jonscaife Report post Posted August 25, 2008 just wondering if anyone had any good javalina recipes. i just have a personal rule that i won't hunt anything that i won't ENJOY eating, but was thinking about putting in for a spring pig hunt. so any opinions or help would be greatly appreciated. Share this post Link to post Share on other sites
Coues 'n' Sheep Report post Posted August 25, 2008 Dig yourself a pit..... build a fire....... when it is all coals.... drop the piggy in for 6-7 hrs..... pull fthe piggy out.... throw it away and Eat the Pit!!!!!!!!! Share this post Link to post Share on other sites
Huntn coues Report post Posted August 25, 2008 old C/S must be in a bad mood or something tonight. Denmark meats (www.azgamesausage.com) is the only way to go! polish dogs , pepper sticks (slim jims) and chorizo mmmmm....mmmmm They are my family's favorite sausage. We were turned onto them about 5 years ago and I take eveything to them that will be turned into sausage including my 08 coues. As far as Gino is concerned he had those dogs last year and asked for more so dis-regard his comment about the pit bbq Also I hear TJhunt has some good recipes Share this post Link to post Share on other sites
CouesWhitetail Report post Posted August 25, 2008 I enjoy Javelina meat. I have never had a bad one. It's very much like lean pork. Just make sure when you clean the animal that you don't touch the scent gland (located on the back just above the tail) or get anything that has touched the gland on the meat. You don't have to cut out the gland, just skin the animal as you would anything else. But don't handle the fur around there and where removable gloves so you have clean hands for dealing with the meat. I have cooked javelina many ways. The backstraps and tenderloin are excellent. one of the best I had was when I happened to marinate them in lawry's citrus grill marinade. Then slow cook it on the grill and smoke it if you have some wood chips. I think a pineapple/citrus marinade would be great too. You can also grind the meat up for sausage and chorizo. Or use a slow cooker with green chili sauce for burrito meat. And it makes great jerky too. I still know guys that rave about some javelina jerky I made 15 years ago! visit javelinahunter.com....I think they have a recipe section. and don't listen to all the naysayers (like Gino!)!!! Amanda Share this post Link to post Share on other sites
Coues 'n' Sheep Report post Posted August 25, 2008 old C/S must be in a bad mood or something tonight. Denmark meats (www.azgamesausage.com) is the only way to go! polish dogs , pepper sticks (slim jims) and chorizo mmmmm....mmmmm They are my family's favorite sausage. We were turned onto them about 5 years ago and I take eveything to them that will be turned into sausage including my 08 coues. As far as Gino is concerned he had those dogs last year and asked for more so dis-regard his comment about the pit bbq Also I hear TJhunt has some good recipes HaHaHaHa!!!! Yes Denmark does a Great job!!!! I knew you would tell him that so that allowed me to be a Smart Apple!!!! Share this post Link to post Share on other sites
Hunterdan Report post Posted August 25, 2008 old C/S must be in a bad mood or something tonight. Denmark meats (www.azgamesausage.com) is the only way to go! polish dogs , pepper sticks (slim jims) and chorizo mmmmm....mmmmm They are my family's favorite sausage. We were turned onto them about 5 years ago and I take eveything to them that will be turned into sausage including my 08 coues. As far as Gino is concerned he had those dogs last year and asked for more so dis-regard his comment about the pit bbq Also I hear TJhunt has some good recipes I agree with Troy. I have been going to Denmark since they opened many years ago. I have taken all of my Javalina to them over the years and had sausage made. Very good. They make great pepper sticks that you can take on other hunts and carry in your backpack to munch on I have also had it bbq in a pit before and it was very good as well. Share this post Link to post Share on other sites
mjmhunter Report post Posted August 25, 2008 Dig yourself a pit..... build a fire....... when it is all coals.... drop the piggy in for 6-7 hrs..... pull fthe piggy out.... throw it away and Eat the Pit!!!!!!!!! Share this post Link to post Share on other sites
jeepers creepers Report post Posted August 25, 2008 After I quatered mine this past season, I rubbed the meat with lots of salt and soaked it in water (brine) for hours. I dumped the water a couple of times, just to keep it clean. Then a little salt,pepper,and garlic , one chopped onion and let it cook on high in a crock pot for about 12 hours. It feel off the bone, and like Amanda said it taste like a lean pork. We chopped it up and made pork sandwiches. My Dad even took some sandwiches home with him on the plane. Share this post Link to post Share on other sites
JLG Report post Posted August 25, 2008 Another vote for Denmark, our new favorites are Jalepino/cheese summer sausage. slim jims and chorizo, but it's all good, JLG. Share this post Link to post Share on other sites
HEADACHE Report post Posted August 25, 2008 Dig yourself a pit..... build a fire....... when it is all coals.... drop the piggy in for 6-7 hrs..... pull fthe piggy out.... throw it away and Eat the Pit!!!!!!!!! Someone beat me to it! HA HA HA HA Share this post Link to post Share on other sites
GameHauler Report post Posted August 25, 2008 no. Lark. I agree! just a dash of Lark will ruint it Share this post Link to post Share on other sites
Huntn coues Report post Posted August 25, 2008 no. Lark. I agree! just a dash of Lark will ruint it Share this post Link to post Share on other sites
SunDevil Report post Posted August 25, 2008 I usually ask the dog how she likes it done - one bark is medium and two barks is well done. Share this post Link to post Share on other sites
billrquimby Report post Posted August 25, 2008 The only javelina meat I've been able to eat was slathered with barbecue sauce and cooked for 24 hours three feet down in mesquite-fired pit barbecues in our arroyo. It's a lot of work, and takes a lot of mesquite. I suppose a Crock Pot with lots of sauce would work, too, because the secret appears to be to cook the meat slowly. However, my wife would demand that I do it outside to avoid smelling up the house. Otherwise, javelina meat has been totally inedible every other way we've cooked it -- and I've tried most everyway there is -- no matter how careful I've been to keep the musk gland (and all hair) from tainting it. I rank it one step below bear meat, and that's really rank! No way does it taste like lean pork. It has its own distinctive flavor, even when at its best when pit barbecued. To me, at its worst, it's about like biting into a roofer's armpit at noon on a 120-degree day in Yuma. Bill Quimby Share this post Link to post Share on other sites
