I'm plannig to go hunting a javelina and i would like to know how to prepare and coock it thank u

good luck friend wish I could help. Only ones I ever saw stunk something horrible

some people say javelina meat are good but i don't know they smell really bad so that's why I'm asking

well most hogs smell awful as well and some of them taste great. I am sure some javelina are the same. hopefully someone can help you out brother

Garlic smells bad too, something tells me the two together will make things a little better.

There was something on here a while back about cooking one. Dig a pit, build a fire in it. When it burns down to coals put a javi in it that has been wrapped in wet burlap. Let cook for 8 hours, dig up, throw away the javi and eat the tow sack.

bahaaaaaaaaaaaaaaaa!!!!!!!!!!

Ive heard of guys in so. Tx talk about soaking the backstraps in milk, then smoking them.
Ive never tried them though.
That gland on their back is what smells, yuck!

You could soak them until the milk turns to clabber and it wouldn't help it.

I would brine it over night and either slow stew on a long low simmer or smoke it low and slow with your favorite spices. A 30 pound female is the way to go. Many years ago the local ladies in Benavides, Texas would sell the deer hunters tamales. The tamales were made using javalina and they are delicious. You could always boil them and make tamales. We always gave our javalina to the tamale chefs for 2 dozen tamales. Did I mention they were delicious?

Cook it right and itll be good....I would know, I hunt ducks.

True statement!

Like others have said it is the gland on the back that stinks to hi heaven... and it does stink. Make sure to remove the gland with the hide, dont cut it and dont touch the meat until you have washed your hands.

I cooked a ham off of one rubed in a combo of cumin, season all, garlic powder salt pepper, chili powder red pepper and brown sugar wraped it in bacon and it was awsome tender and moist. We have also made sausage with it and deer and pork.

I am sure brining it would be good too, and plan on trying it with my next one.

matt

Yes when you skin it don't let the hide touch the meat. They have the gland oil all over them and it will foul up the meat. Do it like a goat or pig in the ground. When you got your wood burnt to coals line it with bigs rocks and place the oinker in cover with some more rock and then dirt. Keep stepping on it and when it softens up and your foot is sinkin pretty easy its done.

I killed and cooked one in February it was a big female. I got a recipe from a chef for the quarters and it turned out good but the recipe calls for a bunch of tomatoes and they got to be too much after a couple of servings. I let others try it at work and they all liked it. I chicken fried the back straps and tenderloins and if you didn't know you would have thought you were eating hog. I am pretty meticulous when I am gutting, skinning, and processing my animals so I imagine that helps but overall it was very good and I will probably shoot more for the table but it isn't at the top of my list. It seemed that the meat yield was pretty low. If you want the recipe I have send me a pm with your email and I will forward it to you.