Feral Hog Cured Meat
As I have stated in the past I have an endless supply of feral hog meat. To make things interesting I have begun to dry cure some cuts. Here are to examples of the latest batch. A type of skinless prosciutto from the hams and pancetta from the pork belly. I have been told the results have been impressive. Plus I like the idea of meat that does not require refrigeration (although I do keep it refrigerated because I can). I have also made dried cured sausage and will start a new batch of that when the weather gets warmer (One has to incubate the good bacteria introduced into the meat at 90 degrees as a first step).
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Amazing!
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Very sophisticated wild hog processing! I have processed dozens of wild hogs and made hundreds of pounds of sausage.
Delicious. But you have taken wild hog processing to a whole new level.
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Dang, that looks gooood.
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I do not know why but every picture I post is turned 90 degrees
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EW0302: 31516665541147/comments/31516637064603
I do not know why but every picture I post is turned 90 degrees
Screenshot the photo, crop down to the photo itself, save it and post the cropped screenshot. It will be correctly oriented.
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That is an AMAZING skill you have making that and looks delicious for sure!
Word of warning, the bacteria Botulism was at first called "sausage death" before folks got the germ thing figured out. Before ice boxes and germs were figured out sausages were the prime source of the botulism toxin. Although we do not have a big issue with it these days avoiding it is wise. If you get it, you will die, period.
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I would be (am) concerned about bacteria Botulism and other little varmits that live in the meat of hogs and the meat not heated enough to weaken them before being eat.
I had a dog get sick from Botulism and it died fast while under a vets care.
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To avoid botulism one uses curing nitrates and mixes beneficial bacterial with the sausage meat before stuffing. Then the sausage is put in a very warm moist environment for a short period of time to incubate the beneficial bacterial. The salt, nitrates and the PH change from the beneficial bacteria prevent botulism from forming. I also paint the outside of the curing meat with penicillin spoors. This allows for beneficial mold to grow on the exterior of the cured product blocking the growth of toxic molds. I freeze to meat for at least 90 days to insure any parasites are killed.
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Dang, you don’t fool around. Is the meat not strong?
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No it's really good. As I have stated in previous posts the feral hogs I harvest have a plentiful supply of good food so the meat is flavorful but not overwhelming. The meat is firmer and slightly darker than store bought with I feel a bit more pork flavor. I actually prefer the feral hog loin to store bought.
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Dry cured pork loin
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I have read posts from some guys around the country who have said that the wild pork was not good.
The hogs we shot lived in the Oconee River swamp in central Georgia. They ate a lot of acorns and I am not sure what all else. But that meat was just delicious and even better than commercial pork. Less fat as well.
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I hear the same thing. Sometimes I wonder if they actually have eaten it or are just repeating things they have heard. The hogs are also a little more difficult to skin and it's easy to get dirt on the meat. The handling of the meat can effect the taste too.
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@...: 31516665541147/comments/
I've had too many beers. I kept wondering how you got the ham in the first picture to stick to the wall like that.
Now that's just too damned funny right there.
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EW0302: 31516665541147/comments/31516637759131
I hear the same thing. Sometimes I wonder if they actually have eaten it or are just repeating things they have heard. The hogs are also a little more difficult to skin and it's easy to get dirt on the meat. The handling of the meat can effect the taste too.
I do not attempt to skin a hog without my trusty pressure washer! 🙂
P.S. I have experience only with domesticated pigs.
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