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(Yahoo)   Harris County, TX was being overrun with more than 10,000 extremely destructive feral hogs and stumped as to how to fix the problem. Then somebody remembered that hogs are made out of ham and bacon, and there are hungry people in Houston   (news.yahoo.com) divider line 168
    More: Obvious, Harris County, wild pigs, Texas, Food Safety and Inspection Service  
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8008 clicks; posted to Main » on 25 Apr 2014 at 1:22 PM (16 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-04-25 12:25:58 PM
Small hogs are delicious. The big mama hogs are disgusting (too tough). Outside of a frying pan though they're all nasty creatures.

/Kill 'em all and let J&J Packing Co. sort 'em out
 
2014-04-25 12:32:22 PM
I like how they have a daylight pic of them.  They must have let them root up shiat for a while in GB Park before finally making a decision on them.
 
vpb [TotalFark]
2014-04-25 12:45:51 PM
I'm surprised that they are feeding the hogs to the homeless and not the other way around, what with it being Texas and all.
 
2014-04-25 12:47:03 PM
Wouldn't this meat be a foodies dream? Free range, no hormones no Antibiotics, not grain fed or finished?   Seems to me an enterprising company could have a field day culling these animal and selling the carcasses as premium free-range ultra organic pork
 
2014-04-25 12:49:05 PM

vpb: I'm surprised that they are feeding the hogs to the homeless and not the other way around, what with it being Texas and all.


 I

Shhhhhhh, that part of the process is supposed to be secret. How do you think the populations of pigs got so big in the first place?   And once you get the homeless used to the taste of pork, they'll be able to skip the middle man and serve them "long pork"
 
2014-04-25 01:12:52 PM
Out of a population close to 4-1/2 million, there's got to be more hogs than that.
 
2014-04-25 01:24:31 PM
www.junkiemonkeys.com

WE WERE WARNED, PEOPLE. YOU GOTTA KILL THE QUEEN HOG!
 
2014-04-25 01:24:58 PM

Magorn: Wouldn't this meat be a foodies dream? Free range, no hormones no Antibiotics, not grain fed or finished?   Seems to me an enterprising company could have a field day culling these animal and selling the carcasses as premium free-range ultra organic pork


It would also need to be cooked under constant baste and injection marinade for about 18 hours as well, before you could cut it with a diamond-tipped knife.
 
2014-04-25 01:26:07 PM
DIA to thread #8235896 stat!
 
2014-04-25 01:26:19 PM
The feral pigs are the ones that aren't wearing blue flower print house dress and watching their stories.
 
2014-04-25 01:26:26 PM
Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
 
2014-04-25 01:27:06 PM

antron: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.


Hey, easy! Careful with that reference! It's an antique. :)
 
2014-04-25 01:27:37 PM
DIA and his trusty AR-15 will save us from the feral hog scourge.
 
2014-04-25 01:29:12 PM
Ham is delicious, I tell you what.
 
2014-04-25 01:29:33 PM
Intelligent thinking coming from Texas?
Someone caring about well being of the homeless... in Texas?
Color my surprise.
 
2014-04-25 01:30:07 PM

jayhawk88: Magorn: Wouldn't this meat be a foodies dream? Free range, no hormones no Antibiotics, not grain fed or finished?   Seems to me an enterprising company could have a field day culling these animal and selling the carcasses as premium free-range ultra organic pork

It would also need to be cooked under constant baste and injection marinade for about 18 hours as well, before you could cut it with a diamond-tipped knife.


Well if there is one thing I am actually confident in Texans' ability to do correctly, it is slow cook them some swine, preferably in a smoker with a vengar based sauce.

Seriously wasn't BBQ more or less invented to make otherwise inedible cuts of meat  into tasty delicious meals?
 
2014-04-25 01:30:31 PM
i2.ytimg.com

APPROVES
 
2014-04-25 01:31:10 PM
I hope this works. I didn't know about the toughness issue, but anything that routes good (sorta) protein to people who could definitely use it is a good idea in my books.

Hope they cook everything thoroughly and no other unforeseen problems come up.
 
2014-04-25 01:33:04 PM

scottydoesntknow: Small hogs are delicious. The big mama hogs are disgusting (too tough). Outside of a frying pan though they're all nasty creatures.


Crock pot, my man.  I haven't seen tough meat that enough crock pot time and BBQ sauce can't sort out.
 
2014-04-25 01:33:13 PM
The only animal id feel comfortable killing with my weapons for sport. Because they are tasty and not endangered and they can wreck stuff. Spare me how tasty venison is, cause it ain't. Guys always talk about how good it tastes and then they add all kinds of qualifiers like "in chili" or "mixed with beef" or with spices, etc.

Bison is awesome but I couldn't bear killing one. Plus the hogs can and will make a run at you sometimes. And the smaller hogs are awesome.

