|Skinned & Quartered|
Boar with 2" knife
I started with about 120 lb female boar. I'll save you the breakdown, but I did a simple Field Strip of a wild hog. What is field stripping - I think there's another name for it? I simply skin the hog and take the quarters and loins. No gutting necessary. I don't try to take the ribs or anything else. Just the 4 leg quarters and the back straps. Easy. I did it - LITERALLY - with a 2" blade neck knife.
I packed the meat in ice for 3 days to let it relax and lose the enzymes that occur with rigor mortis.
|Packed quarters and|
back straps in ice
for 3 days
Canning boar meat is just like canning any other type of meat. You cut it into chunks and put it in jars with a little bit of salt. Clean the lip of the jar with a clean paper towel then put the top on with a ring.
Pressure can the jars at 10 PSI (seal level) for 75 minutes for pints, 90 minutes for quarts. Then turn off the heat and allow the pressure to come down naturally as the canner cools - this normally takes 45 - 60 minutes. Do not release the pressure prematurely. Let the pressure drop naturally.
Once the pressure has dropped you can open the canner and remove the jars. I let them cool overnight and then remove the rings and clean the outside of the jars with soap and water. I clean them so that there is no scent on the outside to attract bugs. I have been using the same jars for years. Every once in a while one doesn't make it. When I was canning this batch one of the jars broke in the canner. No big deal. I just threw it away (with the meat in it) and kept the rest.
|Cut up boar meat with 1/2 - 1 teaspoon|
of salt on top, ready to add lids.
This 120 lb boar made 12 quarts of meat - about 24 lbs. That doesn't seem like a lot compared to the weight, but you need to remember that 1/4 of the boar is head, 1/4 of the boar is hide and fat, 1/4 of the boar is guts and organs, spine and hooves. That leaves 30 lbs. Take out the bones, and there you go.
I also took the bones from the leg quarters and put them in a giant pot with some onions, celery and salt to make a big pot of boar stock. I simmered the stock for 6 hours while I was preparing and canning the meat. After canning the meat I put 14 quarts of boar stock in the canner and canned a bunch of stock.
After losing one can of meat to breakage and eating another can as soon as it came out of the canner I ended up with 10 quarts of canned boar meat and 14 quarts of canned boar stock.
You can use this just like any other canned meat. You can eat it straight out of the jar if you want. I've eaten meat that I've canned up to 3 years later. Just store it in a dark place, cool is good too. But canned meat is just like canned tuna from the store. It is shelf stable for years.
|Canned wild boar and boar stock|
You could certainly use it to make enchilada's, pork tacos, casserole. Put it in a casserole dish with rice, cream of chicken soup, maybe some broccoli and top it with grated cheese. Take it to the church potluck. You'll be the toast of the potluck!