When I was a boy living in post-WWII Germany, my dad would go hunting for wild European boar, akin to US wild hog, but topping out at about 1000lbs. Many were the bag lunches at school with boar meat sandwiches. When my wife and I visited Austria a few years ago, I ordered a boar steak at the oldest continuously operating restaurant in Europe (more than 600 years). Just as good as I remembered.
@@sixbitsnigerino Saltzburg, the hometown of Motzart. Nearby to his house is an old abbey/monastery, in the cellar of which is the restaurant. Good eating to you!
I feel for the German people what was done to them after the war was pure evil. Then to teach the Germans to hate themselves because they tried to save Europe from communism and Germany was the "bad guy" yea no. Nobody mentions the 400k Germans burned alive in Dresden way way way way way worse then the A bombs. Or the fact that 5M plus German women were raped by the red army some women up to 50 60 times in 2 or 3 days.
Brother, I'm glad you're sharing this,some folks would probably starve other wise,I've been hunting wild hogs since I was a kid,my mom and dad had 7 kids to feed,my older brother and I would take our 22s and go to the woods and 95% of the time bring back wild hogs,head shots at about sometimes 25 feet,other times 40 yards,thank God we know how to survive!!
@@lonknight3197 its a shop you can take it to and they will cut it up into steaks and roasts , chops, grind some of the tougher meats and make sausages out of it. surprised these guys don't do it themselves. Its a little time consuming and they have other things to do I guess
My Daddy, used to take me when I was a boy, and I helped or watched him cut up deer and hogs. We also had an old smoke house that we smoked some using corn cobs. Those were good days and I am glad you showed this it brought back great memories.
3 adults and 11 kids on a dairy farm. We had 250 cows. 50 to 100 pigs that we would harvest or sell to others. A 2 acre garden. Plus hunting and fishing. Dad would always donate a full size hog and a steer to our church every year for those that needed the meat. Plus we sold a lot of the extra vegtables on the main highway that bordered the farm. We also gave some of the extra vegtables to the church. We had 3 ponds with 2 being catfish and the third being carp. We would feed all 3 corn to make them grow and taste better. Plus we ate water moccasin snakes and we had common snapping turtles. Deep fried. ❤
@@Ferengiprofiteer Thanks for your reply. The only snake I have eaten is rattlesnake and it tasted different every time I ate it. Maybe because of the way I prepared it, just like fried chicken tastes different than roasted chicken. Who knows.
I grew up in North Dakota, hunting & fishing was a year round activity for our whole family. Everything from Morning doves, Hungarian Partridge, Sharptail Grouse, pheasant, wild turkey, Sandhill cranes, snow geese, canadian honkers, and ducks galore. Cottontail rabbits, Jack rabbits, white tail deer, mule deer, Pronghorn antelope. And then the occaisional moose, elk, and Big horn sheep. And add fresh water Yellow perch, walleye, sauger, northern pike, white bass, etc. Our families Sunday dinner ususally consisted of a game feed of all sorts. We grew up that way, and I guess took it for granted. Now I have lived in another state for the last 28 years, and it amazes me how many so called hunters....will not eat their kill. They hunt for the trophy and give away the meat. I have gotten all sorts of meat donated to me, because the hunter thought it was too gamey. Lol WTF? I never heard if such a thing. But...I would never turn down such an offer. Lol. Alot of hunters will NOT eat these wild feral hogs, and it just blows me away. I have eaten Texas wild hog, fresh off the grill. I'm telling you, if you have not tried it, you are missing out. But I feel that way about all wild meat harvested. I myself, will NOT kill anything I am not going to eat myself. I don't eat antlers. Lol But I will and have happily shared many meals, of wild game and fish, on a fall barbecue or fish fry. There are so many areas effected by these feral hogs, and the opportunity to fill your freezers full of great tasting and nourishing meat. Wild turkey does taste different from a farm raised turkey from the groceries freezer. White tail deer in Wisconsin tastes way different from a Mule deer in North Dakota. So it is probable a wild hog is going to taste different than a farn raised, corn fed pig from Iowa. Lol. I would love to get a wild hog EVERY year, for self consumption. And yes....I would still share my meals with friends and family. Lol
Don't forget the half-assed hunters that only breast out game birds. The new trend I see is lazy hunters just taking the backstraps off a deer and leaving the rest.
@@davidcampbell2661 omgosh😖I could have gone the rest of my life without hearing that and been happy about it. Like you I feel if you're not gonna eat it don't kill it. My son in-law thought he could whip out his gun and blast one of the bunnies who quietly hung out in our yard. I emphatically made him understand, "you'll be eating that"
What impressed me so much was you had one side and your son had the other. Just like me and my Father did almost 70 years ago, that means so much to me
Worked with a guy from the south named Hog Daddy. He used to trap hogs and then feed them for three days to reduce the gamey taste before harvesting the hog.
I feed Muscovy ducks for a couple of weeks to eliminate the gamey taste. Wild pigs are always after my garden and even kill ducks so it is good to know the wild pigs can be good eating too!
Excellent video, my respect to you and your family. Good for you to teach your son how to respect and love nature. Good job, God bless you and your family.
@@Charles-yq8vv I understand that is something that has occurred for a long time, but it is not traditional culture at all. Universities are multicultural and are kind of ass
@@Shmendan2 I don't give a damn for most parts of "traditional culture." Ignorance, superstition, yadda yadda. Give me a bustling city full of educated people any day.
I allways do is add 3 cups of apple cider vinegar or white vinegar,with a lot of ice on the meat,after 2 days drain the water and add more ice,that helps the get rid of the wild taste specially on the males hogs, i keep the meat for 5 to 7 days and thats it you're all done.
Buddy, my wife tells me to whack & stack em. Take it to a Processor ? Man, 2 front & rear 1/4's, ribs(on bigger hogs), T- loins & back straps, neck roast if i don't put a round through it, I just butterfly the smaller pigs. Sawzaw throigh the back bone makes quick work of-em. It's processed when it goes on ice. Then freezer wrap what didn't get grilled over Hickory. NUMMY NUMMY NUMMY. Nuttun better than Pork-B-Q! Shuckin down 4-5-6 hogs at a time is WORK, especially when done alone. But better to have and whine, than to not have and bellyache!
Agree totally from start to finish; however, I try to leave as much of the carcass intake as I can over the week on ice. If pig is small enough to fit I'll only split down the middle and have two halves. If larger, then I will take off the hinds, but leave them attached to spine, same with forequarters (leave attached to spine. When muscles contract they get tough, but will relax again if still on bone. Other than that, I do them the same way. 👍👍👍
Getting hog meat cold fast is very important. It will go bad really fast in hot weather. I especially liked the hanging butchering process. I would like to see a more in depth video of how you do that. Great video
Went wild pig hunting in Texas brought back allot of meat home. The family loved it. Watched this video before I left to Texas. Followed his cleaning and aging process. Let's just say the family loved it. Got a frezzer Full. Gonna have a roast for Thanksgiving.
My brother, lots of folks miss out your/our idea of bleeding out a good hog. But, all the best to all of you. This is exactly how I do it. The Hogmeister 😎🐖💣👍
Do you keep replacing the ice over a period of days until the melting water no long is red? And do you use salt? I have seen someone on YT use salt on the ice every time the ice is reapplied.
Maybe some has mentioned this or you may already know . By by covering your ice with salt, it will last longer/ depending with the conditions. The temperature of the ice will get drop much colder as soon as it touches the ice.
Awesome. Thanks for showing that it’s ok to eat that pork. Seen other videos where they just leave the wild hog after they kill it. To bad they don’t have someone to pick up those wild hogs to do what you just showed.
What a great video! I love how you are teaching your son the way of the land. You can kill, but you can not murder. You are respecting their life. My Grand-Parents grew up in the south. When you came for dinner you had no idea what you just ate. Dont bother to ask before you eat what it is, they will lie!!
If the taste is strong/wild for you, coved it with buttermilk for 8 hours and then start preparing it for whatever you want to do with it. The strong taste is because of all roots and spicy plants/herbs that they eat.
Sometimes if they are stressed by the way they are run or prolonged handling the lactic acid and stress hormones produces a bad taste. Even cattle who are stressed prior to the kill can have a unpleasant taste in the meat.
My grandpa would hunt wild boar in Mexico and always said he preferred the females.. The male boar would have this weird/gamey flavor that many couldn’t stomach for whatever reason..
Deer is lean meat , wild hog no, leave drain plug open on cooler, ice meat salt, ice meat salt, ice meat salt ice, leave cooler on a 25° angle for 4 days, add ice as needed no salt, I do it to all wild hogs male or female then cut the meat up bones and all put in a huge cast iron pot and make some bad ass Caritas, call in some friends build a big bone fire and party hard. Here in Texas
@@Jamessblond87 I used salt the first few I had in a cooler. got tired of getting the slime/jello off the meat. after those, I just started doing exactly what they did in the video with the exception of maybe just 4 days in the cooler . it had more to do with my work schedule
@@Jamessblond872 of then were shot in the head. No blood slime.. it's kind clear jello. it's just something about the salt drawing something out. Closest I could describe it too is like the slime on a gaftop .Haven't had an issue since I quit using the salt
You are amazing dude ! We eat wild boars in italy all the time , we consider it a delicacy ! I watched my mom and my relatives butchering it since i was a kid , we make out even prosciutto and salami out of it . The meat is more lean compared to the domestic pig . Thank you for sharing Cheers from italy 🇮🇹
That’s a lot of good eating there. Wild game is the best. Ever since a good buddy of mine got a bad case of Brucellosis from cleaning a wild hog here in Florida when cleaning wild porkers I tend to wear arm length rubber gloves like veterinarians wear when they’re working on big animals.
Thank you for sharing your experience. Could you help explain? Is the leaching out of the blood with ice water to make it less gamey flavored? Is the 6-7 day aging to make it more tender? If I have a good pig that smells fine, do these steps still help with the quality of the meat?
We don't have wild pigs close to me, so I never ate one. I do know the mistake I made with a big ol' boar, though. I did this back 40 years ago when I knew everything. We needed to dispatch an adult boar that got mean. I was told to neuter him and feed him for 3 months or so THEN process him. I didn't. I'd already fed him for about 4 years, and I thought that was long enough. I thought he might be tough, but I expected he'd taste like pork. The meat tasted of ammonia, or some cleaning product, and only the chickens ate.it, and I was worried it might hurt the chickens, but it didn't.
In Europe wild boar meat is sold in top restaurants and is very much a prized delicacy so I don’t understand why it’s not more popular in the US. You have an abundance of wild hogs in Texas and maybe better publicity needs to be given to it. From London, uk
It don't get better than wild pork , i totally agree with that : I live in the Netherlands and we have wild hogs here too . They are native but cause a lot of damage . The meat is considered a delicacy here , something you eat at Christmas or holidays like that . It's soo different from regular pork , im always looking forward to it if we're getting on on the table !! Most of the wild hog here comes from Poland , but they kill and butcher plenty of them in my country as well .
Nice one, really grateful for your work here, and super good to see you using Hog for food. (Love to be at one of your BBQs !!). I see many vids, and its so sad to see wasted Hog. Thank you for this. Roj, in England P.S Don`t think we`ve got to many (if any) loose wild Hogs to do what you do.
First-time watcher I enjoyed watching.. I'm sure wife's are all very pleased with the catch !!! It's good to see men hunting for his food !!! Caring for his family ... Am single for awhile now , Cuz I told myself that I wouldn't marry again UNLESS I FOUND a man who knew how to DO WHAT my granddad did HE COULD HUNT, FISH , HAD AN AWESOME GARDEN , CAN BUILD ANYTHING COULD FIX!!! BUT AM STILL SINGLE .. WHERE ARE ALL THE SINGLE REAL GOD FEARING MEN AT ???? WHO IS LOOKING FOR A GOD FEARING WOMAN , WHO WILL SUBMIT , RESPECT, HONOR AND CARE FOR THAT MAN OF GOD .. NOT ONE THAT SAYS HE IS !!! BUT ONE WHO KNOW HOW TO PRAY , CRY PUT TO JESUS , WHO KNOWS HIS VOICE .. THAT KIND OF MAN OF GOD YHWH .... AM PRAYING FOR THAT ONE ... THE ONE WHO IS HEAD OF HIS FAMILY , WHO PRAYS FOR THEM , PROTECTS AND PRAYS FOR THEM ... THAT AMAZING MAN OF GOD ...
Try Filipino adobo recipe that pork will taste 100% better. Here are the ingredients 2 bay leaves, 12 peppercorn, 10 cloves garlic 1 cup distilled vinegar and 1 cup Kikkoman soy sauce 4 lbs of pork. Simmer uncovered until fork tender.
