irold: I cook all my pork according to standard cook book recipes for cooking pork roasts, chops, hams (front part of hog, not the cured ham), sausage and the like. I have my hogs butchered and use everything I can. I also use the heart and liver. I have not seen too awful many 'wild game' cookbooks that run a laundry list of ways to cook pork though but even Betty Crocker cookbooks contain some nice recipes.
If the meat is properly harvested, butchered, frozen and wrapped it will last for years, and I mean years. I have taken properly butchered and wrapped Venison and Boar frozen for over two years and have opened the packages to find good, clean, delicious red meat without freezer damage or aging (brown stuff...). If the guide tells ya to bring coolers, bring coolers.....
Here's what I get from my hog hunts - a dang good hunt, exhilarating enough to make me breathe a bit harder afterward with at least one good 'huntin' story per animal. I get a good sized critter that I will have turned into breakfast, lunch and dinner meats, and lots and lots of great meals.
Another good cookbook is the Minnesota Heritage Cookbook - this is a 'oldie' and may no longer be in print but can probably still be found. Also, 'Eat Like a Wild Man' cookbook from Willow Creek Press has some outstanding recipes but for most of your 'pork' cooking, just using standard recipes for store bought pork works even better with wild hog/pork as the flavor in the wild critters is much better - hth and jmtcw.....
