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5 years ago, I bought the Smoker attachment to use as a Grill for my wife and I. Last year, I purchased the Duo Grill. Attached the Smoker immediately and took 13 months before I tried to Smoke...
This is a great smoker for the price. I bought it from Home Depot online for $149. 2 day shipping. So glad I spent the money. My only negative about this smoker is that I cannot set it above 275....
It's a real shame these smokers are not being made like this anymore. Temp control is easy with a tuning plate. Also maintenance is simple as well just like anoy other smoker.
This device offers the greatest kind of grilling possible. Recently a man from Oklahoma rolled into a major BBQ competition with one of these grills on top of a Weber Kettle and took first place in...
I have had it for years, I fire it up, I cook, I shut the dampers and let it cool. then store it. About every third cooking, I give it a though cleaning. I put on a wagon to make it mobile. If...
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
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