Southern Boyz Outdoors, how do you determine if the wild pig is diseased? That's one question. The other is, why do you let the meat sit in the ice chest for 7-8 days? Thanks.
Processing means he is going to debone the meat, remove some fat, some meat will get grinded for sausage or patties. Also to get your different cuts most are familiar with. Pork chops, pork steaks, baby back ribs, the belly for bacon etc....check our your local meat processor they will clean and cut your kill into whatever you like for a decent price....definitely way cheaper than the grocery store.
@@J3susofNazareth Umm.. almost, except a commercial processor isn't allowed to process wild game, without completely cleaning EVERYTHING (and moving all domestic animals to a freezer) Some may switch over to game during hunting season, but most do one or the other only. USDA rules and all that..
Brother those are fine eating. I was born in FLorida but grew up in upstate NY(farm country) our vacations were in Florida. Not sure about prep but they always had a fresh killed hog on the spit about ready to celebrate us arriving. Great times
OK, I'm no hog hunter but I wanted to ask one question. Did you process this hog without gutting it? What do you do with the carcus after you are finished processing the meat?
@@cobia1794 Maybe I was thinking about "Becoming a Hog Hunter". Maybe that is why I ask the question. I don't understand your attitude over a simple question. I use to hunt often so I do know a little bit about it. I was simply trying to gain some more knowledge about how he was processing this hog. I'm sure if you are a hunter you would appreciate it if all the hunters out there with you know the ins and outs of the sport. Happy Hunting.
I'm a Yankee relocated to TX. Never seen it done this way. Will try the next time. When you say process, what are you talking about: grinding, sausage, steaks, stew meat?
I’m the only guy at my hunting club that will eat wild hog. They look at me like I’m crazy, but they line up when it’s on the grill. Thanks for the video. Bamaboat75
Um, if they are looking for crazy, then they should look in the mirror. Properly prepared hog is excellent. Oh, in an omelet, it is to die for. I enjoy it for dinner as well, but for breakfast, man it can't be beat.
@@Amatersuful --- heh, make a kabob on the grill, but don't tell your wife until the next day that the meat was rabbit or squirrel. It's all about preparing the meat, and she will say those were excellent kabob's last night honey, then tell her.
Does the wild hog meat taste the same as the regular pork meat bought at the supermarkets? Just a curious city grandma 👵 here. My step-father used to go deer hunting once a year and skin the deer at the house. We (kids) had to eat deer meat for a whole year 😝. I never got used to the “gamey” taste. However, in my neck of the woods, we eat “menudo”, a savory and spicy stew made out of beef tripe. LOL 😆 go figure.
Thanks for this vid. I have asked the question several times on the "David Ellis: Yawt Yawt" channel" "do you eat the wild hogs?" and could never get a response. Now I know you can eat them.
Why leave it for 7-8 days?? What is the difference from grilling it on the same day or a day later? Is it to improve the taste or for safety precautions??
All meat should be left in coolers or ice chest so the blood and body fluids can drain for a few days. It makes especially wild meT. It makes it taste so much better. Yeeeaaaboy
Ooowee! I love that Wild Hog Meat! I like making Summer Sausage out of mine, with Onion , Garlic, Cheddar cheese! I've given some to my City friends who had never tasted Wild game and they loved it and wanted more! I now live in Alaska and I do Black Bear Sausage the same way! I have Grizzly Bear meat but it's way too strong in taste for me!? Like eating Muctuck (whale Blubber) maybe one of these days I'll try making some 🐻
Michael Gray That’s what I do. Salt, milk, apple cider vinegar, and ice. Leave it over night in an ice chest . Draws out all the blood and gamey taste.
We have been hunting and eating deer meat and we discovered a lot of hog prints so we built a trap and today is the third day and we got one so it’s been fun learning about what to do with it
I have done a variation of this for all my life. Deer and Hog. I drain the water when it takes on a kool aid color and add more ice with a little salt. Keep doing it till it’s clear - 3- 4 days. Some folks call it “wet aged meat”
That makes perfect sense. I grew up in Montana, and we would skin venison as soon as we could get it home, then let it hang in the garage - provided the temperature was cold enough - for a week before butchering. If you ate the meat sooner than that, it gave you the most horrible gas. People wouldn't be able to be in the same room with you. Letting it cool out for a week solved that issue. I'm sure eating pork before it's had a chance to cool out would cause the same problem.
Surprised to hear that. When we went on a hunt this year and asked if we could process to take home the outfitter told us the hogs stink transferred into the meat and they were literally uneatable.
I noticed you don't really skin them to keep their skin/ crackling. I thought you needed to dip them in scalding water to dehair them. Why don't you save the skins? Just curious
I know it took experimenting , or it has been passed down for a few generations , and I like the method . Have you tried salt in the mix ? Just curious.
Just a grear demonstration. I've often wondered about the end use of the meat. I have seen videos that seemed to show that the dead hogs were left where they were killed and nature was alllowed to take its course - that would be tricky in some areas.
I totally agree with everything you said. Once I tasted wild pig, it was hard to eat store bought pig, as it was so bland to me. I wish I could hunt wild pig, but my state of Oregon eradicates them anytime they are found. Can't blame them, but it means no tasty pig for me!
according to him is to age the meat. but my worry is trichinosis. we freeze (0 F) for 6 days and cook up to 135 f. in the center (must use meat thermometer) so you are above the unsafe limit but bellow the overcooked limit that clients dislike.
@@cautilligab That is interesting! I dont always freeze it, sometimes it's right off the pig into the fire and cooked till not pink in middle (never measured temp). Been doin it 20yrs that way to no ill effect!
There ain't no such thing as medium rare pork for Anyone. If it ain't cooked all the way, you can even get tape worm. Make sure its cooked all the way done! Saying that, that's the best meat you'll ever eat if its cooked right!
That's when the magic happens.....ALL the best cuts of meats are aged. Tenderness and flavor are all ramped way up, the old timers aged thier deer for 30 to 45 days (if the weather cooperated). High quality beef is aged 60 days if I rember correctly and high quality Italian smoked meats can be aged for a year or so.
Just a wild hog cooking trick the ladies shared with me and does make a big positive diff. in results...cook the hog meat with cherries, makes it much milder flavored in a good way. Enjoy and good hunting. Ps grew up on a farm, gramps would have given you the boot if you did not eat your kill...
