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WILD HOG ROASTING?
Posted 16 March 2012 - 02:55 AM
Posted 16 March 2012 - 10:21 AM
Let me just say this; If you shoot an old male, the smell and taste may chase you off. A young male or female is awesome when BBQ'd. I built a pit out back that I cook them on. I have one now in the chest freezer waiting to get BBQ'd. She weighs about 90 pounds. Maybe Memorial Day.
Posted 16 March 2012 - 06:24 PM
Posted 17 March 2012 - 02:29 AM
Drop me a line if you find an opportunity to hunt those pigs.
Posted 17 March 2012 - 02:31 AM
Our trick is to ice the quartered hog for a few days in a cooler. Drain the bloody water off every day till it runs clear. This gets most of the gamey taste out of even big hogs. Once the water runs clear we liked to rinse the meat and cooler, refill with ice, grapefruit juice, orange juice, sliced oranges, lemons, limes and a few jars of MOJO seasoning marinade. You could buy it at Publix in south Florida, but not sure about here.