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  #81  
Old 27 April 2020, 23:40
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We're about a week and a storm away from blackberry season down here.

One of my fondest childhood memories - field day at elementary school, then school ends, then the dewberries, then the blackberries. Would go out with my mom with an empty milk jug and fill it up. That was back when my burb was more like "a couple of houses in the forest", and now I'm in the middle of the city.

Coincidentally, with so little to do, hit the arboretum by my house (Memorial Park, for anyone that knows the area). Going to have to figure out a way to sneak in a milk jug, cause there's a massive bounty waiting.

That same arboretum periodically does seminars on wild edibles in the area. It's been on my TODO list for a while, hopefully they start doing it again soon.
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  #82  
Old 27 April 2020, 23:46
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We pick a ton of blackberries. My Wife hates the seeds but I still get her to make a dozen jars of jam a year or so. The rest get frozen for cobblers or Imake into wine. I was reading something this week about dewberries but had never heard of them. One of the berries I miss about back home is the wine berries. Better than raspberries in my opinion.
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  #83  
Old 28 April 2020, 07:26
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The Mayapple...if you've looked for mushrooms in the early spring, the Mayapple is a ground dwelling plant you've walked through or moved aside to see the forest floor. This plant will produce a small, edible fruit, yellow with a slightly lemon flavor but sweeter. I've had jelly made from the fruit...but stay away from the rest of the plant, everything else including the seeds will fuck you up.
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  #84  
Old 28 April 2020, 10:24
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For the folks in Appalachia the Fox Fire series of books is a gold mine of information.
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  #85  
Old 28 April 2020, 10:35
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Originally Posted by wowzers View Post
We pick a ton of blackberries. My Wife hates the seeds but I still get her to make a dozen jars of jam a year or so. The rest get frozen for cobblers or Imake into wine. I was reading something this week about dewberries but had never heard of them. One of the berries I miss about back home is the wine berries. Better than raspberries in my opinion.
Blackberries are a July treat here. Many around. Those Copperheads like lurking under them here for an easy bird meal. Bears like em too. A lot. Ask me how I know?
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  #86  
Old 28 April 2020, 11:17
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Blackberries are a July treat here. Many around. Those Copperheads like lurking under them here for an easy bird meal. Bears like em too. A lot. Ask me how I know?
BTDT...when you're close enough to see a set of balls dangling...you're close. Thank God we both shit ourselves at the same time and went opposite directions at a rapid rate of speed.
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  #87  
Old 28 April 2020, 15:30
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Question

Questions: how edible are feral hogs? Are there any limits on them?
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  #88  
Old 28 April 2020, 16:13
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We eat feral hogs all the time and prefer to use them in our deer/pork mixture for sausage. Personally, I like the smaller hogs the best as the "older" ones tend to be a little tougher.
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  #89  
Old 28 April 2020, 19:53
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Originally Posted by Justaclerk View Post
Questions: how edible are feral hogs? Are there any limits on them?
Flavor wise:
Suckling > young sow > sow > boar

They're edible, but:
a) they contain all kinds of nasties, i throw away a boatload of meat
b) they're pretty damn lean, don't expect bacon

I'm too worried about brucellosis to do much be butchering.

EDIT: far as limits, there aren't any in Texas at least. TPWD loves it when your slaughter them en masse

Last edited by assertnull; 28 April 2020 at 20:01.
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  #90  
Old 28 April 2020, 20:17
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Quote:
Originally Posted by assertnull View Post
Flavor wise:
Suckling > young sow > sow > boar

They're edible, but:
a) they contain all kinds of nasties, i throw away a boatload of meat
b) they're pretty damn lean, don't expect bacon

I'm too worried about brucellosis to do much be butchering.

EDIT: far as limits, there aren't any in Texas at least. TPWD loves it when your slaughter them en masse
Thatís my experience with Louisiana & Georgia wild pigs. Iíve only shot a few but similar results. I try to harvest the young sows. I had one butchered and it was awesome. 1 boar was older and the meat strong smelling. Of course, it had a set of balls the size of a honeydew melon. So, thereís that.
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  #91  
Old 28 April 2020, 20:31
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Wild pig - Grind it in to sausage. Put enough sausage seasoning on it you can eat Rosanne Barr's pussy.
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  #92  
Old 28 April 2020, 20:36
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Twice now this thread has made me throw up a little. Almost. Crackers please...
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  #93  
Old 28 April 2020, 22:44
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Originally Posted by Gsniper View Post
Wild pig - Grind it in to sausage. Put enough sausage seasoning on it you can eat Rosanne Barr's pussy.
I had the good fortune to tag along in a group hunt a bit over a year ago where one of the gents was a wizard with a dehydrator - best jerky I've had, behind only some kudu biltong a friend smuggled into England back in those days.

Good enough you could make an actual meal of it.

If I had that know-how, it'd be simple calculus - cut out the backstraps for the slow cooker, everything else is jerky.
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  #94  
Old 28 April 2020, 22:49
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  #95  
Old 29 April 2020, 20:58
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Starting them young is key. Still quite a bit of snow in my spots but we pulled enough for our dinner and to give to the neighbors. Two more weeks it will be prime. Canít cover the same amount of ground with a seven and 1.75 year old though but more than worth it.

Last edited by wowzers; 3 June 2020 at 23:10.
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  #96  
Old 29 April 2020, 22:18
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Originally Posted by wowzers View Post
Starting them young is key. Still quite a bit of snow in my spots but we pulled enough for our dinner and to give to the neighbors. Two more weeks it will be prime. Canít cover the same amount of ground with a seven and 1.75 year old though but more than worth it.
Nice! I'm going next week or maybe this weekend.
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  #97  
Old 30 April 2020, 17:01
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LOVE eating wild hog..

I know a lot of people shy away from the big ones or the old stink boars.. personally, once its all ground up, I cant tell the difference between a 180lb boar and a 30lb piglet..

I used to try to cut hams and roasts out of them.. I dont do that anymore at all.. I keep the loins and tenderloins separate.. but everything else just gets ground and made into jerky or gets mixed with ground beef and put into things like chili, spaghetti, etc..

I typically try to kill at least a couple a year and keep the freezer stocked..

I'll hunt more than that every year.. but generally just leave them in the field.. or if I know someone that wants some meat, will arrange to have them come pick the pig up after it gets taken..
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  #98  
Old 30 April 2020, 18:29
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Fort Stewart has an annual hog hunt with NO LIMIT.

Not uncommon for a group to show up at check in with 30-50 wild hogs from piglets to 300 pound boars.
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  #99  
Old 30 April 2020, 23:03
Stretch Stretch is offline
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CSM,

Good lord, that’s a lot a hogs to clean before cookin’ time!!!
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  #100  
Old 30 April 2020, 23:44
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From what I understand, they give a lot of the meat away to charities.

Its more about population control than anything else.
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