Southern Boyz Outdoors I’m from Florida, I do the same thing hut for 3 1/2 to 4 days. I was also taught to brine withe salt, vinegar and a little brown sugar.
Water will start decomposition, I prefer not to do that with any meat. Even fish, I will not use water when I fillet. Bleed out and fillet on a clean board bag and freeze. Just me.... Beef and Elk different details. If it makes a turd, who cares anyway..
What part of the pork do you take to de veterinary doctor to have a microscopic search for parasits and any other deseases ? In Argentina we have sometimes, the parasit called " triquinosis ".
Your channel name should be "Southern Outdoor Boys" then it could be abbreviated to "S.O.B.z and then you could sell a lot more T shirts! All pigs are born to be turned into chops and bacon!
According to TAMU a leading Authority on feral pigs, pigs carry some 45 diseases with 24 of them being communicable to humans. They say if you are going to consume wild pigs to be sure the internal temp reaches 160 F at which point it is then safe to eat! As for me I consume alot of wild pig and do not own a meat thermo. I figure since they say the exact same thing about pork and chicken bought from a grocery store what's the diff? I have been eating wild pig for over 20 years now ever since the population explosion started to no ill effect. It amazes me that people don't question the health effects that domestic stock has on health due to the hormones and other chems that are fed them! Domestic meat is nearly solely grain fed where wild is nearly totally grass, acorn, tuber(pigs) fed. Alot of doctors are recommending patients eat only grass fed meat (which is 2x price at store) because of the health issues with grain fed! Hope that helps
@Hans Hanson I'm from Texas and I always wondered whether there were stipulations about that! I knew deep down that there would be some kinda wall to that! I do have friends that are not well off and always ask for pork but then they want me to not just field dress but to completely process, NO pork for the lazy though!
If it was harmful to eat them procerssers would not pay 75 cent a pound to farmers who trap them and ship them alive as long as they are 45 pounds or better . wild pig is in food we eat
@@glennchabut6025 I have a 1/5 acre pen that I bull paneled and was gonna start collecting them till I could fill my 40' gooseneck. Then haul them up to Dallas area to sell for around .75lb but wildlife commission caught word and stopped me in my tracks. They let me know I could be fined $10,000 for penning them?! It's not financially feesible to haul 1 catch up there!
Do you check for warm casts in the meat tissue? Do you find worms in your meat? I always heard that’s one of the reasons why wild pig meat was not safe to eat
When I was a boy living in post-WWII Germany, my dad would go hunting for wild European boar, akin to US wild hog, but topping out at about 1000lbs. Many were the bag lunches at school with boar meat sandwiches. When my wife and I visited Austria a few years ago, I ordered a boar steak at the oldest continuously operating restaurant in Europe (more than 600 years). Just as good as I remembered.
What city is this restaurant In.. Thanks
@@sixbitsnigerino Saltzburg, the hometown of Motzart. Nearby to his house is an old abbey/monastery, in the cellar of which is the restaurant. Good eating to you!
So are the people that say you cannot eat the ones over 100 lbs "cause the meats bad," I cannot stand peoples ignorance.
I feel for the German people what was done to them after the war was pure evil. Then to teach the Germans to hate themselves because they tried to save Europe from communism and Germany was the "bad guy" yea no. Nobody mentions the 400k Germans burned alive in Dresden way way way way way worse then the A bombs. Or the fact that 5M plus German women were raped by the red army some women up to 50 60 times in 2 or 3 days.
how does hog meat taste compare to normal pork?
Brother, I'm glad you're sharing this,some folks would probably starve other wise,I've been hunting wild hogs since I was a kid,my mom and dad had 7 kids to feed,my older brother and I would take our 22s and go to the woods and 95% of the time bring back wild hogs,head shots at about sometimes 25 feet,other times 40 yards,thank God we know how to survive!!
did you eat it fresh or age it like in this vid?
Sounds like a great childhood
@@probablecausetocheckhard-drive Sometimes fresh and other times we smoked it,then ate it at a later date.
Question what is
"Processed" he mentioned.
New viewer not familiar with terminology.
@@probablecausetocheckhard-drive at times we would be cooking it as soon as it was cleaned.
@@lonknight3197 its a shop you can take it to and they will cut it up into steaks and roasts , chops, grind some of the tougher meats and make sausages out of it. surprised these guys don't do it themselves. Its a little time consuming and they have other things to do I guess
My Daddy, used to take me when I was a boy, and I helped or watched him cut up deer and hogs. We also had an old smoke house that we smoked some using corn cobs. Those were good days and I am glad you showed this it brought back great memories.
3 adults and 11 kids on a dairy farm. We had 250 cows. 50 to 100 pigs that we would harvest or sell to others. A 2 acre garden. Plus hunting and fishing. Dad would always donate a full size hog and a steer to our church every year for those that needed the meat. Plus we sold a lot of the extra vegtables on the main highway that bordered the farm. We also gave some of the extra vegtables to the church. We had 3 ponds with 2 being catfish and the third being carp. We would feed all 3 corn to make them grow and taste better. Plus we ate water moccasin snakes and we had common snapping turtles. Deep fried. ❤
😋🤤🥓🥩
Turtle is lovely meat!
How does the taste of water moccasins compare to rattlesnake?
@jackfanning7952 In my experience, snake is snake. I've had rattlesnake, water snake, and rat (chicken) snake. Flavor's the same to me.
@@Ferengiprofiteer Thanks for your reply. The only snake I have eaten is rattlesnake and it tasted different every time I ate it. Maybe because of the way I prepared it, just like fried chicken tastes different than roasted chicken. Who knows.
