Bacon from a wild pig

Have any of you ever had bacon from a wild pig? If so how was it and what was the cost?

Momma been raising cane about the cost of bacon at the store, so I was considering popping one and having it done.

I know allot depends of who processes it so if you have any suggestions on processors in the DFW area we would appreciate it.

Just one note - make sure the hog you take doesn't smell "piggie" before you start cutting and cooking. Especially before you make bacon and start to cook it - and like the song says "don't ask me how I know". LOL -

be careful guttin a pig, if u got an open cut on your hand, could be bad for ya. I dont mess with em. only take hams or backstrap, dont gut em.....kill em every day...coyote bait, buzzard food...be careful besides fleas, ticks etc. carry diseases...

Store bacon is from much bigger farm raised pigs. The typical feral hog is very lean and will have a very thin layer of side meat (bacon). Only guy I ever heard getting feral bacon took his in to a processor and let them skin it so it didn't get messed up. By the time you have it processed I doubt it's any cheaper by the pound than store bought.

And I skin and gut hogs all the time. Use health precautions like any game animal, but I would not go to extremes or get too worried about it.

Gut and process mine all the time never a problem, like Scoop said better buy at store most are to lean for bacon

Thanks for the feed back guys!

man yall got me paranoid now. i sliced my finger open gutting a hog yesterday. washed it and put hand sanitizer in the cut.

Usually wild pigs don't have enough fat on them to make bacon. Sometimes if you trap one & feed it out it MIGHT but that's a stretch. I have never gotten bacon off a feral or even had the processor suggest it from one I brought it.

As for getting sick, SOMETIMES they carry Brucellosis. I have nicked myself before while cutting them up and I am still here, not sick. Just wash up good after & you'll be fine.

I say try it for yourself and see how it turns out. Making bacon is very very easy. All you have to do is mix 1 C kosher salt, 1 Cdark brown sugar, for every gallon of water then brine the pork belly for about 7 - 9 days. Then you take it out of the brine rinse all of the slat off ( do not soak or it will come out too salty) and lay it on a cooling wrack until it develops a tacky surface. Then smoke at the lowest temp you can for about an hour or two and you are done. trim it and cut off the skin if it is still on. Fry it up and eat. Or you can look around on the internet and find a recipe that sounds good to you. I actually have a pork belly in the ice box right now that I am goning to make bacon out of. It is simmple and tast better than stor baught bacon. Dont pay someone to do it for you. chances are you want like what you get. You can also go to HEB or probably any grocery store with a meat market and have them order you some pork belly to make bacon. Like I said simple proces just takes a little bit of time but well worth it.

I have seen a few wild pigs with enough fat to make bacon, but not many....

That's the biggest drawback I see to the OP. The whole don't gut/smelly thing is, well, hogwash, in my opinion. We kill, clean, and eat all of them suckers.

I got a BIL in Spring...Im gonna bring you a pig and try it... ...Let me know what your times worth Thanks!!!