Long ago, thinking I would be hunting European boars, I booked a hunt in Tennessee.

Although a youngster did shoot such a pig the day we arrived, the ones we saw and shot all looked like farmyard penned hogs.

They were rancid...the wife refused to cook the meat after trying it for the first time.

The best part of that trip was visiting Sergeant York's grave, whose son was buried alongside him, having been killed in the line of duty with the Tennessee highway patrol. That made the trip worthwhile.

Larry

Larry, that was a nice bit of trivia regarding SGT York.
Thanks!

Larry,
If I am not mistaken,Sgt. York's son was also a WW 2 Veteran.

Him being buried alongside his father reminds me that the two sons of Theodore Roosevelt are buried side by side at Normandy. One was kolled during WW 1,the other a Veteran of the Utah beach landing died of a heart attack the next month.

Also,the daughter of Thedore Roosevelt,married Alexander Sturm (Sturm/Ruger) and she provided the $50,000 start up money for that company.

Wayne

PS- sorry about the thread drift

Bad-Tastin'!
I have hunted many types of game in my life and in many different areas and countries. "ONE" thing, of most importance, with regards to good tasting meat versus bad is this: The condition and conditions of the hunt and the "kill".
I'm not a big dog-hunting fan...except for pointers, setters and retrievers for bird hunts. Here's why...Adrenaline! A whitetail that has been killed after being chased with dogs is (almost always) "stiff" when it is immediately retrieved. Adrenaline has been pumped through it's body...hence the stiffness.
A whitetail that has been "still-hunted" is limp-n-limber when retrieved. Much better tasting also. The same goes for hogs. Now: If a bad shot, resulting in a run-off, will often have mixed results.
I have, most assuredly, have had game run off that I had shot..."BUT"...(There's that word again)...I usually aim for the base of deck, higher portion of the shoulder to "drop" game where it stands. Game running off with a kill-shot from an arrow will not show great stiffness. This is because of the lack of alarming "boom" as when shot with a firearm.
In all of these scenarios one thing is common: Lack of rapid adrenaline flow leaves tasty meat.
Stay Sharp, Capt. Chris

Wayne--

A bit "off topic"...but in passing...

I recently discarded the latest American Rifleman...with a long article on the history of Ruger firearms...including the source of the $50,000 initial investment that got Bill Ruger underway.

Look it up if you can. Very interesting story.

Larry

Capt. Chris--

Some good points about gaminess.

With wild hogs, note that they are not castrated (ouch). But domestic boars are. Wonder if that also makes a difference.

I have posted on other threads about the gaminess of elk I have shot...with instant kills and no running and recovery effort. Of course, they were in rut...which "might" affect flavor what with elevated hormones throughout their system???

Also, contrast the flavor of Ohio deer that were corn-fed and acorn-fed to Pennsylvania deer that ate a lot of hemlock.

I think we also agree that prompt field dressing and cooling make a difference.

Larry

Catch pens in Florida are commonplace and I have a Stanaback Special that has castrated more than a few boar hogs. "Yes" Flavor increases...no doubt & the "rut" adversely affects deer also.
Capt. Chris

"...I have a Stanaback Special that has castrated more than a few boar hogs."

I will be careful around you....

Larry

You're safe so's long as you ain't wallorin' in a catch pen!
CCS

Capt Chris and Larry,
I agree with you on the hunt and the care of the harvest.

Larry,
On occasion I used to have breakfast with Bill Ruger on his yacht the My Yen in Southport harbor.

Wayne