Cooking Javelina/Peccaries

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VJ, thanks for posting the links. Since these little piggies are expected to show up on future menus, it is nice to know how to prepare them.
 
VJ, thanks for posting the links. Since these little piggies are expected to show up on future menus, it is nice to know how to prepare them.

Apparently them little piggies can be quite tasty!
 
I hunted them in Arizona and cook them like you would pork, they are better than swine and can be just as mean if not meaner.

Good info. I was not sure about their "attitudes", so I will be extra careful when adding them to the menu. I had planned to use either a 556 (62 gr, soft point) or a 224 Valkyrie in the 75 gr. soft point. It this enough cartridge? What was our choice of ammo?
 
Good info. I was not sure about their "attitudes", so I will be extra careful when adding them to the menu. I had planned to use either a 556 (62 gr, soft point) or a 224 Valkyrie in the 75 gr. soft point. It this enough cartridge? What was our choice of ammo?

Javelinas are much smaller than wild hogs, your 9mm would do the trick, but for a rifle, I go with either the 5.56 or the .224, using the best hollow points you can find (cheapskate!)
 
Javelinas are much smaller than wild hogs, your 9mm would do the trick, but for a rifle, I go with either the 5.56 or the .224, using the best hollow points you can find (cheapskate!)

From recent study, the soft nose will expand as well if not better than the hollow point in 556 and they are about the same price and YES, I am El Cheapo and will be using Silver Bear steel case ammo. The only reason I will be using 62 gr. vs. 55 gr. is my rifle happens to like the 62 gr. better. The 9 mm is 147 gr. HST and makes an excellent backup and stopper.
 

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