Post by: buglebuster on December 01, 2015, 04:10:59 PM
Post by: DOUBLELUNG on December 01, 2015, 04:29:17 PM
Post by: KFhunter on December 01, 2015, 04:57:14 PM
2mm would be big enough of a punch, once you have 2-3 small plugs of back fat put it in the skillet and see if it smells like you're cooking a wet diaper.
http://www.bettymills.com/shop/product/view/McKesson/MON16982525.html?utm_source=cpc-strat&utm_medium=cpc&utm_campaign=parts&utm_keyword=MON16982525&utm_content=Medical&gclid=COaW6JL7u8kCFQtBfgodPpkC_Q
If it smells perfectly fine then butcher it up, or fatten a bit more but make sure no sows are around to prevent androstenone and don't keep him in a small pen wallowing in his own feces that'll build up skatole and make it more likely to have boar taint.
*IF* it smells like you're frying a sponge soaked with urine then you'll need to neuter the boar. I did this to mine about 3 months ago he stank. cut the feed back to just enough for the boar to survive which if he's a breeder he's probably already lean anyways. Cut them nuts off (have a vet do it if you're uncertain) then after a month of low feed and good clean ground for the hog to be on start fattening him up with good feed, I like molasses in my feed.
I built a steel box to lock the boar in for cutting his balls off. If you need advice for doing that then ummm get a vet :chuckle:
Post by: Timberstalker on December 01, 2015, 05:08:42 PM
You can get a biopsy punch and use it to cut a plug off the boars back fat to see if it has boar taint
2mm would be big enough of a punch, once you have 2-3 small plugs of back fat put it in the skillet and see if it smells like you're cooking a wet diaper.
http://www.bettymills.com/shop/product/view/McKesson/MON16982525.html?utm_source=cpc-strat&utm_medium=cpc&utm_campaign=parts&utm_keyword=MON16982525&utm_content=Medical&gclid=COaW6JL7u8kCFQtBfgodPpkC_Q
If it smells perfectly fine then butcher it up, or fatten a bit more but make sure no sows are around to prevent androstenone and don't keep him in a small pen wallowing in his own feces that'll build up skatole and make it more likely to have boar taint.
*IF* it smells like you're frying a sponge soaked with urine then you'll need to neuter the boar. I did this to mine about 3 months ago he stank. cut the feed back to just enough for the boar to survive which if he's a breeder he's probably already lean anyways. Cut them nuts off (have a vet do it if you're uncertain) then after a month of low feed and good clean ground for the hog to be on start fattening him up with good feed, I like molasses in my feed.
I built a steel box to lock the boar in for cutting his balls off. If you need advice for doing that then ummm get a vet :chuckle:
I've neutered 60-80# 4h Hogs! I couldn't imagine a 400# boar. Jeepers.
Post by: Woodchuck on December 01, 2015, 05:14:03 PM
I bet you could sell tickets to that little event. I am in. What does front row cost?You can get a biopsy punch and use it to cut a plug off the boars back fat to see if it has boar taint
2mm would be big enough of a punch, once you have 2-3 small plugs of back fat put it in the skillet and see if it smells like you're cooking a wet diaper.
http://www.bettymills.com/shop/product/view/McKesson/MON16982525.html?utm_source=cpc-strat&utm_medium=cpc&utm_campaign=parts&utm_keyword=MON16982525&utm_content=Medical&gclid=COaW6JL7u8kCFQtBfgodPpkC_Q
If it smells perfectly fine then butcher it up, or fatten a bit more but make sure no sows are around to prevent androstenone and don't keep him in a small pen wallowing in his own feces that'll build up skatole and make it more likely to have boar taint.
*IF* it smells like you're frying a sponge soaked with urine then you'll need to neuter the boar. I did this to mine about 3 months ago he stank. cut the feed back to just enough for the boar to survive which if he's a breeder he's probably already lean anyways. Cut them nuts off (have a vet do it if you're uncertain) then after a month of low feed and good clean ground for the hog to be on start fattening him up with good feed, I like molasses in my feed.
