- 44 Posts. Joined 5/2013
- Location: Austin, TX
- Points: 10
- Select All Posts By This User
Related Forum Threads
- Maiden sparib voyage Last post on 2/21/16 at 11:32am in General Discussion
- may just have had my easiest and fastest smoke ever!!! Last post on 12/23/14 at 2:29pm in Pork
- My 11lb pork butt journey Last post on 11/18/13 at 7:06am in General Discussion
- Butt Old School, Foamheart Last post on 11/6/13 at 11:40am in Pork
- First Smoke Ever - Shoulders - I Have Questions! Last post on 12/1/13 at 4:13pm in Pork
Hawg Heaven Rub
Last edited: 9/28/11
- Here Piggy Piggy BrineLast edited: 6/11/12
- Tutorial Sealing Mated Steam Pans With FoilLast edited: 5/1/11
If you want a serious thermometer, this is for you. It comes with 2 meat probes & one air probe, also included is a USB charger. It also has an auxiliary plug that I don't know what it is for, but...
Got this for convenience and the ease of smoking at tailgates or events without pulling the stick burner. Smoked several meals on it now. While I was assembling the smoker, i saw the wood chip tray...
If you ever wanted to make sausage and jerky this is the book that will get you started. Easy step-by-step instructions show you how to bone out a deer for sausage and jerky. Also includes both...
I know it's bad form to be underwhelmed by this book, but am I the only one who actually read it? There are duplicated parts, there is no discernible order to it, and it is mostly aimed at people...
I received this smoker as a gift - it's the 30" model. I read in the forums here about some mods to improve functionality and I did them: installed a base and casters, added some insulation around...
Has anybody used a feral hog for pulled porkpost #1 of 1211/4/13 at 7:31pmThread StarterI ask because I am going hog hunting soon and gathering ideas for the meat since in Texas we are not allowed to donate feral hog meat to food banks. I am sure I will give a lot if it away but I want to prepare some of it. Any other ideas besides pulled pork?
SmokingMeatForums.com Top Pickspost #2 of 1211/4/13 at 7:59pm
Hello Vandy. You can do anything with wild you can do with domestic BUT you need to add pork fat/fatback to it. Wild tends to be too lean. It's like wild venison. For pulled I'd smoke some pork fat low and slow, pull from the smoker and then do the wild joint. Add them together at the end. Makes good sausage. For something like a shoulder or uncured "ham" I'd wrap in thick sliced bacon. Ribs, do as baby back ( 3 2 1 ). The taste will be different but I doubt you will be disappointed. I think once you give 'er a try not much will be given away. Just my opinion. Good luck. Keep Smokin!
Dannypost #3 of 1211/5/13 at 5:37amQuote:
Wow. Any idea why that is? You'd think with the feral hog problem that would be a good source of free meat for the needy.post #4 of 1211/5/13 at 5:51amThread StarterI do know why it is. Feral hogs like most pigs have diseases. The state feels they don't know how the meat was handled so they will not allow the meat to be donated. In order to get "approved" feral hog meat they have to go through an inspection period alive then slaughtered at a state approved slaughter house. Basically, they want to make money off the needy. It is estimated that Texas has over 2.5 million hogs. There were 800k confirmed kills last year and the population grew by 400k. To hunt these bastards I have to pay to get on land because there is very little public land in the state. I offer to kill some for ranchers, they decline or want to charge me,then ask the government to get rid of them for free. Kind of sucks. They are a rapidly growing pest that people profit on.post #5 of 1211/5/13 at 5:54ampost #6 of 1211/5/13 at 6:44ampost #7 of 1211/5/13 at 6:56am
I use wild hog the same way I use store bought. As said above it is very lean. It makes good PP and great sausage.
Davidpost #8 of 1211/5/13 at 4:04pmThread Starterpost #9 of 1211/7/13 at 8:09pm
Not given to food banks. A while ago, a couple seasons as TV goes to be exact, I was watching that Texas based hog hunter show and they a pen full of Boar they had caught and it was all destined for the food bank.post #10 of 1211/7/13 at 10:01pm
As previously said, sausage is really good but have to add some fat. And ditto on the sow. If you get a boar, roast it whole and brush/spray bottle with red wine vinegar. Helps take the gamey taste out & tenderizes. Knew a kid years ago that would catch them alive (baby ones) with his dogs and castrate them for land owners and would take them to TN and sell. Called them a Bar. Meat was very tender when grown to harvest size.
Stevepost #11 of 1211/9/13 at 6:04pmThread StarterThat is allowed, has to be monitored and tested by state officials then slaughtered in a state run slaughter housepost #12 of 1211/9/13 at 6:45pmWhen smoking wild boar, hog, peccary etc., it really helps to brine and inject them. And cook at a low temp. Because the meat is much leaner you want to do what you can to add and retain moisture and flavor as much as possible. I've used an apple cider vinegar as a main brine component to compliment the pork and to counter the gamey taste.
- Has anybody used a feral hog for pulled pork
SmokingMeatForums.com Top Picks
- Here Piggy Piggy Brine
- › Oklahoma Joe Longhorn Reverse Flow?? 12 minutes ago
- › I have an investor in my bbq business, and have questions for... 13 minutes ago
- › AMNPS - burn/smoke times? 14 minutes ago
- › first try at pulled pork 15 minutes ago
- › smoker insulator 16 minutes ago
- › Aluminum drip pans that fit MES 30 ??? 33 minutes ago
- › Habanero bacon 37 minutes ago
- › Pork loin ideas 41 minutes ago
- › CANADIAN BACON TIME IN EAST TEXAS 43 minutes ago
- › Jambalaya Fatty 45 minutes ago
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Great Sausage Recipes and Meat Curing by Rytek Kutas by scubohuntr
- › Masterbuilt Two Door Propane Smoker by JASinIL2006
- › Outdoor Leisure Products Smoke Hollow 38202G by csparrazza
- › Masterbuilt 30" 20070312 with Window by mikeg1218
- › Blaz'n Grill Works "Gridiron" by fivebadgers
- › GMG by Kirby27
- › A-MAZE-N-SMOKER by racecar1439
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub
- › Follw-up to Smoke House Problems
- › Fine Points of Curing Brine