Javelina / Peccary

["Holy Smoke"]

Anyone ever smoke one of these small wild pigs?

Why do you ask someone may post? ? ?

It goes like this: I did some brisket, shoulder and ribs a couple of weeks ago and had a gentleman and his wife over from our church (oops is it okay to be a Christian on this board?) anyways he was amazed at the bar-b-que
and so he asked me if I had ever smoked some wild game & I replied NOPE
I'm 100% CITY BOY! I told him I would ask the MASTERS here and if we
got some favorable replys we might try one come huntin season,,,so let me
know folks and as always thanks in advance.....

Holy Smoke. . .

[allsmokenofire]

Zilla had a post here quite awhile back about smoking a wild boar. Try the search feature, if you can't find the thread, shoot him a PM.
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Mike
Team Enoserv

[wasilvers]

Never smoked a javalina, but just to be clear, they are NOT the same as wild hogs. I have eaten both, but only regretted the javalina. They are just stinky little things.

Just my .02

[Harry Nutczak]

javalina, or any other non-domestic member of the pig family can be a little bold in taste from what I have heard. And they can also carry the trichinosis bug. (Bear's are known to carry trichinosis too, and can even be transfered to humans through contact with the fur)
So what ever you decide to do, please use the utmost caution when prepping this beast and make sure you take the internal temperature up to a suitable mark to kill anything that may infect you.

I have heard of people catching wild pigs (as opposed to shooting them) and keeping them in a pen to get them tasting a little better by feeding them grains.
Maybe a visit the the SCI site (Safari Club International) would shed a little light on proper preperation of a Javalina (SP?)
or maybe the NRA website and find the link to the "American Hunter" or "American Rifleman" for recipes.

There isn't a heck of alot of things that by adding either Bacon, Smoke or Chocolate it doesn't improve the flavor.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[funphotostore]

[DJL]

About 10 years ago while visiting my parents in Tucson,
I went as a single to play a little golf. Got hooked up
with a local, who I found out was an avid hunter.
While on the course, I spotted an "animal" crossing
the fairway. Asked the hunter what was that. He said
it's a javalina, and there darn good eating if you can bag one.
I'd do a google search on 'em.
And if anything, listen to Harry N. and cook it
till it's DONE

[funphotostore]

Here's some tips I found while searching for javelina (not javalina)

Remember, good tasting javelina meals start in the field. You must take care when field dressing this animal. Especially if you want your family to ever try it again. Here are a few pointers:

* Do not touch the musk gland on the lower back area of the animal, leave it on the hide.
* Do not gut the animal before you skin it.
* Do not let your hand go from touching the hide to touching the meat. Rinse off between skinning and gutting.
* Wrap in a game bag and then immediately ice it. The quicker you can get the animal cold, the better it is going to taste.
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Robin

[gunrunner2491]

The javelin is not a wild hog I believe it is in the rodent family. There are alot of them in South Texas, but I don't eat them.

[gunrunner2491]

The javelin is not a wild hog I believe it is in the rodent family. There are alot of them in South Texas, but I don't eat them.

[BBQMAN]

I'm with Harry- the wild pigs can be a bit "bold" in flavor. I would marinate in Mojo overnight in ice in a large cooler. Takes some of the gamy flavor out of it!

As a Jewish guying selling pork to the public, I must say it is OK for you to be whatever you want to be Holy Smokes.

One of the things you agree to when you sign up to post here is to not have discussions involving religion, politics, profanity etc. There are certainly other boards that have those topics, we like to keep it to BBQ here at the ring (most of the time, anyways! )
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[Smoke on the Horizon]

I have tried some of this meat and it seemed to have a very strong flavor. Maybe it was just my taste buds or the way my buddy prepared it but I really did not care for it. I have talked to some friends in Houston and they have tried several methods of preparing the meat and all seem to agree that it is just not that good.

As always everyone has different tastes so I am not saying it is bad, just not to my liking.

The post on preparing the animal in the field was excellent and I will forward that to a couple of buddies that are going to hunt these this year.

[wilded]

Wild hog or feral pig is great on the pit.
Javelina is not worth the effort to dress and smoke. Only a young one dressed quick and on ice quick is even edible in my opinion. They are best made into chili or tamales or something where you can not taste the meat.

["Holy Smoke"]

Well looks pretty much like a consensus that smoking one of these would be a waste of time so I'll tell my friend. Someone mentioned using them for chili and I think thats what he told me he usually did with them so I'll let him know thats what he should keep doing.

Thanks for all the replies.......

[funphotostore]

You didn't offend me and I didn't mean to offend you. I just wanted to comment that you don't apologize for something like that. I didn't take it as sarcasm but you're right sometimes you can't tell on a message board.

No harm done I hope.
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Robin

["Holy Smoke"]

Robin, absolutely NO HARM DONE,,,,thanks much for your reply.

happy Quing my freind....Holy Smoke

[ECB Super Modified]

I have had wild boar....hunted both wild boar and javelina......and there is no way I would try to eat a javelina....no way, shape or form.....they are stinky little vermin, and in a different family from pigs.

See quote from "javelinahunter.com":

Most people think of Javelina as "pigs", just a desert variety of the common barnyard animal we all know so well. The fact is Javelina do share common ancestry to old world pigs and even similarities in appearance. However, Javelina have many significant differences. They have a different number of teeth, a different gestation period, a complex (versus simple) stomach, and a musk gland on their backs--the fact is, they are not "pigs".

Both Javelina (collared peccaries ~ tayassu tajacu), and pigs are members of the order artiodactyla, suborder suiformes, sharing a common ancestry dating back some 30 million years. But, because of significant anatomical and genetic differences they, have been placed in separate families - pigs in the Suidae family and Javelina in the tayassuidae.

Are Javelina related to rodents (like a big rat)?

No! Javelina are not related to rodents other than they are both mammals. Rodents are in a completely different family order.

So what or who is their closest relative?

Javelina belong to the suborder Suina with pigs and hippopotamuses being their closest relatives.


Ok, that is what I know about havvies....and I was told once about how to prepare havvies, something along the lines of getting the fire ready, cooking a pot of some other food, then going out 100 yards from camp and digging a hole.....to throw the havvie into, and return to camp to eat the other food....and after hunting them, I totally agree.....and I don't need to try smoking one to sway me....I just will not even try to eat those stinky little things.....LOL

Keep to wild boar, pork, and beef.....Kelly
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Super Modified ECB
Charcoal and/or Gas Conversion and now, Electric
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[DaveyMac]

Nice Info Kelly!!! Impressive!

I always know I'm gonna learn something new on the smoke ring!

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My perfect recipe... meat and smoke.

Char-broil Silver smoker (slightly modified)
Stumps GF 222
Custom offset stick burner
KCBS CBJ