Do you eat Feral Hogs?

[FLYIN_HAYN]

Soak them in vinegar, nope. Lemon juice? No again. Salt brine? Not quite there.
So you give up and put it in a croc pot and drown it in barbecue. Now it’s edible. Actually tasty until you breathe out your nose while chewing. You shouldn’t have to hold your breath to enjoy your food. That’s with sows and 50 lb boars. Let my hunting buddies have every big boar we killed. You could still smell them on your hands two days later.

yup my wife tells me to go sleep with the dogs.....

 

[Weldabeast]

Soak them in vinegar, nope. Lemon juice? No again. Salt brine? Not quite there.
So you give up and put it in a croc pot and drown it in barbecue. Now it’s edible. Actually tasty until you breathe out your nose while chewing. You shouldn’t have to hold your breath to enjoy your food. That’s with sows and 50 lb boars. Let my hunting buddies have every big boar we killed. You could still smell them on your hands two days later.

That is what I've seen too.... after the hide removed the meat just smell rancid and ur hands feel oily

 

[weekender21]

What in the world are you doing to make wild pork taste bad? I’ve eaten pigs from 25-300 pounds from CA and Hawaii. Wild pork is lean but delicious.


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[gameflogger]

I love them big ol boars, the smell reminds me of maple syrup!! We call them maple syrup monsters

 

[Outdoorsman33]

Got 2 pigs getting processed right now love pork probably just as much if not more than deer. Only ones I won’t eat are the big boar hogs my rule of thumb if they’ve been chased by dogs, caught in a trap, or ran hard after a shot and stink Big no for me.

 

[foggyturtle]

Over here, over the big pond, it's just now (pushing) hunting season for wild boar again. We also prefer the smaller ones (up to about 50 kg without offal) for eating. The so-called "rauschigen" boars (those that take part in reproduction and are full of testosterone, usually the bigger and older ones) have a coarse taste and are usually only turned into sausage. You can tell whether the boars are "rauschig" by their smell (they stink more than the others). All other pigs usually taste good. In this case smaller is better. After the gutting, we usually let the pigs hang out in their skin at a temperature of no more than 7 degrees Celsius (cool down to this temperature as quickly as possible) for about 2 days before further processing. This will make the meat more tender, but it will also be harder to remove the skin.
You can marinate them in buttermilk, red wine, orange juice, pineapple juice, apple juice, etc. I always add bay leaves, juniper berries, pepper, garlic and some others what I I get in my hands to give it a little more flavor. I put all together in a plastic zip-bag or pot and put it in the fridge for about 12 - 24 hours.
Here in Germany, an examination for trichinae by a veterinarian is also required by law (no pig may be released for consumption before such an examination). Because of the other possible diseases (which actually only occur very rarely), we look at the internal organs when gutting. Every hunter has to learn the (alarming) characteristics of the various diseases (for all possible huntable animal species) in his education.