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...for the first time in 30-years. Seems the hogs in my neighborhood have all gone nocturnal and do not show their mugs in daylight, or it would be lights out (if I am there hunting). I have spent a lifetime watching. I could use some wildlife participation to refresh my resolve and provide a modicum of trigger time. My freezer is barren of hog sausage.

The first thing I did yesterday mid-morning was cook and eat one pound of that "store-bought" sausage all by itself. In the early afternoon my internal sensitivity meter (allergic reaction) went off into hives and whole body itching related thereto. Something in that "hot", which it certainly was not, sausage mix, or the fat they used, which wild hog does not produce, set me off. Two Benadryl tablets later and I was fast asleep - a side effect for me of certain antihistamines. All is good today though. No hives, but am not going to eat that brand again.
 

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At your age my friend, you may find it easier hunting for meat at Walmart on one of those scooters they provide. Just sayin.....................................:tango_face_grin:
 

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Probably the kangaroo meat in the "hog' sausage. Makes ya wonder what they really stuff into that meat sometimes. USDA inspected by mate Wally from down under.

Benadryl does that same thing to me and makes me feel sluggish when I wake up!
 

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...for the first time in 30-years. Seems the hogs in my neighborhood have all gone nocturnal and do not show their mugs in daylight, or it would be lights out (if I am there hunting). I have spent a lifetime watching. I could use some wildlife participation to refresh my resolve and provide a modicum of trigger time. My freezer is barren of hog sausage.

The first thing I did yesterday mid-morning was cook and eat one pound of that "store-bought" sausage all by itself. In the early afternoon my internal sensitivity meter (allergic reaction) went off into hives and whole body itching related thereto. Something in that "hot", which it certainly was not, sausage mix, or the fat they used, which wild hog does not produce, set me off. Two Benadryl tablets later and I was fast asleep - a side effect for me of certain antihistamines. All is good today though. No hives, but am not going to eat that brand again.


That sucks!

Invest in a timer feeder and set it for dusk maybe?
 

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Discussion Starter #5 (Edited)
I have had a 55-gal drum/whole kernel corn feeder going on this property, with its burdensome expense, for well over 15 years, rebuilt after Hurricane Irma (2019) took out the 250+ year old oak tree it was formerly suspended under and smashed old Papa Smurf (it was a blue plastic drum) to smithereens. Getting that cut up and shooting lanes reestablished was problematic for a while.

The late Summer 2019 reestablished feeder goes off 30-minutes after dawn and 1-hour before dusk - as usual. Currently, the turkeys, squirrels, and coons love it.

I will say, without complaint, I have had a SIGNIFICANT AMOUNT of trigger time on hogs since I bought the land in 1987. My guests and I have taken OVER 1500 hogs from this parcel in that time. There is a HUGE WILDLIFE PUMP in the adjacent 14,000-acre State owned Conservation Land (No Hunting) along the MASSIVE and practically undeveloped St. Johns River flood plain in my neighborhood, if 100's of square miles are considered "neighborhood".

I have not hunted so much of late since my Good Time Buddy of 30-years passed away (2017). I lost a lot of momentum and motivation in that.
 

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Sorry to hear of the loss of your hunting buddy.

But, dang, that is right at 47 hogs a year!!! That is outstanding!

Have you noticed an up-tick in turkeys or deer since you are not seeing so many hogs?
 

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Discussion Starter #7
We've pretty much had turkeys all along. They do not get much pressure from us. With an abundance of feeders and hog pipes all around it is difficult (but not impossible) to get outside of the 100 yard law from a feeder prior to the attempt to take a turkey. They're good to eat. Like the corn we offer. Are a lot of fun to watch while on stand. Will stand off a Bob Cat as a group, and it was pretty neat to watch.

Deer, meh, not so much. Nice deer on cameras. Several nice 8-point'ers. ALL are nocturnal or on the Blue Moon in daylight. The current State antler restrictions effectively eliminate ANY buck hunting at my place. Doe days are down to four (4) annually, adjacent days on the calendar, and the doe have been REAL small...so not a lot of "thrill" in that. Let 'em go so they can grow.

I don't go to South Carolina any more, where the deer hunting has historically been my main stay, so long as they have DOUBLED the cost to me to take "their" deer. They WANT the non-resident to PAY through the nose or stay home...so I can take the hint.
 

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Land_Owner, Your bucks still have their horns? I have been out looking around several times looking for sheds. No luck, but it seems I rarely find any when I am actually looking for them. Seems like the ones I find pop up when I am wood cutting, mushroom hunting or otherwise distracted.
 

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Naw, just talking about the ones we filmed in deer season. I don't believe they're still in horns here. Could be wrong though...the young fella that has his Trail Cameras there hasn't sent me any pictures or notification in the last two months.
 

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land_owner: I'm sorry bud but if I went anywhere and purchased anyone's brand of sausage and then ate a whole pound of it, I wouldn't be worrying about any allergic reactions so much as I would about not being close enough to the john. Wooo-ee brother, a pound of anyone's sausage with all the preservatives and stuff that you do not find in wild hogs or ferals that have been out long enough to be wild, or Russians would go through me like shot through a goose, pretty quickly. Just sayin' .....
 

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Discussion Starter #12 (Edited)
Big boar and sow are the stuff of legendary sausage. Ground, no longer tough, seasoned with the herbs and spices of the Processor's or your own favorite brand, and no beef fat added. It is IMPERATIVE that ALL of the scent/musk glands between the specific muscle groups (in the groin, under the front shoulders, mountain oysters, mainly), are REMOVED prior to applying any heat to the meat. A failure of this imperative will render the meal inedible.

A second imperative for wild game is to cook it to a temperature sufficiently high to assure parasites (if any) are destroyed. Heat to an internal meat temperature of 165-degrees F.

Dry meat can be the end result of too much heat for too long and parts cooking faster and longer than others. Here are some recommendations for you to try:
Add a pan of water in the oven or on a closed grill to produce moisture.
No frozen meat - thaw to room temperature prior to applying heat.
Try a marinate, overnight, (say) Italian Salad Dressing, which will increase internal moisture, flavor the meat, and the vinegar will weaken the muscle.
Place the meat higher on the grill and farther from that already difficult to control heat source - indirect heat - not directly over the heat.
Increase your cooking time and drop your cooking temperature.
Slow and steady gets it done with a palatable result.
BBQ sauce (sugars really) added only at the end so they don't burn.
Use a meat thermometer.

Thoughts? Other recommendations? I am not the only cook here...
 

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I remember back when we killed a bison every year. It was our burger for most of the year along with venison. If wed run out for the last month or so wed buy store burger. First couple meals it tasted rancid. Im mean BAD. Even in chili or spaghettis sauce. Who knows what was thrown in the grind. Same goes for store sausage. Its sure not all muscle meat and who knows how long ago it was made and how long it sat out. My fresh sausage is all made by me out of whole pork but. I know exactly whats in it.
 
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