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someone brought me some wild hog said they cant get the "WILD" taste out of it so what are your suggesetions for marinating/cooking to avoid this

how was it handled before? sow or boar? big or small?

i never had much issue with wild or gamey taste in them. i killed for myself about 80-120 lb sow and gutted it where she lay and propped cavity open and cooled down quick. let them hang in cooler for 5-6 days. big boars are worse.

soak in some salt water to get as much blood as you can will help too. mostly ate the back straps and rest went to sausage.

if you kill a big boar, you gotta cutt'em or the testosterone will spoil the meat (don't know this for fact but grandpa and dad always said this; and so did the random coons that was at the gas station one morning) .

just cut your meat off the bone and soak it in salt water and a little vinegar change when the water turns really bloody. trim all the the thick white fat off the meat.

cook hog low and slow. i've done it most anyway. what kind of meat do you have? backstraps? hindquarters? ribs? belly? dependin on what you have, recipies vary.

I have several in the freezer right now, cant tell the difference between boar and sow. I NEVER soak meat in water and sure as heck dont soak it in vinegar. Just season the meat and cook it. Wild/Gamey is usually a mental thing or somebody that just cant cook.

when I finally took it out of the butcher paper I found it was HALF OF A PIG it prolly was only about 2-3 months old and only weighed about 12-15 lbs so I knew it shouldnt have to much of a WILD taste as he wasnt old enough to even know he was a pig

I soaked him in buttermilk for 2 days
then seasoned him with garlic powder,salt and pepper and sliced onions and made a 1/2 lemon juice 1/2 water solution to baste him in while cooking brought it up to a 165 % internal temp then rubbed honey BBQ sauce and cooked 30 minutes more the pulled it off the bone



then put it on some white bread as I didnt have any buns and added extra BBQ sauce



man it was good

sent some to my sons father in law(who I got it from) and he loved it

ACEINTHEHOLE wrote:I have several in the freezer right now, cant tell the difference between boar and sow. I NEVER soak meat in water and sure as heck dont soak it in vinegar. Just season the meat and cook it. Wild/Gamey is usually a mental thing or somebody that just cant cook.

only reason i do this is it helps get blood out of meat. it doesn't effect the taste in anyway. only time this is done is after i quarter them up and geet them in the cooler. vinegar and salt help extract the blood. wouldn't do this in the marinating process EVER. only before you freeze the meat.

sorry for the lack of clarity in info.

Smoked Hog Recipe

1 cup fresh orange juice
1/2 cup Italian dressing
2 tbsp Worcestershire
2 tsp salt
1 tsp black pepper
2 tsp Tonys
1\2 tsp garlic powder

Mix all ingredients together and marinate for at least 24 hours in refrigerator. After well marinated, take the hog hindquarter or shoulder out of the refrigerator and let it get room temp , rub down with Tony's and wrap it in tinfoil then put it on the smoker at 200 degrees for 5 to 6 hours depending on size. When the meat is at 155 to 160 degrees pull it off the smoker