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In the Ear? Really???
- Thread starter djones
- Start date
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the following prices are from the "Broken Arrow Ranch" in Texas and can be located online.
djones: Is there a place where you can learn to butcher at night?....Some of those hogs you've been dumping are worth around $3000.00 each in just meat.....Be an awful good retirement income!
WILD BOAR CUTS
Wild boar's reclusive nature and fierce disposition have long made them a hunter's prize. Our wild boar are truly wild and free-roaming yielding meat with more flavor and less fat than regular pork.
Belly - Wild Boar
$13/lb
Fatty, meaty goodness. Great when braised, added to stews, or used for charcuterie.
Bone-In Leg - Wild Boar
$10/lb Recipes
Dramatic presentation makes this an excellent choice for dinner parties. We make it easy for you by providing simple cooking instructions.
Boneless Loin - Wild Boar
$21/lb Recipes
A lean and tender cut from young wild boar. Mild in flavor, but with a slight "nutty" characteristic that sets it apart from domesticated pork. Two loins per package, each package weighs approximately 0.75 - 1 lb total.
Chili Meat - Wild Boar
$11/lb Recipes
A coarser grind perfect for chili. This is raw, unseasoned meat ready for you to add your own spices. Mix with venison chili for a truly wild dish. Approximately 1 lb packages.
Chop Ready Rack - Wild Boar
$20/lb Recipes
Packaged as a rack with 9 rib bones that can easily be cut into 8 full size individual chops.
Cutlets - Wild Boar
$13/lb Recipes
Tenderized leg muscles perfect for sautéing, schnitzel, or "chicken fried wild boar." Offered in 4 oz or 6 oz sizes, approximately 2 lb packages.
Rolled & Tied Leg - Wild Boar
$12/lb Recipes
Great for slow roasting. Boneless, rolled & tied. Just put it in the oven, smoker, or crock pot and let it cook.
Shoulder Roast - Wild Boar
$11/lb Recipes
Cook it slowly in a smoker or oven for a flavorful treat. Shredded or sliced, you won't be disappointed.
Smoked Ham - Wild Boar
$14/lb Recipes
Hickory smoked, bone-in wild boar ham. Great for holiday parties, slicing, sandwiches, and salads.
Spare Ribs - Wild Boar
$10/lb Recipes
Flavorful wild boar spareribs. Includes the belly for extra thickness. Two slabs per package.
Stew Meat - Wild Boar
$11/lb Recipes
Perfect for hearty winter stews, ragu sauces or other recipes where the meat is braised slowly with low heat. This is raw, unseasoned meat ready for you to add your own spices. Approximately 1 lb packages.
Whole Carcass - Wild Boar
$10/lb Recipes
Whole, head-on, skin-on wild boar for roasting. Available in sizes 15 - 40 lbs. Make your next party a "wild" one!
Enjoy!
Packrat
djones: Is there a place where you can learn to butcher at night?....Some of those hogs you've been dumping are worth around $3000.00 each in just meat.....Be an awful good retirement income!
WILD BOAR CUTS
Wild boar's reclusive nature and fierce disposition have long made them a hunter's prize. Our wild boar are truly wild and free-roaming yielding meat with more flavor and less fat than regular pork.
Belly - Wild Boar
$13/lb
Fatty, meaty goodness. Great when braised, added to stews, or used for charcuterie.
Bone-In Leg - Wild Boar
$10/lb Recipes
Dramatic presentation makes this an excellent choice for dinner parties. We make it easy for you by providing simple cooking instructions.
Boneless Loin - Wild Boar
$21/lb Recipes
A lean and tender cut from young wild boar. Mild in flavor, but with a slight "nutty" characteristic that sets it apart from domesticated pork. Two loins per package, each package weighs approximately 0.75 - 1 lb total.
Chili Meat - Wild Boar
$11/lb Recipes
A coarser grind perfect for chili. This is raw, unseasoned meat ready for you to add your own spices. Mix with venison chili for a truly wild dish. Approximately 1 lb packages.
Chop Ready Rack - Wild Boar
$20/lb Recipes
Packaged as a rack with 9 rib bones that can easily be cut into 8 full size individual chops.
Cutlets - Wild Boar
$13/lb Recipes
Tenderized leg muscles perfect for sautéing, schnitzel, or "chicken fried wild boar." Offered in 4 oz or 6 oz sizes, approximately 2 lb packages.
Rolled & Tied Leg - Wild Boar
$12/lb Recipes
Great for slow roasting. Boneless, rolled & tied. Just put it in the oven, smoker, or crock pot and let it cook.
