #10
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Nope...
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Old 04-12-2018, 11:21 PM   #11
okrattler
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Cooked pork for this guy. Pretty sure pork of any kind,wild or not isn't safe to eat unless it is completely done.
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Old 04-12-2018, 11:56 PM   #12
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Their definition of wild boar and ours is a little different. Any "wild" meat that is purchased to serve in a restaurant goes through testing for trichinella and is safe to eat at any temperature.

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Old 04-13-2018, 06:28 AM   #13
Snowflake Killa
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Pretty sure that they are not river bottom pigs
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Old 04-13-2018, 08:08 AM   #14
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Was watching with my folks and thinking the same thing. My thought was maybe European boar from market hunters.

Also wondering where they bought the antelope backstraps?

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Old 04-13-2018, 08:16 AM   #15
cva34
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I would never do it either.(had a Uncle die from it back in 50s)....I heard some place years ago..that there was a test that you could take a piece of the diaphragm between chest and guts and have it tested...never looked into it ...Maybe its BS...
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Old 04-13-2018, 08:19 AM   #16
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Quote:
Originally Posted by HoustonHunter View Post
Watched the episode and said the same thing to my wife. Lots of “wild game” comments from folks that didn’t really speak the “wild game” lingo very well.
Yup. I heard one where they used "wild boar" in reference to any feral pig, male or female.
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Old 04-13-2018, 08:32 AM   #17
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Originally Posted by BlackHogDown View Post
Yup. I heard one where they used "wild boar" in reference to any feral pig, male or female.
That reference is used a lot, maybe it’s just me but makes me cringe every time I hear it used as a general term for pigs.
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Old 04-13-2018, 08:34 AM   #18
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Originally Posted by BBReezen View Post
That reference is used a lot, maybe it’s just me but makes me cringe every time I hear it used as a general term for pigs.
You're not alone...
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Old 04-15-2018, 11:22 AM   #19
Bill in San Jose
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Default Raw wild boar

Quote:
Originally Posted by BrandonH View Post
Their definition of wild boar and ours is a little different. Any "wild" meat that is purchased to serve in a restaurant goes through testing for trichinella and is safe to eat at any temperature.

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Not true on testing. Brucellosis is a problem if undercooked.



https://www.aphis.usda.gov/vs/trichi...fact_sheet.htm





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Last edited by Bill in San Jose; 04-15-2018 at 11:25 AM.
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Old 04-15-2018, 02:49 PM   #20
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Sounds dangerous to me. Wild pigs can carry several different diseases. And contraction can come in different forms.
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Old 04-15-2018, 03:07 PM   #21
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Just cook the meat!

I don’t eat bloody pork or chicken.
Wild boar? I doubt it.

BP
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Old 04-15-2018, 03:09 PM   #22
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Quote:
Originally Posted by okrattler View Post
Cooked pork for this guy. Pretty sure pork of any kind,wild or not isn't safe to eat unless it is completely done.
I don't remember for sure but I'm pretty sure there hasn't been a case if trichinosis in years. They actually lowered the cooking temperature if I'm not mistaken. We are raising pork a lot differently now then they were in the 50's

Edit: looks like maybe 4 cases from farm raised pork in the last 8 years. Majority comes from bear oddly enough.

Last edited by BTGuard; 04-15-2018 at 03:12 PM.
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Old 04-15-2018, 03:55 PM   #23
wickll
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For years , the cooking temp for pork was 165 F. But it was lowered 15 degrees in 2011 to 145. (I don't like overcooked,but 145 seems a little low to my taste.)
https://www.pork.org/news/new-usda-g...g-temperature/

But I saw that episode and thought it was funny, listening to all of the wild game "experts"....
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Old 04-15-2018, 05:04 PM   #24
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Quote:
Originally Posted by wickll View Post
For years , the cooking temp for pork was 165 F. But it was lowered 15 degrees in 2011 to 145. (I don't like overcooked,but 145 seems a little low to my taste.)
https://www.pork.org/news/new-usda-g...g-temperature/

But I saw that episode and thought it was funny, listening to all of the wild game "experts"....
Is that the new math? LOL

I think that is for farm raised pork. I still cook wild pork to 165
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Old 04-15-2018, 06:44 PM   #25
wickll
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Originally Posted by Cantcatch5 View Post
Is that the new math? LOL

I think that is for farm raised pork. I still cook wild pork to 165
Yes, definitely for farm raised. Today's pigs are raised in much more sanitary conditions than years ago. But makes more sense than the new math.
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Old 04-15-2018, 06:49 PM   #26
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They got bigger balls than me


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Big balls and small brains....not a good combo
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Old 04-15-2018, 09:42 PM   #27
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Quote:
Originally Posted by BTGuard View Post
I don't remember for sure but I'm pretty sure there hasn't been a case if trichinosis in years. They actually lowered the cooking temperature if I'm not mistaken. We are raising pork a lot differently now then they were in the 50's

Edit: looks like maybe 4 cases from farm raised pork in the last 8 years. Majority comes from bear oddly enough.
With wild pigs I'd also be concerned about pseudo rabies and swine brucellosis. I don't touch wild pigs without handoms.
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Old 04-16-2018, 11:27 AM   #28
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Quote:
Originally Posted by lovemylegacy View Post
Big balls and small brains....not a good combo


Lmfao

Yeah not a good combo.


