Left warm South Carolina this morning and returned to a cold 22 degrees and 3 inches of snow in Pittsburgh. Yikes! The outfitter had a hot stand that the pigs were hitting regularly and I managed to kill this nice red boar on my first sit.
Was hunting with the new Ravin R26. After I shot this hog, my buddy came to the stand and shot another at last light. The following day, the stand produced a few more hogs for some youth hunters. Action was slow on the rest of the properties so I was fortunate to be able to get this nice boar.
This is the view from the box blind overlooking a muddy road covered in hog tracks.
What kind of butcher cuts did you have done? Did you cure any meat ....hams or bacon? I imagine wild boars are leaner than domestic hogs.
We just had them quarter it up and we brought back the ribs as well. This hog was donated to my buddies sportsman's club for their wild game dinner. The club members will decide what to do with it.
I killed one last July as well and brought back the quarters for myself. I didn't have any smoking or curing done. I just did some crock pot stuff with the quarters, grilled the back straps wrapped in bacon, and smoked the ribs. All were excellent. It is leaner for sure than domestic pork.