Post by muddawg on Jul 31, 2005 11:59:38 GMT -5
First starts with processing. Alot of folks don't know it but wild male hogs have a pee sack where their male organ exits the body. Be careful to cut around this and remove it by fileting it away from the belly meat and not bust it before it is removed.
I basically make these types of meat from wild hogs:
Shoulders and hams for bar b que if the hogs are less than 100 lbs
Ribs are great
ground pork for patties, and to use just like deerburger or hamburger. It makes great hamburger helper, chili, spaghetti, or anything else you would use hamburger for.
sausage like regular, chorizo, andoille ( I get the exotic seasonings from LEM products). I make both patty and link sausage and they are great on the grill.
cubed pork is delicious
chops- I usually run them through the cuber once
Bigger hogs are used for cubed meat and sausage due to their natural toughness
To cook ribs or hams.shoulders, place them in a roaster in the oven about half covered with water at 375 degrees for 2 1/2 -3 1/2 hours depending on the size. Season with sliced apple, McCormick;s creole seasoning and cut onions. After they are tender, place on the grill and brown giving them a smoke flavor before bar b queing.
I use the cubed pork for country fried steak and sliced in strips for fajitas.
Chops are fried and smothered in gravy or grilled after marinating in Dale's seasoning.
My wife buys meat less than twice a month and it is usually chicken. Between a 12 deer a year limit for both of us and unlimited hogs, we always have 2 freezers full of meat. My son was in the Army in Ca. for almost 3 years and evry 4-6 months he would come with a big cooler and take back 100 lbs. or so of meat with him. He got out about a month ago with an empty freezer and now it's about 3/4 full of meat. HE said between garden vegetables and meat I gave him he hasn't spent but about $25 a week on groceries since he got home when it cost him about $150 a week in Ca. LOL
I basically make these types of meat from wild hogs:
Shoulders and hams for bar b que if the hogs are less than 100 lbs
Ribs are great
ground pork for patties, and to use just like deerburger or hamburger. It makes great hamburger helper, chili, spaghetti, or anything else you would use hamburger for.
sausage like regular, chorizo, andoille ( I get the exotic seasonings from LEM products). I make both patty and link sausage and they are great on the grill.
cubed pork is delicious
chops- I usually run them through the cuber once
Bigger hogs are used for cubed meat and sausage due to their natural toughness
To cook ribs or hams.shoulders, place them in a roaster in the oven about half covered with water at 375 degrees for 2 1/2 -3 1/2 hours depending on the size. Season with sliced apple, McCormick;s creole seasoning and cut onions. After they are tender, place on the grill and brown giving them a smoke flavor before bar b queing.
I use the cubed pork for country fried steak and sliced in strips for fajitas.
Chops are fried and smothered in gravy or grilled after marinating in Dale's seasoning.
My wife buys meat less than twice a month and it is usually chicken. Between a 12 deer a year limit for both of us and unlimited hogs, we always have 2 freezers full of meat. My son was in the Army in Ca. for almost 3 years and evry 4-6 months he would come with a big cooler and take back 100 lbs. or so of meat with him. He got out about a month ago with an empty freezer and now it's about 3/4 full of meat. HE said between garden vegetables and meat I gave him he hasn't spent but about $25 a week on groceries since he got home when it cost him about $150 a week in Ca. LOL