I grew up in North Dakota, hunting & fishing was a year round activity for our whole family. Everything from Morning doves, Hungarian Partridge, Sharptail Grouse, pheasant, wild turkey, Sandhill cranes, snow geese, canadian honkers, and ducks galore. Cottontail rabbits, Jack rabbits, white tail deer, mule deer, Pronghorn antelope. And then the occaisional moose, elk, and Big horn sheep. And add fresh water Yellow perch, walleye, sauger, northern pike, white bass, etc. Our families Sunday dinner ususally consisted of a game feed of all sorts. We grew up that way, and I guess took it for granted. Now I have lived in another state for the last 28 years, and it amazes me how many so called hunters....will not eat their kill. They hunt for the trophy and give away the meat. I have gotten all sorts of meat donated to me, because the hunter thought it was too gamey. Lol WTF? I never heard if such a thing. But...I would never turn down such an offer. Lol. Alot of hunters will NOT eat these wild feral hogs, and it just blows me away. I have eaten Texas wild hog, fresh off the grill. I'm telling you, if you have not tried it, you are missing out. But I feel that way about all wild meat harvested. I myself, will NOT kill anything I am not going to eat myself. I don't eat antlers. Lol But I will and have happily shared many meals, of wild game and fish, on a fall barbecue or fish fry. There are so many areas effected by these feral hogs, and the opportunity to fill your freezers full of great tasting and nourishing meat. Wild turkey does taste different from a farm raised turkey from the groceries freezer. White tail deer in Wisconsin tastes way different from a Mule deer in North Dakota. So it is probable a wild hog is going to taste different than a farn raised, corn fed pig from Iowa. Lol. I would love to get a wild hog EVERY year, for self consumption. And yes....I would still share my meals with friends and family. Lol
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Keep up on the Canadian Geese - they are ornary pests we hate up here!
Awesome. 😊
Don't forget the half-assed hunters that only breast out game birds. The new trend I see is lazy hunters just taking the backstraps off a deer and leaving the rest.
@@davidcampbell2661 omgosh😖I could have gone the rest of my life without hearing that and been happy about it. Like you I feel if you're not gonna eat it don't kill it. My son in-law thought he could whip out his gun and blast one of the bunnies who quietly hung out in our yard. I emphatically made him understand, "you'll be eating that"
What impressed me so much was you had one side and your son had the other. Just like me and my Father did almost 70 years ago, that means so much to me
Nice to see the little guy learning the trade. I wish i had someone to teach something like that to me let alone a dad at all.
God’s bane to farmers is God’s gift to mankind. Most people spend hard earned money on pork. Sportsmen go out and harvest it
Worked with a guy from the south named Hog Daddy. He used to trap hogs and then feed them for three days to reduce the gamey taste before harvesting the hog.
I feed Muscovy ducks for a couple of weeks to eliminate the gamey taste. Wild pigs are always after my garden and even kill ducks so it is good to know the wild pigs can be good eating too!
Excellent video, my respect to you and your family. Good for you to teach your son how to respect and love nature. Good job, God bless you and your family.
You guys kick ass. You are the true definition of an American. Big props to you guys and thank you for sharing this very informative video.
How is this any more American than living in Boston and going to Harvard? They were doing that before anyone was doing this.
@@Charles-yq8vv That is urbanite garbage
@@Shmendan2 Haha uh-huh. Clearly not a student of history, but OK.
@@Charles-yq8vv I understand that is something that has occurred for a long time, but it is not traditional culture at all. Universities are multicultural and are kind of ass
@@Shmendan2 I don't give a damn for most parts of "traditional culture." Ignorance, superstition, yadda yadda. Give me a bustling city full of educated people any day.
I allways do is add 3 cups of apple cider vinegar or white vinegar,with a lot of ice on the meat,after 2 days drain the water and add more ice,that helps the get rid of the wild taste specially on the males hogs, i keep the meat for 5 to 7 days and thats it you're all done.
Hate the male pig.. the taste is terrible..
Buddy, my wife tells me to whack & stack em. Take it to a Processor ? Man, 2 front & rear 1/4's, ribs(on bigger hogs), T- loins & back straps, neck roast if i don't put a round through it, I just butterfly the smaller pigs. Sawzaw throigh the back bone makes quick work of-em. It's processed when it goes on ice. Then freezer wrap what didn't get grilled over Hickory. NUMMY NUMMY NUMMY. Nuttun better than Pork-B-Q! Shuckin down 4-5-6 hogs at a time is WORK, especially when done alone. But better to have and whine, than to not have and bellyache!
Agree totally from start to finish; however, I try to leave as much of the carcass intake as I can over the week on ice. If pig is small enough to fit I'll only split down the middle and have two halves. If larger, then I will take off the hinds, but leave them attached to spine, same with forequarters (leave attached to spine. When muscles contract they get tough, but will relax again if still on bone. Other than that, I do them the same way. 👍👍👍
Thanks. I had no idea. I'm sitting here in a high tech center in the South about 10 miles from the dirt roads and now I am educated.
And to think that people pay MORE money in stores for so-called free-range meat. You can't get more free range than this.
Getting hog meat cold fast is very important. It will go bad really fast in hot weather. I especially liked the hanging butchering process. I would like to see a more in depth video of how you do that.
Great video
I love wild hog man.. I just got a sal with my bow last weekend. Nothing like a pork shoulder on the grill.
Went wild pig hunting in Texas brought back allot of meat home. The family loved it. Watched this video before I left to Texas. Followed his cleaning and aging process. Let's just say the family loved it. Got a frezzer
Full. Gonna have a roast for Thanksgiving.
Visiting family in Ville Platte, La., I had wild Pig at a men’s church group meeting. It was very good! Thanks for your video.
Great video! I age all my meat for 5-7 days before I process it.
My brother, lots of folks miss out your/our idea of bleeding out a good hog. But, all the best to all of you. This is exactly how I do it. The Hogmeister 😎🐖💣👍
I e been using about the same method with the deer I take. Once you try this folks you will keep doing it the rest of your life.
Do you keep replacing the ice over a period of days until the melting water no long is red? And do you use salt? I have seen someone on YT use salt on the ice every time the ice is reapplied.
Maybe some has mentioned this or you may already know . By by covering your ice with salt, it will last longer/ depending with the conditions.
The temperature of the ice will get drop much colder as soon as it touches the ice.
good video southern boyz and filled with information.
"It just don't git no better than this". Good stuff! "Hats Off" to the Southern Boyz Outdoors. From a New Englander. 👍 ❤🤍💙
Awesome. Thanks for showing that it’s ok to eat that pork. Seen other videos where they just leave the wild hog after they kill it. To bad they don’t have someone to pick up those wild hogs to do what you just showed.
I learned that ice trick on deer meat as well, really good stuff
Good prep technique. Some of the best wild game to eat. Superb.
What a great video! I love how you are teaching your son the way of the land. You can kill, but you can not murder. You are respecting their life. My Grand-Parents grew up in the south. When you came for dinner you had no idea what you just ate. Dont bother to ask before you eat what it is, they will lie!!
If the taste is strong/wild for you, coved it with buttermilk for 8 hours and then start preparing it for whatever you want to do with it. The strong taste is because of all roots and spicy plants/herbs that they eat.
