Eating and preparing wild hog?????HELP!

[Flyby]

I've found it depends on where the hog is harvested as to whether to eat boars or anything over 100 lbs. In South Texas I prefer 100 lb or less sows. They have to scavenge for food and eat just about anything, the meat tastes like it too. In North and East Tx they have a lot more food (including our gardens). I eat both boar and sows from N/E Tx. 150 lbs gives a lot of meat and it tastes great. We're finishing off a 200 lb boar from East Tx that tastes great. I keep the shoulders and hams to smoke, and grind the rest. I smoke the hams / shoulders for 6 to 7 hours in indirect heat at 225 degrees. The meat falls off the bone and makes unbelievable pulled pork. I won a wild game cookoff with it a couple years back. I wrap it in foil the whole time and inject it with garlic butter inject from Academy.

When we get low on pork we trap or shoot another one. Its a regular staple in our freezer.