Id like to try to take one of these with my bow.
 
2014-04-25 01:33:47 PM

Magorn: Wouldn't this meat be a foodies dream? Free range, no hormones no Antibiotics, not grain fed or finished?   Seems to me an enterprising company could have a field day culling these animal and selling the carcasses as premium free-range ultra organic pork


I was recently in Mexico City for work, and ate at an awesome pork restaurant, I think it was spanish.  They had four different types of pig for sale, you could choose pigs that were raised running free on a farm eating corn, or hogs that grew up on the side of a mountain eating only acorns so their fat is basically vegetable oil, and a couple others.  It was freaking delicious, the cured pork tasted like soft bacon, and the roast suckling pig was freaking great.
 
2014-04-25 01:34:54 PM

fireclown: scottydoesntknow: Small hogs are delicious. The big mama hogs are disgusting (too tough). Outside of a frying pan though they're all nasty creatures.

Crock pot, my man.  I haven't seen tough meat that enough crock pot time and BBQ sauce can't sort out.


Heathen, put it in a smoker at 225 and let it roll
 
2014-04-25 01:35:29 PM

TheShavingofOccam123: The feral pigs are the ones that aren't wearing blue flower print house dress and watching their stories.


We call them "hogs", but you're not likely to find them in Texas.
static.foxsports.com
 
2014-04-25 01:35:48 PM

Boxingoutsider: The only animal id feel comfortable killing with my weapons for sport. Because they are tasty and not endangered and they can wreck stuff. Spare me how tasty venison is, cause it ain't. Guys always talk about how good it tastes and then they add all kinds of qualifiers like "in chili" or "mixed with beef" or with spices, etc.


I beg to differ. Deer is a tasty, tasty creature. While I don't get to hunt much anymore, I have plenty of hardcore, redneck friends and coworkers.

As a side note, it gets mixed with beef when ground up not for taste, but because if you try to grill or fry deer meat patties, they have no fat and fall apart on the fire.
 
2014-04-25 01:36:00 PM

Aidan: I hope this works. I didn't know about the toughness issue, but anything that routes good (sorta) protein to people who could definitely use it is a good idea in my books.

Hope they cook everything thoroughly and no other unforeseen problems come up.


If the pigs are that great, wouldn't the homeless population in the area already have stumbled over this idea?
 
2014-04-25 01:36:03 PM
They estimate $2.17 a pound? Isn't that kind of high for meat that didn't cost anything to raise?
 
2014-04-25 01:37:03 PM
A lot of folks here in SW Georgia kill hogs (I'm pretty sure you can kill them year round w/o a permit) - but many of the local processors won't touch them due to some sort of crazy pig parasites.  Is it the same way with the Texas hogs or are they less diseased than Georgia hogs?

I had some boar meat down in Polk county a few years ago - it was tender enough, pretty tasty.
 
2014-04-25 01:37:12 PM

Interceptor1: They estimate $2.17 a pound? Isn't that kind of high for meat that didn't cost anything to raise?


and maybe helped clean up the town's garbage, as well?

/mama's always trying to think on the bright side....
 
2014-04-25 01:37:47 PM
10,000 hogs like that you don't kill all at once.
 
2014-04-25 01:41:55 PM

Boxingoutsider: Bison is awesome but I couldn't bear killing one. Plus the hogs can and will make a run at you sometimes. And the smaller hogs are awesome.


We knew a guy who did the hunt on reservation land thing. He brought back a LOT of bison meat. We ended up with a lot of ground meat. It was tasty, but my god was it dense. We had to alter every recipe to use it. You'd have a hamburger and it would nearly punch a hole through your stomach. It was so lean my husband typically added something (I dunno what, I just eat it) to stop the meat from burning when he cooked it.

So yeah. Bison is awesome, and we were told that the Bison he shot was the cranky one they'd been trying to get rid of for a year. I remind myself of that so I don't have to feel all "herd of beautiful ponies running wild across the plains".

/They probably tell everyone that
 
2014-04-25 01:41:55 PM
Don't forget the most important part of your hog huntin' gear

www.recoilweb.com
 
2014-04-25 01:42:11 PM
They're spending over $200,000 to slaughter and "process" these hogs.

I'm sure the homeless would be willing to do it for free.
 
2014-04-25 01:43:46 PM

Ethertap: A lot of folks here in SW Georgia kill hogs (I'm pretty sure you can kill them year round w/o a permit) - but many of the local processors won't touch them due to some sort of crazy pig parasites.  Is it the same way with the Texas hogs or are they less diseased than Georgia hogs?

I had some boar meat down in Polk county a few years ago - it was tender enough, pretty tasty.


I have been informed by a friend who knows way more about this than I do that the main concern in eating Under-cooked pork is trichinosis and that is really only an issue because in the US we allow pork to be fed on food which includes scraps of other pigs.  In Germany and most of Europe they do not and as a result when you order pork there they will ask you your "doneness" preference just like with steak, and a "medium rare" slice of pork is still perfectly healthy.
 
