Hog Meat Processing

[Stonehenge]

Killed a couple of hogs for the first time yesterday. On Deer i usually let the meet sit in cooler and keep it iced for three - 5 days and drain it often. Do I do the same thing with hogs?

I got a 75 lb sow and a 166 lb boar hog. Boar hog I was planning on grinding everything but the tender loin. Sow I don't plan on grinding anything. Any tips or suggestions for making the meat taste less wild/gamey?

[Kortsman]

Keep icing and draining. The meat should come out close to the color of store bought pork... That will also reduce gameyness. It will still taste somewhat wild though.

[Iluv2hunt]

Save some of your bigger pieces and cure your own ham. It is very simple to do and you will never buy store bought ham ever again. Search in recipes or I can post link later when I get to a computer

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[Stonehenge]

Save some of your bigger pieces and cure your own ham. It is very simple to do and you will never buy store bought ham ever again. Search in recipes or I can post link later when I get to a computer

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I found it under Recipes. I will give it a try. Thanks!

[TerribleTed]

I did the whole hog last time. Ice salt water soaking till the water runs clear instead of pink.
You can also add vinegar.
I love wild hog cured or not Curried it like any good quality ham or uncured it like pork.

If you have a grinder it makes great sausage.

[flboy]

before you cook it marinate the meat in coca cola for about an hour,then drain it and add your spices or rub. you'll be surpised at how well this works to remove the gamey taste.

[Stonehenge]

Thanks guys! I don't mind the gamey taste as much being a hunter. But my other family members do, so I got to find ways to please them.

[TerribleTed]

look at our post on making bacon

[Stonehenge]

Iced the hogs in coolers for four days draining often. I turned the larger hog all into sausage. Took TerribleTed's advice from another thread. Went to grocerie store and asked the butcher for some beef fat and ground that up with the pork. Made sweet italian and hot italian sausage stuffed in natural casings. Turned out awesome! The smaller hog I got the hams/ribs/loins/shoulders in the freezer. I did smoke one of the shoulders with a dry rub and it turned out great as well. Haven't tried curing the hams yet but plan to. So far no gamey taste at all. Thanks for all the advice!

[TerribleTed]

I highly suggest on a big one skin the meat off the ribs and the belly. The inner lining from the gut side pulls right off. Then try the maple Bacon. You lose you taste for store bought.