Shoulder Roast - Wild Boar
$11/lb Recipes
Cook it slowly in a smoker or oven for a flavorful treat. Shredded or sliced, you won't be disappointed.
Smoked Ham - Wild Boar
$14/lb Recipes
Hickory smoked, bone-in wild boar ham. Great for holiday parties, slicing, sandwiches, and salads.
Spare Ribs - Wild Boar
$10/lb Recipes
Flavorful wild boar spareribs. Includes the belly for extra thickness. Two slabs per package.
Stew Meat - Wild Boar
$11/lb Recipes
Perfect for hearty winter stews, ragu sauces or other recipes where the meat is braised slowly with low heat. This is raw, unseasoned meat ready for you to add your own spices. Approximately 1 lb packages.
Whole Carcass - Wild Boar
$10/lb Recipes
Whole, head-on, skin-on wild boar for roasting. Available in sizes 15 - 40 lbs. Make your next party a "wild" one!
Enjoy!
Packrat
Well, just saw the weather report for the entire U.S. and it looks like Mother Nature is having an attack of PMS. East Coast, and North Central U.S. is colder than a bald Polar Bear and expecting lots of Snow. It's even getting cold down here in Arizona, was 68 today and the wind chill pulled that down to about 66. Gonna have to dig out the Mukluk's and Parka's pretty soon.................
djones even said in a PM that North Central Texas is too cold to hunt.....Never thought I'd see the day he'd say that! Only hogs he's seen lately were hunkered all together in a mob and shivering so bad that at first they thought that Texas was having an earthquake. Said he would have gone after them, but since he only wears button up Levi's, was afraid that he might get frostbite in a sensitive area. With the way he's been complaining about the way women are ignoring him, not sure that it should be a major concern!...............
Anyway, he finally posted again, even if it was just to complain about the amount of time I spend on the computer. if he will go back and take a good look, he'll find that most of what I've posted has been simply copy and pasting of recipes to prove that people do eat those hogs he throws away. Not much effort on my part at all.
For all of you in that freezing weather, well, you have my sympathy. Will think about you while laying around the pool tomorrow.
Later
Packrat
djones even said in a PM that North Central Texas is too cold to hunt.....Never thought I'd see the day he'd say that! Only hogs he's seen lately were hunkered all together in a mob and shivering so bad that at first they thought that Texas was having an earthquake. Said he would have gone after them, but since he only wears button up Levi's, was afraid that he might get frostbite in a sensitive area. With the way he's been complaining about the way women are ignoring him, not sure that it should be a major concern!...............
Anyway, he finally posted again, even if it was just to complain about the amount of time I spend on the computer. if he will go back and take a good look, he'll find that most of what I've posted has been simply copy and pasting of recipes to prove that people do eat those hogs he throws away. Not much effort on my part at all.
For all of you in that freezing weather, well, you have my sympathy. Will think about you while laying around the pool tomorrow.
Later
Packrat
Coy Franks
Well-Known Member
- Joined
- Mar 29, 2008
- Messages
- 230
I've squandered a fortune!!!
Coy,
Sounds like all of us have.......You need to go halfway between you and Mr. Jones and set up a Butcher shop. Between the two of you could keep a butcher shop stocked. Would also maximize the profit on the beef cattle you are raising.
If you need help, just ask, and naturally I'll help with the advertising and marketing.....LOL
When I ran across the pricing, I was very surprised at how much they get per pound. Don't know how much they sell, but now know why the Bracero's on the ranch next door take all the hogs we can give them. Our gut pile represents a small fortune in it's own right, but too late to salvage anything now. Last time I saw it, the coyotes and other Hogs had scattered even the bones over several acres.
The more I read, the more I find that the critical element in taste is getting rid of the fat and rendering down the rest to remove fat pockets and streamers before seriously cooking the meat. This may be why the Mexicans boil the meat before really cooking it, and the same with Javalina.
djones, Your 2 hog per month quota has now been upgraded to 6 hogs per month! However, in the European style of management, you cannot take more than 6 hogs per month, and no less than 6 hogs per month. Wouldn't want to mess up my income projections! .........
Packrat
Sounds like all of us have.......You need to go halfway between you and Mr. Jones and set up a Butcher shop. Between the two of you could keep a butcher shop stocked. Would also maximize the profit on the beef cattle you are raising.
