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Processing/Butchering Wild Boar.

CharlesKochel | Jul 31, 201403:04 PM

I harvested a medium sized wild boar yesterday evening, cut the loins, kidney, liver, heart, testicles, some fat and quartered it. I soaked it in a giant cooler of ice, salt and water. May let it sit another day on ice and brine.

It's a pretty young hog, so it should eat well, but it's so lean - sometimes a bit dry and tough. I have a good meat processor for grinding and making sausages. I'm asking you, my trusted hounders, for a bit of direction and some thoughts and recipes. Share with me what you'd do with 2 giant tenderloins of pork and 4 front and rear quarters. Thanks in advance.

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