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Old 12-04-2018, 09:14 PM   #1
WrecklessRanch
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Default Javelina, itís whatís for dinner

My dad visited a few weeks ago and killed a nice Javelina on one of our leases in Knox County. Iíve never eaten it before and have heard mostly bad reviews but was determined to give it an honest try. My first test was a success.

We took great care in cleaning the carcass, paying close attention when skinning to not getting any hair on the meat. From there I treated it like I do my venison. I aged it on ice in a cooler for about a week, draining the water daily and adding ice as needed.

Tonight I took some rump steak, seasoned with smoked sea salt and pepper and cooked it for 2 hours at 165 with my sous vide. I finished them with a quick sear in avocado oil. It has a slightly sweet taste and flavor somewhere between beef and pork.

All I can say is I canít wait to kill another! These critters are really tasty if you care for the carcass properly.




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Last edited by WrecklessRanch; 12-04-2018 at 10:00 PM.
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Old 12-04-2018, 09:18 PM   #2
skooter
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I shot one some years ago and had tamales made out of it. They were really good. The lady at the shop said it was some of the nicest looking meat she had ever cooked with.


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Old 12-04-2018, 09:22 PM   #3
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I prefer a sow javelina over WT deer for taste... Boar javelina... not so much... never have been able to get the stank out of a boar no matter how young or small...

I've done blind tests with javelina, deermeat, and beef multiple times and the javelina always wins again IF it is a sow.
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Old 12-04-2018, 09:24 PM   #4
WrecklessRanch
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Quote:
Originally Posted by SaltwaterSlick View Post
I prefer a sow javelina over WT deer for taste... Boar javelina... not so much... never have been able to get the stank out of a boar no matter how young or small...

I've done blind tests with javelina, deermeat, and beef multiple times and the javelina always wins again IF it is a sow.
Surprisingly, this was a boar.
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Old 12-04-2018, 09:33 PM   #5
Flint knapper
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The best Javalina that I ever ate was one that I shot with my recurve and was about the size of a cottontail rabbit! Sure was tender and tasted great!
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Old 12-04-2018, 09:39 PM   #6
Tuffbroadhead
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Some of the best tamales I have ever had where made from Javalina
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Old 12-04-2018, 09:43 PM   #7
AntlerCollector
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With that recipe you could make boot leather taste good.
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Old 12-04-2018, 09:44 PM   #8
4-fletch
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I've only shot one and we ate it.
Wasnt bad at all.
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Old 12-04-2018, 09:54 PM   #9
juanmcasasjr
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My daughter got one on during the Thanksgiving break and I slow cooked a ham the other night in the Crock Pot. It's was delicious.
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Old 12-04-2018, 10:32 PM   #10
Bisch
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Quote:
Originally Posted by WrecklessRanch View Post
All I can say is I can’t wait to kill another! These critters are really tasty if you are a buzzard or a yote!!!

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FIFY

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Old 12-04-2018, 10:58 PM   #11
RifleBowPistol
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I have eaten javelina many times, in the form of tamales. They are great done that way. The one and only time we ever tried to cook a javelina any other way, was just gutting and skinning one, then it got tossed on the grill. That was the most horrendous smell I have ever smelt. The smell made me very nauseous, tasted just as bad. I have no idea why it was so horrible, I did not gut, skin or cook it. I was just there. After that, we mostly left the of them alone. There were thousands of those critters around, on the place we were hunting at the time.
I have to admit as tamales they are great. My mother and old Mexican woman made tamales out of them, supposedly when they were boiling the meat, the smell was pretty bad.

I would not mind trying one again, and try some of the tricks I have heard about, to keep them from tasting so bad.
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Old 12-05-2018, 08:08 AM   #12
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I killed a big boar, slow cooked it and made pulled pork and it was wonderful. I will never waste javalina meat.
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Old 12-05-2018, 08:55 AM   #13
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I'm killed several over the years. Here's the best recipe I have found by far.

1. Javelina
2. Good bed of mesquite coals
3. Case of Coors Light
4. 2 x 4 x 4.....pine, mesquite or cedar ( whatever is handy, but I prefer the softer pine board )

Get the fire going, down ya some Silver Bullets.
Lay the un-skinned, un-gutted javelina on a tarp or piece of plywood.
Take the 2x4 and start beating the javelina around the head, working your way down the body until you get to the tail. Flip over and repeat.
Do this twice more.
Let rest for 30 minutes while drinking some more Silver Bullets.
After 30 minutes, promptly throw the javelina away and eat the 2x4.

