Cooked up a fresh venison roast. Just coated it with course salt, pepper and garlic then put on grill until it hit 115 degrees internal. Let sit for 20 minutes. Then carve up… Yummy

Made a crockpot full of wild boar chili - no beans

Here is a picture of how nice the Tubed Casings look when used

Just trapped 7 tonight

Will dispatch them tomorrow

I go to an Asian market (H-Mart) and they often have it in 10 pound bags frozen for 50 cents a pound

Filled two 75qt coolers with meat today. And I’m getting new photos of more hogs tonight already… they are going to get a pass until I can process what I already have.

@Razorback Hillbilly, I’ll try that. I have access to 50# bags of non iodine salt. I can make a box out of wood that I cut from Cedar trees with an Alaskan Chainsaw mill.

I had an issue yesterday where I was notified they delivered at my front door at 2:57pm… I looked 5 mins later and there was nothing. I sent an email and they said they delivered. Funny thing is I never heard the truck come. About an hour later at 4:14pm I heard a truck. It was a few houses away. There were two people which I have never seen before. They were picking up packaged from houses down the street from me and putting them back in the truck. When they got to me they had a guilty look on their face and sure enough they had my package. The person said they had a new driver and he did not know the route. OMG so they don’t know how to read address?

That’s a great way to store it. I’ll have to start doing that. Thanks

I plan on setting off the trap tonight with the cell phone trigger. Just hope they show up again tonight.

I usually make sausage out of them but may do some cured hams with some of these.

Nicolai Just google this “how long to freeze pork to kill trichinosis” I go a little extra by freezing to negative 10 and for at least 60 days. Can’t be too safe.

Phantom

You can do it either way. When I don’t have much time I freeze the whole muscle and grind it 2 months or more later. I date all my packages in the freezer. I’ve never had an issue refreezing the finished product.

I make Wild Hog sausage all the time and any of the Weston Seasonings are fantastic with them. The key is to make sure you have at least 15% of fat. I shoot for 20% myself as that works the best for me. I also double grind and let the final mix sit overnight before stuffing.

With Wild hog I always freeze the meat for at least 2 months at -10 degrees to ensure all parasites are killed. And as with all pork cook it to a minimum of 165 degrees.

Harkness I’m not sure I would trust the safety of wild hog biltong. The wild hogs may have more parasites than domestic hogs or beef. That is why I freeze it to -10 for at least 2 months before still cooking it to at least 165 degrees before consuming it.

Trapped a sow last night to try putting it in salt. I burned the hair off and put the two hams and shoulders in a cooler with salt. I put a cloth over the drain and left the drain open. And covered the top with wood.

YooperDog Maybe when I retire and can be out there full time I’ll set up something that I can hold them for a while. I believe I need a special license to transport wild hogs here in Texas.

I know a place that will buy them. But I would prefer it if they would come get them. I would give them away for only the price of a few bags of corn.

I only need one or two for me and my friends each month. I have them showing up again going into my trap now. But with this weather I’m just going to let them get comfortable until I’m ready to dispatch them in a few weeks and have that box built. I already have 200lbs of salt ready.

I did some more reading about using sea salt and water softener salt and they are not a good option.

I went to my local Sam’s Club at lunch and they had 25# bags of non-iodized salt for $4.98 a bag so I picked up 200#'s of that to keep on hand for the next time I trap a group of hogs.

I’ll build a big box to put the hams and shoulders in next weekend.

They are forecasting really cold weather this weekend here in north Texas. With wind chills going down to -15 degrees and blizzard conditions. So the only thing I will be doing out at my property is making sure all the feeders are full. And bring back home an extra generator. I would hate to loose heat when it is that cold!

YooperDog yep… I have a Stihl MS291 and I use a crosscut chain. I sharpen it after doing two logs typically. Amazing how fast it cuts and how much wood you get.

Another load that I cut thick for moving. I’ll make them thinner later

@Razorback Hillbilly, I’ll try that. I have access to 50# bags of non iodine salt. I can make a box out of wood that I cut from Cedar trees with an Alaskan Chainsaw mill.

Now I had not thought about canning. I need to look into that. Thanks