wild hog ribs

H

horn section

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Just shot about 100 lb wild hog and am gonna bbq the ribs on friday at the deer lease. I was just wondering if anyone has made these and if so do you do anything different than store bought pork ribs? Thanks in advance.
 
I don't even bother to ask the dogs how they like them cooked.

Just cook the **** out of them and slather a ton of BBQ sauce on them and cook until the sauces caramelizes and lick it off and use the cooked ribs as bait for more hogs.
 
nice! Good luck eating wild hog.
Maybe you could boil couple of armadillos, deep fry a few buzzards ,and have some carp sashimi too.
I think all of those would be comparable in quality.
Pike
 
Don't let anyone fool you. It's not that bad at all. In fact, we fed 60 people on wild hog, and the only place you could taste gamey pig was the skirt.

Here is what you do....

1. Put it in an ice chest with ice, water, a tablespoon of vanilla and 3 cups of white vinegar.
2. Drain it and do it again every day.
3. After 4 days, take the ribs out and marinate with a dry rub.
4. Cook them the same as you would normal ribs but cut the time down (not as much fat).

They turn out delicious.
 
Wild hogs are scavengers. Ever see wild hogs eating the guts out of a week old dead cow ?? I have.
 
anything that needs to be marinated in vinegar and vanilla for several days to be edible isn't worth the trouble.
 
Agreed--you lost me "After four days..."
smile.gif
 
I would bet that after marinating for 4 days, you probably couldn't tell which ones were the possum testicles and which were the raccoon cheeks. Especially if you wrap them in bacon after stuffing with cream cheese and jalapenos.

The feral hog's lack of hygiene and their bizarre diet would be enough to turn me off, but ANY meat which has to be marinated (esp 4 days) in order to be edible isn't, well, edible. I always grin when I hear someone say something like "You should try this marinade on venison (or whatever). You can't taste the gameness at all." If that's true, then the "natural" flavor is "gamey" and the default is that it tastes like **** to most people. You'll spend a lot less money and have a much better meal if you buy your red meat. I actually have enjoyed Axis and Elk venison. I don't marinate either of them.
 
Probably the worst tasting of all game animals is the snow goose. I've heard people say "If you soak them in buttermilk for two days they are excellant". Bullcrap.

Don't get me wrong, I absolutely love some wild game. Blue winged teal, wood ducks, really any puddle ducks are excellant.. Please no fish eating, diving ducks.Chicken fried venison backstrap ( the younger the deer the better)is good and the rest of the deer should be ground up into sausage.. Axis, as Nick pointed out, is better than whitetail in my opinion. Growing up in East Texas, fried cat squirrel is considered a delacacy and I agree. The secret to any wild game cooking, imo, is do not overcook.
 
I'm a big fan of muledick.

First you soak it in buttermilk for 2 days, then the vinegar and vanilla thing for 5. Then a dry rub, and you stuff it with peppers and garlic and slow roast it.

yep...nothing tastes better than muledick. and the leftovers! muledick sandwiches to take to work!
 
I've had many a feral pig. They are basically corn-fed and make daily trips to the different feeders in our area. Just a leaner pig than the domesticated ones.

We had them sent to the local BBQ joint and they smoked it for 12 hours for us. Yummy. $10.00 per half. 20.00 for a whole pig. Yum Yum.
 
They aren't even close to "corn fed" from deer feeders. Not any more so than Aggy is National Champion since they got a first down.
 
I for one don't mind the gamey taste that is why I hunt and eat what I kill, with the exception of predators. But not all people like the gamey taste (guests, signifigant others, etc.), so I do get some of that taste out. I let the meat sit in ice chest covered in ice for 2-3 days with the spicket open so the blood drains out with the melted ice.

I don't have pictures of the finished product but I cooked them like any other pork ribs and they were awesome. Not much different than pork you buy from the store but with a hint of a wild taste. If I didn't tell you, you probably wouldn't know the difference. It was no different than eating a free range cow or lamb chops from a lamb you raised.

Yes you can call me country and I appreciate it. If you saw me on the street you would never know that though. There is a certain satisfaction in taking an animal from the wild all the way to your table.

Sorry that was my rant but I am pretty sure I asked for recipes or any difference than regular ribs. Not all the attitude of if you have to do that then why eat it or if YOU would eat them or not. At that point don't comment. It's not asked for. I was gonna eat them regardless. I just wanted some ideas.
 
if you have a problem with "attitude" then you're at the wrong board.

Smartaassedness is a hornfans hallmark.
 
I have heard the younger wild hogs taste OK, although haven't ever tried it. I just wanted to applaud you for killing some of them, because they are a real blight on the environment and are spreading like fire ants on the floor of a sugar factory. They need to be removed from the ecosystem, along with many other invasive introduced plants and animals, like sooners.
 
Given what I've read about bruscellosis (sp) (rare) and trichinosis (even more rare) I wouldn't be eating wild hog (or bear) at all.
 
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