Mighty Fine!!! If you want a trophy Boar Hog don't plan to eat it unless you cook for long time and season well....but the ones in the 75-125 pound class is as good as anything you can put on the grill or in the smoker. The larger ones are great for sausage also.

Good Luck!

if I had more freezer space I would eat it all year.  Save the straps and tenderloins and ground the rest up.  We put it in everything.

Hogs are acorn fat this year in South Florida.Excellent food value. Big old boars are the exception, they can be gamey. We use them for sausage. A 100pnd dry sow is the best.Enjoy!

Only done two, so I'm no expert.  Slow cooked on the smoker and pulled for sandwiches, I will put feral hog up agaisnt any meat you care to cook.

Like folks siad above, if you shoot a 300 lb boar, you are in for a challenge cooking-wise.

Rico, I've never had a feral that had bacon...But the hams are great slow-roasted, smoked, or made into pulled-pork BBQ.
Shot a real big ole boar once. Tried my best to make somethin good outa him. Now I only take'em if they're about 200 lbs. or less.

No it dont taste like chicken...The little 80 50 pound porkers rule , :)just right for ole Marco's smoker!!! em mmmm Good!!!

And a good way to remove the "gamey" taste is to marinade in milk overnight in the refrigerator. The lactic acid breaks it down pretty well, and tenderizes it, too. I agree about leaving the fat on----it just adds flavor.

hmmm,..I still have some ribs from my last one, you guys make me wanna cook it up right now.

I personally think it taste a lot like SPOTED OWL !!!!

But my friend said more like CONDOR    

Aloha,

I think wild pork is better than the store bought one because it is all natural---- nothing added.

Here the pork will taste different depending on where it was caught. The mac nut field pigs are excellent while their brothers that live in the forrest and eat hapu--fern, have an earthy taste.

Good luck!

          Mark

I think they taste great, but the smaller sows are better table fare than the big boars.  When you kill one process it wuickly and cleanly.  I like to take the quarters and soak it in a tub of ice and salt water.  It seems to draw the blood out and makes for a better taste.  Get your wife's permission before using the bathtub or plan on spending the night with your hunting dog.  
Derrick

100 lbs boar or sow is fine. I do a whole hog BBQ,-- INDIRECT heat , low and slow, maybe 200-225 degrees for about 12(plus) hours. Pull or chop, season with salt,pepper,sugar and apple cider vinegar for an Eastern Carolina style  feast.

For smaller roasts, sear and smoke for about 2 hours and wrap in foil and finish at low heat (200) for 10-12 hours in the oven. Should pull nicely.

For big pigs, get it to a good meat cutter for sausage. (save the straps)

If you screw up then go shoot another one.

DonD

I tell my friends that Feral Hog meat is a cross between venison and pork. They eat much the same things. The hog is  lean compared to domestic hogs but not as course as venison. They make for great table fare. Just put another one into the freezer. Some of my closest friends will get to benefit from my recent hunting experience. Good luck on your hunt. Kill, eat and enjoy  

I usually smoke mine.  Tender and tasty!!!

It's great!

We eat 'em all! 30# to 300#. The bigger boars are better ground into sausage and the smaller boars and all the sows, hams and shoulders YUMMMMMY!

This has been a Fatguy testimonial.