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Do these wild hogs have enough bacon to mess with? I don't know, figure you guys would cutting up so many. Thanks, George "Gun Control is NOT about Guns' "It's about Control!!" Join the NRA today!" LM: NRA, DAV, George L. Dwight | ||
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Nope, even if they do the flaver wont be there. I did bacon off a very fat sow years ago. Wasnt worth feeding to the dogs. | |||
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I have not seen any with what I considered would be worth messing with. Even the rocks don't last forever. | |||
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Yes, on an old fat sow, but you have to modify your normal skinning cuts. One has to keep in mind, that what we call "bacon" is a prepared meat, not just a cut. See excellent thread in "Recipes" forum. xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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My wild game processor says "Nope". The meat barrows that I raised as a kid led a docile life of luxury compared to wild or even feral hogs. NRA Life Benefactor Member, DRSS, DWWC, Whittington Center,Android Reloading Ballistics App at http://www.xplat.net/ | |||
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Interesting post George. If I could add to the conversation -Would a diet such as one high in corn, citrus, sorghum, sugar or what have you make any difference in the flavor? Life itself is a gift. Live it up if you can. | |||
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diet changes the flavor of the meat. but you still have to cure bacon and ham to get the flavor you get in the store bought stuff. cutting the pork belly out and just slicing it up will leave you with a butt steak tasting thin strip of meat between some fatty globs of a gelatin substance like stuff. | |||
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I have no interest in eating raw pork belly. It's not bacon or ham until it's cured. Right?
Life itself is a gift. Live it up if you can. | |||
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George, where I'm at the wild hogs I kill do not have the "belly" for making bacon! In fact most meat markets do not carry pork bellies and the ones that do are usually pretty thin. When I make bacon, I buy pork bellies.  Depending on the size of the hoglet, that determines how I break it down. Small hogs I ususally just take the hinds and the loins. Hogs 100 lbs plus are worth taking the time to butcher!  ya! GWB | |||
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Not really, they are cuts of meat. But we usually cure them in various ways to make them what we call bacon or ham. It's not hard, as I mentioned read the thread in "Recipes for Hunters". Almost all bacon that we eat everyday comes from frozen pork bellies which are sold daily on the commodities exchanges by the millions of pounds. Wanta make bacon, gotta get some pork belly. Feral hogs rarely have the thickness we usually associate with pork bellies, but I've seen several that did, over the years. After all, all feral hogs are from the same stock that supplies our commercial pork bellies. A hot "new" barbecue item is smoked pork belly.
Currently commodity exchange pork bellies are about $2.17/lb. 3 months out.
xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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Porkbelly, cured for 7 days then smoked to 165 degree internal temp.  and what is the old saying about bacon and eggs.....  for the chicken it's no big deal..... but for the pig, its total commitment! ya! GWB | |||
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Most of the bellies I have seen from Feral Pigs, were they "Cured" been just what my Dad, who was born in 1897 would have loved, a little thin strip of pink, with two strips of fat on each side. I can remember as a teen/pre-teen, Dad buying a pig every winter once the temperature got right and our butchering the critter and Dad would buy the Morton's Sugar Cure, not the "Quick Cure", and he would cure the bacon sides, hams and shoulders. This was well before Feral Hogs came on the scene, but over the years I have seen few feral hogs that I think would have produced good bacon. Even the rocks don't last forever. | |||
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I thank everyone for the comments. Possibly I could have worded that differently. GW understood what I was asking. I know farm pigs have the makings and the trick to bacon is the cure. But, you've got to have the belly material to do it with. That's what I meant. Randall: that's what I was wanting to know. A friend butchers hogs 5 days a week, I bought one a couple yrs ago and he said to take it to the local meat market to be cured, so I did. Best I've ever eaten. Cost a buck a pound and took ten days. Wish now I'd had them cure the hams too. Oh well. maybe the next one. Thanks guys, George "Gun Control is NOT about Guns' "It's about Control!!" Join the NRA today!" LM: NRA, DAV, George L. Dwight | |||
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Goerge, Google is your friend. check this out..... http://amazingribs.com/recipes...aphy/curing_ham.html I do something similar. However, the hinds I use are 8 lbs or so and I do not brine or "wet cure" for 7 to 10 days you can take a smaller hindquarter, brine it for 48 hours then smoke it till the internal temp is 165 or 170. It will be like "Ham". I've thought about Charcuterie, but on the gulf coast of Texas dry aging/curing can become quite involved. Here's another link that might interest you, in regards to dry aging and Charcuterie........ https://www.drybagsteak.com/ once you go there click on "Charcuterie" one more just for giggles n grins..... https://www.amazon.com/Charcut...Curing/dp/0393058298 ya! GWB | |||
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George, you got me to have bacon on the brain and we found a German grocer set up at the Lancaster market on Saturday with some double smoked bacon. It was the best I've had so far. Not cheap though at $12.95 for a 12 ounce hunk. They're in NYC. Schaller & Weber. Ennyhoo, thanks for talking bacon. Otherwise we may never have even tried this stuff. Life itself is a gift. Live it up if you can. | |||
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On the cattle ranches down here, the ranchers put out raw molasses for the cattle. Hogs flock to it. Definitely changes flavor. | |||
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Gosh, more good info, thanks guys. Need to check those links out. I don't have a smoker any longer. Too big a hassle when the meat market will do it for a buck a pound. Thing is, gotta have it to start with or buy it. Custombolt: Glad you thought of it, doubt I'd pay that much for bacon though even real good stuff. Glad you enjoyed it though. 12oz wouldn't make me two sandwichs though. George "Gun Control is NOT about Guns' "It's about Control!!" Join the NRA today!" LM: NRA, DAV, George L. Dwight | |||
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Interesting. We noticed that the local farms' eggs had bright orange yolks & tasted better than store bought and she said (this past winter) that they do feed them field corn once a week. I think they ran out because the yolks have been pale lately.