If you need help, just ask, and naturally I'll help with the advertising and marketing.....LOL
When I ran across the pricing, I was very surprised at how much they get per pound. Don't know how much they sell, but now know why the Bracero's on the ranch next door take all the hogs we can give them. Our gut pile represents a small fortune in it's own right, but too late to salvage anything now. Last time I saw it, the coyotes and other Hogs had scattered even the bones over several acres.
The more I read, the more I find that the critical element in taste is getting rid of the fat and rendering down the rest to remove fat pockets and streamers before seriously cooking the meat. This may be why the Mexicans boil the meat before really cooking it, and the same with Javalina.
djones, Your 2 hog per month quota has now been upgraded to 6 hogs per month! However, in the European style of management, you cannot take more than 6 hogs per month, and no less than 6 hogs per month. Wouldn't want to mess up my income projections! .........
Packrat
coy squandered a fortune all right, and he'd like you to think it was missed opportunities from not selling wild texas boar to yankee restaurants advertising it as a delicacy.
closer to the truth is he ****ed off millions on whisky and dancing girls.
closer to the truth is he ****ed off millions on whisky and dancing girls.
snox801
Well-Known Member
closer to the truth is he ****ed off millions on whisky and dancing girls.[/QUOTE]
Hey come on now, since when is that considered a waste. That's money well spent in my book.
Hey come on now, since when is that considered a waste. That's money well spent in my book.
In the words of Walt Disney, "I must be a success, I owe 30 Million Dollars" 1958, Just after the opening of Disneyland.
Well, Mr Jones, he must have had it to start with to waste or he couldn't have done it! What have you PO'd, beside your youth?....Been meaning to ask, still living in that converted Chicken Coop? You know, the one with the new water heater you just installed a while back and then whined about your poor back for 3 pages on the thread? .....................
Got to go with Snox on this one. Speaking of whom, Hey Snox when are all those sights getting here?.....................
Packrat
Hey Snox, did you ever look for this thing?....If you found it, PM me. If not, send me one of the good ones. I'll consider it a downpayment of future hogs delivered to Michigan....
Packrat
OK, know ya'll have been waiting for this so here goes.....BTW, these are delicious.
Wild Pig Tacos
Once you've slow-smoked the shoulders (See Simple Smoked Shoulder recipe), the pulled meat makes excellent stuffing for tacos, enchiladas and any other Southwestern or Mexican dish that calls for tender shredded meat. You can also do the same process in an oven or covered grill and with any part of the pig. Season it, slow-roast it, wrap in foil with sauce and keep cooking until it falls apart. Once cooled, you're ready to shred the meat. The same recipe works great with venison shoulders.
4 servings, 2 large tacos per person
Ingredients
2 tablespoons vegetable oil
1 cup yellow onion, finely diced
1 cup bell pepper, finely diced
1 jalapeno pepper, stem and seeds removed, minced
2 garlic cloves, minced
4 cups "pulled" wild pig meat
1/8 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1 14 1/2 can diced tomato, drained
corn or flour tortillas
shredded lettuce
shredded cheese
sliced tomato
1. Heat oil in a large skillet over medium heat. Add onion, peppers and garlic and sauté for 4 to 5 minutes. Add venison, cumin, oregano leaves, chili powder and diced tomato. Cook for 5 minute more, stirring often to blend flavors.
2. Distribute stuffing evenly in the middle of the tortillas. Add lettuce, cheese and tomato.
The trick I've learned with these is that 2 Taco's, even big ones aren't enough so just as they are ready, i yell 'FIRE and when everyone runs outside I eat a couple as fast as I can....then when they come back, wondering why I'm the only one staying to put out the fire and why I have grease on my chin, then I grab two off the top of the stack and go sit down and eat fast.
Packrat
Wild Pig Tacos
Once you've slow-smoked the shoulders (See Simple Smoked Shoulder recipe), the pulled meat makes excellent stuffing for tacos, enchiladas and any other Southwestern or Mexican dish that calls for tender shredded meat. You can also do the same process in an oven or covered grill and with any part of the pig. Season it, slow-roast it, wrap in foil with sauce and keep cooking until it falls apart. Once cooled, you're ready to shred the meat. The same recipe works great with venison shoulders.
4 servings, 2 large tacos per person
Ingredients
2 tablespoons vegetable oil
1 cup yellow onion, finely diced
1 cup bell pepper, finely diced
1 jalapeno pepper, stem and seeds removed, minced
2 garlic cloves, minced
4 cups "pulled" wild pig meat
1/8 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1 14 1/2 can diced tomato, drained
corn or flour tortillas
shredded lettuce
shredded cheese
sliced tomato
1. Heat oil in a large skillet over medium heat. Add onion, peppers and garlic and sauté for 4 to 5 minutes. Add venison, cumin, oregano leaves, chili powder and diced tomato. Cook for 5 minute more, stirring often to blend flavors.
