- 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
You won't find these at Wal-Mart!!!
I purchased one of the very early Traeger Lil' Tex models about 20 years ago. It was the first pellet grill I had ever seen and I fell in love instantly. Over time I added a digital thermometer to...
This product will not work in a propane smoker and it is a known defect by Amazen. The gas fire fights with the smoker for the air supply and the smoker usually looses an will not burn. They...
My stock temp gauge after 3 uses was about 50 degrees off. So I ordered this one cause I have seen this one in many videos and pictures. and the rating was good. Had to make the hole bigger to...
I purchased this grill on 5-05-2017-----so I purchased this grill (Tailgater in Blue) from my local ACE hardware and the temps are all over the place, so far I have e-mailed back and forth (3...
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
- › instulated smoker or thicker metal smoker 53 seconds ago
- › ANNETTE 8 minutes ago
- › Cast Iron/Smoked Venison 59 minutes ago
- › June 2017 Burger Blowout Voting thread!! 1 hour, 3 minutes ago
- › Upgrading on a Budget: Suggestions? 1 hour, 36 minutes ago
- › Where to start... 2 hours, 5 minutes ago
- › Freezing Uncooked Pork Shoulder Butt 2 hours, 16 minutes ago
- › Chipolte WIldfire in the MES Custom SS (first stick run) 2 hours, 19 minutes ago
- › Cervelat SS 2 hours, 21 minutes ago
- › Thank you! First Smoke 2 hours, 28 minutes ago
- › Old Country Brasos by ammaturesmoker
- › Traeger Lil' Tex Elite Pellet Grill by Gjd53
- › A-MAZE-N-SMOKER by Smokedevil
- › 3 Inch Large Smoker Thermometer by Tragusa113
- › Traeger Texas Pellet Grill by bigdumbjarhead
- › Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker,... by 603Smoker
- › Kingsford 30520 Competition Briquets, 11.1-Pound Bag by daRicksta
- › Pit Boss Grills 71820 Wood Pellet Grill by BC taster
- › Brinkmann Pro Series 4400 by LilyArscott
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by Jarch
- › Top 2 Traeger Grill in 2017
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS