If you have butchered your own game then making the jump to a large skinned and quartered wild boar is just simply more to cut-up but you need refrigerator space or a very cold garage to store meat while cutting.

I have stored the quarters of meat in my cooler in very cold February winter garage at around 15 to 20 degrees F until I got to them to cut up. Below are the ribs laying on the large rear leg roasts. Look at the fat on the base of the ribs!

I have had the meat home for one week and have literally just one piece left to cut up, a rear leg,and I might just leave it whole and freeze it. Below my LEM Grinder.

I have created nearly 100 pounds of vacuum sealed meat such as Chops, Stew meat, Roasts, Steaks, Boar Burger, Breakfast Sausage, Italian Sweet Sausage, Chorizo Sausage, and mild Apple and Leek Sausage.

I used the book “Home Sausage Making” 3rd Edition by Susan Mahnke Peery and Charles G. Reavis by Storey Puiblishing. It is a simple straight forward book. I like it!

https://www.amazon.com/Home-Sausage-Making-How-Techniques/dp/158017471X 

below breakfast sausage patties on left, Italian sausage links on right and coarse grind meat below.

I have grilled a few chops, they are soooo good and the sausage is fantastic!.

Made a boar stew that was so good that I shared it only with my family.

My wife loves the Apple and Leek sausage perhaps the most but the breakfast sausage patties are fabulous too. Much of the sausage I did in 2 pound increments so if I liked it, could make more or didn’t like it, I lost 2 pounds meat in the test.

My boar burger is rough ground and works “the nuts” in my Chili Recipe. Honestly, I have been a hunter for over 50 years and this Russian Boar, a female, is the best eating game animal I have ever experienced so I am taking care to vacuum seal every morsel.

I have yet to use any tenderizer methods on this meat! Wow!!

Good Hunting and Good Eating!

© 2017