Wild boar released

Grizzly 45

CJhaughey wrote: »

Wild pork is generally pretty dry, IME, best cooked in a turkey bag in the oven to try and retain some moisture with lardons or strips of pork fat added.

Use some domestic belly pork if you are making Paté or Terrines to add fat, fat is flavour in these products.

Most of the stuff I have eaten was knife stuck not shot so may be different when dogs are in the mix and the pig is fighting before being stuck.

If you can stalk one and shoot it in the boiler room it may be completely different.
Forget shoulder shots, they will do little to the pigs mobility, you really need to get behind the shoulder and into the vitals.

Massive adrenaline dump into the boar's system,as it is fighting for its life against a pack of dogs
. It can make the meat taste bitter and changes the flesh texture as well apparently.Better off going for a simple ol gunshot or bow/Xbow arrow,and bleed out the critter, with its blood removing the adrenaline thru the wound.

SOP on the continent to test WB for Trichinella. The local food inspector or vet can do it within 24 hours and it has a time and turnaround in Bavaria of about 72 hours before the meat is permissible to be butchered and sold for consumption.
Here it might take a tad longer if you did drop a feral hog around here,and no doubt some Dept type wouldn't clear it for human consumption here either.

Looking at the vid of the hogs in Kerry.No way were they wild animals...WB are nortioursly human shy and can be downright aggressive protective of their young.There is no way a WB sow would come near a human with their young,and if they did it would be in a charge with her back bristles up! These lads were semi-tame and were almost looking for a free handout,so I'd guess they had been around humans before?

Sure could have done with a herd of WB down in my oak forestry today.Five acres of briars and other trash plants.A resident herd would have that turned and dug over within a week or so with their snouts looking for acorns.WBs mainstay of food in the wild.:eek::)

Grizzly 45

minktrapper wrote: »

Just wondering what did people do before all this latest technology came into being. I have heard of Trichinella before but never heard of anyone that was infected with it.
Any idea how the antibody test works.

Do the same as domestic pork...Cook it well. Handy file on the whole thing from the UK.
BTW the other critter that can suffer from this is the badger.

https://www.food.gov.uk/sites/default/files/media/document/trichinellatestingfeb2011v2.pdf

cookimonster

Bog Trotter99 wrote: »

Before you all get paranoid from your latest hog roast read here to see its basically non existant in Ireland and prevented if it was ever there by cooking your meat properly.

https://www.hpsc.ie/a-z/zoonotic/trichinellosis/factsheet/

.....and again you seem to miss the point by a mile !

How common is the infection in animals and food in Ireland?
In animals trichinellosis rarely presents as a clinical disease, so it requires special tests in order to detect it]. All pigs slaughtered for human consumption have to be tested and shown to be free from this worm, and there have not been any cases detected in Irish pigs for several decades. Surveys of Irish wildlife have found the worm present at very low levels in Irish foxes.

This specifically relates to domestic pigs bred for human consumption. If there wasn't a concern about trichinellosis then there would not be continuing and mandatory testing of the national herd. An example of another concern is salmonella found in poultry, at present the national flock is considered free from salmonella but this does not mean the relevant authorities are not continuing monitoring and enforcing guidelines.


'Surveys of Irish wildlife have found the worm present at very low levels in Irish foxes'.......that's fine, but lets get back on track.... this thread is discussing the possibility of Wild Boar in Ireland, more than likely feral pigs or recently escaped domestic pigs. The above survey mentions Irish wildlife- not non native species. So now you have unmonitored animals feeding in the wild and given the fact that domesticated animals can be infected by consuming mice droppings can you imagine what consequences can occur if such pigs came across carrion already infected with eggs. Even free range pork, ambling through the orchards are required to be tested so comparing free range to wild animals is mute. Remember many people mix up the term organic and wild, in terms of food the two are non compatible - Wild Venison / Wild Salmon, for example, will never be labled organic as there is no traceability on them.

