Wild boar released

Richard308 · 16-06-2021 8:20pm #1

https://www.radiokerry.ie/news/public-urged-to-be-on-alert-as-wild-boar-may-still-be-roaming-in-east-kerry-240191

While would be great fun to shoot here. They absolutely cause untold damage

Cass · 16-06-2021 9:10pm

They've been in Laois (I say have as its been a few years since I seen one) for a while now. Its more feral pig than Boar, but they're out there.

Had a picture of them on here from a few years ago. Must see if I can find it.

Wonder who released them? Isn't it illegal and punishable by fine, etc?

Grizzly 45 · 16-06-2021 11:00pm

. That lot in the pic look like Tamworths rather than wild boar.
They would indeed be a great quarry to have here.Just you'd find them residing more in our cities than the countryside as they will move to the most easiest food sources available for them.

Feisar · 17-06-2021 1:57pm

Would they be good on the BBQ, smoking all day?

Bog Trotter99 · 17-06-2021 6:05pm

Grizzly 45 wrote: »

. That lot in the pic look like Tamworths rather than wild boar.
They would indeed be a great quarry to have here.Just you'd find them residing more in our cities than the countryside as they will move to the most easiest food sources available for them.

They aren't Tammy's Grizzly. They may be a cross, but there are some boarish signs in one of the little ones.

Grizzly 45 · 17-06-2021 11:04pm

Those lads in the pic are def not European WB either. They arent "humpy" enough in their postures. the EU WB has a more hunched posture and a more massive head and shoulders build giving them a humpback look So this is probably a stock pic?
Be interesting to see what those yokes look like that the NPWS "humanely euthanised" [with a lead injection presumably]:D:D:D

Grizzly 45 · 17-06-2021 11:11pm

Feisar wrote: »

Would they be good on the BBQ, smoking all day?

Very much so..Best are the piglets' strip and tenderloin,done in a BBQ foil wrap with some red wine and mushrooms.
I Dunno would cooking a mature WB be anyway tasty? As they get older they get tougher and sinewy.So I'd say hanging for a good while would be needed? Any hog butchers in the house to advise?

Gael23 · 17-06-2021 11:31pm

Grizzly 45 wrote: »

Those lads in the pic are def not European WB either. They arent "humpy" enough in their postures. the EU WB has a more hunched posture and a more massive head and shoulders build giving them a humpback look So this is probably a stock pic?
Be interesting to see what those yokes look like that the NPWS "humanely euthanised" [with a lead injection presumably]:D:D:D

Lead injection being a bullet?

JP22 · 17-06-2021 11:41pm

Grizzly 45 wrote: »

Very much so..Best are the piglets' strip and tenderloin,done in a BBQ foil wrap with some red wine and mushrooms.

Oh yes, all day long, ...............:D

Have some in fridge for BBQ this week-end, bummer though, its not wild or free range......:mad:

It will still go down a treat with a glass or two of something........:)

cookimonster · 18-06-2021 8:10am

If you did happen to come across any 'Irish Wild Boars' your better off to err on the side of caution and freeze the meat prior to consumption. This will help with parasite / worms etc.

Most of the older animals that my French connections eat go into pate and sausages. The pate being more of a terrine type product - rough / consistency of tinned corn beef, not the smooth liver pate.

Cass · 19-06-2021 1:55am

Found one picture, but cannot find the other one.

Seen it on the road, with two others. Two ran into the woods and this guy ran along the road, for a short while, before bolting right back into the woods.

This was 8 years ago.

Bog Trotter99 · 19-06-2021 4:51am

cookimonster wrote: »

If you did happen to come across any 'Irish Wild Boars' your better off to err on the side of caution and freeze the meat prior to consumption. This will help with parasite / worms etc.

I doubt if they would have any more worms than any other type of wild animal.

Most of the older animals that my French connections eat go into pate and sausages. The pate being more of a terrine type product - rough / consistency of tinned corn beef, not the smooth liver pate.

