Piggy! To be continued!

Discussion in 'Wild Game' started by bdskelly, Mar 20, 2016.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Ya gotta love my brother in-law.  Great guy.  He is the brother I never had. We've been talking about going pig hunting for some time.  We've got a few ferrals on our property. We have feeders out for our deer and turkey and the game cameras have caught a few pictures of hogs.  One photo was of a small eating sized pig.  About 50 pounds. 

    I landed from New York today. Wasn't on the ground an hour when he called.  He whacked the 50 pounder!


    I rushed home and we both jumped on it.  Made quick work of that piggy. 


    Bagged and ready for the freezer. 


    I'll be posting smokes of this hog throughout  the summer.  Perhaps a grind... Maybe a cured ham as well. 

    To be continued!

    Brian  
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's awesome.

    I will be watching
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Adam!  I'm looking forward to it.  The dang job has me traveling so much now its interfering with my cooking.  I need to get caught up on all the SMF goings on.  B
     
  4. b-one

    b-one Smoking Guru OTBS Member

    That might of looked good whole on the big smoker! I'm sure it will still turn out tasty!
     
  5. Cool !!    I'll be watching

    Gary
     
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    LOL  I really thought about it my friend.  But to do that I'd of had to boil water do lots of scrapping... It was so much faster just to peel her.

     Today I didn't have a lot of time before going back to work in the morning. 

    I've got to try a whole hog one day! Agreed... The new machine should do the job nicely! 

    B
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice job on parting that pig out!
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    LOL  Thanks Case.  Just gilled the tenderloins tonight.  Mmmmm Good! 
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The tenders were tossed on the grill tonight! OMG... So good.  So this is what pork should taste like! 

     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome Brian, I'll be on the lookout for future cooks.... That tenderloin looks real tasty man ! Thumbs Up
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you Justin.  b
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is a great BIL congrats and the tender loin looks fantastic

    Richie
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Gary!  She who must be obeyed has requested pulled pork for easter.  b
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I appreciate the kind words Richie! b
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This is some good stuff Brian!!

    That sliced pic is awesome!!

    Looking forward to a summer of q-view!!

    Al
     
  16. unclejhim

    unclejhim Smoke Blower

    Most people will never know just how good pork can be. Wild pork is soooo much better than the stuff we find in the local markets. That loin looks great !!

    I smoked/slow cooked ( on my kamoto cooker ) a hind qtr. for thanksgiving that everyone liked. Keep the updates coming.
     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Hey Al.

    Thanks so much.  I think I will pull the ham for Easter.  The missus ordered a honey baked... I think I will toss a little wild to the Easter gathering. b
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum Jhim. We are happy you are here!  I'll be sure to post this piggy. I agree, that a smaller pig taken from the wild is the best pork ever.  This one was a 55 pound sow.  AND in my opinion are the best flavor.  A large hog can be a bit rank.  Sadly time didn't allow me to do a proper butcher.  ... no time for cracklins  [​IMG]
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles>

    You don't have to scrap but one hog to realize that cracklins taste better from bought meat......LOL I have seen a couple of boucheiers where they actually take a weed burner and fire/singe the hog.  Not just to finish it either!

    IMHO that would be about the best size. Too young to get too rank or tuff, small enough to handle, and not too much work butchering.

    Just a thought, you know that its wild and there are some nasty wild wurms and bugs. I seem to remember reading or hearing somewhere that you should hard freeze your meat for 30 days? I don't know, wild hogs are pretty much come out since my hunting days. Besides I mostly did squirrels and rabbits.

    That 'backstrap' looks delicious!
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Worms?  Oh great.  Now I have visions of me scooching my butt around on the living room carpet! b

     

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