Cooking Wild Feral Hogs Meat

Cooking Wild Feral Hogs Meat

Feral swine are another name for wild pigs. Adult swine can grow to be 5 to 6 feet long and more than 200 pounds in weight. With feral hog populations of over 4 million, wild pigs can be found in more than 35 states. They typically move alone or in a somewhat small family group.

These animals are challenging to manage since they always manage to find their way to farms and homes, where they destroy crops and cause property damage. They can be lured with grain by private property owners, who can then kill them for food or release them on public land. As a population control tactic, wildlife agencies have given deer hunters permission to hunt wild hogs. To kill wild animals, hog hunter employs legal-to-own rifles, crossbows, bows, shotguns, and pistols.

Feral hogs and their meat: This is what you need to know about chomping down on these wild swine

Feral pigs are posing serious problems in Houston, Texas, as reported by KPRC2. Many hunters and trappers are attempting to remove them, and it is a meaty job. Is it safe for people to eat meat? We thought about it a number of times, and there was a warning about it. Our aim is to gather more information about cooking wild feral hogs meat.

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Can you eat feral hog meat?

Feral hogs, also known as wild hogs, are offspring of domestic hogs who were released into the wild or escaped from confinement. According to the Centers for Disease Control and Prevention, more than four million wild hogs can be found in the United States in at least 35 states. These animals can damage agricultural crops and farmland, compete for food with native wildlife, and spread disease to both people and other animals. Cooking Wild Feral Hogs Meat

Wild pig meat can be eaten, but you must harvest and prepare them safely.

The sport of wild hog hunting is well-liked among hunters, and wildlife agencies promote it as a population management strategy. Though you must exercise caution when using it, hog meat is a suitable food source. The CDC states that people can contract more than 24 diseases from wild hogs. People who consume undercooked meat become ill from the majority of these diseases. But brucellosis, which is a possibility with wild hog meat, is a different story. Pigs are exposed to the swine brucellosis virus through semen and birth fluids. Hogs with the infection live with it forever.

By coming in contact with the bacteria from an infected hog, If sick hogs tissue, blood, or fluid comes in contact with your eyes, nose, mouth, or skin cut, you could develop brucellosis. When field dressing an infected hog, slaughtering or consuming undercooked meat, you run the risk of getting sick. The CDC says that symptoms like fever, low appetite, chills, exhaustion, sweating, joint pain, headaches, and muscular discomfort may appear a week to months after being exposed to the bacteria that cause brucellosis.

Protect yourself by using clean, sharp knives for field dressing and butchering, wear eye protection and rubber or latex gloves (disposable or reusable), avoiding direct contact (bare skin) with fluid or organs from the hog, burn or bury disposable gloves and inedible parts of the carcass after butchering, wash hands as soon as possible with soap and warm water for 20 seconds or longer, and these precautions will help you stay safe.

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Cooking Wild Feral Hogs Meat

How do you handle feral hog meat when preparing it to eat?

The CDC recommends these food safety tips:

  • Clean surfaces often with hot, soapy water.
  • Do not contact wild hogs that look sick or those found dead.
  • Always use clean and sharp knives when butchering and dressing in the field.
  • When handling carcasses, always wear proper eye protection and latex or rubber gloves to prevent pathogens from entering the body through torn cuticles and cuts on your hands.
  • Bury or burn disposable gloves after use and any inedible body parts from the hogs to avoid scavengers or dogs from feeding on them as it may lead to disease transmission if the hog sick.
  • Clean thoroughly all reusable gloves and tools used in butchering and field dressing with dilute bleach to disinfect them.
  • Avoid bare skin contact with organs or fluids from the hog splashing into your mouth or eyes.
  • Wash hands immediately with warm water and soap for 20 seconds or more, and dry them with a clean towel, even if you had worn gloves.
  • Use the correct methods of refrigeration, freezing, and cooking meat from the wild hog. Temperatures below 0 degrees f will only freeze the meat and render the bacteria and parasites inactive without destroying them. They become active again when the meat is thawed. However, cooking thoroughly at internal temperatures of 165F to 170F will kill all parasites and bacteria in the hog’s meat.
  • Keep raw pork separate from cooked pork and other foods.
  • Chill raw and cooked pork promptly. For more information on Food Safety, visit

Once you have detected these symptoms after coming in contact with a wild hog, you should see a doctor immediately. Blood tests should be done to check for brucellosis.

Cooking Wild Feral Hogs Meat


  • Take antibiotics to kill the bacteria in the body. The dose should be taken for at least six weeks.
  • Follow the doctor’s prescription to avoid contracting the illness again.
  • If not treated, brucellosis could result in serious problems with the heart, joints, and bones. However, the disease is rarely fatal.

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Cooking Wild Feral Hogs Meat

A wild hog must be prepared according to the right methods in order for the meat to be properly cooked and keep its juicy flavor. Wild hog meat is leaner and more flavorful than regular pork.

Nevertheless, despite these differences, cooking wild and common pork is very similar. Grilling, roasting, hot and quick cooking, braising, and stewing are examples of these techniques. The general guidelines for safely preparing meat from a wild hog are given below for Cooking Wild Feral Hogs Meat.

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Traditional Barbecue

One of the most creative ways to prepare wild hogs is through traditional BBQ. Over coals, whole animals, or individual cuts of meat are gently cooked while the smoke gives a delicious flavor. Using this technique also prevents the lean meat from becoming tough, making eating wild hog easy.