This true of older pigs. Their meat is better suited for sausages, pies etc. Pork pie isnt eaten by most Irish people though.

cookimonster · 19-06-2021 8:29am

Bog Trotter99 wrote: »

I doubt if they would have any more worms than any other type of wild animal.

Bog Trotter99, the main 'game meat' eaten in this country consists of Leporids, Cervidae, Anatidae and Phasianidae (order Galliformes) and also Columbidae. By and large these animals are herbivorous and the birds omnivorous with a general diet of leaves, insects, wild fruit, nuts and grains. The issues with feral pigs / wild boar (Suidae) is that they are omnivorous and altough a large percentage of thier diet (90%) is plant based they do eat meat and in particular carrion. It is the cycle of infection that is the issue. They eat parasite infected meat, they become infected, we eat thier untreated meat and we become infected.

Control of Trichinella
Trichinella is a parasitic nematode worm that can cause disease (so-called trichinellosis) in people eating raw or undercooked meat from Trichinella-infected domestic animals or game. The parasite may infect pigs, horses, wild boar, foxes, wolves, bears, skunks, raccoons, rats and other mammals including sea mammals and carnivore birds.

EU legislation establishes special rules for the control of trichinellosis including the requirement for systematic tests for Trichinella in all slaughtered pigs, wild boar and horses, except in pigs from holdings or compartments officially recognised as applying controlled housing conditions.

https://ec.europa.eu/food/food/biological-safety/food-borne-diseases-zoonoses/control-trichinella_en

Trichinella in feral wild boar
Wild boars that are not farmed are classified as ‘feral’.
When wild boar scavenge for food, the food they eat could be contaminated with trichinella increasing the risk of infection.
Feral wild boar that have been shot by hunters and are supplied directly to consumers or local retailers, need to be tested for trichinella.

https://www.food.gov.uk/business-guidance/trichinella

upupup · 19-06-2021 8:39am

There's lots of info and pictures on this site.
https://maps.biodiversityireland.ie/Map/Terrestrial/Species/119291

Bog Trotter99 · 19-06-2021 10:51am

Cookimonster

Through accident I spent many years on a pig farm were the pigs who were kept in buildings were fed steamed potatoes, barley and pig meal (made from soya). These pigs could never catch worms because they never saw a field and were kept isolated from wild animals. Hence they never received worm dose or needed to. Not all pigs are kept like this. Some even back then were kept on open ground and in orchards because it was easier. So some pigs were kept on open ground and not given worm doses and could have been infected with parasites.

Their intestines were still offered for sale though, sold as sausage skins and chitlins (raw intestines for a meal popular with oldies). I should imagine that these intestines were washed before going for sale as they were white, whereas normally intestines are full of food in different states of being digested and quite discoloured.

As far as I know it was the intestines and digestive system which could have given you worms. I know nothing of the other meats.

All animals get worms. That is why we dose sheep and cattle. But even then many animals including pigs can go for slaughter and be full of worms and other parasites.

J.R. · 19-06-2021 11:35am

Grizzly 45 wrote: »

Those lads in the pic are def not European WB either. They arent "humpy" enough in their postures. the EU WB has a more hunched posture and a more massive head and shoulders build giving them a humpback look

Facebook video footage here

https://www.facebook.com/watch/?v=1466062573759115

Bog Trotter99 · 19-06-2021 11:50am

cookimonster wrote: »

Bog Trotter99, the main 'game meat' eaten in this country consists of Leporids, Cervidae, Anatidae and Phasianidae (order Galliformes) and also Columbidae. By and large these animals are herbivorous and the birds omnivorous with a general diet of leaves, insects, wild fruit, nuts and grains. The issues with feral pigs / wild boar (Suidae) is that they are omnivorous and altough a large percentage of thier diet (90%) is plant based they do eat meat and in particular carrion. It is the cycle of infection that is the issue. They eat parasite infected meat, they become infected, we eat thier untreated meat and we become infected.

Pigs eat anything except onions. They will kill and eat birds and probably small animals if they can get them as well.