2014-04-25 01:46:24 PM
I don't know why they call this stuff Feral Hog Helper. It does just fine by itself, huh? I like it better than Armadillo Helper myself, don't you, Clark?
 
2014-04-25 01:46:33 PM

CruJones: fireclown: scottydoesntknow: Small hogs are delicious. The big mama hogs are disgusting (too tough). Outside of a frying pan though they're all nasty creatures.

Crock pot, my man.  I haven't seen tough meat that enough crock pot time and BBQ sauce can't sort out.

Heathen, put it in a smoker at 225 and let it roll


Another fine option.  Point is this:  there are some really tasty options for "tough" meat.
 
2014-04-25 01:47:17 PM
Ok...so there could be as many as 20,000 pigs rootin around out there... I want to know how they plan on "capturing" 20,000 pigs
 
2014-04-25 01:47:44 PM

jayhawk88: Magorn: Wouldn't this meat be a foodies dream? Free range, no hormones no Antibiotics, not grain fed or finished?   Seems to me an enterprising company could have a field day culling these animal and selling the carcasses as premium free-range ultra organic pork

It would also need to be cooked under constant baste and injection marinade for about 18 hours as well, before you could cut it with a diamond-tipped knife.


Oh, hell no. Slow-roasted in a crockpot (or faster roasted in a pressure cooker), and it comes out tasty and tender.
The wife and I got a few nice pork-roasts from a friend of hers who shot the pigs on his family's property in Florida.
Toss in some spuds, carrots, chop in an onion, a little garlic, a bay leaf or two.....Good eatin'.
It smokes well, too, if you prefer a little pulled-pork.
 
2014-04-25 01:48:19 PM

willfullyobscure: Don't forget the most important part of your hog huntin' gear

[www.recoilweb.com image 618x412]


Does that guy know he's going to break some teeth if he pulls the trigger?
 
2014-04-25 01:48:22 PM
The sausage grinder will fix any toughness problem. If one truly loves the environment you should kill ever hawg they see. One pig is way to many. They are a menace
 
2014-04-25 01:48:42 PM

Magorn: Wouldn't this meat be a foodies dream? Free range, no hormones no Antibiotics, not grain fed or finished?   Seems to me an enterprising company could have a field day culling these animal and selling the carcasses as premium free-range ultra organic pork


They're scavengers.  Will eat anything, including each other, carrion and you name it.  They taste like greasy shiat.
 
2014-04-25 01:48:48 PM

Magorn: Ethertap: A lot of folks here in SW Georgia kill hogs (I'm pretty sure you can kill them year round w/o a permit) - but many of the local processors won't touch them due to some sort of crazy pig parasites.  Is it the same way with the Texas hogs or are they less diseased than Georgia hogs?

I had some boar meat down in Polk county a few years ago - it was tender enough, pretty tasty.

I have been informed by a friend who knows way more about this than I do that the main concern in eating Under-cooked pork is trichinosis and that is really only an issue because in the US we allow pork to be fed on food which includes scraps of other pigs.  In Germany and most of Europe they do not and as a result when you order pork there they will ask you your "doneness" preference just like with steak, and a "medium rare" slice of pork is still perfectly healthy.


This is true and med-rare pork loin is excellent. Just don't buy "AgCorp" meat, know the rancher and their practices.
 
2014-04-25 01:48:57 PM

SirDigbyChickenCaesar: I want to know how they plan on "capturing" 20,000 pigs


With bullets.
 
2014-04-25 01:49:20 PM

mama2tnt: Aidan: I hope this works. I didn't know about the toughness issue, but anything that routes good (sorta) protein to people who could definitely use it is a good idea in my books.

Hope they cook everything thoroughly and no other unforeseen problems come up.

If the pigs are that great, wouldn't the homeless population in the area already have stumbled over this idea?


Homeless are downtown, feral hogs are on the west side of town near the Energy Corridor.
 
2014-04-25 01:49:41 PM

Boxingoutsider: The only animal id feel comfortable killing with my weapons for sport. Because they are tasty and not endangered and they can wreck stuff. Spare me how tasty venison is, cause it ain't. Guys always talk about how good it tastes and then they add all kinds of qualifiers like "in chili" or "mixed with beef" or with spices, etc.

Bison is awesome but I couldn't bear killing one. Plus the hogs can and will make a run at you sometimes. And the smaller hogs are awesome.

Id like to try to take one of these with my bow.


Venison tenderloins seared on a cast iron skillet then finished over low heat. Add nothing and get some amzing meat. Other steaks must be tenderized and maybe marinated. The trick is not to overcook them because they are so lean. If you like your steak well done, don't try venison.

hardinparamedic: I beg to differ. Deer is a tasty, tasty creature. While I don't get to hunt much anymore, I have plenty of hardcore, redneck friends and coworkers.

