javalina recipes

[.270]

game hauler is a javelina..........Lark.

[elmergoo]

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

Tell us how you really feel Bill. Roofer's armpit ? Now that's funny and bad.

 

[.270]

what i wanna know is how bill knows what a yuma roofer's (or any roofer) armpit tasteseses like? would an aj roofer qualify? Lark.

[GameHauler]

game hauler is a javelina..........Lark.

 

Are you calling me a Stink Pig

Try to catch me with your old Bent barreled 30-30 my friend.

I dont drive a Toyota but the local GM knows my old Dodge

and will tell you I am one tough hog to get while packing a

7MM-08

unethical, I know but will take care off an old regression range Bull

[tjhunt2]

The wife and I eat all types of game meat but the pig is our favorite. No, serious! I have a few under my belt and the very first one I cooked in the oven I threw it away. I then heard about pit BBQ and found that italian salad dressing and garlic was pretty tasty. Lately I have been making my own sausage and have found this to be the best ever.

 

I bought some sage and hot italian sausage mix years ago out of Colorado and have been using it ever since. I've never gotten more than 15lbs of meat out of one and them critters and then buy the same amount of pork. Add the two together and blend in your spices and refrigerate over night. I then add just enough ice water to get the texture right and grind.

 

I would like to try out Denmarks, where Troy takes his, just for something different. I enjoy making the sausage as much as the hunt itself.

 

What you do with the pig after the kill is the most important part of getting a good tasting sausage. Amanda hit it on the head.

 

TJ

[HEADACHE]

I have a cousin who was a butcher, he says:

 

"THE BEST WAY TO ENJOY YOUR JAVALINA"

1. As soon as you find your kill, take a bunch pictures with your trophy, and promptly dig a small pit.

2. Bury the dang stinky creature, tag and all! Cover the pit. (You can urinate on it if you see fit)

3. Wash your hands.

4. Crack open that ice cold thirty pack and enjoy your pictures.

 

THAT my friends is the ONLY way to enjoy your Javalina.

[Coues 'n' Sheep]

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.

 

 

 

Bill Quimby

 

Now, Bill...... There is no way you can compare Pig to Bear! Bear is one of the best meats there is (if prepared right)..... I have never had "bad" bear meat, but it has always been pitted. My Deep Pit Bear is party favorite at Thanksgiving! I intend to try a spring pig that way this year, if I draw a tag.... if I can't make pig taste good that way then it will be Denmark meats for sausage!

 

[CouesWhitetail]

what i wanna know is how bill knows what a yuma roofer's (or any roofer) armpit tasteseses like? would an aj roofer qualify? Lark.

 

 

 

 

And look out Gamehauler....looks like Lark has moved from bullwidgeon to you!!

 

Amanda

 

[billrquimby]

Lark: Don't have any first-hand knowledge about how a Yuma roofer's armpit tastes, but I did live in Yuma from about 1938 to 1954, and one of my many jobs in high school was helping a roofing crew for just one day. It was just too darned hot on top of that roof for me. I and the other workers smelled so bad after just a couple of hours that no one had to tell me that our armpits would taste as putrid as a peccary. I just knew it.

 

Coues'n'Sheep: I've killed only one Arizona black bear and I still can't understand why our state requires us to utilize that meat. It was so greasy that I should have taken it to a refinery instead of trying to cook it in an oven, pot or frying pan. The only way I could get it down was to roast it on a rack so the grease could drip off, then recook it as machaca. The taste was OK, I guess, but after butchering that darned thing and seeing how much a skinned bear carcass resembles a stout man's, I couldn't get over feeling as if I were a cannibal.

 

This was before Crock Pots, though. I suspect slow cooking in a Crock Pot or a pit is the answer to making anything edible.

 

Drench a two-day-old road-killed skunk in Jack Daniels original barbecue sauce, wrap it in a half inch of wet newspapers, toss the package on a piece of tin placed on six inches of white-hot mesquite coals and bury everything for twenty four hours and someone might be able to eat it, too. That doesn't make skunk gourmet food, however. And in no way can pit-barbecued bear or javelina or skunk compare with a cooked-any-way-you-choose Texas Hill Country whitetail that has grown up in that horribly overgrazed country eating pellets and other supplemental food put out for cattle.

 

Put a whole hind quarter of a THC buck in a big turkey roaster with about an inch of water -- along with onions, carrots, celery, garlic and potatoes -- and cook at 350-degrees until done and you will have food for the gods. Or butterfly, pound until flat, and heavily pepper their little backstraps and bread them with flour and whipped-up egg, and then fry them until the breading is just crisp, and you'll have to beat your friends away with a two-by-four to keep them from raiding your freezer.

 

Bill Quimby