So far, we have not noticed an objectionable smell from the meat, although the smell of the boar (hanging from the front-end loader) was enough to make a person gag. Two of the patties were highly seasoned with paprika, black pepper, salt, garlic, oregano, cumin, thyme, and onion, and two were unseasoned (they were for my wife). After I cooked them at very high heat, we couldn’t figure out which two patties were mine, and which were her’s, and she got one of the seasoned ones. The conclusion was that next time we will double grind the meat, and include a milder load of the seasonings while grinding. The patties reminded me of commercial sausage patties, like served at McDonalds.
For the dogs, I cooked scraps (including the part of the neck where the .300 Blackout round pulverized the flesh) with a pound of frozen Okra, once again on the outdoor stove using high heat and cast iron pans. The dogs love it, but I’ve been cutting up some of the larger hunks into thin slices else they gulp it whole…and I’m not sure if it would get digested. I’ve been rationing that meat out to them in small portions, more as a treat than a feast.
We sawed the backbone into multiple pieces, and I intend to cook them on my charcoal forge, over a low heat. Otherwise, the fire ants will cover the meat and the dogs won’t be able to eat it.
Two things I forgot to do were to save the tail so I could collect the $5 bounty from the local government, and to inspect the mouth to look at the teeth. I told the wife I could dig up the hide to find the tail, but she didn’t think much of the idea.
The neighbor lady who is about 75 years old told me her Daddy told her the only way to eat Boar meat is to castrate them when young. Not something a person can do with a feral or wild hog…