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Cooking a whole wild hog

post #1 of 10
Thread Starter 
Alright guys I am new to this forum and was browsing google looking for recipes for a good pork rub and a good brine for wild pork.

I have 2 small pigs that I'm looking to throw on the smoker on Sunday. They are about 20lbs each with no skin. I am looking for some ideas of how to brine them and what kinda dry or wet rub to use.

Also should I wrap the pigs in banana leaves or tinfoil seeing as the are very small and have no skin on them.

Any help will be appreciated. Thank you in advance.
post #2 of 10

I'm not an expert in this area but i have heard people soaking wild pigs in a cooler of ice to draw out the blood and gamey taste. Other then that i haven't heard of a "brine" for a while pig. I would use a heavy salt based run on the outside to get the skin crisp but since yours are skinless maybe just a standard pork rub, like Jeff's rub would be good, and using mustard to help it adhere to the outside of the pig.

 

Lastly i was watching BBQ pitmasters and all of those guys fully wrap there hogs.

 

hope this helped a little or atleast added a BUMP for your post

post #3 of 10
Thread Starter 
Hey I appreciate the info. I'm still doing some research but any help works.
post #4 of 10

Brine would help I believe BUT I always caution smokers doing 'wild' pigs to be very careful with temps to make sure all parasites are killed off. Many sites recommend freezing wild critters for up to a month to kill off any parasites that could transfer to your gut. I've watched enough Monsters In Me to be very wary of wild game.....but, that's just me perhaps......Willie

post #5 of 10
Thread Starter 
Yea these pigs have been frozen for over a month.
post #6 of 10
Quote:
Originally Posted by Scotty22 View Post

Yea these pigs have been frozen for over a month.

excellent.....have a ball and pig out (pun intended)....Willie

post #7 of 10
Thread Starter 
Thanks man. Hope it turns out half way decent it will be a learning experience for sure.
post #8 of 10

Make sure you post your results :drool: 

post #9 of 10
Definitely try a brine. I've done brine and no brine and brine is the way to go especially with the leaner wild hog. But no skin? Damn, that crispy skin is a treat all by itself.
post #10 of 10
Thread Starter 
Well I have them soaking in pineapple juice apple cider vinegar ice and salt. Not sure if it will be good or what possessed me to do it but I'm going for it. These pigs will be a trial run for the bigger 100lber I have in the freezer.
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