Purge Brine?

[Standard Velocity]

In your thread,....I have to ask....Are you trying to get rid of the "gamey " taste associated with "trophy " size hogs? vs meat hogs?.....

TRY THIS:

Regardless of domestic or wild meat...
If the animal is "aired", hung", allowed to "naturally" age for 4-7 days prior to.... then soaked....in a salt water brine (changed every 12 to 24 hours) to remove as much blood as possible...then finished butchering...before cooking or put into the freezer for later use....Then marinades for 1 to 3 days....the meat will be tender and delicious after cooking. Regardless of how cooked.....slow cooker, grill, fried, baked/broiled.

Wild Game is not beef, (domestic) pork, or (domestic) chicken!!.........IT'S NOT GAMEY....IT Just taste different!!! BECAUSE IT IS!!!...

That's not to say circumstances like..rut, age, feed, etc, doesn't influence the taste. IT DOES!!!...But that is the reason we add flavor and spices to any food is to make it more tasty.....Isnt it?....

And YES, the thicker the meat the longer it needs to be marinated....to allow the marinade to fully penetrate the meat.

NOTE:

The more fat removed from the animal during butchering the better the taste later!

Cleaning/cleanliness of the animal is another great factor.....proper and timely removal of scent glands, internals (guts),...washing/hosing away blood and hair..... during and after gutting and skinning.

Rigormortous.....the longer an animal can hang (in whole) to allow the natural process of rigormortous to dissipate will also help improve taste and tenderness.

Of course:

Last (or for some...first or/and only) resort is sausage and burger.....all the meat....(IMO What a waste..(of good steaks, ribs, roasts, etc)....

Just wanted to put out more info on how to improve the taste and quality of wild game meat.

Yes proper handling of the animal from field to freezer does make a big difference. Assuming the OP has done all of the things he should do before carcass becomes meat, my assertions still stand.

Wild pigs and boar have the unique ability to taste like hot piss in spite of proper handling. In my experience young sows taste good and old boars don’t. Old wives tales like removing the testicles immediately do nothing to wash the meat of the daily saturation of hormones experienced while live.

It is a shame that most hunters are not more adept at wild game cookery. The repertoire of the guys I hunt with usually begins and ends with a bottle of Italian dressing and a packet of bacon. This is for the only primal cut saved (backstrap) while the rest is split between sausage and burger.

Different marinades have different effects on meat. When you start adding acids or bases (baking soda) you run the risk of destroying the meat by the time it has penetrated a large cut. Marinades are good for thin cuts, bad for roasts. Roasts require brine. A quick post brine marinade can add flavor to the surface.

Different cuts are going to cook differently. Try to cook the wrong cut hot and quick or low and slow and you will destroy an otherwise tasty piece of meat.