The meat is brined to preserve its moisture and adds delicious flavor before being cooked on the grill. You need a big cooking pit to cook the whole hog, which you can either buy commercially or improvise locally from cider blocks. Smaller portions of wild hog meat, such as shoulder, can be prepared on a standard barbeque or smoker.

The typical barbeque cooks food around 225 degrees Fahrenheit or just a little below. A complete hog needs between 14 and 18 hours to cook at this temperature, compared to 8 to 12 hours for a shoulder. Smaller meat slices, on the other hand, can be prepared in as little as three to four hours before you can have a delicious dish from a wild hog.


Also safe to consume, wild pigs roast to a delightful flavor. Wild pork should be cooked at lower temperatures (225 to 250 F) than regular pork since it is leaner. This method of slow roasting results in luscious, tender meat.

Similar to ordinary pork and other domesticated animals, tender sections like the loin and ribs should be cooked to an internal temperature of 145 F. Slow roasting at 180°F or higher improves the flavor of tougher meat parts like the leg and shoulder. The strong connective tissues in these sections are dissolved, and the high temperature relaxes the muscles.

Keep in mind that the U.S. Department of Agriculture advises cooking game animals at a temperature of 160 degrees or higher to ensure that any pathogens are killed in the process.

Hot and Fast

The loin and rib sections of a hog, which are among its more tender parts, taste wonderful when grilled, fried, or broiled at a high temperature, as with other cooking techniques. The benefit of this procedure over the others stated above is that you can acquire meat leanness more quickly.

The meat of a wild hog can be consumed right away, not after many hours. The complete tenderloins can be grilled or broiled. Before grilling, they can occasionally be cut into medallions. The rib and loin chops are cooked in a similar manner to pork chops, requiring one to two minutes to finish because they are lean.

You can cook a loin roast with a fat layer that is about 1/4 inch thick layer of fat can be roasted at a temperature of 425 F until its internal layers achieve a temperature of 145 F.

Braising and Stewing
Yes, stew and braising from a wild hog are good! Compared to slow roasting and barbecuing difficult pieces of shoulder and leg, braising and stewing are advantageous alternatives. The wild hog is tenderized using both cooking methods, which simmer slowly for hours.

Essentially, the terminology is the main distinction between these approaches. While stewing is used when the cuts are fork-sized, braising is used while cooking a single huge cut.

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In each instance, the wild hog is browned before being cooked in a slow cooker or an oven with prepared sauce or wine. After a few hours, the meat is wonderful and extremely tender. The thickened cooking liquids that have been drained produce a wonderful and delectable sauce.

Cooking Wild Feral Hogs Meat


What does feral hog meat taste like?

Wild boar meat has a very strong and nutty flavor, which is very different. The meat has a wild game-like taste and meat is darker in color and has a distinctive flavor.

Are wild pigs an invasive species?

The feral hog is a problem in many parts of the world. They cause significant damage to native plants, property, and the environment. They are also a threat to native wildlife. Feral hogs are difficult to control because they are prolific breeders and are multiplying at an alarming rate and they have no natural predators. The best way to control feral hogs is to prevent them from establishing populations in the first place.

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Do feral hogs taste like pork?

Wild boar tastes similar to pork with leaner meat, it also has a darker color.

What is the best way to cook wild hog?

Grilled, sautéed, or pan-seared over medium-high heat. In order to break down the muscle into tender morsels of porky goodness.

Why is wild hog meat so tough?

The meat of wild hogs is significantly leaner and tougher than that of commercial hogs and domestic pigs bred on small farms since their diet consists of acorns, roots, and even tiny rodents rather than being high in corn.

Why you shouldn’t eat feral hogs?

People can contract around 24 different diseases from wild hogs. People who eat undercooked meat become ill from the majority of these diseases. Hogs are exposed to the brucellosis virus through semen and birthing fluids. Hogs that have been exposed to the disease will always carry it.

Feral swine eradication

Wild feral hogs are a problem in many parts of the United States. They damage crops, injure livestock, and carry diseases. Some states have different ways to implement hunting programs to control the feral hog population with wild pig hunter, etc, but these programs are costly and difficult to implement. The good news is that you can learn more about feral hogs and what you can do to help control them, by visiting The University of California Pest Management Program

Cooking Feral Swine

Lean feral swine should be prepared slowly at a lower temperature than domestic meat to separate the muscles into tender pieces of porky sweetness. A 1-inch steak or chop is grilled, sautéd, or pan-roasted on medium heat.

Reduce the temperatures by making thick cuts so the exterior does not become tough and dry until the inside. No talk of pork cooking would go far without mentioning trichinosis. For centuries, pork has been warned to cook well or you might encounter unpleasant conditions which can result in nausea or vomiting and may cause gastrointestinal discomfort.

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Wild hogs can be eaten. Considering how lean they are, their meat is even more delectable than that of regular pigs. Similar to other domestic animals, they are prepared in a similar way.

However, in order to guarantee that germs are eliminated during preparation, one needs to make sure that the cooking temperatures exceed 160 F. The flesh from the wild hog, also called Sus scrofa, is therefore safe to consume after being cooked properly, even if it was contaminated. Although the pathogens are not killed by freezing or refrigeration, Thank you for taking the time to read Cooking Wild Feral Hogs Meat.

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