Sometimes if they are stressed by the way they are run or prolonged handling the lactic acid and stress hormones produces a bad taste. Even cattle who are stressed prior to the kill can have a unpleasant taste in the meat.
My grandpa would hunt wild boar in Mexico and always said he preferred the females.. The male boar would have this weird/gamey flavor that many couldn’t stomach for whatever reason..
@@aztekwarrior23- that’s why they cut the testicles off of boars, the let that male go back out, it gets really fat and that gamey taste goes away.
Very informative. Reading the comments reminded me of a restaurant in Nor. Cal. which served wild boar ravioli.
I like the way he's teaching his son how it's done , in this day and time a lot of these kids don't know the difference between s*#t and apple butter
😆😆😆
Grew up in California and hunted too. I am glad to see you sharing this with your kids! I learned from my parents too.
The best part about it, folks don't realize is that it's very lean meat.
Deer is lean meat , wild hog no, leave drain plug open on cooler, ice meat salt, ice meat salt, ice meat salt ice, leave cooler on a 25° angle for 4 days, add ice as needed no salt, I do it to all wild hogs male or female then cut the meat up bones and all put in a huge cast iron pot and make some bad ass Caritas, call in some friends build a big bone fire and party hard. Here in Texas
@@Jamessblond87 I used salt the first few I had in a cooler. got tired of getting the slime/jello off the meat. after those, I just started doing exactly what they did in the video with the exception of maybe just 4 days in the cooler . it had more to do with my work schedule
@@pcourmier you wouldn't have any Slim/jello blood if you shot them in the head
@@Jamessblond872 of then were shot in the head. No blood slime.. it's kind clear jello. it's just something about the salt drawing something out. Closest I could describe it too is like the slime on a gaftop .Haven't had an issue since I quit using the salt
@@pcourmier idk what ur talking about, the salt works for me
You are amazing dude ! We eat wild boars in italy all the time , we consider it a delicacy ! I watched my mom and my relatives butchering it since i was a kid , we make out even prosciutto and salami out of it . The meat is more lean compared to the domestic pig . Thank you for sharing
Cheers from italy 🇮🇹
As soon as I heard Ole boy say Southern Boys outdoors. I hit the subscribe button 👍
That’s a lot of good eating there. Wild game is the best.
Ever since a good buddy of mine got a bad case of Brucellosis from cleaning a wild hog here in Florida when cleaning wild porkers I tend to wear arm length rubber gloves like veterinarians wear when they’re working on big animals.
Wow! Wild hog meat tastes fantastic when cooked in curry.
Yes it does, especially with some rice
Thank you for sharing your experience. Could you help explain? Is the leaching out of the blood with ice water to make it less gamey flavored? Is the 6-7 day aging to make it more tender? If I have a good pig that smells fine, do these steps still help with the quality of the meat?
I grew up in the Amazon, me, my brother, and our father used to go hiunt and fishing
And wild pigs are great.
Amazon is real southern boy, lol...
We don't have wild pigs close to me, so I never ate one. I do know the mistake I made with a big ol' boar, though. I did this back 40 years ago when I knew everything. We needed to dispatch an adult boar that got mean. I was told to neuter him and feed him for 3 months or so THEN process him. I didn't. I'd already fed him for about 4 years, and I thought that was long enough. I thought he might be tough, but I expected he'd taste like pork. The meat tasted of ammonia, or some cleaning product, and only the chickens ate.it, and I was worried it might hurt the chickens, but it didn't.
In Europe wild boar meat is sold in top restaurants and is very much a prized delicacy so I don’t understand why it’s not more popular in the US. You have an abundance of wild hogs in Texas and maybe better publicity needs to be given to it. From London, uk
Thank you so very much for sharing this sensible use of the meat (wild boar) that you harvest from mother nature.
It don't get better than wild pork , i totally agree with that :
I live in the Netherlands and we have wild hogs here too . They are native but cause a lot of damage . The meat is considered a delicacy here , something you eat at Christmas or holidays like that .
It's soo different from regular pork , im always looking forward to it if we're getting on on the table !!
Most of the wild hog here comes from Poland , but they kill and butcher plenty of them in my country as well .
Nice one, really grateful for your work here, and super good to see you using Hog for food. (Love to be at one of your BBQs !!). I see many vids, and its so sad to see wasted Hog.
Thank you for this.
Roj, in England
P.S Don`t think we`ve got to many (if any) loose wild Hogs to do what you do.
First-time watcher I enjoyed watching.. I'm sure wife's are all very pleased with the catch !!! It's good to see men hunting for his food !!! Caring for his family ... Am single for awhile now , Cuz I told myself that I wouldn't marry again UNLESS I FOUND a man who knew how to DO WHAT my granddad did HE COULD HUNT, FISH , HAD AN AWESOME GARDEN , CAN BUILD ANYTHING COULD FIX!!! BUT AM STILL SINGLE .. WHERE ARE ALL THE SINGLE REAL GOD FEARING MEN AT ???? WHO IS LOOKING FOR A GOD FEARING WOMAN , WHO WILL SUBMIT , RESPECT, HONOR AND CARE FOR THAT MAN OF GOD .. NOT ONE THAT SAYS HE IS !!! BUT ONE WHO KNOW HOW TO PRAY , CRY PUT TO JESUS , WHO KNOWS HIS VOICE .. THAT KIND OF MAN OF GOD YHWH .... AM PRAYING FOR THAT ONE ... THE ONE WHO IS HEAD OF HIS FAMILY , WHO PRAYS FOR THEM , PROTECTS AND PRAYS FOR THEM ... THAT AMAZING MAN OF GOD ...
Just Wondering, looks like you're hunting and fishing right now.
Gave some to a Filipino you knew there and he cook a lot of types of dishes.
Im from Pacific Micronesia and I witness that. I got to taste some very tasty dishes.
Try Filipino adobo recipe that pork will taste 100% better. Here are the ingredients 2 bay leaves, 12 peppercorn, 10 cloves garlic 1 cup distilled vinegar and 1 cup Kikkoman soy sauce 4 lbs of pork. Simmer uncovered until fork tender.
Southern Boyz Outdoors, how do you determine if the wild pig is diseased? That's one question. The other is, why do you let the meat sit in the ice chest for 7-8 days? Thanks.
What "processing" is done after the 7 days on ice? Do you have to keep icing it when the ice melts after a few days?