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Old 04-16-2018, 11:33 AM   #29
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Originally Posted by lovemylegacy View Post
Big balls and small brains....not a good combo
I've made it 35 years so far and doing ok
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Old 04-16-2018, 11:37 AM   #30
Outbreaker
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Meat could have also been irradiated
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Old 04-16-2018, 11:39 AM   #31
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A couple of things:

They can freeze the meat for an extended period of time to kill a lot of diseases. This means it isn't cooked, but it isn't necessarily "fresh" either.

"Wild" is a marketing term and not necessarily a USDA or any other governing body's designation as to where it came from or how it was handled.

That being said, I was in Spain late last year and was at a restaurant that had "wild boar" on the menu. I asked the fella if it was from Texas... because I've eaten plenty of boar from Texas (I had to later explain to the other folks with me - business trip - that we export a lot of feral hog meat to Europe.) He assured me it was hunting season in the South and this was boar from Spain. I wasn't 100% convinced, but ordered it anyways because I was curious about how they would prepare it or how musty they like it there. When my boar came out it was woefully undercooked. I would have been happy with pink... or anything that I thought may have reached 135. Once piece was fine... the rest was not and had to send it back for it to be cooked a little more. Unfortunately they somewhat overcooked it. Had to explain to the waiter that as a hunter, if this was indeed wild boar, I'd need it pink... not cold... If it were farm raised, dewormed, etc... I'd be fine with it... but I'd have to take his word for it that it was realy wild pork and didn't feel like dealing with Trich on the plane ride home.
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Old 04-16-2018, 11:49 AM   #32
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Quote:
Originally Posted by oktx View Post
Probably pen raised. Also probably has been wormed.
Unless they hunted it themselves, they would have had to pay for the meat. Since its illegal to sell game meat in America (For the most part with a few exceptions), they would be violating federal law.

I am sure it wasn't wild boar. Just a pig that got a bigger pen to live in.
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Old 04-16-2018, 11:55 AM   #33
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Unless they hunted it themselves, they would have had to pay for the meat. Since its illegal to sell game meat in America (For the most part with a few exceptions), they would be violating federal law.

I am sure it wasn't wild boar. Just a pig that got a bigger pen to live in.
Hog isn’t game meat and it can be sold as long as is passed by USDA or equillvant USDA inspection
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Old 04-16-2018, 11:59 AM   #34
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Quote:
Originally Posted by WItoTX View Post
Unless they hunted it themselves, they would have had to pay for the meat. Since its illegal to sell game meat in America (For the most part with a few exceptions), they would be violating federal law.

I am sure it wasn't wild boar. Just a pig that got a bigger pen to live in.
You can buy "Wild Boar" in a store in Indiana that is USDA inspected trapped feral hog from South Texas.
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Old 04-16-2018, 12:00 PM   #35
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Quote:
Originally Posted by BTGuard View Post
I don't remember for sure but I'm pretty sure there hasn't been a case if trichinosis in years. They actually lowered the cooking temperature if I'm not mistaken. We are raising pork a lot differently now then they were in the 50's

Edit: looks like maybe 4 cases from farm raised pork in the last 8 years. Majority comes from bear oddly enough.
You are right in that they lowered the cooking temp of pork to 145. Here is a study posted on Hank Shaw's website talking about it.

https://digitalcommons.unl.edu/cgi/v...itologyfacpubs

Last edited by Jason85; 04-16-2018 at 12:25 PM.
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Old 04-16-2018, 12:05 PM   #36
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This says it all right here...

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Old 04-16-2018, 12:13 PM   #37
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Quote:
Originally Posted by SwampRabbit View Post
You can buy "Wild Boar" in a store in Indiana that is USDA inspected trapped feral hog from South Texas.
I was told by somebody who was a butcher at a large locker plant that they could sell wild hog meat as long as they killed it at the plant. This plant has USDA inspectors on site.
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Old 04-16-2018, 12:34 PM   #38
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Originally Posted by adam_p View Post
I was told by somebody who was a butcher at a large locker plant that they could sell wild hog meat as long as they killed it at the plant. This plant has USDA inspectors on site.
Yep, live trapped feral. Can't bring in dead hogs.

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