INFO: Trad Archery for Bowhunters

Author Topic: Cooking Wild Hogs  (Read 63 times)

Offline Old Joe

  • Trad Bowhunter
  • **
  • Posts: 4
Cooking Wild Hogs
« on: December 05, 2018, 12:01:57 AM »
I've heard all my life (I'm 70) the you MUST cook pork well done to prevent Trichinosis.  Is that a major problem with wild hogs?  Well done is kinda vague.  My wife cooks pork to where it's tasteless and tough.  What temperature is recommended?  Is there a way to prepare it that's the safest, i.e. pulled pork?  I'd like to try a hog hunt, with either bow or flintlock, some time soon.  Even though they're considered something like vermin, I hate to see meat go to waste.

Online Al Dente

  • Trad Bowhunter
  • **
  • Posts: 1008
Re: Cooking Wild Hogs
« Reply #1 on: December 05, 2018, 06:48:45 AM »
Farm raised hogs pose almost threat of trichinosis, but wild hogs I would be wary of, and cook until 165 to kill any potential larvae or adult worms.  If you enjoy pulled pork then go for it.  Cook until 165, then arwp in foil until 195, let rest 1 hour, or else you will burn your hands, then pull away.  For the chops and roasts, brine first to add moisture and flavor, then cook until 165, it will still be juicy and SAFE!!!!
Life Member
New York Bowhunters, Inc.

Users currently browsing this topic:

SteveB, neuse and 2 Guests are viewing this topic.

Contact Us | Trad © | User Agreement

Copyright 2003 thru 2018 ~ Trad ©