Wild hog hunting in PA?

[Square Bag]

I did a hunt in Tioga last year. It was fun. The boars are fenced in and you chose between a trophy or meat pig. Tusks are illegal so if mounted the taxidermist can order the teeth.

[Chazman321]

I would love to do that, but I just can't justify $600-$800 for a 200 poundish boar that might give me 80-100 pounds of meat, that I also have to pay to get processed.

-Chaz

[MARINE DIVISION TWO]

I hunted TIOGA Black Bear Lodge long while back ,Successful hunt Huge BB 225 lbs. .Meat was so tough the dog broke a tooth chewing on it .Crock potted it for 10 hours very tasteless . Cost total in 1985 was $ 325 total package including one night stayover in their lodge with meals. Experience was different but fun .Took the Boar with a 357 S&W 6 inch model 686 One Shot but Boar ran at me from 60 yards I jumped the tree and Boar slashed at trunk then Collapsed .One shot thru the heart . They don't know they are already dead on their feet !

[Square Bag]

The meat on my Boar was disgusting as well.

[degoat77]

Just did my first wild boar hunt in central Florida.
www.stonesguidedhunts.com (I`m at the top of the home page on their website.....Josh P.)
Probably the most primal experience I`ve ever had hunting.....got to kill the thing with a knife!

As far as the meat is concerned, the taste was that of any store-bought pork product.
However, the texture was very tough albeit cooked perfectly (temperature).
My wife and I just cut off a couple of chops from the tenderloin and cooked them as we normally would with store-bought.
Should have taken the advise of the girl who quartered my hog and marinated it for a while in milk (or buttermilk) to tenderize the meat, but we were eager to try it so we just cooked it up.
She also recommended we add some fruit (orange or apple) juice to the milk to add a little flavor.....not sure if this helps with the tenderizing process.
I`ve got a LOT of meat to practice with, so if I come up with anything useful, I`ll post it here.

[degoat77]

2022-03-30 (1).jpg2022-03-30 (2).jpg2022-03-30.jpg2022-03-30 (4).jpg

[Hodgie]

Looks like a awesome hunt with a ton of meat to enjoy.

For the hog hunters out there you need to invest in this book and check out the Author who is one of the best wild game chefs in the country. He has been featured on the MeatEater netflix show, their podcast as well as the Joe Rogan podcast. He serves feral hog as well as many other wild game species from Texas in his own restaurant Dai Due Butcher Shop & Supper Club.

https://thehogbook.com/store/p/the-hog-book

https://thehogbook.com/team

[bogey1]

When a animal is under stress at the time of killing, the meat will be tough.
No matter what wild animal I eat, I always vac seal it and wet age it for a month.
Pork too. Don't do fish.

[Hodgie]

When a animal is under stress at the time of killing, the meat will be tough.
No matter what wild animal I eat, I always vac seal it and wet age it for a month.
Pork too. Don't do fish.

I just made a venison back strap last week on the smoker that you could almost cut with a fork. I haven't had to marinate or tenderize any of the meat off the doe I harvested this year. I did the butchering with a friend of mine who is a chef after letting it dry out for 48hrs after I quartered it in the field. It was a great lesson and opened me up a larger world of how to eat a deer other then shitty dried out steaks and ground.

[DukeConnor]

2022-03-30 (1).jpg2022-03-30 (2).jpg2022-03-30.jpg2022-03-30 (4).jpg

Nice hog. I could almost smell it from here.