I built a steel box to lock the boar in for cutting his balls off. If you need advice for doing that then ummm get a vet :chuckle:
I've neutered 60-80# 4h Hogs! I couldn't imagine a 400# boar. Jeepers.
Post by: carpsniperg2 on December 01, 2015, 05:15:48 PM
Post by: KFhunter on December 01, 2015, 05:19:23 PM
The 2nd nut I had built a hog box and started feeding him in there so the 2nd nut wasn't any big deal. He kept eating while I was cutting, I don't think they have a lot of nerves on their balls.
This boar is well north of 500 lb's with tusks coming out the side a few inches, he's a beast.
Post by: KFhunter on December 01, 2015, 05:20:59 PM
I have ate a lot of big wild boars. They are pretty much only good for sausage and slow cooker stuff like said. Most big pen raised boars I have been around that have been killed for meat. Have had a ammonia like smell to them with a off taste to them like KF is talking about.
free range hogs don't get the skatole, that comes from their own feces and wallowing around in it. It's a bacteria in their intestine that taint's everything
Post by: Woodchuck on December 01, 2015, 05:21:18 PM
I did it in two stages, the first nut I just roped him and tied it off but it was a little hairy. He tried to destroy my tractor.Did you say "hold my beer, ya'll watch this"? :chuckle:
The 2nd nut I had built a hog box and started feeding him in there so the 2nd nut wasn't any big deal. He kept eating while I was cutting, I don't think they have a lot of nerves on their balls.
This boar is well north of 500 lb's with tusks coming out the side a few inches, he's a beast.
Post by: Ridgeratt on December 01, 2015, 05:22:49 PM
http://www.thepigsite.com/swinenews/18969/boar-taint-an-understanding-of-what-it-is/
Post by: Timberstalker on December 01, 2015, 08:06:31 PM
I did it in two stages, the first nut I just roped him and tied it off but it was a little hairy. He tried to destroy my tractor.Did you say "hold my beer, ya'll watch this"? :chuckle:
The 2nd nut I had built a hog box and started feeding him in there so the 2nd nut wasn't any big deal. He kept eating while I was cutting, I don't think they have a lot of nerves on their balls.
This boar is well north of 500 lb's with tusks coming out the side a few inches, he's a beast.
LMAO!!
Post by: trophyelk6x6 on December 02, 2015, 05:30:07 PM
Post by: buglebuster on December 02, 2015, 06:18:12 PM
Post by: KFhunter on December 02, 2015, 06:44:23 PM
I just fried some back fat and happy to report it's clean, super clean smelling. So nice to not smell that old preservative meat smell from the grocery store.
It's not even near the same as grocery store.
Post by: Wacenturion on December 02, 2015, 08:02:45 PM
I bet you could sell tickets to that little event. I am in. What does front row cost?You can get a biopsy punch and use it to cut a plug off the boars back fat to see if it has boar taint
2mm would be big enough of a punch, once you have 2-3 small plugs of back fat put it in the skillet and see if it smells like you're cooking a wet diaper.
http://www.bettymills.com/shop/product/view/McKesson/MON16982525.html?utm_source=cpc-strat&utm_medium=cpc&utm_campaign=parts&utm_keyword=MON16982525&utm_content=Medical&gclid=COaW6JL7u8kCFQtBfgodPpkC_Q
If it smells perfectly fine then butcher it up, or fatten a bit more but make sure no sows are around to prevent androstenone and don't keep him in a small pen wallowing in his own feces that'll build up skatole and make it more likely to have boar taint.
*IF* it smells like you're frying a sponge soaked with urine then you'll need to neuter the boar. I did this to mine about 3 months ago he stank. cut the feed back to just enough for the boar to survive which if he's a breeder he's probably already lean anyways. Cut them nuts off (have a vet do it if you're uncertain) then after a month of low feed and good clean ground for the hog to be on start fattening him up with good feed, I like molasses in my feed.