2. Distribute stuffing evenly in the middle of the tortillas. Add lettuce, cheese and tomato.
The trick I've learned with these is that 2 Taco's, even big ones aren't enough so just as they are ready, i yell 'FIRE and when everyone runs outside I eat a couple as fast as I can....then when they come back, wondering why I'm the only one staying to put out the fire and why I have grease on my chin, then I grab two off the top of the stack and go sit down and eat fast.
Packrat
snox801
Well-Known Member
Hey sorry haven't even made it home for more than 5 hours in a while had to run to Syracuse this week and then to traverse city Michigan this weekend. Not sure what next week holds but I'm sure more of the same. I have about 10,000 miles in the next two weeks to cover. My new truck is really getting a work out. I'll be able to let you know how the new aluminum ford holds up soon enough so far I love it.
Coy Franks
Well-Known Member
- Joined
- Mar 29, 2008
- Messages
- 230
djones is right! I spend my money on fast drag cars, airplanes, guns, whiskey and wild women. The rest I just waste. And I don't even drink!
Hogs were in my hay again. I eased out there with my shotgun and just about the time I got ready to shoot the dogs chased them off. DANG!
Packrat, the only tacos worth eating are filled with beef. You remember that.
Hogs were in my hay again. I eased out there with my shotgun and just about the time I got ready to shoot the dogs chased them off. DANG!
Packrat, the only tacos worth eating are filled with beef. You remember that.
Coy,
Correction - The only tacos worth eating are made with MEAT!...Don't care what kind it is....ROFL...Beef is good, Pork is good, Burro is OK, just kind of stringy, Never had a mutton or rabbit taco, but have had Venison and it's OK if the venison is fried.
Heck, I'd eat turkey tacos if they had any flavor......They don't!........
A number of years ago (Late 1950's) one of the most popular drive thru's was called Russ's Hamburgers in Costa Mesa, California. They made the best hamburgers around and they only cost .19 cents each, which meant us High School kids could afford them if we cashed in enough pop bottles at 2 cents each..... Could feed the whole family for about $3.00. Anyway, one day Russ's was closed and a couple of days later the reason showed up in the local Newspaper. Seemed old Russ was mixing 25% pork with his beef and serving them up and which they tasted excellent, but he was advertising 100% Beef on his sign. State inspector happened to walk through the back door as he was grinding the ham into the Hamburger. ****, they were good! Those of the Jewish persuasion sued him and he ended up totally broke, but **** they were good!
Unfortunately, the only genuine Hamburger I ever ate, got put out of business.
You're starting to sound like DJ...No hogs and every reason in the world why not....Been hanging around him too much?...............
Packrat
Correction - The only tacos worth eating are made with MEAT!...Don't care what kind it is....ROFL...Beef is good, Pork is good, Burro is OK, just kind of stringy, Never had a mutton or rabbit taco, but have had Venison and it's OK if the venison is fried.
Heck, I'd eat turkey tacos if they had any flavor......They don't!........
A number of years ago (Late 1950's) one of the most popular drive thru's was called Russ's Hamburgers in Costa Mesa, California. They made the best hamburgers around and they only cost .19 cents each, which meant us High School kids could afford them if we cashed in enough pop bottles at 2 cents each..... Could feed the whole family for about $3.00. Anyway, one day Russ's was closed and a couple of days later the reason showed up in the local Newspaper. Seemed old Russ was mixing 25% pork with his beef and serving them up and which they tasted excellent, but he was advertising 100% Beef on his sign. State inspector happened to walk through the back door as he was grinding the ham into the Hamburger. ****, they were good! Those of the Jewish persuasion sued him and he ended up totally broke, but **** they were good!
Unfortunately, the only genuine Hamburger I ever ate, got put out of business.
You're starting to sound like DJ...No hogs and every reason in the world why not....Been hanging around him too much?...............
Packrat
Snox,
If you wasted that 5 hours messing with your significant other rather than looking for my sight, I can only say that you too, have been hanging around djones too much! .......
Oh well, do the best you can!
packrat
If you wasted that 5 hours messing with your significant other rather than looking for my sight, I can only say that you too, have been hanging around djones too much! .......
Oh well, do the best you can!
packrat
