Hmm...maybe the ones that are on my ranch I'd trust a little more. Those guys eat good stuff all year round. Tubers from November to about March-ish, guava, avocado, breadfruit, star apples, crab apples, mangoes, coconuts and mountain apples April to October. The ones coming around the inlaws I wouldn't trust so much with organ meat, and that's because it's a semi-urban setting. I'm sure they're getting into some trash and whatever else is in the back. Some of them look like they've had a hard life; mangy coats, weird bulbous growths on various parts of their bodies, sometimes sporting an eye that doesn't look right. Those I usually give a hard pass; I prefer healthy meat fully cooked through. I do love me some liver and heart too. Gravy or dipped in a soy-lemon dipping sauce with onions and peppers. Oh boy...hot rice? Champ!!
I am the type of person that will try about anything. There is not much I would not eat. I like hot foods.As for "old-time/hard times" recipes, there is hogs head cheese. Cooked, put in a loaf pan and cooled,... I understand it is like a gelatinized cold cut/lunch meat.The other one would be a variation of corn meal mush,.... "Scrapple". Pretty much, the cooked corn meal is just the binder. Any and all scraps of meat would be cooked and shredded, cooked with the corm meal mixture, put in to loaf pan, cooled and the sliced off and then fried on the stove top like mush or a meat patty would be.I have not had either but I would try both. I have thought about making the scrapple with conventional store bought meat just to try the concept.
Quote from: VaporTrail on June 01, 2020, 02:03:18 AMHmm...maybe the ones that are on my ranch I'd trust a little more. Those guys eat good stuff all year round. Tubers from November to about March-ish, guava, avocado, breadfruit, star apples, crab apples, mangoes, coconuts and mountain apples April to October. The ones coming around the inlaws I wouldn't trust so much with organ meat, and that's because it's a semi-urban setting. I'm sure they're getting into some trash and whatever else is in the back. Some of them look like they've had a hard life; mangy coats, weird bulbous growths on various parts of their bodies, sometimes sporting an eye that doesn't look right. Those I usually give a hard pass; I prefer healthy meat fully cooked through. I do love me some liver and heart too. Gravy or dipped in a soy-lemon dipping sauce with onions and peppers. Oh boy...hot rice? Champ!!Err, yeah....sorry , I didn't think about that as I live in the country, I wouldn't trust any wild animal that lives around an urban environment. Jmo though. When I referred to wild I meant they type that you are referring too around your ranch.
As a child, one of Mama sisters and her husband lived a farm life and eliminated their own meats. I have eaten all the things they prepared from all parts of the pig. (I'm still here!) [Wild pigs didn't exist back then - They never had a chance to become wild. ]Where I hunted in Louisiana and now hunt in Tennessee there are no wild pigs. But I would surely kill one if offered the opportunity and consume the meat. As with any meat, proper cooking is recommended.
then fried, adding in some pepper, garlic and little bit of lemon and soyI think we have a pattern here! LoL
I am following this one! Only organ meats I have prepared are heart and liver, of whitetail deer. Deer heart, prepared right, is my favorite meal.
Quote from: Chris USA on June 01, 2020, 06:48:59 AMI am the type of person that will try about anything. There is not much I would not eat. I like hot foods.As for "old-time/hard times" recipes, there is hogs head cheese. Cooked, put in a loaf pan and cooled,... I understand it is like a gelatinized cold cut/lunch meat.The other one would be a variation of corn meal mush,.... "Scrapple". Pretty much, the cooked corn meal is just the binder. Any and all scraps of meat would be cooked and shredded, cooked with the corm meal mixture, put in to loaf pan, cooled and the sliced off and then fried on the stove top like mush or a meat patty would be.I have not had either but I would try both. I have thought about making the scrapple with conventional store bought meat just to try the concept.Lots of scrapple here in Lancaster, PA ... A good haggis recipe is a nice thing to have too. Artificial casings for the squeamish.Cheers,Smoketown
Serve the hog organs to those in-laws that come too often and stay too long. That'll thin the visits.
Ham, sausage and bacon here, ya'll can have the rest.... CHECK PLEASE !!