Life itself is a gift. Live it up if you can. | |||
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We have chickens and Lora sells eggs. The main reason eggs from Free Range chickens/yard chickens have the brighter colored yolks is due to their being out and hustling for themselves, the main ingredient is Sunshine. We feed scratch grains ( a mix of chopped corn, sorghum, whole wheat), meat scraps, some green vegetables and fresh grass. But the biggest factor is the sunshine. Caged layers simple don't get that one base element. the yolks - Even the rocks don't last forever. | |||
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Geedubya, thanks for the link to that book on charcuterie. I'll be ordering it. There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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feral hogs -- no bacon to speak of, 98% of the time, of that 2% of the time, 1/2 of them will be too strong, i have a theory that the pig needs to be over 250 to bother to look for bacon #dumptrump opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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Feral hogs have a different body structure from their bacon-producing domestic cousins. Unless they were "released" or escaped to be hunted, ferals are lean & muscular. Sows & younger ferals have very tasty meat, however. Boars not so much. | |||
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Works for me!   we eat it quite often. What I don't eat I give away. Got some "Abuelas" to whom I will trade pork for tamales. Those made with lard are the best! ya! GWB | |||
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That's a great barter system you have there Geedubya. What did you think of the Ballast Point beer? There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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Bill, I hope to be in Oregon for a week or so in October. Will be chasing waterfalls and lighthouses. I may even get to stop by a couple brewerys. Oregon seems to have fine craft beer makers. It's been a while, however I do believe that was a "Victory at Sea". I like the Imperial cream Stout also I am partial to porters and stouts. I like both Ballast Point and Deschutes. I prolly drink much more Deschutes. Not an Oregon beer but I also like the Stone Smoked Porter and the Imperial Russian stout. Here is a "beer" that I've enjoyed quite a bit over the last month. It has definitely grown on me.  A link to a thread I started a while back that ran for a bit. It was titled I like beer....... http://forums.accuratereloadin...171002802#9171002802 Best, GWB | |||
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Geedubya, I will have to try that particular Lagunitas. Yes, Oregon has a lot of fine craft breweries now, and the craft cider industry is starting to pop as well. Be sure to try some of the offerings from Pelican Brewery when you get here. i beleive they started in Pacific City/Cape Kiwanda, a great spot to visit on the north central coast as it has about the last beach-launched dory fleet left in the United States. I'm going to miss my native state when I move to New Mexico next month. https://www.youtube.com/watch?v=MypitRPpEhE https://www.youtube.com/watch?v=Ssm4C53MQUg&t=9s There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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Feral hogs are like deer, they read these forums. Deer know a .223 wont kill them and hogs know if they don't grow bacon they have some protection, so they don't plant any bacon. | |||
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BUllshit carpetman! Lot's of deer have been shot with a .223, whole lot more have been with a .22lr too. George "Gun Control is NOT about Guns' "It's about Control!!" Join the NRA today!" LM: NRA, DAV, George L. Dwight | |||
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Calm down, George. That was HUMOR! xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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Gato---You got it. Have taken many nephews, grand kids and great nephews on hunts with .22 centerfires. (They lucked out and shot ones that didn't read the internet) | |||
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Thought "plant bacon" would be a tip it was humor. | |||
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Ive fattened feral hogs, they are just like any other hog, they are domestic gone wild..Feed them up and you got bacon..Russian boars or even half Russian boars? maybe not, but I bet they eat good, but probably like a Feral hog on pasture, no bacon of quality is my guess.. Ive eaten enough feral hog to know If Im going to eat one, it will be a very young one..otherwise we haul them to the ranch dump. Ray Atkinson Atkinson Hunting Adventures 10 Ward Lane, Filer, Idaho, 83328 208-731-4120 rayatkinsonhunting@gmail.com | |||
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