Processing means he is going to debone the meat, remove some fat, some meat will get grinded for sausage or patties. Also to get your different cuts most are familiar with. Pork chops, pork steaks, baby back ribs, the belly for bacon etc....check our your local meat processor they will clean and cut your kill into whatever you like for a decent price....definitely way cheaper than the grocery store.
@@J3susofNazareth Umm.. almost, except a commercial processor isn't allowed to process wild game, without completely cleaning EVERYTHING (and moving all domestic animals to a freezer) Some may switch over to game during hunting season, but most do one or the other only. USDA rules and all that..
Thank you for turning a post into a valuable resource! That's as "green" as it gets!
You're makin me hungry all the way up to Canada.
Hello from Oklahoma! Thats some good eatin' right there! I like it better than deer myself. God Bless!
Fellow Okie, I agree completely. No $20.00 rip-off tags either. I had to eat a couple of those this year. Not too tasty lol!
Brother those are fine eating. I was born in FLorida but grew up in upstate NY(farm country) our vacations were in Florida. Not sure about prep but they always had a fresh killed hog on the spit about ready to celebrate us arriving. Great times
OK, I'm no hog hunter but I wanted to ask one question. Did you process this hog without gutting it? What do you do with the carcus after you are finished processing the meat?
Become a hunter and find out!
@@cobia1794 Maybe I was thinking about "Becoming a Hog Hunter".
Maybe that is why I ask the question. I don't understand your attitude over a simple question.
I use to hunt often so I do know a little bit about it. I was simply trying to gain some more knowledge about how he was processing this hog.
I'm sure if you are a hunter you would appreciate it if all the hunters out there with you know the ins and outs of the sport.
Happy Hunting.
I love wild boar meat . I have gotten it in Texas - Carolinas and Florida abd it has some of the best flavor ever
I heard someone say you couldn't eat wild pigs,,,, I thought, watch me.
I'm a Yankee relocated to TX. Never seen it done this way. Will try the next time. When you say process, what are you talking about: grinding, sausage, steaks, stew meat?
I’m the only guy at my hunting club that will eat wild hog. They look at me like I’m crazy, but they line up when it’s on the grill. Thanks for the video.
Bamaboat75
My son had his made into sausage says was the best ever
ibboat but why won’t they eat... it’s must be gamey
Um, if they are looking for crazy, then they should look in the mirror. Properly prepared hog is excellent. Oh, in an omelet, it is to die for. I enjoy it for dinner as well, but for breakfast, man it can't be beat.
they taste way better that normal pig
@@Amatersuful --- heh, make a kabob on the grill, but don't tell your wife until the next day that the meat was rabbit or squirrel. It's all about preparing the meat, and she will say those were excellent kabob's last night honey, then tell her.
Does the wild hog meat taste the same as the regular pork meat bought at the supermarkets? Just a curious city grandma 👵 here. My step-father used to go deer hunting once a year and skin the deer at the house. We (kids) had to eat deer meat for a whole year 😝. I never got used to the “gamey” taste. However, in my neck of the woods, we eat “menudo”, a savory and spicy stew made out of beef tripe. LOL 😆 go figure.
I would eat it sir and I'm from UK,no bloody problem....great video sir....
Thanks for this vid. I have asked the question several times on the "David Ellis: Yawt Yawt" channel" "do you eat the wild hogs?" and could never get a response. Now I know you can eat them.
.......And don't forget to cook to a temperature of at least 160°F!
Why leave it for 7-8 days?? What is the difference from grilling it on the same day or a day later? Is it to improve the taste or for safety precautions??
This is the first I've ever heard of aging meat in ice.
I bleed my meat for 24-48 hours maximum. No need to soak it for 7 days.
@@BB-zc4gq do you need to keep adding ice or just let it sit for 7 days?
@@BB-zc4gq 10-4 thanks also can you put it in the freezer after you take it out of the cooler?
All meat should be left in coolers or ice chest so the blood and body fluids can drain for a few days. It makes especially wild meT. It makes it taste so much better. Yeeeaaaboy
@@davidbaynard7732 not needed for venison
My friend you had me at pork butt!😋
Bringing home the bacon. Yup, Canada approves. 👍
Do you brine using salt? Also, are there parasites to be concerned about?;Do you smoke your hams?
That's the same way I do my hog and deer. Make's a huge difference
Ooowee! I love that Wild Hog Meat! I like making Summer Sausage out of mine, with Onion , Garlic, Cheddar cheese! I've given some to my City friends who had never tasted Wild game and they loved it and wanted more! I now live in Alaska and I do Black Bear Sausage the same way! I have Grizzly Bear meat but it's way too strong in taste for me!? Like eating Muctuck (whale Blubber) maybe one of these days I'll try making some 🐻
My grandparents used to salt it down and they lived to their late 80s
Michael Gray That’s what I do. Salt, milk, apple cider vinegar, and ice. Leave it over night in an ice chest . Draws out all the blood and gamey taste.
My great grandpa only ate pork everyday and lived to his late 90s. Always thought that was crazy. Same with my grandparents on my moms side
We have been hunting and eating deer meat and we discovered a lot of hog prints so we built a trap and today is the third day and we got one so it’s been fun learning about what to do with it
question:in rhe icing process,are yiu draining and replenishjng the ice?...
I have done a variation of this for all my life. Deer and Hog. I drain the water when it takes on a kool aid color and add more ice with a little salt. Keep doing it till it’s clear - 3- 4 days. Some folks call it “wet aged meat”
That makes perfect sense. I grew up in Montana, and we would skin venison as soon as we could get it home, then let it hang in the garage - provided the temperature was cold enough - for a week before butchering. If you ate the meat sooner than that, it gave you the most horrible gas. People wouldn't be able to be in the same room with you. Letting it cool out for a week solved that issue. I'm sure eating pork before it's had a chance to cool out would cause the same problem.
I'm impressed. He has done this a few times
Surprised to hear that. When we went on a hunt this year and asked if we could process to take home the outfitter told us the hogs stink transferred into the meat and they were literally uneatable.
Sounds like your outfitter has no idea who he’s talking about
I noticed you don't really skin them to keep their skin/ crackling.
I thought you needed to dip them in scalding water to dehair them. Why don't you save the skins?
Just curious
This was likely a quick processing to get it cooled down.
Good video, I do the same with deer meat. It makes a difference in getting a lot of the wild taste out.
