Do you skin/butcher with your Busse?

Is that the before pic of the hog?

Is that "wild boar" or is that at someone's farm? I've often wondered how wild boar processes and tastes compared to your run of the mill farm pig.

Thanks

-Emt1581
 
I have only ever butchered an elk with busse. It was already skinned, quartered and aged. The knives used were a satin GW, an Ash 1 cg, and a modded SS. The Ash 1 was handed to another gent, and when we were done, I had to reprofile the edge. We were doing the work on a big concrete table, and he kept banging the edge on the table. Only a large sheet of butcher paper, which did not protect the edges. He handed it back and said the edge was not cutting as well as when we started. I cringed every time I heard him clunk the edge into the concrete.
 
I used my scrapper 5 last year and it did great!! Edge was still sharp afterwards. This year I will use my Busse Basic 4 or RMD or Gen 1 Howling Rat.
 
cut it out said:
I used my scrapper 5 last year and it did great!! Edge was still sharp afterwards. This year I will use my Busse Basic 4 or RMD or Gen 1 Howling Rat.
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I would LOVE a Basic!! Infi, economical, great design....yeah I should check the classifieds for one.

Thanks

-Emt1581
 
emt1581 said:
Is that the before pic of the hog?

Is that "wild boar" or is that at someone's farm? I've often wondered how wild boar processes and tastes compared to your run of the mill farm pig.

Thanks

-Emt1581
Click to expand...
.... nope those little ones were left to wander away, they are wild. I personally wont eat wild hog out here, pork is not my favourite fare at the best of time and the hogs here carry all sorts of nasties. The "meaty" pics above are deer.
 
^^^^^^^^^^^ Hey Andy, that white spot covering the leg and vitals reminded me of this cartoon:

bummer+birthmark.jpg


Funny thing is... while deer hunting some hogs ran in to "steal" the bait corn we had laid out. Since deer will have nothing to do with hogs, the whitetail hunt is over when the pigs show up. A price must be paid for that.

The largest of the bunch was a sow, about 250 lbs. She had a big white spot just behind her front shoulder. Perfect target for a young girl to aim at! Petunia Pig never stood a chance. ;)

The diminutive Cultie is one I've carried often but never put into carcass duty. That may need to change.

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emt1581 said:
Is that the before pic of the hog?

Is that "wild boar" or is that at someone's farm? I've often wondered how wild boar processes and tastes compared to your run of the mill farm pig.

Thanks

-Emt1581
Click to expand...

It's leaner. Has a bit more flavor too, but certainly not 'gamey' tasting. Except for a big boar. Rule of thumb in TX is that if it smells on the outside you don't wanna smell the inside. Let it lay.

The other difference is that domestic pork in the US is almost guaranteed to be free of trichinosis and other really, really bad little critters that are transferable to humans. Wild pork MUST be cooked thoroughly to kill the baddies in the meat. To keep it moist consider a sprayer with apple juice applied about every so often. Works great.


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The correct temp to kill all diseases in feral hog meat is 165 degrees Farenheit. Learned that from a Texas Parks and Wildlife publication some years back. Regarding the harshness of hog pelt on steel, here's a no BS trick I learned last year. Ths sounds NUTS but it really works.
Get your freshly killed hog, soak him down good with water, then scrub the entire animal thouroughly with DAWN dish soap!
This "pork scrub" not only removes abrasive dirt from the carcass, but has the added benefit of killing/detaching all ticks, fleas, and no-see-ums from the carcass so you don't have to itch and scratch your way through a skinning session. Learned this from the daddy of a 13 year old girl on a Texas Youth Hunt with my brothers and dad last year.
Regarding busse and kin for butchering, my recently acquired GW is waiting for the season to begin, and I have a very special project at the Swamp that I am expecting to be completed any day now... hopefully within the next two weeks!
 
kdstrick said:
It's leaner. Has a bit more flavor too, but certainly not 'gamey' tasting. Except for a big boar. Rule of thumb in TX is that if it smells on the outside you don't wanna smell the inside. Let it lay.

The other difference is that domestic pork in the US is almost guaranteed to be free of trichinosis and other really, really bad little critters that are transferable to humans. Wild pork MUST be cooked thoroughly to kill the baddies in the meat. To keep it moist consider a sprayer with apple juice applied about every so often. Works great.


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Sounds like good greasy/salty thick cut bacon is out when looking at wild boar...that kinda ruins it for me.

Not much chance of me running into one here in eastern PA though. I've actually heard there's an island somewhere here that the boars are trucked into and then people pay to hunt them.

I'd rather take my bullets and spear further south and do some good in an area where they are a real problem.

-Emt1581
 
Hey Bandito.... I don't even like giving my dog a bath... and I love that SOB. No way I'm going to bathe a dead pig in dishwater soap!!!:confused::eek::confused:


If the pig is THAT nasty... I donate the meat to the vultures. They have to eat too.


emt1581 said:
Sounds like good greasy/salty thick cut bacon is out when looking at wild boar...that kinda ruins it for me.

Not much chance of me running into one here in eastern PA though. I've actually heard there's an island somewhere here that the boars are trucked into and then people pay to hunt them.

I'd rather take my bullets and spear further south and do some good in an area where they are a real problem.

-Emt1581
Click to expand...

Yeah, it's more like cooking venison than it is cooking domestic pork. In cooking you probably want to coat it with some olive oil, or even better... wrap with bacon. The fat moisturizes it and adds a lot of flavor.

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kdstrick said:
Hey Bandito.... I don't even like giving my dog a bath... and I love that SOB. No way I'm going to bathe a dead pig in dishwater soap!!!:confused::eek::confused:


If the pig is THAT nasty... I donate the meat to the vultures. They have to eat too.




Yeah, it's more like cooking venison than it is cooking domestic pork. In cooking you probably want to coat it with some olive oil, or even better... wrap with bacon. The fat moisturizes it and adds a lot of flavor.

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Click to expand...

Adding bacon to flavor...pork...

I think I'll just try paintballing them with butter a day or two before I execute them.

But agian, really little chance of me even seeing one in my neck of the woods. Right now all I got is some Bunny in my fridge. Bastard thought he could eat my pepper plants and get away with it. He was wrong.

-Emt1581
 
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


Everything... repeat after me... EVERYTHING IS BETTER WITH BACON!!!



bacon-approved-bacon-demotivational-poster-1287776682.jpg



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Andy the Aussie said:
.... nope those little ones were left to wander away, they are wild. I personally wont eat wild hog out here, pork is not my favourite fare at the best of time and the hogs here carry all sorts of nasties. The "meaty" pics above are deer.
Click to expand...

I've never been big on pork and it turns out that it's loaded with toxins and parasites (due to their filthy nature.....;))

I'm sorry to say it but I don't eat pork at all if I can help it, LOL.
 
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