"Boared"..in Cypress! Could use some help!!

Chubby

My neighbor...(fellow Egger "TaterBug) brought me a whole side of Ribs from a pig his BIL shot this winter.

They look great...with a decent anount of marbling.

Anybody ever cook these...?

Car Wash Mike

From my lost memory. If it is game a clean kill is better for any wild game. You might want to considered soaking in ice water changing often for a few days before cooking.
Good luck.

Mike

Hoss

Cook em like spares.They are pig.I have had good luck with wild Boar.Some good,some not good.A young sow or piglet is more forgiving than a big old BOAR.

Hoss

VERY GOOD IDEA! We haul Venison around for a week in a cooler full of iced water,draining daily.It helps.Sorry Stripsteak,It works for us!

Car Wash Mike

Like I said it has been awhile, but you are changing hard fat to soft fat, much easier to render.

Mike

Chubby

This looks like a pretty young'n...I'd say the whole rib is less than 2.5.

Small, slender rib bones too.

No "boar smell" to this one either...I'll have to ask what they did after processing.

I'll snap a pic of them in the AM.

Thanks to you both!

Chubby

I'm think'n by now...

you've prolly got "Loney" for brains...lol!!

:woohoo:

Car Wash Mike

Mike

LOL

Hoss

Butch & Sundance???

Car Wash Mike

Lauler and Hardy! But most likely Cheeche and Chong.

LOL

Mike

Hoss

Grandpas Grub

 
No but I sure am interested in how they taste once you cook some.

Kent

Chubby

Wow...!!!

It's nooooo wonder that
"Chicks dig Me"!!

Big'un

Depending on the size of the pig and where it ate(onion fields-ugh!),cook as normal but foil a bit earlier because they are usually much more lean. We used to harvest a few out of Green Swamp.

Spring Chicken

Those wild pigs have certainly gained a bad reputation in Texas and other Southern states but I kinda look at 'em as the perfect critter for the woods. They plow up ground with their snouts and fertilize with their as.... (other ends). In doing so they create a perfect environment for new seeds to grow.

And they multiply quickly, need little or no supervision and are highly desirable among wild game cusinarts.

I personally won't eat 'em but they do add a certain flare to the very rustic table, not to mention conjuring up endless stories as to how mean they can be.

Spring "Boar Hog Saddle Maker" Chicken
Spring Texas USA