Congrats Randy.
Sounds like an awesome trip.

Nice job Randy

Randy;
I'm gonna have to try one of your bows someday.
              

Quote from: Wudstix on March 17, 2020, 05:26:24 PM
Randy;
I'm gonna have to try one of your bows someday.
              

I can make that happen whenever your ready!

Randy I know that had to have been a blast. I have always wanted to get a Javi. I saw a mount of one in the Bass Pro down around San Antonio and have wanted one ever since.

Awesome job, Randy!

Great job, Randy.

Randy,
Congratulation, You done good....really good!

Cool. Congrats

Nice! How are javis for eating?

Quote from: SlowBowKing on March 20, 2020, 11:35:56 PM
Nice! How are javis for eating?

SlowBowKing:

NOT !!!!! Cover prepped carcass with peanut butter.  Bury in hole with coals underneath... slow cook for 8-10 hours then cover hole with dirt from hole and leave site.  Go to Micky D's and have a quarter pounder.

Quote from: SlowBowKing on March 20, 2020, 11:35:56 PM
Nice! How are javis for eating?

I haven't had any yet. A couple of the guys I hunted with have eaten some of theirs and they said it's good. And I trust them!
I have recruited some Hispanic friends of ours to make tamales out of mine. I will let you know how they are sometime next week.
But....  from what I have seen the guys that don't like cleaning them say they are nasty. The people that don't mind cleaning them say they are good. So ...

Woo Hoo and great shooting! They are cool looking little dudes. Been in TX for 6 yrs and still haven't chased them. That needs to change.

They can be Great or Horrible tablefare. Truly depends on how they are handled IMHO. If you touch the the hair then touch the meat the musk and oils transfer to the meat and it is all but ruined. The trick I was taught is to :
1. Wear gloves.
2. Use one knife to start the process of making the initial cuts down belly, legs and around legs .
3. Change gloves and knife and skin only touching the inside of the skin.
4. Avoid touching or cutting into the large gland on top of the back.
5. Meat can be soaked in solution of 1tablespoon baking soda per quart of water for 24 hrs. Rinse prior to cooking.

Enjoy!

Congrats and agree w Some thoughts above on eating them as they are just fine if they are handled well.  We cooked them in hog camp in tx and they were a little tough but just fine

Ok y'all, after Processing I ended up with 2 whole front shoulders, 2 whole hind quarters, 2 packages of backstrap and tenderloins, and 7 dozen tamales.
And the tamales are AWESOME!!!
I have no idea why people say javelina is bad table fare. My only conclusion is that possibly people are not handling them properly when cleaning them.

Tamales are good no matter what they are made of.

Yep, tamales are good. Any way you can cook that meat so you cover up the taste of javi is OK. Just too much trouble to cover the javi taste up when I have a freezer full of already great tasting deer and pronghorn!!!!

And I know how to handle them properly just fine. I just don't like the way the meat tastes!!!

Bisch

Quote from: Wudstix on March 17, 2020, 05:26:24 PM
Randy;
I'm gonna have to try one of your bows someday.
              

If we ever meet at a TBoT shoot you are welcome to shoot one of mine.

Thanks, Mr. Cook, if this lock down ever lifts.