wlid hog???

Discussion in 'Wild Game' started by dewberry, Mar 23, 2009.

  1. dewberry

    dewberry Fire Starter

    does anyone smoke wild hog
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Yes i do they are good
     
  3. oneeye

    oneeye Fire Starter

    Yes. I have done ribs and roasts. Excellent stuff! I am currently out of the wild pork and have to settle for the tame stuff!
     
  4. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Do it on a pretty regular basis around here, what do you need to know?
     
  5. mgwerks

    mgwerks Smoking Fanatic

    Yes, but I try to stick to the younger sows. The Hill Country and South Texas are full of them!
     
  6. dewberry

    dewberry Fire Starter

    which ones are best for eating
    how do you prepair to eat them (from field to table)
    which parts do you smoke
    what temp do you use
    what wood do you use
    anything else i might find helpful
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I like 60-80 lb live weight
    I skin and gut them and split them down the spine personally
    I then slather with mustard apply rub and put on the whole 1/2 pig or whole pig cut spine side down
    I try to maintain 225-250 smoker temp
    either hickory or oak for me gonna be pecan on the next one tho
    i spritz/mop with a 3:1 mix of Apple juice and Captain Morgan's spiced rum every hour after the first hour and a half
     
  8. dewberry

    dewberry Fire Starter

    how big does the pig have to be to have a good amount of meat on the ribs?
     
  9. dewberry

    dewberry Fire Starter

    do you have anytricks to skinning and gutting, i have never done before

    and do you cut the spine out? or cut it in half?

    how long?

    how many people will a half feed?
     
  10. dacfan

    dacfan Smoke Blower

    Now I'd like to see some Qview or a movie of you preparing piggy[​IMG]
     
  11. flatbroke

    flatbroke Smoking Fanatic

    I cook quite a bit of the stuff but mostly prefer sausage, I do like to smoke the back straps though mostly on the sows and smaller boars.







    here is how we prep them for processing
     
  12. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    The last picture Flatbroke posted is exactly how I prepare them then its just a mustard slather, apply rub, and put it on the smoker. After about 1.5 hours I start spritzing it, sometimes I foil and sometimes not. Thermo in a ham and one in a shoulder. You may also want to check out some of Cowgirl's threads on doing whole hogs in a pit That gal can cook!!
     
  13. dewberry

    dewberry Fire Starter

    does anyone make their own sausage?
     
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  15. flatbroke

    flatbroke Smoking Fanatic

    Yes Sir, This was made out of the hog hanging from the tractor bucket,
     
  16. dewberry

    dewberry Fire Starter

    please share how
     
  17. flatbroke

    flatbroke Smoking Fanatic

    Its a simple process really. Do you plan on hunting pigs? Where are you from
     
  18. dewberry

    dewberry Fire Starter

    yes, i have multiple places where i will be able to hunt as soon as i get my new bow and get it sighted in

    i want to be able to do stuff with them as soon i am able to hunt
     
  19. dewberry

    dewberry Fire Starter

    can you fill me in on the process, please
     

Share This Page