Posted on 06/13/2008 1:44:38 PM PDT by wolfcreek
Yeah, where?
Let’s meet halfway: you can dump what’s left after I’m done with the prime pickin’s.
I don't know how he's cooking them but every time I've cooked it people have commented that it was the best pork that they'd ever had. I love wild pig!
LOL........great story !
Poor mans dangerous game.......:o)
460 Weatherby Magnum is ideal for making sausage !
Scary is not the word...it's amazing how big these things can get!
I was driving along a back road in Florida a couple of years ago, and I saw cars stopping and people getting out. There was a little herd - sort of a herdlet - of Spanish pigs crossing the road. There were a couple of mama pigs and a little train of tiny piglets following them. Most people who had stopped didn't even know what they were.
I've seen them in Spain, so I knew. The Spanish brought them to Florida and the Southwest, and they took off and naturalized. They're much more elusive than the Yorkies, although just as destructive.
They make a great air-dried ham, though (jamon serrano, which is like prosciutto). There's a company somewhere in the South that makes this type of ham, which is very similar to Smithfield or country ham. I'd like to see them start getting these Spanish pigs and giving us some great domestic jamon serrano (which actually means mountain or country ham, in Spanish).
I think it’s true that the secret is to get the younger ones. Of course, hunters usually want to get the big ones, but they’re kind of on the nasty side without a lot of seasoning and prep work!
Only if they're promised there won't be any kissing involved.
I’ve heard if you kill ones that are too big, you need a winch (or a lot of help) to get them in your truck and they are harder to skin.
I prefer smallish deer for the same reason.
I think it was Animal Planet but may have been another channel had a show on where they were trying to trap one of these monster hogs. Two different locations, one to the northeast of Dallas and the other somewhere NW of Dallas. Many of the monsters are feral hogs but never the less they can cause much damage to property or other animals/humans with their tusk.
You can leave it whole or cut it up, whatever you like. If you cut it up try to keep the peices the same size so they’ll be done at the same time.
Correction....
History Channel, Mega Hogs is the episode
Next airing is Sunday, June 15, 5 pm cdt.
TPW was shooting them from helis at Lake Granger. They killed over 100 in about 3 days and still didn’t make a dent in their population.
People were compaining because some of the dead pigs were in the river/lake and TPW had no plans to remove them.
Thanks! I’m going to try and get one soon.
In Texas, the little dark pigs are called javelina, and they’re not very good to eat.
Here in East Texas they are EVERYWHERE.
I”ve seen estimates of something approaching 2 million feral hogs running in TX. If so that is a hard number to get under control... They are legal to hunt, take year round, no season but seem to be uncontrolled at this time.
I might drop you a line sometime — I’ve got standing invitation to hunt antelope and deer on a ranch outside of Fischer — The ranch is owned by a business contact and I can’t take him up on it unless (until?) ;-) I change jobs...
That area is certainly not too bad of a drive for me at this point, even given gas prices.
I bet those little legs make great ham, though. In Spain, when you go into a bar - which is basically the Spanish name for a coffee shop that serves beer and wine - the back wall will have a whole row of these tasty haunches hanging there. They’re hung with a little cup just above the hoof (which is a tiny black hoof - the good ones are called pata negra, or black foot, in Spanish) to collect the fat that runs down the sides. The ham is similar to prosciutto, but I think it’s tastier, personally. The best ones are usually acorn-fed.
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