Came acros this Hog Head at the market yesterday for $10 and coldn't resist. He's in the brine right now and headded for the smoker early AM. I think it's about 10 to 12lbs, any guesses as to how long this might take? I'm thinking at least 12 hrs.
Pig Headed
- Thread starter captmoby
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Moby, morning.... What are your plans after the smoke ?? What temp are you planning on cooking it ??
That is one big chunk of meat and bone and I have no idea how long it will take.. I know the is a lot of good meat on a pigs head.... I cooked a whole pig many years ago and it was very good... I cooked it on a covered spit for 10 hours at 250 I think... Dave
That is one big chunk of meat and bone and I have no idea how long it will take.. I know the is a lot of good meat on a pigs head.... I cooked a whole pig many years ago and it was very good... I cooked it on a covered spit for 10 hours at 250 I think... Dave
Plans after the smoke are: I'm pretty sure I'm gonna eat it!
Exactly how though I'm not sure but I am thinking it will serve up like pulled pork. Probably only going to be my son and I for the meal but the left overs should keep.The plan is to put it on the smoker about midnight tonight and see how things look about noon on Sunday. When it gets up to temp of 200 or so I will wrap and cooler it for a while. Thinking about cook temps around 230-250. I'll try some cracklins with the skin.
I have smoked several whole hogs in the past and for some reason never picked the meat off the head. We always sacrificed it to the gods. Now I'm thinking that might have been a mistake.
I will try and post some pics along the way if any body is interested.
Exactly how though I'm not sure but I am thinking it will serve up like pulled pork. Probably only going to be my son and I for the meal but the left overs should keep.The plan is to put it on the smoker about midnight tonight and see how things look about noon on Sunday. When it gets up to temp of 200 or so I will wrap and cooler it for a while. Thinking about cook temps around 230-250. I'll try some cracklins with the skin.
I have smoked several whole hogs in the past and for some reason never picked the meat off the head. We always sacrificed it to the gods. Now I'm thinking that might have been a mistake.
I will try and post some pics along the way if any body is interested.
- May 12, 2011
- 22,172
- 7,150
whistlepig
Smoking Fanatic
I am looking forward to this one. Never had smoked hog head but head souse (cheese) is very good if prepared correctly.
whistlepig
Smoking Fanatic
Just make sure you get them pesky nose hairs out first. A hair from a hog's nose will draw blood. Safety first!
So on we go:
Whisltepig just for you I did get the torch out after finding a few stray hairs here and there. (kind of like me)
Out of the brine and a bit of rub on the bottom side
Weighed in at 11.5 lbs and he is trying to start smoking before I'm ready.
A little mop and back in the fridge for a few hours until he goes in the smoker.
I'm thinkin maybe start at 10:00 tonight after the weigh in.
What do you guys think? How many hours will this take at 230* ?
Whisltepig just for you I did get the torch out after finding a few stray hairs here and there. (kind of like me)
Out of the brine and a bit of rub on the bottom side
Weighed in at 11.5 lbs and he is trying to start smoking before I'm ready.
A little mop and back in the fridge for a few hours until he goes in the smoker.
I'm thinkin maybe start at 10:00 tonight after the weigh in.
What do you guys think? How many hours will this take at 230* ?
Moby, morning.... I've heard there is some mighty fine eating meat in the head of most animals.... How about describing the individual muscle groups and their flavors when you finally "dive" into this beautiful specimen.... Dave
It's done:
Never did get up to the 200* I was looking for after 17 hrs. but it was perfect. put in the cooler to rest after this shot.
First slice of cheek meat.
This chunk was one good piece of meat.
Trimed up with most of the large pieces of meat cut away and bagged for later.
I'm gonna slice up the skin and one ear for the dog.
All the leavins are going into the pot for some simmer time and then I'm thinking about some smoked head cheese.
I will most certainly do this again some time.
Thanks fer lookin.
Jim
Never did get up to the 200* I was looking for after 17 hrs. but it was perfect. put in the cooler to rest after this shot.
First slice of cheek meat.
This chunk was one good piece of meat.
Trimed up with most of the large pieces of meat cut away and bagged for later.
I'm gonna slice up the skin and one ear for the dog.
All the leavins are going into the pot for some simmer time and then I'm thinking about some smoked head cheese.
I will most certainly do this again some time.
Thanks fer lookin.
Jim
linguica
Master of the Pit
This is probably too little and to late, I was raised in a Mexican ( now Latino) neighborhood and it was normal for them to ask that the head be sawed in half for easier cooking. That is split nose to neck.
- May 12, 2011
- 22,172
- 7,150
That looks great and there is no better eating than Cheeks on a Pig. Although the Dog would have to fight me for the ears, Yum!...JJ
I have eaten cheeks ears & tongue all great done different ways. Whole head is a great idea but I couldnt sell it to my guests .I eat lambs brains so cant see why pig would be any different.A lot of great meat in the jowl .Great job & $10 now thats a deal.If you took a bit of skin bout 4"x4" or near, laid it flat then put your herb selection,a dried chilli,some whole peppercorns then rolled it up like a cigar tied it up with string then used it in your next slow cooked red sauce you would be surprised the flavour & gloss you get on your sauce.I do it with fresh skin no reason it wont work with with smoked. Just pull it out when your ready to serve.Works well it pot roasts as well.
Brains and eggs are pretty popular around here in some local restuarants.. I can go to Toot-N-Tell or Pams farm house and get them If I get the urge.....
ac45acp
Smoke Blower
great thread. i have a head coming next week and the trotters too. what was your brine and how long did you brine it?
thanks
thanks
smokinhusker
Legendary Pitmaster
Looks great and some fine eatin on a hog's head.
I grew up on this on our farm...not here at all that I know of and when I mention it to the BF, man do I get a look!Brains and eggs are pretty popular around here in some local restuarants..
Didn't brine as long as I would have liked because it was a last minute purchase on a Friday with plans to smoke the next day. So it was only in the brine for about 24 hrs.
I'm not good at measuring things out it's usually a hand full of this and a half of that. What ever looks tasty. Here is pretty much the brine and mop I used:
Brine:
1C Limejuice
½ C salt
2 T pink salt
Garlic pwd
Molasses
Pepper
2T chili powder (home made all the peppers in the garden)
1T cumin
Water
Then I mopped it (actually squirted it) several times with:
Cayenne
Salt
Vinegar
oil
Onion powder
Garlic
Brown sugar
Pepper
Water
I'm not good at measuring things out it's usually a hand full of this and a half of that. What ever looks tasty. Here is pretty much the brine and mop I used:
Brine:
1C Limejuice
½ C salt
2 T pink salt
Garlic pwd
Molasses
Pepper
2T chili powder (home made all the peppers in the garden)
1T cumin
Water
Then I mopped it (actually squirted it) several times with:
Cayenne
Salt
Vinegar
oil
Onion powder
Garlic
Brown sugar
Pepper
Water
In the end we have Head Cheese:
Boiled down all the leavins corasley choped up the meat and made Head Cheese. And as usual a celebatory beer. The head cheese got rave reviews form those at work that would eat it, the rest well you know what they are.
Boiled down all the leavins corasley choped up the meat and made Head Cheese. And as usual a celebatory beer. The head cheese got rave reviews form those at work that would eat it, the rest well you know what they are.
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