Last edited by Traildust; 12-05-2018 at 09:07 AM.
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Old 12-05-2018, 09:06 AM   #14
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Quote:
Originally Posted by Jmh05 View Post
I killed a big boar, slow cooked it and made pulled pork and it was wonderful. I will never waste javalina meat.

Can you make something with pork in its name from a javelina?...


Hard pass for me either way..
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Old 12-05-2018, 09:31 AM   #15
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Quote:
Originally Posted by WrecklessRanch View Post

Tonight I took some rump steak, seasoned with smoked sea salt and pepper and cooked it for 2 hours at 165 with my sous vide. I finished them with a quick sear in avocado oil. It has a slightly sweet taste and flavor somewhere between beef and pork.

All I can say is I canít wait to kill another! These critters are really tasty if you care for the carcass properly.

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I have been saying THIS for a few years no. My buddies (including one that posted above) just keep rolling their eyes at me

The first Javi I had a few years ago tasted more like beef than pork. I was a bit surprised. And all I did was the skillet test. Cut a few pieces from different cuts and sprinkle with salt and put in a cast iron skillet. Even the fat was fine.

I've killed a couple more since then, and I've never had any issues. Even had one lay out overnight in 50 degree temps (with showers) and the next day it was still fine.

I will say this though. I think a lot of it does have to do with time of year, diet, and size... and of course meat care while dressing. I no longer mention the meat care part as much because I know of some guys that do a better job than I do that still don't like it.... so while it can play a role... I don't think that is the only reason. Also, I think some folks have a hard time eating meat when a critter has a certain smell... and Javis... they have a smell no doubt. I have tracked 2 that didn't have a blood trail just based on their stink.

But I've shot all mine during cooler weather, in the early spring, and I shoot medium sized ones... primarily because I haven't had luck with the bigger boars

My main go-to dish is the Carne Guisada recipe that Smart had posted on here a long while back. Easy peasy!
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Old 12-05-2018, 09:35 AM   #16
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since its a game animal are you required to keep the meat ?
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Old 12-05-2018, 09:36 AM   #17
RiverRat1
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While I believe some people are skilled enough to clean and cook a Javi so it tastes good they just are not for me... The last one I killed smelled so bad I couldn't stand it. I was gagging so bad I couldn't gut it. Before that I thought I could handle any smell..

I'd like to kill another one some day though.
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Old 12-05-2018, 10:05 AM   #18
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My brother in law brought his friend from Arizona down to Texas to hunt several years ago. This guy made Javelina meat sticks that were amazing. He gave me one before telling me what it was and i could not believe it was Jave. He did mentioned that he put it in brine water for several days prior to making jerky.
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Old 12-05-2018, 10:10 AM   #19
muzzlebrake
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Ya know, if a person is hongry enough they will eat the north end of a south bound menstruating skunk.
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Old 12-05-2018, 10:23 AM   #20
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Had one smoked a few years ago and it was great.
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Old 12-05-2018, 10:27 AM   #21
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I have been wanting to kill one. Might have to try this recipe out. Thanks
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Old 12-05-2018, 10:42 AM   #22
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Default I ve heard the North central Texas versions don't eat as good.

We will just watch em and think about it!
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Old 12-05-2018, 10:51 AM   #23
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I ate some cooked by a old Mexican Man said he soaked it in Vinegar in bath tub and BBQ it was outstanding,,it was years ago down in the walley...

I tried to duplicate it but didn't work for me.so I never shoot them anymore

Yep I went to great pains with cleaning several young sows..

Possem not that good but it taste better...
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Old 12-05-2018, 11:06 AM   #24
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We used to smoke them on a pit whole. Pretty good if you ask me, similar to goat.
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Old 12-05-2018, 11:26 AM   #25
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A guy I hunt with fixes them. Sure is good. He did bacon wrapped back strap and chili the next day good eating. They just never show up when I am hunting or I would have shot one by now.
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Old 12-05-2018, 11:35 AM   #26
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Nothing wrong with javi. I like to brine whole and smoke them. Delicious.
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Old 12-05-2018, 11:35 AM   #27
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WrecklessRanch
Looks good. Not that it matters I'm not likely to see one where I hunt.
165 degrees for two hours souse vide seems pretty hot. Was that just being extra cautious? What did the inside look like?
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Old 12-05-2018, 11:46 AM   #28
louieagarcia
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I've eaten javelina, and agree if meat is cared for and prepared correctly it's delicious.
Crazy to think though that they're rodents...and far relation to 'pigs'
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Old 12-05-2018, 12:17 PM   #29
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Javi carne g is delicious, also low/slow roasted with some fresh corn tortillas and salsa Verde.
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Old 12-05-2018, 12:25 PM   #30
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You can eat almost anything in the field and make it taste good.

