Don't know what the heck you guys are talking about. Don't shoot it in the guts, clean it fast and don't spill any poo. cut it into 6 pieces and get 2 ice chest. Flood ice chests with hose till water runs clear. Layer ice and meat. Sprinkle a layer of salt across the top, about 1/2 cup per ice chest or 1 cup if you have a huge chest, maybe a little more you really can't do too much salt. Then some white vineager 1/2 cup per ice chest and do not over do it. Top the chest off with water until all meat is covered. Let that sit 48 hours and shake it often to mix it up.
Pour off the liquid and again rinse the meat. Take it to a butcher and have it processed for about 100 bucks.
I just finished up dinner, baked zeti made with Spicy Italian boar sausage.
When the butcher gives it back toss the ribs in the garbage they taste nasty and have almost no meat. The rest is super tasty. Always trim all the fat you can off it, that is the part that taste like game. Do not over cook because it is very lean and cooks faster then pork from the store.
The one I'm working on now was a 150lb sow. Shot it in the spring so feeding on a lot of tender greens. In general they are good up to 200 but less then 150 usually the best.
many factors change flavor. what they eat, time of year, lactating, pregnant, how much they roam in search of food.
I notice all you guys are back east maybe they eat something gross out there.
Can't believe you used it for bait, what a waste of delicious meat! No matter what they all make good sausage. The chops from this one are fantastic!
The boars are just as good as sow. Usually they only shoot boars on the property. This sow was an accident, we glassed it first and thought it was male. THis was my first hog I killed but i've eaten my friends boars many times and it taste the same.