Bit of hog cooking w/qview

Discussion in 'Wild Game' started by txocelot, Feb 24, 2014.

  1. I am in the conservation field and hogs are one thing I love to cook and have ready access to around central Texas, so every year I cook for a banquet for cub scouts and their families of roughly 150 people, this year I broke in my new SH44 by putting it to the test against 4 - 100lb (live weight) wild hogs, and I can only credit all the information I got from this site for how easy it went and the responses I got from the families.

    One thing I wanted to hit on about hogs, being that I work with wild animals daily I have a bit of background on the topic of zoonotic diseases (those carried by animals which can infect humans and vice verse) I have noted many comments about freezing wild hogs and fish before cooking, and freezing will indeed kill off many parasites, it isn't proven to kill all organisms which can be transmitted or passed on to humans though. Cooking with heat to 160 degrees is the current USDA recommended practice for wild hog, it used to be 170 degrees and honestly I take no chances and go higher just a bit for my and those I serve safety, being pulled pork I take it to 205 by plan anyway. I'm very interested in cold smoking and doing some hams etc, and currently being new to cold smoking I have a lot more research on best practice for that path. I kill, butcher and cook hogs over a three day period, and as long as your cooking to safe temps, I know of no reason health and safety wise to be concerned about any disease issues that would require freezing first. Do I freeze the tenderloins and other meats that I keep for myself for later use..... you bet and do so sub zero Fahrenheit of about -3.

    So on to the results of this weekend.

    First quests arrived Wed morning and I began butchering Thursday at noon, day in the pen lets them relax and calm the adrenalin down a bit from being trapped.

    I brine them in a sea salt, sugar and some of my rub mix over night, or up to a few days depending on butchering day.and

    First load went on 7am Fri, loins, and all smaller cuts, for between 4-8 hours depending on thickness, pulled and panned in 

    an inch of apple cider in the over to keep, sprayed over the next day every few hours with more cider.

    I make up my own rub using Fiesta brand pinto bean seasoning, sea salt and a bit of herb garlic mix. 

    Relax and wait a while

    Ribs up next, another 5 hours at 225.

    Last and largest load, 15 whole legs, the grates were showing signs of weight.

    Put on at 10pm and took off at noon Sat, pulled it apart at 3pm and it was served up

    to the masses with pleasure at 6pm. Always love the wild hog leery, who come back

    over and over for refills of only the meat. 

    Thermal mass played hell with getting up to 225 again, burners on full still took hours.

    Didn't think of taking more pictures, was a bit worn out by the end, the meat looks a bit dry after sitting ,

    but we dump it all in a huge bowl and mix in all those juices from the bottom before serving and it was 

    dripping with juice

    Thanks for everyone who posts on here, so many ideas and great information that I know

    I have a long way ahead on all the new things to try and techniques to learn to get the most

    from my smoker and the food it can deliver.

  2. Hello.  When I saw you left the hogs a day to calm down I knew this man knows his sh-tuff.  Tx. country boy will survive to plagiarise a Hank Williams Jr. song.  Thanks for the post.  Good looking pork.  Keep Smokin!

  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Lucky scouts! Nice job on that load of pork.
  4. tony111

    tony111 Smoke Blower

    Some great looking pig there. I butcher my own hogs, so I know how much work you put into that feast. I bet those cub scouts had some full bellies after that. Nice job!
  5. Thanks Danny, woodcutter and Tony. I love putting in the work to see the results. Just not more than once a year. Seven heaping pans at nearly 35lbs each was the outcome. Two days of clean up and zombie time followed.

    Keep letting the smoke touch everything.

  6. This was so fascinating to see, and you've got one hell of a machine there as well! Impressive stuff! Thank you for sharing! Great job!!

    Cheers!!! - Leah
  7. Looks great, that's one thing I miss about living in Florida I used to do a lot of nuisance hog hunting and trapping. I had an endless supply of pork, and never got tired of cooking or eating them Thumbs Up

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