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Comment by J.J. Smith III on November 1, 2012 at 0:18

In Memoriam Comment by Robert Burris on October 31, 2012 at 20:16

Thank you guys and girls, for ya'll comments. I have been trying to get this Outdoor Group going and I know with a few of you knowledgeable members we could get this group going again. Everyone loves the outdoors, so we should have no trouble getting people involved. Whether you are an experienced outdoorsman or just a fan of the outdoors, we could all express some of our experiences here in this outdoor group. The inexperienced could learn from the more learned outdoorsman and the hardened woodsman would see the need of the beginner of some of their knowledge. I'm hoping that beginners in the outdoors and some of the old timers will start to be more active and get involved in this great Outdoor Group we have here.

Comment by Shlomo ben Maved on October 31, 2012 at 2:37

Many of the finest restaurants have been featuring Wild Boar sausage, bacon, chops, steaks and roasts since their introduction to the USA in 1900 but for many decades before that in the finest restaurants in the world.

For an example, DelMonicos in NYC had elk, deer, bison, wild boar, waterfowl (shot with punt guns) on their menu prior to the Roaring Twenties...The most expensive meal wasn't wild game or domestic large animals but chicken, southern fried at that and it was considered extremely gauche to eat it with your hands...At that time the only finger food was chilled asparagus spears.

Comment by Paul Slusser4 hours ago

That does look good. I love cajun food Robert but I have to be honest, there was a time that I thought only a bonafide redneck would eat a  wild pig! Either I stand corrected or I am a bonafide redneck

Comment by Shlomo ben Maved on October 31, 2012 at 2:23

Actually, the state's wildlife branch would have had no say in the matter since the pigs were farm not game animals.

The Wild Boar was crossed with various porcine breeds to develop leaner, tastier meat from a much hardier animal that could withstand the extreme weather conditions and the experiments range back to the mid 1800s if not earlier and the first ones were imported to the USA in 1900,

The problem with almost every domesticated animal is reverting back to wild (feral) for whatever reason--usually lost or abandoned…Australia, which has no land based major predators, has put bounties on feral goats, feral cows, feral cats and dogs and feral pigs.

The wild boars are totally different from feral pigs in appearance and size (much hairier and larger), temperament (far meaner), hardier (with wind protection can easily survive –20F).

The thing is, the vast majority of the pigs being hunted are feral farm animals and not real Wild Boars and there aren’t that many crossbreeds out there as well…Due to the inflated prices for Wild Boars most did not escape as they were far too expensive and being used as breeding stock although the ones in the Americas were actually released to provide mounted hunting for the “aristocrats” as, excluding the pig like collared peccary, or javelina (Pecari tajacu),, there wasn’t a wild pig anywhere in the Western Hemisphere—North, Central or South America…All pigs were imported Asian or European varieties…These Russian Blues etc. were put into supposed escape proof game farms for people to go and hunt. 

Excerpts from: Feral Swine in North America by The Wildlife Society

Feral swine (Sus scrofa) are members of the domestic swine family Suidae, which is native to Europe and Asia, not North America. Feral swine should not be confused with North America’s only native pig-like animal – the collared peccary, or javelina (Pecari tajacu), of the family ayassuidae. For centuries, though, non-native domestic swine have been propagated and

released throughout the continent through accidental escapes from farms, as part of free range farming practices, or to establish feral populations for hunting. These releases occurred most frequently in the southeastern United States. The region between Texas and South Carolina remains the center of feral swine populations in North America.

Feral swine come from 3 distinct lineages. Some releases of pigs in North America were of pure strain Eurasian wild boar, and a few isolated populations of these animals remain. Most of the populations, though, are descended from domesticated herds. In areas where both previously domesticated pigs and Eurasian wild boar exist, hybridization can and does occur. Regardless of the lineage, all wild pigs in North America are Sus scrofa. As noted above, it is important not to confuse Sus scrofa with the collared peccary (javelina; Pecari tajacu), a native inhabitant of the southwestern United States.

 Because of their population size, feeding behaviors, and tendency to exist in groups, feral swine damage agricultural commodities, aquatic systems, forested systems, and native wildlife. In addition, they carry diseases that pose risks to humans, livestock, and other wildlife.

Comment by Robert Burris

Paul, we don't have Javelinas around here. What we have here in Louisiana is wild feral hogs. Some have been crossed with Russian Blue Boars, people did that cross breeding without the permission of the states Wild Life and Fisheries.

Comment by Paul Slusser on October 30, 2012 at 21:16

That does look good. I love cajun food Robert but I have to be honest, there was a time that I thought only a bonafide redneck would eat a  wild pig! Either I stand corrected or I am a bonafide redneck. Here is a ham recipe: A hind quarter with the shank removed from my hog was about 8 lbs. I marinated it in a brine of about 3/4 brown sugar, 3/4 cup of salt mixed with enough water to cover the ham for about 36 hours in the fridge. I rubbed it with a mixture of salt, pepper, paprika and brown sugar and smoked it on my Brinkman water smoker with a mix of charcoal and hickory chunks for about 6 hours at 225 degrees until I had a meat temp of 150, then applied bbq sauce and wraped it in foil for a couple more hours until it had a meat temp of about 180 degrees. MMMMM it was much better than I expected.

Comment by Jan Carter on October 30, 2012 at 5:32

Man, does that look GOOD!

Keep the pics coming guys.  Some great hunting going on 

In Memoriam Comment by Robert Burris on October 29, 2012 at 20:34

This is some of the wild pork sausage we made this weekend. Well, it's Cajun, because we are Cajun. It's all good, I'll bet they have alot of other people making some great wild pork sausage. Lets see some of you other guys wild pork reciepes.

In Memoriam Comment by Robert Burris on October 29, 2012 at 10:26

Paul, we don't have Javelinas  around here. What we have here in Louisiana is wild feral hogs. Some have been crossed with Russian Blue Boars, people did that cross breeding without the permission of the states Wild Life and Fisheries. Whatever, they are great to eat. I'll post some pictures of some smoked sausage, my buddy made this weekend, out of a large wild hog.

Comment by Paul Slusser on October 26, 2012 at 22:30

Great pics and stories. That looks like a javelina Robert. Lots of folks don't like to eat those wild pigs but let me tell you, I smoked a ham a couple of weeks ago and it was fantastic. The sausage I had made was great to. We ate squirrels when I was a kid but its been a long time. Best of luck this hunting season folks! It's off to the northwest soon for me to hunt with a buddy around Mt Saint Helens then back down to Texas for some hill country hunting.

In Memoriam Comment by Robert Burris on October 26, 2012 at 12:13

Miss Jan, my girls love squirrel Gumbo and if a young squirrel gets shot by mistake, fried squirrel is hard to beat. The reason I say by mistake is that they all look small when their at the top of a tree. We try not shoot the young ones but it's hard to tell sometimes. We just eat the mistakes..lol

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