First Hunt Ever Advice

[603 Country]

For years, we only processed and ate the piglets and sows, but that has changed. A few years ago I was talking to a snuff dipping squatty body lady, the mom of one of my tennis kids, and she said she was a full time pig hunter. And she ate the stinky boars too, but those boars had to be put over ice and the water drained regularly for 4 or 5 days. It takes the blood, and the associated stink, from the meat. Well, I was skeptical, but the favorite grandson was coming to pig hunt soon, so I took it under advisement, though I suggested to him to shoot a fat sow. He came back from the stand later and said he had indeed shot a fat sow, so we went to get it to clean it. As I told him when we got to the hog, “for a sow, those are some large testicles. So, I decided to take the woman’s advice and drain the blood from the stinky boar using the ice approach. It worked perfectly, and took every bit of gaminess from the meat.

So, give it a try. The stinky boars can be made un-stinky and not gamey. The process also works on smelly rutting bucks.

And, take care where you place the bullet. It matters on tough hogs.