The required internal core temperature for pork should be 75°C instantaneously or equivalent, e.g. 70°C for two minutes (FSAI 2021) and applies to pig meat that has already being tested and passed safe for human consumption. If consuming wild pork meat (or that of wild game omnivores) then international best practices says to ensure all the meat cooked is done to this degree as any portions of the meat that don't reach specific internal temperatures can harbour live parasites.

So again if there was no serious concerns about trichinellosis why is the national herd (regardless of farming techniques) continuing to be tested, why are countries across mainland Europe including the UK also testing for it in thier wild boar?

Ref -

The current EU Food Hygiene Regulations (EC No. 852/2004, EC
No. 853/2004 and EC No. 854/2004) came into effect on 1st January 2006. Regulation (EC) No. 854/2004 lays down specific rules for the organisation of official controls on products of animal origin intended for human consumption. It requires that the carcasses of swine and other species susceptible to trichinosis, including feral wild boar, are to be examined for Trichinella.

cookimonster

minktrapper wrote: »

Just wondering what did people do before all this latest technology came into being. I have heard of Trichinella before but never heard of anyone that was infected with it.
Any idea how the antibody test works.

I'm not sure on antibodiy testing- but it may be based
on a blood sample and the presence of antibodies produced by the body in response to secretions produced by the presence of the parasite.

The other form of testing is a formal of artificial digestion that breaks down the sample of meat tissue samples to component parts ie proteins, fats etc, then they look for component parts of the parasites.

Prior to the above, in layman's terms I think they basically squeezeed the parasites out of meat tissue samples.

Google / Wiki says the science based around Trichinella dates back to the 1835. As I mentioned in previous posts improved farming techniques as well as public education coupled with various health and farming regulations has pushed this into the shadows but not far enough to stop the EU introducing specific guidelines about it in 2004.

Bog Trotter99

cookimonster wrote: »

.....and again you seem to miss the point by a mile !

No I was going to and have tried to explain the farming practices. How these animals came to be there. What they most likely are. How people have been keeping them in their semi-wild state in woodland, fields and scrub land living and exposed to same as any wild pig/boar in Ireland for over 20 years at least to my knowledge, up and down the country in many many places. Big farms and 2 pig self sufficiency. Many many people doing such.

But life is too short.

You would have thought the worms/disease and any other would have shown up in the meat or people by now? Especially when all meat eating animals can carry or become infected by the parasite including our pets.

Testing is a necessary precaution. I would hope our food is tested for everything.

Gael23

Grizzly 45 wrote: »

Massive adrenaline dump into the boar's system,as it is fighting for its life against a pack of dogs
. It can make the meat taste bitter and changes the flesh texture as well apparently.Better off going for a simple ol gunshot or bow/Xbow arrow,and bleed out the critter, with its blood removing the adrenaline thru the wound.

SOP on the continent to test WB for Trichinella. The local food inspector or vet can do it within 24 hours and it has a time and turnaround in Bavaria of about 72 hours before the meat is permissible to be butchered and sold for consumption.
Here it might take a tad longer if you did drop a feral hog around here,and no doubt some Dept type wouldn't clear it for human consumption here either.

Looking at the vid of the hogs in Kerry.No way were they wild animals...WB are nortioursly human shy and can be downright aggressive protective of their young.There is no way a WB sow would come near a human with their young,and if they did it would be in a charge with her back bristles up! These lads were semi-tame and were almost looking for a free handout,so I'd guess they had been around humans before?

Sure could have done with a herd of WB down in my oak forestry today.Five acres of briars and other trash plants.A resident herd would have that turned and dug over within a week or so with their snouts looking for acorns.WBs mainstay of food in the wild.:eek::)

Would you not get a similar adrenaline rush fighting a slaughtemans knife in an abbatoir?

clivej

This is a Pork Butt that I BBQ'ed on Friday. Olive wood for the smoke. 10 hours on the BBQ at 115C.
Temperature probe is in the meat as it's cooking.
As with all pork just make sure you get the internal temperature well up before serving.










