It can be depending on the hunter and their experience level. Jon Subject: Re: [NTSysADM] Pre-Friday OT: I'm liking the idea of this From: [email protected] Date: Thu, 6 Jun 2013 22:28:25 -0500 To: [email protected]
Another Texan chiming in. Friend has some land west of Abilene; always getting fresh pork from the wild pigs he shoots. Gotta say, that's some good stuff. On Jun 6, 2013, at 21:09, "Richard Stovall" <[email protected]> wrote: I'm also from Texas. I like brisket. Leave the pork to the Italians (and the Spanish, and the North Carolinians...) :) On Thu, Jun 6, 2013 at 10:03 PM, D Rod <[email protected]> wrote: I'm from Texas. I would highly recommend that you try a smaller portion of Wild Boar Meat, first. That way, if you like it, you can move on to the larger portions or whole 'hog'. I wouldn't buy the whole boar until I knew how you plan to cook it, usually done in a pit, or on at spit, and you will need to have a lot of wood handy. Also, since it is not like a pig, it is more lean and not as fatty. So you will need to make sure you compensate your normal 'pork' cooking recipes. Else, it is a wonderful meat to cook for a BBQ. My $.02. On Thu, Jun 6, 2013 at 9:46 PM, Kurt Buff <[email protected]> wrote: Something perhaps not so controversial. Perfect for late summer outdoors, perhaps... http://www.marxfoods.com/Whole-Wild-Boar?sc=2&category=9765 Or perhaps just this? http://www.marxfoods.com/Wild-Boar-Leg-Meat?sc=2&category=9765 -- Daniel Rodriguez [email protected]
