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Pig hunting question
 Moderated by: The_Mountaineer
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 Posted: Sat Oct 31st, 2015 12:57 AM
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Dixie Dog
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I have 2 questions about javelina,,,
Are they good to eat? Is there a place near Utah whre I could find one?



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 Posted: Sat Oct 31st, 2015 02:28 AM
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Charley



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I don't know of anybody around here that eats them.



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 Posted: Sat Oct 31st, 2015 10:35 AM
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ptaylortx
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I've tried it twice. The best recipe I've found is to skin it, place it on a board and roast over an open fire. When its done, throw away the javalina and eat the board.



 Posted: Sat Oct 31st, 2015 02:09 PM
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RobertMT
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http://www.azgfd.net/hunting/hunting/bbq-javelina/2008/02/27/

The common theme seems to get rid of scent gland, lots of spices and long slow moist cooking.

Javelina aren't related to pork, unless you count the tail.



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 Posted: Sat Oct 31st, 2015 05:16 PM
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shastaboat
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Southern Arizona. Meat is good if done correctly.



 Posted: Sat Oct 31st, 2015 05:59 PM
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TexasBear
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I've hunted and eaten wild hogs. Now with that said I don't waste time on the males unless when dressed out they weight out about 20# the large males will stink up your house and neighborhood. For the larger females they go to sausage and smaller go on the smoker and cooked low and slow, I inject mine with apple and pineapple juice. As far as finding them in Utah I would check with your game warden and farm bureau to find about damage being done by wild hogs. I wish you luck and good eating remember the males are to be eaten by coyotes and buzzards.



 Posted: Sat Oct 31st, 2015 07:02 PM
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olyeller
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Texasbear, javelina and wild hogs are not related. Not even in same family.
Javelina are peccary, not hogs.

That said, the only javelina I've eaten was BBQ'd. It was very close to deer meat.

I don't believe they range much north of Phoenix and I'm pretty certain none are in Utah.

Last edited on Sat Oct 31st, 2015 07:05 PM by olyeller



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 Posted: Sun Nov 1st, 2015 01:57 AM
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shastaboat
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+10 to olyeller.



 Posted: Sun Nov 1st, 2015 07:41 PM
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drinks
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Yes, collared peccary, aka javelina ,are not bad eating, they MUST be prepared properly, starting with being dropped right there, then have the scent gland on the back removed as soon as possible, using a separate knife which is used only to remove the gland.
The animal should be bled out as soon as possible, skinned and packed in ice for at least 2 days, 3 or 4 is even better.
It is very lean, basting is required if cooking over coals, larding if roasting and plenty of pork fat if making sausage.
I have eaten males, females and very young, if properly prepared and cooked, all were good.
Males over about 30 lb can be tough and likely would do best in sausage or a slow cooker.
They are NOT swine, more closely related to actual antelopes.



 Posted: Sun Nov 1st, 2015 09:48 PM
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hockeynick39
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I would look in southern Utah or the high desert areas for javelin or collard peccary in Utah.



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 Posted: Mon Nov 2nd, 2015 12:18 PM
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Dixie Dog
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ptaylortx wrote: I've tried it twice. The best recipe I've found is to skin it, place it on a board and roast over an open fire. When its done, throw away the javalina and eat the board.
Hey! That's my Duck recipe,,,,  Well that gets me all excited,,,,



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 Posted: Mon Nov 2nd, 2015 01:09 PM
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olyeller
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hockeynick39 wrote: I would look in southern Utah or the high desert areas for javelin or collard peccary in Utah.
Southern area, down around Phoenix, AZ:wink:

Javelina range doesn't extend North into Utah. They are not listed on Utah's F&G list of animals



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 Posted: Wed Nov 11th, 2015 09:36 PM
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swampshooter

 

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That's my snow goose recipe, maple boards are the most tender.



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 Posted: Thu Nov 12th, 2015 03:24 PM
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12semi
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I agree with Swamprat. 

I knew a guy who LIKED bear and he thought javelina tasted worse than crow. 



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