Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Hog Processing Grandpas Way
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Jogeephus" data-source="post: 991677" data-attributes="member: 4362"><p>I won't waste my time on a boar. Like MWJ says, that smell is terrible and permeats everything. I took a fella hog hunting for meat but he decided to shoot a big tusked boar. When we got to it you could smell the rankness of it. Told him it wasn't fit to eat but he insisted that we drag it to the hill. This was about a 300 lb hog and wasn't an easy drag. We hung it and with each knife stroke the smell got worse but he insisted. He ended up carrying the meat home and packaging it only to throw it all away when he cooked the first bit of it.</p><p></p><p>I don't know if this is correct or not but I have killed boars that had no taint at all but in raising hogs I noticed whenever the pigs came in heat it seemed like the boar began to stink. I don't know if this cycle has anything to do with it or not but it was quit noticeable.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 991677, member: 4362"] I won't waste my time on a boar. Like MWJ says, that smell is terrible and permeats everything. I took a fella hog hunting for meat but he decided to shoot a big tusked boar. When we got to it you could smell the rankness of it. Told him it wasn't fit to eat but he insisted that we drag it to the hill. This was about a 300 lb hog and wasn't an easy drag. We hung it and with each knife stroke the smell got worse but he insisted. He ended up carrying the meat home and packaging it only to throw it all away when he cooked the first bit of it. I don't know if this is correct or not but I have killed boars that had no taint at all but in raising hogs I noticed whenever the pigs came in heat it seemed like the boar began to stink. I don't know if this cycle has anything to do with it or not but it was quit noticeable. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Hog Processing Grandpas Way
Top