As a side note, it gets mixed with beef when ground up not for taste, but because if you try to grill or fry deer meat patties, they have no fat and fall apart on the fire.


My deerburger recipe does not involve any other meat. I add a little shredded monterray jack, olive oil and black pepper to taste. They will be juicy and hold together just fine.

Last year I shot five deer and my daughter shot one. I gave two of them away and still have half a freezer full.
 
2014-04-25 01:50:56 PM

YixilTesiphon: mama2tnt: Aidan: I hope this works. I didn't know about the toughness issue, but anything that routes good (sorta) protein to people who could definitely use it is a good idea in my books.

Hope they cook everything thoroughly and no other unforeseen problems come up.

If the pigs are that great, wouldn't the homeless population in the area already have stumbled over this idea?

Homeless are downtown, feral hogs are on the west side of town near the Energy Corridor.


Too far from home for homeless people to walk to? How about a town bus?
 
2014-04-25 01:51:17 PM

JusticeandIndependence: willfullyobscure: Don't forget the most important part of your hog huntin' gear

[www.recoilweb.com image 618x412]

Does that guy know he's going to break some teeth if he pulls the trigger?


Assumes facts not in evidence.

// Counterpoint 1 - Texas
// Counterpoint 2 - gun nut enthusiast
 
2014-04-25 01:51:34 PM

Boxingoutsider: The only animal id feel comfortable killing with my weapons for sport. Because they are tasty and not endangered and they can wreck stuff. Spare me how tasty venison is, cause it ain't. Guys always talk about how good it tastes and then they add all kinds of qualifiers like "in chili" or "mixed with beef" or with spices, etc.

Bison is awesome but I couldn't bear killing one. Plus the hogs can and will make a run at you sometimes. And the smaller hogs are awesome.

Id like to try to take one of these with my bow.


You better be up a tree stand when you do. If they could climb a tree, I'd be a dead man.

Properly aged venison tastes amazing, but the lack of fats does make it a bit tough.
If you prefer flavor adjuncts, butterfly a backstrap, stuff it with cream cheese & jalapenos & wrap in bacon.
Smoke it with Jaack Daniels' barrel oak.
Mouthgasm.
 
2014-04-25 01:51:42 PM

Magorn: I have been informed by a friend who knows way more about this than I do that the main concern in eating Under-cooked pork is trichinosis and that is really only an issue because in the US we allow pork to be fed on food which includes scraps of other pigs.  In Germany and most of Europe they do not and as a result when you order pork there they will ask you your "doneness" preference just like with steak, and a "medium rare" slice of pork is still perfectly healthy.


www.cdc.gov
Trichinosis. Not really a problem in the United States, and I got pork medium in a steakhouse in Chicago in September.

/wife doesn't like pork, so I order it when I'm out
//company paid for some damn good pork
 
2014-04-25 01:52:41 PM

jayhawk88: Magorn: Wouldn't this meat be a foodies dream? Free range, no hormones no Antibiotics, not grain fed or finished?   Seems to me an enterprising company could have a field day culling these animal and selling the carcasses as premium free-range ultra organic pork

It would also need to be cooked under constant baste and injection marinade for about 18 hours as well, before you could cut it with a diamond-tipped knife.


Dangit and I bought the salad instead of the Sweet Pork Burrito for lunch. I really didn't want to regret that decisions.

You people and your foody ways.

/What do I mean "you people"
 
2014-04-25 01:52:43 PM

Boxingoutsider: Spare me how tasty venison is, cause it ain't. Guys always talk about how good it tastes and then they add all kinds of qualifiers like "in chili" or "mixed with beef" or with spices, etc.


My qualifier for the awesome tastiness of venison is that it depends on how the deer lived and died.  If the deer died quick and clean and lived eating a good diet, the venison will be awesome.  If the deer took half the night to die or was basically starving to death and had to eat anything green to live, then the meat is horrible.  The "gamey" taste that people associate with venison is usually a by product of a herd that hasn't been properly culled and is on the verge of starvation.

On the pig side, if they are above about 80lbs when we kill them, we just cut their bellies open and leave them for the vultures.  Pigs are the ultimate in tasting what they've been eating... and they eat anything and everything.  The big ones taste horrible.

Stoker: Intelligent thinking coming from Texas?
Someone caring about well being of the homeless... in Texas?
Color my surprise.


If you ever find yourself homeless, find a town with active game ranches in Texas.  Our ranch donated just over 700 pounds of venison to local shelters at the end of the hunting season.  Most ranches do.  The hunters take what they want and leave a huge amount of meat.  Add that to what we end up with after the cull and there is way more meat than the family could ever use.  We fill up our freezers for the year and donate the rest.
 
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