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cookimonster

clivej wrote: »

This is a Pork Butt that I BBQ'ed on Friday. Olive wood for the smoke. 10 hours on the BBQ at 150C.

That is a lovely looking piece of meat. Have you tried doing venison pastrami on the BBQ?

clivej

cookimonster wrote: »

That is a lovely looking piece of meat. Have you tried doing venison pastrami on the BBQ?

I've not tried any venison yet, but have some nice streaky bacon wrapped, stuffed backstrap in the frezzer for the BBQ.

cookimonster

Gael23 wrote: »

Would you not get a similar adrenaline rush fighting a slaughtemans knife in an abbatoir?

Humane slaughter involves electrical stunning or the use of a captive bolt style humane killer. Both ways when done properly causes loss of consciousness but the heart remains active. The unconscious animal is then bled out. Individuals claim this is a cruel practice but if this is carried out in the correct and efficient way the animals death is quick. Today's slaughter house practices are much more humane then previous techniques and carry on. You can argue whether or not this has evolved for the sake of animal welfare or better quality meat but it goes hand in hand. You won't see old practices of animals being slaughtered in front of each other anymore. For every practice from slaughter to quartering is watched over by a gang of department vets.

cookimonster

clivej wrote: »

I've not tried any venison yet, but have some nice streaky bacon wrapped, stuffed backstrap in the frezzer for the BBQ.

I've done my own dry cured ham a few times with various degrees of success and quality. If you have the space and time you could knock up some home cured bacon for the BBQ

PS meant to say pork butts or shoulders are far superior eating quality then a leg of pork, and I do like a nice leg of pork. The best for slow cooking...... I'm off to the butchers

Bogwoppit

clivej wrote: »

This is a Pork Butt that I BBQ'ed on Friday. Olive wood for the smoke. 10 hours on the BBQ at 115C.
Temperature probe is in the meat as it's cooking.
As with all pork just make sure you get the internal temperature well up before serving.










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rsz_20210618_162029.jpg

rsz_1rsz_20210618_163642.jpg

rsz_20210618_164907.jpg

What is the probe you’re using Clive?

Bog Trotter99

Try some 'Char Sui' pork Clive. It's easy to make the sauce so it's authentic or shop bought stuff.

The secret with that is you buy the fatty meats such as pork shoulder. Then it stops nice and juicy and succulent as well as getting the barby taste.

Goes great with salads and rice/chips.

Feisar

Grizzly 45 wrote: »

Massive adrenaline dump into the boar's system,as it is fighting for its life against a pack of dogs
. It can make the meat taste bitter and changes the flesh texture as well apparently.Better off going for a simple ol gunshot or bow/Xbow arrow,and bleed out the critter, with its blood removing the adrenaline thru the wound.

I’d have subscribed to that theory till I got a call from the Guards to dispatch a deer hit by a car. It tasted perfect.

Richard308

I think it’s more to do with hormones in them during the rut.
As for wild boar, had it a few times. Hung it for a week, cured some. Then bbq’d other parts. Absolutely amazing. As for the parasites. All boar in the country I hunted can’t be eaten now whether swine flu or parasites I don’t know. You can shoot them but you have to bury the carcass after. It’s such a shame whatever the reason.
Wouldn’t bother hunting them just for the hunt. It’s an adrenaline rush hunting them but….

minktrapper

There seems to be a move towards outdoor/organic reared pigs. Would the incidence of Trichinella be higher or have a possibility of being higher. Hard to imagine that the dept of agriculture would test every pig for slaughter for Trichinella.
That bit of pork you have on the bbq looks amazing. I would love to try some.

Bog Trotter99

Richard308 wrote: »

I think it’s more to do with hormones in them during the rut.
As for wild boar, had it a few times. Hung it for a week, cured some. Then bbq’d other parts. Absolutely amazing. As for the parasites. All boar in the country I hunted can’t be eaten now whether swine flu or parasites I don’t know. You can shoot them but you have to bury the carcass after. It’s such a shame whatever the reason.
Wouldn’t bother hunting them just for the hunt. It’s an adrenaline rush hunting them but….

