How To Cook Wild Hog?

Wild hogs get a bad rap, but their meat can be delicious with proper handling. As populations explode across the South, hunters have a tasty opportunity for the freezer. Follow these preparation, cooking, and recipe tips to make the most of your wild pork.

Why Hunt Hogs?

Rampant wild hogs wreak havoc on farms, crops, and native wildlife as they reproduce at astonishing speeds. Their non-stop eating and destruction necessitate population control. Responsible hunters play a key role by harvesting abundant hogs.
Despite rumors, wild hog meat itself is not inherently bad tasting. Flavor depends on their diet. Corn-fed hogs dining on crops taste milder than those foraging natural foods. You can make any hog delicious with care from field to table.

Proper Field Care

Use rubber gloves and prevent cross-contamination between hide and meat. Avoid cutting scent glands which can taint the flavor. If you do, no cure exists to remove the musky taste.
After skinning and quartering, soak cuts in ice water for 1-2 days to mellow flavor. Add cider vinegar and lemon juice to the water and change it often until clear. If meat darkens, reduce vinegar. Rinse the cooler thoroughly after soaking.

Trimming and Prep

Wild hogs contain far less fat than domestic pigs. Trim fat, especially from older boars, as it tastes strong. Remaining fat helps baste and keep meat moist.
Lean meat requires slow cooking at lower temperatures. High heat toughens before the interior cooks through. Grill or pan sear steaks and chops no thicker than 1-inch over medium-high heat. Use lower heat for thicker cuts.

Cooking and Safety

Bring whole muscles to an internal temperature of at least 145°F and 160°F for ground meat. This kills any trichinella parasites. Despite myths, pork no longer needs to be cooked to shoe leather consistency.

Moist cooking methods like braising are excellent for wild pork. Curries, chilies, and heavily spiced stews complement and tame any strong flavors. Roasting and smoking also produce delicious results.

Make Sausage

When in doubt, grind trimmings into breakfast links, brats, or andouille. The seasonings mask flaws. Supplement with fat if needed. Smoked hog sausage is a cherished staple across the South.

Ideal Cuts for Marinades

Tougher cuts benefit most from marinades. For 24 hours, soak chops, roasts, and shoulder meat in apple or citrus juices, wine, vinegars, and spices. The acids tenderize while the flavors permeate the meat.

Make Jerky

Slightly gamey roasts can be excellent jerky. Slice into strips, marinate overnight, then dehydrate 8-10 hours in a smoker at 160°F until dried. Hickory smoke adds another layer of flavor.

Know Your Recipes

With an open mind and good recipes, any hunter can master wild hog cuisine. From street tacos to gourmet entrees, the options are endless. Here are some must-try favorites:

Pulled Pork

This classic requires minimal work. Rub a bone-in shoulder with a sweet and spicy mix. Smoke low and slow for 8-10 hours until fall-apart tender. Shred, mix with barbecue sauce, and pile high on buns. The sideways hunter's delight.

Green Chile Stew

Lean shoulder meat simmers for hours in a sauce of roasted green chiles, spices, and tart tomatillos. The peppers' heat mellows as the pork becomes spoon-tender. Garnish with grated cheese, red onion, cilantro, and tortillas.

Marinated Loin Chops

A flavorful soak makes naturally lean chops juicy. Grill over a hot fire just until lightly charred. Serve alongside a sweet blueberry, apple, and onion compote for a unique pairing of savory and fruity flavors. Elegant enough for company.

Breakfast Sausage

For a change of pace, replace beef with wild pork in your patty mix. Diced apple and apple juice lend subtle sweetness. Form into patties and cook until browned and cooked through. Serve with eggs any style and hash browns.

Asian Lettuce Wraps

In a skillet, quickly stir fry minced pork with hoisin sauce, rice vinegar, soy sauce, garlic, ginger, and chili paste. Spoon the savory filling into cool lettuce cups. Fresh, fast weeknight meal.

Cuban Sandwiches

Butterfly and pound thin a loin fillet. Quickly pan fry then assemble on toasted Cuban bread with ham, Swiss, pickles, and mustard. A squeeze of lime and a mojo criollo marinade add extra Cuban flavor.

Hog & Clam Chowder

Braise cubed shoulder meat until nearly done. Add diced potatoes, onions, garlic, smoked bacon, and seasonings. Simmer, then add heavy cream, clam juice, and chopped clams. Finish with parsley. Hearty, satisfying soup.

Maple & Balsamic Chops

This upscale preparation suits quick cooking boneless loin chops. Sear then bake in a sauce of pure maple syrup, balsamic vinegar, brown sugar, soy sauce, and cloves. Elegant enough for even the wariest wild-game newbie.

Pizza Topping

Swap out boring pepperoni for wild boar Italian sausage. Crumble and lightly brown before scattering over pizza. Other homemade sausage varieties like Chorizo, Andouille, or bratwurst also shine here.

Conclusion

With an open mind and skilled hands in the kitchen, wild hogs can provide incredible meals instead of just full freezers. We'd love to hear your favorite wild pork dishes. Let us know in the comments!