I am an avid hunter so I eat a bunch of game meat. In this video I will explore a bit of the process I go through to harvest wild pigs. Growing up we only ate sows that were under 75 pounds. If it was a boar or if the pig stank at all we didn’t eat it. This attitude is all to common across Texas because the feral hogs are an invasive species and a nuisance.
I discovered The Hog Book (Link below) by Jesse Griffiths after eating at his restaurant and hearing him speak on Joe Rogan’s podcast. I found my-self agreeing whole heartedly with many of his sentiments. I was skeptical at first and then my brother in law shot a stinky boar. 10 out of 10 times I would have thrown him away before this book. I took him home and processed him and even after processing and freezing when I thawed out some of the meat it still stank. It was with great trepidation I followed the recommendations of the book and brined some of the pork chops as well as a saddle roast. I prepared the meat out at the deer camp when the hunt in this video actually took place. I brought plenty of beef just in case. We didn’t even open the grocery store meat I brought. That stinky boar was some of the most delicious and authentic tasting pork I have ever eaten. It tasted closer to beef than pork. I was blown away and so was my dad and guests. We wound up with an incredibly successful hunt. I got my 2 buddies some kills and then I processed all of the meat my self. This Italian Hot sausage is one of the recipes I was most excited to try and it does not disappoint!
Italian Hot Sausage (makes 5lbs)
5lbs fatty wild boar trim or 4lbs lean wild boar and 1 pound of pork fatback
1.25 ounces of salt
1tbsp ground black pepper
1tbsp crushed red pepper
1 tsp Fennel seeds whole
1 tsp Anise seeds whole
1 tbsp. dried oregano
1 tbsp. Marjoram
1tsp smoked paprika
2 tbsp. chopped fresh garlic
1/4 cup of cold red wine
3/4 cup ice water
Hog Casings
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