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Recent content by wild boar trapper
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One more item. Since I harvest my own Wild Boar ... I like to have the entire rib rack on one piece. But here is a trick. I cut across the split spine ... between each rib BEFORE I smoke them. That way the entire rib rack is one solid piece. Once done, the bone is already cut so all I...
Yes. You can cure them with Morton's Tender Quick that is available in most grocery stores. It is basically salt and sodium nitrite. Your bacon cure will work also. It is basically the same ingredients ... with added sugar and spices.
I trap a lot of Wild Boar. I like to cut the ribs racks...
I use 1 jalapeno per pound. In fact, I am stuffing 25lbs of Wild Boar Summer Sausage this weekend and I will add 25 jalapenos. I find there are variables though. Jalapenos are unpredictable. They vary in heat. So, sometimes the sausage is hotter than at other times. The other advice is to add...
I eat lots of Wild Boar. The tenderloin is a very difficult cut to cook. I no longer cook a boneless T-loin. Just too easy to ruin.
I now leave the upper portion with 5" of ribs and make thick pork chops out of them.
With the bottom portion of the T-loin, I cure it into canadian bacon and...
Sure, but you won't be smoking them. There is smoking and then there is grilling. Cook em fast and you will be grilling them. That's ok, it will taste good, but it lacks the depth of smoking.
Smoking flavors the meat. Gives it depth. But it doesn't make them tender. That is done by...
Thanks Pigcicle. Very interesting. I've never seen one before. I'm guessing that they extrude the meat thru the inner tube and the masa thru the outer tube simutaneously? Thanks.
I trap numerous wild piglets. I love them. I usually split them down the backbone and smoke the half. They are much more tender than hogs.
As to yield, a 50lb piglet on the hoof will yield a carcuss weight of about 22lbs. Of that about 6 lbs will be bones. So you will end up with 15 to 16 lbs...
Here is a pic of 13 piglets that I trapped in April. They weighed about 25lbs then ... today they are about 60lbs.
I BBQ'd the hams from this boar for the 4th.
I make them by hand. I am unfamiliar with a machine that will make them. Please tell me anything you can about it ... such a manufacturer, where you can get one, etc. How do they work? Thanks.
Ultramag -- it was not my intent to offend anyone. Quite the contrary. What I wanted to convey was even for those who don't support the pledge ... the Red Skelton presentation can be outstanding. I have enjoyed it every time I have read it. If I were a better wordsmith my post may have...
This is an old but great story. I've enjoyed it even though I do not and will never say the pledge. I do not believe in a god and will not directly nor indirectly say a pledge involving one. That does not mean that I am not patriotic nor that I don't support our country.
As to it being a prayer...
Yes. Wrap in foil and place in an ice chest. The meat will stay very hot for hours. It is a great way to "rest" meat. I use this technique even when I am BBQing meat at home.
I plan to cook overnight tonight. 4 Wild Boar hams, a couple of bone-in WB tenderloins, WB ribs and some WB canadian bacon. I plan to put the hams on around 10pm and the others a little later. Pull it off in mid morning tomorrow.
I find it simple to smoke overnight. Every 2 hours I add...