A pig is a domesticated boar many times bred for different reasons. At one time for fat but more today for meat. At one time for their young meat and other times for the older meat.

Cass · 19-06-2021 12:02pm

Bog Trotter99 wrote: »

Pigs eat anything ............

One of my favorite scenes from the movie Snatch.

WARNING: Strong language, NSFW.

https://www.youtube.com/watch?v=u3qy4Zv4snI

cookimonster · 19-06-2021 5:54pm

To be clear the parasite Trichinella lives in muscle tissues and is not similar to intestinal parasites such as tape worms so the use of intestines for sausage making is not the issue, hog casings are still readily available in both domestic and commercial markets. It is infact the meat ingredient of the sausage that is the risk.
In the bygone days when individual or small droves of pigs were kept for domestic slaughter there was a better control and approach to feeding and maintaining them. In later years the use of swill was unregulated and poor practices could lead to issues with infection etc, etc. The issue here is the consumption of contaminated food sources which would be more likely found in the in the wild.

AFAIK it is mandatory in certain EU countries for wild boar to be tested by local authorities before it may be consumed by humans.

minktrapper · 19-06-2021 6:03pm

Tested for what?

Bog Trotter99 · 19-06-2021 6:03pm

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

Bog Trotter99 · 19-06-2021 6:06pm

Pheasants, Partridge? Rabbits are crawling with everything.

The veg you eat has been growing in ****e and been pissed on by every wild animal in the area.

cookimonster · 19-06-2021 6:15pm

minktrapper wrote: »

Tested for what?

Tested for the parasite Trichinella.

'Currently, all wild boars shot in Denmark or shot abroad and imported to Denmark for consumption must be tested for Trichinella spp.. Wild boars are asymptomatic carriers of Trichinella spp., while the symptoms of trichinellosis in humans include mild non-bloody diarrhoea, nausea, vomiting, abdominal discomfort, persistent fever, sweating, chills, periorbital oedema, urticarial rash, and conjunctival or splinter and ungual haemorrhages'
(06 March 2020
Petersen, H.H., Takeuchi-Storm, N., Enemark, H.L. et al. Surveillance of important bacterial and parasitic infections in Danish wild boars (Sus scrofa). Acta Vet Scand 62, 41 (2020). https://doi.org/10.1186/s13028-020-00539-x)

cookimonster · 19-06-2021 6:45pm

Bog Trotter99 wrote: »

Pheasants, Partridge? Rabbits are crawling with everything.

The veg you eat has been growing in ****e and been pissed on by every wild animal in the area.

Will you stop being silly. I post a genuine piece of verifiable and factual information not only from academic sources but from people who I personally know and have hunted with, who themselves have been hunting and eating boar for decades. If the consumption of furred and feathered game here in Ireland presented any serious and regular risks to the consumer then we would be aware of it and take relevant precautions. Wild boar or feral pigs are not common big game here and there fore its justifiable to present the genuine risks that can be associated with the improper preperation and consumption of the meat. I remind you again this is a parasite of the muscle, which we would consume, not a tick , flea or either intestinal or organ infestation by worms or flukes etc,etc. These either play no role in causing harm in most cases or are easily spotted in post mortem inspection by the hunter unlike the Trichinella parasite.

Just for your information parasite worms found in fish do not pose a threat to human health once the fish is cooked to 60C or above. Fish that may be infected and intended to be consummed raw, such as Sashimi, must be frozen before hand. As fish has a different protein structure then meat or poultry it cooks quicker and at lower temperatures, therefore parasites are easily killed and rendered harmless.

It is a free world and you may do what you wish with your next batch of boar meat, but for me I'll stick with what is being advised when it comes to processing and cooking wild boar.

