Good meat does not have a very strong smell to it. If you harvest a boar male hog , just be aware that the meat will have a stronger odor to it but it does not necessarily mean that the meat it bad. Also, you must feel the meat. If it is unusually slimy or dry, or even sticky, it may be bad.
With good meat, you should be able to run your finger along a piece of hog meat and notice slight moistness and a cool temperature. Another way to tell if hog meat is bad without the aforementioned signs, is to look at the color of the meat. If you notice any unusual colors in the meat blue, green, yellow, etc in strange patterns, then I would be very cautious in eating it. There was a case in Texas in where they found green specs in the fat deposits of hog meat and found it linked to a type of parasite.
In most cases, if the hog meat presents with any visible signs of infection, you should be able to consume it still if it is cooked properly. Either way, all meat, wild or domesticated, will have some type of bacteria or parasite in it no matter how much you clean or carefully handle it.
It is up to you to make sure it is cooked properly and thoroughly. Wild hogs are opportunistic eaters. That means they will eat anything that is in front of them if it is the least bit edible. However, in doing so, hogs can accidentally consume things that can infect themselves with diseases.
Even though not all hogs carry diseases, it is still useful to learn about them. Swine brucellosis is the most common disease that you can contract from an infected hog. If any of the bacteria come in contact with your nose, eyes, open wound, or mouth, you are at a high risk of contracting brucellosis. It will take a week up to a few months before you start to notice any symptoms fever, chills, sweating, headache, muscle pain, joint pain, fatigue and low appetite. Luckily, brucellosis can be effectively treated with a round of antibiotics.
There are approximately 23 other diseases you can contract from a hog but there is good news. Field dressing a hog takes practice but it should always be done properly. One small mistake can ruin a good chunk of meat from your hard earned hog. Bay dogs—usually curs such as the Rhodesian Ridgeback, black-mouth cur or Catahoula or scent hounds such as the foxhound or Plott Hound—sniff out and pursue the animals. A hog will attempt to flee, but if cornered or wounded will likely attack, battering the bay dogs with its snout or goring them with its tusks.
Some hunters outfit their dogs in Kevlar vests. Catch dogs grab the bayed pig, usually at the base of the ear, and wrestle it to the ground, holding it until the hunter arrives to finish it off. Dogs show off their wild-hog skills at bayings, also known as bay trials, which are held most weekends in rural towns across Texas.
A wild hog is released in a large pen and one or two dogs attempt to bay it, while spectators cheer. Occasionally bayings serve as fund-raisers for community members in need. Ervin Callaway holds a baying on the third weekend of every month. His pen is down a rutted dirt road off U. His son Mike is one of the judges. We count off any distractions, a tenth of a point for each.
When it tries to move away, a young man uses a plywood shield to funnel it toward the dogs. They stop less than a foot away from the hog and make eye contact, barking until the animal shoots between them toward the other side of the pen. As the dogs close back in, the hog swerves hard into a fence, then bounces off. The smaller dog grabs its tail but is spun around until it lets go.
The pig runs into a wallow and sits there. The yellow dog bays and barks, but from maybe three feet away, too far to be effective, and then it loses concentration and backs off. The pig exits through the chute. Neither dog scores well. Several states, including Alabama, Mississippi, South Carolina and North Carolina, have outlawed bayings in response to protests from animal rights groups. That five-day event began in and draws about 10, people annually.
The event was canceled because of disputes among the organizers. But bayings continue to take place on a smaller scale elsewhere, as do bloodier hog-catch trials in which dogs attack penned-in wild hogs and wrestle them to the ground. The legality of both events is in dispute, but local authorities tend not to prosecute. A local prosecutor would have to argue these things, and so far nobody has. Quaca, 38, began rifle hunting when he was 4 years old but switched to bowhunting at age He likes the silence after the shot.
As a teen, he eagerly helped neighbors clear out unwanted hogs. A customer dubbed him Pig Man, and it stuck. About an hour before sunset, Quaca takes me to a blind near a feeding station in the woods. A slight breeze eases through the blind. But as it gets darker, there are still no hogs. Those deer will stay however long they can and never notice us. But the pigs are smart. The darkness grows, and Quaca starts packing to leave. The sumbitches will get you every time. The next morning, Tom shows me some flash photographs of the feeding station taken by a sensor camera about a half-hour after we left.
In the pictures, a dozen feral pigs of all sizes are chowing down on corn. To be sold commercially as meat, wild hogs must be taken alive to one of nearly statewide buying stations. Eating wild game can potentially pose risks to those who partake. Wild hogs, elk, bison, caribou, moose and deer can all potentially carry the bacteria, which can cause fever, chills, weight loss, and joint and muscle pain.
The good news is that taking proper precautions when field dressing, butchering and cooking, wild hog is safe to eat for humans.
The CDC recommends using protective gear, such as gloves and eye protection, any time a hunter handles a carcass. Proper field dressing, butchering and cooking the meat thoroughly will help keep hunters and their families healthy.
Taking proper precautions and correctly cooking wild game gives hunters the certainty that their next meal will be delicious and healthy. Armed with knowledge and proper technique, hunters can rely on wild hogs for high protein and low fat meat and while helping mitigate hog populations. Your email address will not be published.
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