But i sure won't eat a opposum or coon lol
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Old 12-05-2018, 01:04 PM   #31
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That's a NOPE.
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Old 12-05-2018, 02:11 PM   #32
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Quote:
Originally Posted by hogman$ View Post
since its a game animal are you required to keep the meat ?
Yes, and it would be a waste not to since javi is DELICIOUS....


...unless you don't know how to take care of meat and are incompetent during the skinning process.
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Old 12-05-2018, 02:22 PM   #33
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Originally Posted by louieagarcia View Post
I've eaten javelina, and agree if meat is cared for and prepared correctly it's delicious.
Crazy to think though that they're rodents...and far relation to 'pigs'
I have heard this as well and always believed same. It appears not to be the case. The javies belong to the family Tayassuidae an order of hooved mammals of the subclass Eutheria (including pigs and peccaries and hippopotami and members of the suborder Ruminantia)

Rats beong to the Rodent family. Of course, this is all from the internet so it must be true
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Old 12-05-2018, 02:39 PM   #34
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I have heard this as well and always believed same. It appears not to be the case. The javies belong to the family Tayassuidae an order of hooved mammals of the subclass Eutheria (including pigs and peccaries and hippopotami and members of the suborder Ruminantia)

Rats beong to the Rodent family. Of course, this is all from the internet so it must be true

Yup, javis ain't rats in any way.

This myth just won't die...
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Old 12-05-2018, 03:21 PM   #35
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My inlaws used to have an old Mexican man that worked for them that wanted every javelina that was killed. He would take them in to San Antone and trade them for unspeakable (on the GS) activities....he could be draggin' rear end and smell rank as hell from working all day and when he'd lay eyes on that dead javelina he'd catch another gear, get all spiffed up and off to town he'd go with javie in tow.....them javies would dang sure put wind in his sails!
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Old 12-05-2018, 07:22 PM   #36
Jmh05
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Quote:
Originally Posted by Smart View Post
Can you make something with pork in its name from a javelina?...


Hard pass for me either way..
Itís the style of the meat Smartguy. Helped ya out there.
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Old 12-06-2018, 12:23 PM   #37
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Originally Posted by Gunnyart View Post
WrecklessRanch
Looks good. Not that it matters I'm not likely to see one where I hunt.
165 degrees for two hours souse vide seems pretty hot. Was that just being extra cautious? What did the inside look like?
I think I was being extra cautious. I'm going to try some backstrap pieces today at a lower temperature. It was definitely done. It was suggested to me to treat it like pork even though we all know it's not related. I'm not sure what a safe temperature for it would be but I'll keep experimenting.
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Old 12-06-2018, 12:25 PM   #38
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Quote:
Originally Posted by Abcdj View Post
We will just watch em and think about it!
This one was from pretty far north, Knox County, and he tasted great.
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Old 12-07-2018, 02:29 AM   #39
Gunnyart
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Quote:
Originally Posted by WrecklessRanch View Post
I think I was being extra cautious. I'm going to try some backstrap pieces today at a lower temperature. It was definitely done. It was suggested to me to treat it like pork even though we all know it's not related. I'm not sure what a safe temperature for it would be but I'll keep experimenting.
New recommendation for safe pork is only 145.
After a little research it looks like for a 1" thick pork chop at 144 degrees for 1:15 will produce a perfect medium rare.
Good luck and let us know how your other cuts turn out.
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Old 12-07-2018, 07:34 AM   #40
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Quote:
Originally Posted by Gunnyart View Post
New recommendation for safe pork is only 145.
After a little research it looks like for a 1" thick pork chop at 144 degrees for 1:15 will produce a perfect medium rare.
Good luck and let us know how your other cuts turn out.
From what I understand that is for domestic pork. I think wild pork still needs to go to 160 or 165.
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Old 12-07-2018, 09:05 AM   #41
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Quote:
Originally Posted by Gunnyart View Post
New recommendation for safe pork is only 145.
After a little research it looks like for a 1" thick pork chop at 144 degrees for 1:15 will produce a perfect medium rare.
Good luck and let us know how your other cuts turn out.


I went the sous vide route again last night and dropped the temp to 150. I used this seasoning:
Name:  56584007625__735A5482-26EE-44D9-B248-C4C7B0A23078.jpg
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It was so good. It was more tender but Iím not sure if that was due to the temp or different cut of meat.


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Old 12-07-2018, 11:51 AM   #42
Gunnyart
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Quote:
Originally Posted by WrecklessRanch View Post
I went the sous vide route again last night and dropped the temp to 150. I used this seasoning:
Attachment 936843
It was so good. It was more tender but Iím not sure if that was due to the temp or different cut of meat.


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Yum. Probably both.
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