I built a steel box to lock the boar in for cutting his balls off. If you need advice for doing that then ummm get a vet :chuckle:
I've neutered 60-80# 4h Hogs! I couldn't imagine a 400# boar. Jeepers.
:chuckle:
Post by: Birdguy on December 02, 2015, 09:23:16 PM
Good luck on the boar, a couple hundred ponds of sausage is never a bad thing :cue:.
Post by: Blackjaw on December 03, 2015, 07:48:42 AM
Post by: nwwanderer on December 03, 2015, 08:24:15 AM
Post by: PolarBear on December 03, 2015, 08:30:26 AM
Post by: Jonathan_S on December 03, 2015, 08:53:53 AM
I'm telling you what, our pot bellied pigs are pastured with lentils and a few other grains as supplement. That is the best tasting pork I have ever had :yike:
Post by: villageidiot on December 03, 2015, 07:46:02 PM
Post by: Jonathan_S on December 04, 2015, 08:28:47 AM
I hired a vet about six weeks ago to castrate a big boar and the boar died an hour later. I don't recommend a vet. Do it yourself with no sedatives.
Wow. What was the story there? He died from reacting to the sedative?
Post by: KFhunter on December 05, 2015, 11:51:58 AM
I built the hog box out of 1/4 inch 3x3 angle iron then ran 2x6 wood slats inside so it's hell for stout.
Post by: buglebuster on December 11, 2015, 12:24:23 PM
Post by: Bean Counter on December 11, 2015, 12:31:15 PM
You can get a biopsy punch and use it to cut a plug off the boars back fat to see if it has boar taint
...
explain this boar taint
Post by: Jonathan_S on December 11, 2015, 01:05:31 PM
Post by: buglebuster on December 13, 2015, 08:15:34 PM
Post by: carpsniperg2 on December 13, 2015, 08:30:29 PM
Post by: KFhunter on December 29, 2015, 06:12:26 PM
You can get a biopsy punch and use it to cut a plug off the boars back fat to see if it has boar taint
...
explain this boar taint
A combination of bacteria and hormones that make the meat have an off smell, most describe it as strong urine or ammonia especially when cooked. Most common in pen raised boars kept near sows where they have the full brunt of feces contact (skatole) and constant interest in sows (Androsterone) in the next pen over.
Androsterone is also found in celery, thus the old wives tale "never feed celery to a hog" has some truth to it.
Post by: KFhunter on December 29, 2015, 06:14:01 PM
I made bacon out of boar, it is very tasty. I was told not to bother with boar bacon but I'm glad I did, super meaty and thick.
Also made loin in the same bacon brine, injected so the brine went all through the meat. Smoked 4-6 hours and raised to internal temp of 150 degrees it's also super tasty. Sliced thin for lunch meats. :tup:
Takes a healthy slicer, mine is too small.
note: On super thick boar belly I had one spot on the thickest belly that brine didn't penetrate. Suggest poking brine with an injector in anything thicker than 2.5 or 3 inches thick. You can see the color change where brine didn't fully penetrate.
Post by: furiouzgeorge on December 29, 2015, 06:26:20 PM
Then, I killed 'wolf.' Wolf was an inherited boar a friend couldn't take care of anymore (he lost his farm). He was 600lbs when I got him and I had to slim him down. He was on a diet from day one. I killed him a couple of months after getting him, and I thought everything would be fine. This boar was AWEFUL! He was raised on grain and hay, I tried to flush him with produce but I don't think I had him long enough. The taint was definitely there!
The most recent Boar I killed, 'Apple' was fed fresh produce, hay, and limited grain. He was a small heritage breed and I was really looking forward to frying him. Unfortunately he threw my whole 'formula' for a loop and tasted terrible from day one. I could smell it on him while butchering and just knew I was in for it. Once he hit the frying pan it was over...the house was overwhelmed with boar taint.
Like a good dad I fed the pork to the kids and rendered the lard for the bird feeders...he's still contributing to our local bird population!