Is this fact or fiction? I may have a chance to go hog hunting soon, but if they are going to be wormy and not fit to eat should I wait for cooler weather?

As far as time of year,,, fiction.. The digestive tract of wild or feral pigs has a high concentration of ascarid worms regardless of the time of year, and other parasitic infections include Tricinosis and Cysticercosis. As well as parasites they also carry Brucellosis, TB and Pseudorabies. That is why it is recommended on cleaning wild or feral pigs to use disposable gloves and to cook the meat completely[ no pink] ,,,,, regardless of time of the year and I think they are very TASTY!!!!drwes

quote:

Originally posted by Swede44mag:
Is this fact or fiction? I may have a chance to go hog hunting soon, but if they are going to be wormy and not fit to eat should I wait for cooler weather?

In a word.................NO! Except as drwes discribes, in the intestines, but not in the meat, but you always cook pork done, even domestic pork. There is no difference!

You ask about wild hogs, are you talking about hogs, or Javalina? Javalina are not hogs at all, and are members of a different species all together, and are not in the hog (swine) family.They have no tail, and are fitted with a musk gland,where the tail would be if they had one, that immites a smell like a skunk. As far as I know they don't get wormy either though, but after they get 1 yr old they aren't fit to eat anyway! The picture at the top of this page is a JAVALINA not a hog!

I suppose any animal can get wormy, but I don't think the weather has much to do with it. I've hunted wild hogs, as well as Javalina, year round all my life, and I've never come in contact with one that was wormy. In fact I'm leaving tomorrow to go to Llano Texas to pick up 80 lbs of choice meat from two wild hogs from a processor.


.......I sure hope it isn't wormy!

Seriously, go Hunting, and don't worry about the meat. Just handle it quickly, and get it in the cooler as soon as posible, cook it well done!! It'll be fine!

Swede,

Once you shoot your hog, and as soon as you get back to camp skin out your hog, and get the tenderloins, put some teriyaki sauce and tony chacherie seasoning, pepper and garlic powder on them and let them set for about 15 minutes. Then grill them over hot mesquite coals or charcoal till done. Eat them immediately and I think you'll find thats some of the best eatin' in the world.
GWB