How come you can bury the carcass when farmers by law have to have theirs taken away by the 'fallen animal people'?

Bog Trotter99

minktrapper wrote: »

There seems to be a move towards outdoor/organic reared pigs. Would the incidence of Trichinella be higher or have a possibility of being higher. Hard to imagine that the dept of agriculture would test every pig for slaughter for Trichinella.
That bit of pork you have on the bbq looks amazing. I would love to try some.

It's been going on for 20 years at least to my knowledge and most likely a lot longer. All ok and no probs.

Some openly in fields with pig huts.

A lot hidden away in woodland and scrubland commercially by farmers, smallholders and self sufficiency people. Some just a few pigs to clear land.

Only difference between them and your so called 'wild boar' is a good or bad fence. They are living and eating just the same. Killed by the factory, butcher or owner.

cookimonster

I've debated the eating quality of rutting stags a few times and have formed my own opinions on it.

Firstly on more than one occasion I have heard the expression 'stinky stag meat' - referring to the strong rutting smell associated with rutting stags. This is an external condition and does not transfer to internal meat. But if you hang a strong smelling rutting stag in its jacket for a while you may indeed get odour transfer into exposed meat. The solution can be in two ways - the easiest solution is to remove the laps of the carcuss before hanging, the other is just as easy but may not suit all, that is skin the carcass before hanging.

Hanging time is another issue in the development of flavour characteristics, many people have a prerogative to hang venison for several weeks, that's fine and the flavour profile will change, but many do so because they belive that they have to, usually because of the age or sex of the animal. Therefore a young hind may be hung for less time than a mature stag and there is a different taste with the end product. This to me is not nessacerraly true and I tend to hang mature animals by days rather then weeks.

Then the perceived method or degree of cooking also effects the end flavour profile. So if you take your stag that has been hung for several weeks and then say roast it or fry it to an inch off turning it to carbon because its wrongly considered that it will be tough, then again you will develop a very strong 'livery - gamey' taste and perpetuate the 'stinky stag' myth.

Sticking to cooking - as above rutting stags are often thought to be tough for eating quality so many automatically think that the meat is only good for stewing or mincing. Don't get me wrong I've minced whole animals from neck to hind leg when needed but all the meat was striped, prep'd and mixed together prior to mincing so that there was an even distribution of lean and fatty meats together. On the other hand if you only mince the back legs and use that as is you'll find your mince too lean which results in poor mouth feel and flavour. The same goes for stewing lean meat and the opposite effects happens with the meat becoming stringy and dry. Use the lean cuts of meat from the back legs for quick stew dish such as Saute, fricassee, blanquette to name a few.

The negative side of culling rutting stags for meat is the loss in condition that the animal may go through during the rutt. Traditionally actively rutting stags more or less are distracted from eating and require a period of time to come back to form. Whether or not the ratio of male to female plays a roll in how competitive stags in an given area I dont know but I'm not entirely convinced that this has a big impact here in this country as the 'true rut' were stags are openly competitive for Hinds seems to be short lived. According to the experts as long as the hinds stay in estrus stags will continue to cover them, so long after the tradtional events associated with the rutt - calling, establishing hind groups etc, is over Hinds are still being covered.

So I will and do cull stags - (do prefer the November season, as it's a bit easier on my back and knees), I won't hang them too long, but will hang them in jacket on or off dependent on the degree of 'Odour de Rut'. Then finally apply the most appropriate cooking method to the right cut of meat.

Mellor

Bog Trotter99 wrote: »

Most of the fish you eat is riddled with worms. Do you panic then?

Out of curiosity how do you cook your pork?
Rare, medium, well done, etc

Richard308

Bog Trotter99 wrote: »

How come you can bury the carcass when farmers by law have to have theirs taken away by the 'fallen animal people'?

