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Old 09-21-2020, 07:26 PM   #51
BayouCat
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Dang that deep fried looks good
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Old 09-21-2020, 07:28 PM   #52
Tabasco
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After reading this, deep frying sounds legit after injecting with Tony cacheres butter, but I’m leaning towards the brine.
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Old 09-21-2020, 07:29 PM   #53
mjhaverkamp
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Every once in a while we may eat one, we have so many of them that we just try to eradicate them, they have done so much damage to our land that we really hate their guts and livers.
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Old 09-21-2020, 08:38 PM   #54
RobinHood
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Quote:
Originally Posted by Tabasco View Post
After reading this, deep frying sounds legit after injecting with Tony cacheres butter, but I’m leaning towards the brine.

Yes we do inject them. I forgot to mention that. But we make our own injection with butter, Italian, Stubbs beef marinade, and worstershire. Gotta strain it before loading the needle so it won’t clog up.


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Old 09-21-2020, 08:42 PM   #55
N.DaWoods
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I've got a whole shoulder thawing out on counter for carnitas tomorrow.
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Old 09-21-2020, 08:47 PM   #56
LeatherNeck55
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To be honest I don't eat them in the summer. But I don't really have a good reason other than that is what I was taught growing up. I think y'all have officially changed my mind though... Good Job!
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Old 09-21-2020, 08:51 PM   #57
stickerpatch59
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just the smaller ones, split them in half long ways and put on the pit.
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Old 09-21-2020, 09:25 PM   #58
Kevin
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I eat them. I am in an AG area and they eat better than the whitetails. Just make sure you use the old cooking standard of 145 in order to kill trichinosis. Ground pork I think is 160.
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Old 09-21-2020, 11:54 PM   #59
RifleBowPistol
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On the rare occasions I find pigs, I kill pigs and eat them. I grew up living and hunting south Texas, back then we killed pigs all the time. But since leaving south Texas and not hunting it anymore, I have killed two pigs, or two I can remember. If I kill them, I eat them, unless there is something obviously wrong with them.
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Old 09-22-2020, 01:12 AM   #60
PlanoDano
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I am a little sensitive to taint so only sows and gilts for me.
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Old 09-22-2020, 06:51 AM   #61
sbushee
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No
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Old 09-22-2020, 07:17 AM   #62
cva34
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Eat them regular...Just don't mess with in HEAT of summer...Don't have a cool place to process'''
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Old 09-27-2020, 01:51 PM   #63
Kevin
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Quote:
Originally Posted by Kevin View Post
I eat them. I am in an AG area and they eat better than the whitetails. Just make sure you use the old cooking standard of 145 in order to kill trichinosis. Ground pork I think is 160.


Sorry, cook too 160!!! Had a brain fart above.
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Old 09-27-2020, 03:20 PM   #64
DRT
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Ground pork makes for great tacos. We eat them.

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Old 09-27-2020, 03:38 PM   #65
pervis
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On the way to kill a few tonight. Looking forward to wild pork pulled tacos
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Old 09-27-2020, 03:51 PM   #66
AlaskaFlyerFan
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Just ate some pan sausage a couple hours ago.
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Old 09-27-2020, 03:53 PM   #67
TacticalCowboy
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Killed once last night. There's a ham in the crock pot right now.
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Old 09-27-2020, 04:00 PM   #68
Wiley64
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Quote:
Originally Posted by El Viejo View Post
The internal temperature of a wild hog (or any mammal) is the same no matter what it's like outside. Eat 'em up!
This. All “first freeze” stuff is just made up bull****.
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Old 09-27-2020, 04:02 PM   #69
peterp63
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Quote:
Originally Posted by RifleBowPistol View Post
On the rare occasions I find pigs, I kill pigs and eat them. I grew up living and hunting south Texas, back then we killed pigs all the time. But since leaving south Texas and not hunting it anymore, I have killed two pigs, or two I can remember. If I kill them, I eat them, unless there is something obviously wrong with them.

Where do you hunt now that doesn’t have hogs?
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Old 09-27-2020, 05:56 PM   #70
Tbuddyandroby
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Quote:
Originally Posted by RobinHood View Post
Attachment 1020037
We like deep frying the little ones. Amazing grub. Do it as you would do a turkey. We’re doing one again this weekend


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Now that looks legit! I’d eat it...
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Old 09-27-2020, 06:06 PM   #71
Tbuddyandroby
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Quote:
Originally Posted by diamond10x View Post
I’ll eat anything I kill in warmer months. I just make sure the meat cooling down takes priority over all else. Hogs, exotics, you name it. I can only think of a few larger pigs I’ve killed that I didn’t take the entire animal and just took the straps and loins.
This; inspect your kill Anytime and Any animal. Always get it on ice if your ambient temp is above ~50 degrees.
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Old 09-27-2020, 06:25 PM   #72
gatorgar
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Every chance I get.
Gotta try the frying thing now. Got about 15 shoalts on camera that should be perfect

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Old 09-27-2020, 06:33 PM   #73
oktx
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Hogs are obviously warm blooded animals. They have the same parasites and diseases year around. Lol.
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