Piggy Down!!!! - Page 2

mudbug · #31 01-23-2012, 10:53 PM

Right on

I've always wanted to try to get one of those, someday

buck-8835 · #32 01-24-2012, 09:44 AM

Sounds like a blast man!! Congrats!!

Rigby · #33 01-24-2012, 10:27 AM

Quote:

Originally Posted by Mr Hawken

not looking for your guys spot but i didnt think we had pigs that close to edmonton? are they just as good to eat as domestic pigs?

They are indeed very good to eat but are different then our farm pigs. You would not want to take bacon from these pig, they are pretty lean. But the chops and roast, backstraps and Tenndies are very tasty.

densa44 · #34 01-24-2012, 10:29 AM

I'm glad that you are shooting them for sure, but you say that they are rooting up some ones barley field, that is terrible.

Is there a bounty on these things? Where did they come from? Are they all over Alberta like Texas?

Did these come from "hunt farms"? Are they safe to eat?

There are people here who will know the answers, I sure don't want anything like this on my farm.

Rocks · #35 01-24-2012, 01:16 PM

Nice hog, congrats!

Lefty-Canuck · #36 01-24-2012, 02:45 PM

Quote:

Originally Posted by airbornedeerhunter

Nice job hiding the wound with a bough, Good idea!

X2.....poor gingey pig

.....you shot a ginger how could you?.....

LC

Lefty-Canuck · #37 01-24-2012, 02:46 PM

Quote:

Originally Posted by Rigby

They are indeed very good to eat but are different then our farm pigs. You would not want to take bacon from these pig, they are pretty lean. But the chops and roast, backstraps and Tenndies are very tasty.

I had some bacon done up from the one I shot a few years back and it was decent. A little different smell while cooking it but tastey.

LC

Rigby · #38 01-24-2012, 09:26 PM

Quote:

Originally Posted by Lefty-Canuck

I had some bacon done up from the one I shot a few years back and it was decent. A little different smell while cooking it but tastey.

LC

I have not tried any myself but was told by a old guy that they don't make for good bacon. I know the ground up stuff makes for great fill in your moose or deer sausage. Maybe I'll have to try on the next one if it's big enough. Hopefully we can find somemore.

Lefty-Canuck · #39 01-24-2012, 09:54 PM

Quote:

Originally Posted by Rigby

I have not tried any myself but was told by a old guy that they don't make for good bacon. I know the ground up stuff makes for great fill in your moose or deer sausage. Maybe I'll have to try on the next one if it's big enough. Hopefully we can find somemore.

The butcher in Beaumont did mine. Butcher's Corner.....did a good job on it in my opinion nice smoke and good flavour....mine was boar so it was a bit stinky to cook (not gonna lie) but once you got past that it tasted good! lol.

LC

Jiffy10 · #40 01-25-2012, 11:10 AM

GOOD HUNT BOYS !!

Keeps us all somewhat sane while we are at work .

I really enjoyed the story and pics.. thanks

yukon300RUM · #41 01-25-2012, 11:58 AM

cool! i've always wanted to shoot one of those. friend of the family had some european wild boars when i was a kid, they made great bacon, he had some sort of brown sugar cure or something that made them excellent. i'd love to try it out on one from there one day.

kalmbach · #42 01-30-2012, 09:25 PM

Quote:

Originally Posted by yukon300RUM

cool! i've always wanted to shoot one of those. friend of the family had some european wild boars when i was a kid, they made great bacon, he had some sort of brown sugar cure or something that made them excellent. i'd love to try it out on one from there one day.

Here's a brine that works real well on bacon and Ham.
1/3 cup Mortons Tender Quick (Safeway carries it)
1 Cup Brown Sugar
3 cups water
1 teaspoon ground Cloves
mix well

Inject the bacon with a syringe in numerous places and let it sit refrigerated in the brine for a week. Remove from brine, rinse, let dry and then smoke at 170f for two hours and heat of 170 for a total time of 4 hrs.
For Ham do the injecting - you will likely use all 3 cups of brine so you will need to prepare a lot more to sit in for 3 weeks. Hams will likely need 12hrs of time in the smoker.

Made great bacon and ham out of all my wild hogs!

AC-hunter · #43 02-03-2012, 02:45 PM

I have been looking for boar quite a bit. I have't found the right location yet. That is a nice one.

waterninja · #44 02-06-2012, 05:42 AM

congratulations on your pig. i only recently found out about the boar pop. in alberta and am very excited about the idea of hunting one. i have been researching the topic extensively and hope to try my luck soon. any time you want a partner for a hunt count me in. by the way i noticed you were holding a rifle and everyone has told me a shotgun is the way to hunt them.