Anyone who has hunted feral hogs knows that if you are interested in eating them, you best stick to the mamas. When my dad and I first started hunting hogs a few years ago, we kept them all. We actually had a few boars that tasted real good but then we had the one ... you know ... the one that makes you say that you will never have a piece of boar meat in your house again.
Since then we have passed on many boars in the field and have given many away to friends who didn't seem to mind the distinctive boar musk.
My friend Joe kept encouraging me to try to work with the boars and that I would be surprised at the results if I used it in sausages and such. Well ... I finally took the challenge. I shot a 170 lb boar and a 97 lb boar and decided to try my luck.
I got an awesome book for Christmas Charcuterie- Craft of Salting, Smoking, and Curing from which I decided to try a few recipes ... Spicy Pork Loin, Canadian Ham, Honey Hams, Chorizo, Keilbase, Andouille. Results to follow ...
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