Bog Trotter99 · 19-06-2021 7:01pm

cookimonster wrote: »

Will you stop being silly. I post a genuine piece of verifiable and factual information not only from academic sources but from people who I personally know and have hunted with, who themselves have been hunting and eating boar for decades. If the consumption of furred and feathered game here in Ireland presented any serious and regular risks to the consumer then we would be aware of it and take relevant precautions. Wild boar or feral pigs are not common big game here and there fore its justifiable to present the genuine risks that can be associated with the improper preperation and consumption of the meat. I remind you again this is a parasite of the muscle, which we would consume, not a tick , flea or either intestinal or organ infestation by worms or flukes etc,etc. These either play no role in causing harm in most cases or are easily spotted in post mortem inspection by the hunter unlike the Trichinella parasite.

Just for your information parasite worms found in fish do not pose a threat to human health once the fish is cooked to 60C or above. Fish that may be infected and intended to be consummed raw, such as Sashimi, must be frozen before hand. As fish has a different protein structure then meat or poultry it cooks quicker and at lower temperatures, therefore parasites are easily killed and rendered harmless.

It is a free world and you may do what you wish with your next batch of boar meat, but for me I'll stick with what is being advised when it comes to processing and cooking wild boar.

Calm down Cooki.

My points are if you read my other post was that everything you eat is contaminated to some degree.

Domesticated pigs were since about the 1950's moved indoors to produce fatty meat, but this quickly changed. Of late they are in better places outdoors running free again. Some even crossed Tammy's with wild boars are the free rangers and possibly escapees.

These outdoor pigs could get infected with parasites just as the wild boar. They are both at the end of the day the same animals as domestic pigs originated from the wild boars.

When I was younger, people got worms. I know someone who got worms from food they ate caused by a dirty person.

If you caught worms in old days and were run down or ill then I think you were at risk.

I think the bad one is the tapeworm from a pig which can lodge in your brain but out in the far east I think.

CJhaughey · 19-06-2021 7:14pm

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.

minktrapper · 19-06-2021 7:16pm

Any idea how they test pork for Trichinella.

CJhaughey · 19-06-2021 7:20pm

minktrapper wrote: »

Any idea how they test pork for Trichinella.

Antibody test.

minktrapper · 19-06-2021 7:58pm

CJhaughey wrote: »

Antibody test.

Before antibody tests came into being was it tested? Presuming that the antibody test is a relatively new test.

Bog Trotter99 · 19-06-2021 8:11pm

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/

minktrapper · 19-06-2021 8:24pm

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.

Grizzly 45 · 19-06-2021 9:54pm

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 · 19-06-2021 10:14pm

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 · 19-06-2021 10:15pm

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 · 19-06-2021 10:37pm

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 · 20-06-2021 2:36am

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 · 20-06-2021 5:20am

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 · 20-06-2021 7:02am

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.

rsz_20210618_060352.jpg

rsz_20210618_162029.jpg

rsz_1rsz_20210618_163642.jpg

rsz_20210618_164907.jpg

cookimonster · 20-06-2021 7:26am

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 · 20-06-2021 7:44am

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 · 20-06-2021 7:56am

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 · 20-06-2021 8:01am

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 · 20-06-2021 8:39am

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.

rsz_20210618_060352.jpg

rsz_20210618_162029.jpg

rsz_1rsz_20210618_163642.jpg

rsz_20210618_164907.jpg

What is the probe you’re using Clive?

Bog Trotter99 · 20-06-2021 10:25am

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 · 20-06-2021 11:53am

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 · 20-06-2021 12:04pm

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 · 20-06-2021 12:34pm

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 · 20-06-2021 12:41pm

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 · 20-06-2021 12:57pm

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 · 20-06-2021 1:25pm

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 · 20-06-2021 1:56pm

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

Shooting Forum - Firearms licencing information

Wild boar released

Comments

Forum Charter - Useful Information - Photo thread: Hardware - Ranges by County - Hunting Laws/Important threads - Upcoming Events - RFDs by County

Forum Charter - Useful Information - Photo thread: Hardware - Ranges by County - Hunting Laws/Important threads - Upcoming Events - RFDs by County

Forum Charter - Useful Information - Photo thread: Hardware - Ranges by County - Hunting Laws/Important threads - Upcoming Events - RFDs by County