Originally Posted by Boon
Is the meat off a boar any good? We used to butcher sows and make sausage, bacon, etc.
We were worried that it would be nasty. His hide and head weighed a massive amount and when we skinned him his left belly had gristle 2-3 inches thick. Shit was hard as rock where Bacon should have been.
I smelled him when we hung him and after hed been quartered and it didn't smell taint.
Ground him omce and it smelled like pig, ground him twice and it smelled like sausage.
This is the sixth hog we killed this year and I couldn't taste anything but pig and Leggs.