hey i wonder if any of you veteran hog hunter could tell me if a boer hog about two hundred pounds can be decent to eat. i got one that size yesterday ,i have the meat on ice in a cooler as i do deer meat , i have killed and ate a lot of hogs under a 100 pounds but have not had any this size hear different info from different folks,meat did not smell bad, as i have heard with some big boers,i also mix a little salt in with ice to draw out blood let me know what yall have found out thanks

drain the water and add ice for about 3 days and you should be good to go.

I thought boer was a breed of goat???

JK..

Never understood the big inedible boar talk. I've eaten them as big as 300# and they were great. I also bleed all my hogs out on ice.

Take care in the processing, and NEVER take them to a processor you don't trust to keep yours separate. I've seen people hang a hog in camp all day in warm weather, then put it in a cooler. Some doggers I've seen will have gutted hogs on a trailer all night before getting them cleaned. Mine are fully cleaned and on ice within and hour or so. Don't want mine mixed with that other stuff. A bag of ice in the chest cavity till you get around to getting it processed just don't cut it for me. Handle it right, and no worries.

Did the hog stink when you killed it???

If so, you may not be able to smell it in the meat until you cook it.

x2

We've eaten all sizes, even the 300 pounder on the wall in the office got eaten.

My fiance shot a 250ish boar a couple weeks ago. Mighta been a heshe 'cause it didn't have any tusks. It didn't stink at all so we skinned it, quartered it, kept the ribs, backstraps, and ternderloins, threw 'em in the big cooler with a little ice and put them in the freezer the next day. We smoked it last weekend and it was absolutely tastylicious.

what he said

Well said Scoop

I can not agree more with getting the meat on ice as quickly as possible. I followed this on my last one:

http://www.texasboars.com/articles/recipes.html

Added 3/4 cup of vinegar. Once cooked, it was very tender with little trace of gaminess. I suppose the vinegar neutralizes the blood.

just like everyone says.. ice drain ice drain.. I think soaking in buttermilk is a little better.. The vinegar kinda leaves a tang taste in the meat...

all mine are buzzard food and or coyote bait...

thanks guys and gals ,have had hog in cooler on ice for 3 days now with drain open and adding ice as needed am going to give meat a try , hog did not have real bad smell when i killed and skinned him,and thanks fer the spelling lesson mr rochie i needed it

I didn't have any altered taste from the vinegar. I didn't drop a whole lot in there, either.

i think it varies from hog to hog, and from hunter to hunter. i'll eat any hog as long as he's not real strong smelling when he was killed. i used to never believe in the stinking meat. but one time we killed about a 100lbs boar that was already very rank when killed. he was head shot, well cleaned, and on ice immediately. and the meat was still definitely tainted. i mean it wasn't un-edible. but it tasted pretty gamey. and that's coming from someone who eats almost 100% wild game.

that said, i've killed 80lbs boars that stank. and 200lbs boars that didn't. as long as it doesn't stink when its killed, in my experience its good.

i've heard they get that musk on them when they are hot for a sow. i dunno if that's true or not though.