Boar hog questuon

kyplowboy · May 30, 2014

How big/old does a boar hog have to be to have an off flavor?

Thanks in advance.

Dave

da.bees · May 30, 2014

I have seen young as 3 months old that smells auful while cooking and tastes worse. I have eat meat from animals used for breeding then casterated and fattened that wasen't bad at all. The real shocker is that a wild tusker with Russian blood has little to no foul smell or taste.

redforlife · May 30, 2014

I think your probly going to have an off flavor no matter what size or age. Casterating and left be for awhile before slaughtering is probly the only way to avoid the off flavor. That is not a fun chore on a large hog, but it has been done to alot of large hogs. I have got involved in helping do this more than I have wanted to.

Greg1959 · May 30, 2014

Two years ago, I raised 4 sows and 1 boar. Kept them about 1 year. They went around 300-350lbs. They were 'free range' for the last two months.

I too, was afraid of the "taste" I have always heard about boar hogs having. So, I had him all ground up into sausage. I could not taste any difference. I guess with the seasonings it might have masked the bad flavor.

Greg

Dean Olson · May 30, 2014

The hogs we raised got castrated at about a week. So I don't know about domesticated hogs. I have eaten a lot of wild hogs over the years and will only eat sows or boars that are not sexually mature. If they are mature they already have a musk that permeates the meat.

I have had pan sausage made from a domesticated boar that got too big to breed. They castrated him and butchered him about 3 months later. It tasted good.

Anonymous-0 · May 30, 2014

We always usedta castrate them, when they were about 50 lbs, just big enough, so one guy could sit on their belly, (Wearing rain pants, of course, LOL) with them belly up in a 2x12 hog trough, and another guy could operate on them. Later we cut them as shoats, about 3-4 weeks after birth.

LAA · May 30, 2014

You can cut them at any age, I had an Uncle who used to buy 500-700 pound Boars at the sale for little or nothing, put them in the cattle squeeze chute, cut their nuts and then fed them and let them heal up before butchering. He would smoke and cure those big old hams and shoulders and it was the best I have ever eaten.

UncleD · May 30, 2014

The first pair of hogs I raised I cut. I haven't cut any since, and I can't tell any difference in the taste or smell as they're cooked. I have raised all of them, 12 total, to about 250-275 lbs. All farm hogs of varied breeds, nothing wild or feral.

Traditional Farmer · May 31, 2014

The packers buy old Boars and grind them up in sausage if they had a bad taste they wouldn't buy them.I've killed Boars 2 years old and ground them up for sausage tasted like any other.

Tim Barnes · May 31, 2014

When my father and I were keeping 10 sows and a boar, we castrated them and cut their teeth at about 2 weeks old. Like my Grandfather, we would stick them head first in a small bucket for the castration.

Boar hog questuon

kyplowboy

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da.bees

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redforlife

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Greg1959

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Dean Olson

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Anonymous-0

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LAA

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UncleD

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Traditional Farmer

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Tim Barnes

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