• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

From Dirty to hopefully Delicious

scwatrboyo1

Newbie
19
10
Joined Jan 6, 2014
First real smoke of a pork butt, hope it turns out good, kinda put myself in a tough situation with a big ol wild boar.  anyways its on right now, been on for hour n half.  injected with apple juice/vinegar and some other stuff last night, then just made a crazy mix with stuff i like for a rub.  threw in some mustard worcestershire and water to get it sticky.  anyways hopefully these pics will post. and tips comments will greatly help. plan on smoking til 165 then wrapping in foil til 200.  thanks guys

 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
Did your butt turn out? I would like to try a hog sometime, never had the opportunity. Have you ever cured any before? Ham? Bacon?
 

scwatrboyo1

Newbie
19
10
Joined Jan 6, 2014
It turned out good, not great nor exellent, but good.  never cured nor made bacon, would like to try soon. I'm also going to smoke a shoulder here in about a week n half. I think I can improve, so i'll keep it posted.  My processing hasn't got too advanced yet.  I do brats, breakfast sausage(onion maple), then a similar jimmy dean sausage but better, burger, cubed, summer sausage and snack sticks(summer n snacks are good but not great, but i feel everything else is exellent)  This is with Deer mostly, just did breakfast sausage and whole cuts of meat with piggy.  would love to learn, hopefully in the next year or so I can advance and get into curing and bacon.
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
Pop's has very good thread on making bacon. http://www.smokingmeatforums.com/a/making-bacon If you follow his directions you will be surprised how skillful you have become......lol There was a craze of making Kabanosy sticks last year. They have caraway and nutmeg so the flavor is different from sausage with garlic and onion. They are amazing. I read about the history a little and they are called Kabanosy because "Kaban" is the Polish word for male pig. They made Kabanosy from large older male pigs because the toughness of the meat is overcome from grinding and the flavor of an older animal is overcome by the spices. A way to make something very good from an otherwise hard to cook animal.
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,304
124
Joined Feb 3, 2009
Them big boars get donated or buried down here. Just to strong tasting . Give me a herd of piglets or a 150 lb sow and it pig roast time!
 

scwatrboyo1

Newbie
19
10
Joined Jan 6, 2014
yeah usually i'd gun for the smaller piggies, but that was bout all i had a shot at, with the distance they were at, not to mention they were on the move.  But i made some cubed pork chops fried, great.  breakfast sausage from it was as good as any i've ever had, but as far as smoking meat, probably not ideal size
 

leah elisheva

Master of the Pit
3,029
214
Joined Sep 19, 2013
How exciting! I love wild boar and that photo with the animal was mighty impressive! Great stuff! Cheers! - Leah
 

moikel

Master of the Pit
OTBS Member
3,198
217
Joined Jul 26, 2011
Down here wild  boars that no right minded Aussie would eat get shipped to Europe. Great big smelly destructive things that live on roadkill roo,dead livestock & god knows what else are worth something like $1 per kg.Must be short gutted,heart ,liver ,kidneys left in & field shot or for those truly wild types stuck with a knife.

Young stuff ,caught live with dogs,wormed then fed up in a pen pretty tasty but meat still dark.
 

scwatrboyo1

Newbie
19
10
Joined Jan 6, 2014
shoot that dang thang stunk, and everyone told me aint gunna be able to get that stinch out.   I'm like okay just like everyone says a big buck has a gamey taste(no just gotta let him hang a lil longer) well I did the proper technique and iced water a cooler, drained everyday and flushed for five days and then just plain ice for another five with drain plug pulled.  now I will admit definitely not like deer, because you can tell a difference in taste with the bigger ones, but as far as sausage, and I cubed a few chops, it was delicious.  
 

charcoal junkie

Smoking Fanatic
311
13
Joined Apr 18, 2012
http://en.wikipedia.org/wiki/Kabanos
Pop's has very good thread on making bacon. http://www.smokingmeatforums.com/a/making-bacon If you follow his directions you will be surprised how skillful you have become......lol There was a craze of making Kabanosy sticks last year. They have caraway and nutmeg so the flavor is different from sausage with garlic and onion. They are amazing. I read about the history a little and they are called Kabanosy because "Kaban" is the Polish word for male pig. They made Kabanosy from large older male pigs because the toughness of the meat is overcome from grinding and the flavor of an older animal is overcome by the spices. A way to make something very good from an otherwise hard to cook animal.
http://en.wikipedia.org/wiki/Kabanos
 

hal glover

Newbie
2
10
Joined Jan 20, 2013
Piglets are referred to as Cornish Game Pigs at my house

Especially the ones that are just right to butterfly and store over the grate of my UDS
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.