It depends on what they've been eating. In Hawaii in some areas they eat avacados, and they couldn't be more better Bra. Broke the mouth.
Gary D Flatt ... got dat right 👍🏼... just as gud as macnuts ... Rog dat !
Now, how often do you have to change the ice in the cooler? I’m thinking it melts pretty quickly, and if you’re keeping the meat in their for 7 days…
This video sped through the important part. There was no teaching moment.
AWESOME JOB GUYS, keep it up 👍👍
I know it took experimenting , or it has been passed down for a few generations , and I like the method .
Have you tried salt in the mix ? Just curious.
I was wondering the same thing.
Just a grear demonstration. I've often wondered about the end use of the meat. I have seen videos that seemed to show that the dead hogs were left where they were killed and nature was alllowed to take its course - that would be tricky in some areas.
I totally agree with everything you said. Once I tasted wild pig, it was hard to eat store bought pig, as it was so bland to me. I wish I could hunt wild pig, but my state of Oregon eradicates them anytime they are found. Can't blame them, but it means no tasty pig for me!
Hunt in calif or texas. Plenty of hogs.
Do you replace the ice every day as it melts or do you just let the whole thing sit at room temperature for the last four or five days?
Why is it necessary for the meat to sit for 6-8 days?
according to him is to age the meat. but my worry is trichinosis. we freeze (0 F) for 6 days and cook up to 135 f. in the center (must use meat thermometer) so you are above the unsafe limit but bellow the overcooked limit that clients dislike.
@@cautilligab That is interesting! I dont always freeze it, sometimes it's right off the pig into the fire and cooked till not pink in middle (never measured temp). Been doin it 20yrs that way to no ill effect!
There ain't no such thing as medium rare pork for Anyone. If it ain't cooked all the way, you can even get tape worm. Make sure its cooked all the way done! Saying that, that's the best meat you'll ever eat if its cooked right!
That's when the magic happens.....ALL the best cuts of meats are aged. Tenderness and flavor are all ramped way up, the old timers aged thier deer for 30 to 45 days (if the weather cooperated). High quality beef is aged 60 days if I rember correctly and high quality Italian smoked meats can be aged for a year or so.
You said your change the ice during the week. How many times or how often do you change the ice in the process? Thanks
Dudes stomach tells the real story about how good that wild pork is.
looks like mine 😁
Miller high lifes
Lolll
Throat more like
Damn
Just a wild hog cooking trick the ladies shared with me and does make a big positive diff. in results...cook the hog meat with cherries, makes it much milder flavored in a good way. Enjoy and good hunting. Ps grew up on a farm, gramps would have given you the boot if you did not eat your kill...
Every processing tip you could give me. Would be greatly appreciated thank you very much
One old guy told me the best way to prepare wild boar, is to pack him in cow shit, bake for 8 hours, then throw away the hog and eat the shit.
Thanks. Good instruction, best instruction.The young man is there to listen, to see, to do.
Does this go in a cooler (ice chest) 7 days what happens as this melts do you add more?
SBO Just don't get no better!
patrick carter Carter yes I flush mine ,drain bloody water off,refresh w fresh ice
We continue to add ice as needed over the 7 days👍👍
Southern Boyz Outdoors I’m from Florida, I do the same thing hut for 3 1/2 to 4 days. I was also taught to brine withe salt, vinegar and a little brown sugar.
Water will start decomposition, I prefer not to do that with any meat. Even fish, I will not use water when I fillet. Bleed out and fillet on a clean board bag and freeze. Just me.... Beef and Elk different details. If it makes a turd, who cares anyway..
Do you eat the boats too? Or just sows. We get sows processed but have been told board stink too much and meat has a twang
Wild pig, the best ive ever eaten.
What part of the pork do you take to de veterinary doctor to have a microscopic search for parasits and any other deseases ? In Argentina we have sometimes, the parasit called " triquinosis ".
What!? we don't get to see you put it on the grill?
I know big ass tease please put it on the grill.
he's not right man
I mean, I’d hate to invite myself but I will.
Have you tried dry aging it and still prefer this? I was planning on converting an old refrigerator to keep it at 40f and 80% humidity for dry aging.
Never tried dry aging wild pork
@@southernboyzoutdoors502 it works great on deer. Never had venison so good and tender.
Your channel name should be "Southern Outdoor Boys" then it could be abbreviated to "S.O.B.z and then you could sell a lot more T shirts! All pigs are born to be turned into chops and bacon!
XD
Nooooo!!!!!
Feed the vets and homeless Legal citizens
I heard they carry dieases.
So giving the meat to feeding the needy or selling it is out of the question.
IS THIS TRUE?
According to TAMU a leading Authority on feral pigs, pigs carry some 45 diseases with 24 of them being communicable to humans. They say if you are going to consume wild pigs to be sure the internal temp reaches 160 F at which point it is then safe to eat! As for me I consume alot of wild pig and do not own a meat thermo. I figure since they say the exact same thing about pork and chicken bought from a grocery store what's the diff? I have been eating wild pig for over 20 years now ever since the population explosion started to no ill effect. It amazes me that people don't question the health effects that domestic stock has on health due to the hormones and other chems that are fed them! Domestic meat is nearly solely grain fed where wild is nearly totally grass, acorn, tuber(pigs) fed. Alot of doctors are recommending patients eat only grass fed meat (which is 2x price at store) because of the health issues with grain fed! Hope that helps
@Hans Hanson I'm from Texas and I always wondered whether there were stipulations about that! I knew deep down that there would be some kinda wall to that! I do have friends that are not well off and always ask for pork but then they want me to not just field dress but to completely process, NO pork for the lazy though!
If it was harmful to eat them procerssers would not pay 75 cent a pound to farmers who trap them and ship them alive as long as they are 45 pounds or better . wild pig is in food we eat
@@glennchabut6025 Here we only get .35lb and they have to be 80lb or better.
@@glennchabut6025 I have a 1/5 acre pen that I bull paneled and was gonna start collecting them till I could fill my 40' gooseneck. Then haul them up to Dallas area to sell for around .75lb but wildlife commission caught word and stopped me in my tracks. They let me know I could be fined $10,000 for penning them?! It's not financially feesible to haul 1 catch up there!
Do you check for warm casts in the meat tissue? Do you find worms in your meat? I always heard that’s one of the reasons why wild pig meat was not safe to eat
Yea me too I heard they were full of worms