Not in the Eu

cookimonster

Interesting read here-

https://www.fsai.ie/publications_factsheet_domestic_slaughter/

Private domestic consumption -
To explain where private domestic consumption
ends and running a food business starts, the EU
food hygiene regulations speak of “undertakings,
the concept of which implies a certain continuity of
activities and a certain degree of organisation.”

FSAI

Gone are the days local butchers could slaughter thier own cattle under EU and national regulations only registered slaughter houses may slaughter animals for human consumption. Since the 1990's local butchers are not allowed to handle / break hind and fore quarters let alone whole carcasses if they don't have the proper plant and equipment. It's a far cry from when I was young and not so young and seeing beef quarters hanging in the local small butchers. Today they have or intend to ban the production of mince meat outside of meat processing plants based on food safety concerns....go figure!

Any how due to more intense farm production- wheather free range or penned and the multiple steps now seen in our food production chain, regardless of the commodity, you can sleep and eat safe knowing there are a raft of checks and balances applied to our food stuffs

Bog Trotter99

Richard308 wrote: »

Not in the Eu

Farmers as far as I know cannot bury sheep carcases on the own land. They have to pay a man to take them away 35 euro.

Bog Trotter99

Mellor wrote: »

Out of curiosity how do you cook your pork?
Rare, medium, well done, etc

The only meat I eat Mellor is Beef and I like steak well done and Chicken which I preferred fried but I make sure it is cooked obviously.

Roast pork and bacon I love but I cannot eat it anymore.

Bacon I used to have crispy and roast pork was well done for the crackling to be hard and crispy.

I was never a rare/bloody person. I think cooked well done adds far more flavour.

Why do you ask?

Grizzly 45

Gael23 wrote: »

Would you not get a similar adrenaline rush fighting a slaughtemans knife in an abbatoir?

Not really...Hogs and other animals are stunned or killed by a captive bolt killer before they ever see a knife.Unless they are slaughterd in a Halal or Kosher slughterhouse.

Grizzly 45

Mellor wrote: »

Out of curiosity how do you cook your pork?
Rare, medium, well done, etc

Well done,always.Simply to make sure all parasites are killed.

clivej

Bogwoppit wrote: »

What is the probe you’re using Clive?

The Inkbird, 4 probe unit. Bluetooth to my phone or android tablet. For each probe you can set alarms (high and low), temperature graphs (as shown), and sit in the comfort of the house while the BBQ cooks away.

clivej

Mellor wrote: »

Out of curiosity how do you cook your pork?
Rare, medium, well done, etc

Always by the internal temperature of the meat. 96C and it will be nice.

Mellor

Bog Trotter99 wrote: »

I was never a rare/bloody person. I think cooked well done adds far more flavour.

Why do you ask?

If you like meat in general well done that’s your call.
But reason I ask is because a lot of people are under the impression that pork must be cooked well done due to the inherent nature of pork, similar to say chicken.
But as Grizzly pointed out, the reason for that impression is entirely due to the presence of the Trichinosis parasite. It’s that shows how widespread and serious it was to form a widespread view over decades.

So it really is very different to worms that beef or lamb may get. Rare beef is very common. Rare pork is not.

Grizzly 45 wrote: »

Well done,always.Simply to make sure all parasites are killed.

As above, I agree this was the reason. 100%.
However, if the pork was tested, and found to not have any parasites, then it doesn’t seem to apply imo.
I don’t know how many tests they do per year, and how often it is detected. Feels that relevant info.

Mellor

clivej wrote: »

Always by the internal temperature of the meat. 96C and it will be nice.

I agree with cooking by internal temp. But not a 95 across the board. Varies with cut for me.
95 would be absolutely perfect for a shoulder/butt with all that connective tissue to break down. But would over overcook a fillet/tenderloin.
I think the temp from a safety point of view is 65 degrees, but don’t quote me on that.