Small whole hog...
- Thread starter bassadict69
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The second pic was after driving the posts into the ground, but before fixing the feeder and putting it back into place.
kit s
Smoking Fanatic
Well a little one like that is called a suckling because it still gets milk from mom, and a few grubs etc. Bigger hog yea they eat just about anything being omnivorous and all . Depends on where and what time of year that you kill one and somewhat the size (like a really big boar). They really can and do taste good. Even big boars make good sausage.
The larger ones I kill get made into breakfast sausage or smoked sausage. I am just now getting into trying to smoke the littler ones since that is all I am seeing. The big ones stay out of sight for the most part!
What part of the country is this?
That's a lot of pigs! Feds say that in order to stabilize the population, you need to take out 75% of the hogs annually. Hard to do...
I'm thinking of suggesting a coral trap to the guy I get my hogs from. Catch the whole herd at one time.
That's a lot of pigs! Feds say that in order to stabilize the population, you need to take out 75% of the hogs annually. Hard to do...
I'm thinking of suggesting a coral trap to the guy I get my hogs from. Catch the whole herd at one time.
This is in Nw Louisiana.
I have a corral trap also, they are now shying away from it! We have trapped quite a few also!
I have a corral trap also, they are now shying away from it! We have trapped quite a few also!
jbellard
Smoking Fanatic
Yea, if you don't catch them all, they get smart real quick...
I've seen guys that can catch smart hog, but it takes time. First you have to bait the area so the hogs come regularly. Then you have to set one panel at a time and let them get use to it. go in a circle until you have all but 1 panel left to install. They get use to that and go into the coral. Once they do this consistently, then you set the trap and catch them all.
Man nice job on the little pig! I would love to get one that size.
I recently smoked one that was about 50-60 pounds but I did it in sections. I also saved the skirt flaps, neck flap meat, and extra fat that I could remove to cover the meat and areas that would dry out easily it worked out well.
Also have you ever looked into snaring hogs?
There used to be an amazing podcast and some great info online on the topic. There is a guy named Newt Sterling is a master "snaresman" and a guy named Andy "Nutoy" Williams who lives in Texas that would do animal control and snare the hell out of hogs to decimate populations on peoples land to remove them.
In a nutshell you set the snares (made from aircraft rated cable) on animal/hog trails every 7-10 yards or so. They don't see well and they don't have a 2nd thought about things wrapping around them as they run through underbrush and stuff all day. They run through the hoop of these snares and their natural instinct is to just go faster and harder to power through it like they do with all the normal underbrush they encounter. As they do this the loop closes and a metal bracket acts like lock to bend the cable so it cannot feed backwards to become loose. They simply catch themselves without ever learning what as snare is like they do with traps.
In the podcast the guy talks about decimating a hog population on a property setting up 300 or so snares every 3 days. He says when you get the hang of it and do it properly you can expect 8 out of 10 hogs to be caught and as long as they can't tangle up with each other you can set the snares that far apart.
I bought 10 pack of the snares to try and snare some hogs on 15 acres of land my brother in law was hunting. There were no hogs but we snared 3 coyotes and a fox in less than 5 days out of the 5 snares we setup hahahaha.
In the winter the guy reports that the hogs are usually alive when you check the snares. He says at the temps go up they very often overheat while fighting the snare and stroke out. Either way you get rid of them.
The creation of the snare was quite simple too but again all of that info seems to be lost/moved/hidden. The forum I used to go to with all of that info seems to be out of commission now :(
I did find an article on how to make these snares yourself. It could have more info but it's the best I could do and Ive been doing some searching lol:
http://boarmasters.com/homemade-hog-snares/
Anyhow, it is something you may want to look into and I think Snare One sells the complate snares for about $36 a dozen if you want to try them out and from there you could probably build your own with the proper materials. They sell the materials there as well for DIY builders :)
Great post, cant wait to see the meat pics!
I recently smoked one that was about 50-60 pounds but I did it in sections. I also saved the skirt flaps, neck flap meat, and extra fat that I could remove to cover the meat and areas that would dry out easily it worked out well.
Also have you ever looked into snaring hogs?
There used to be an amazing podcast and some great info online on the topic. There is a guy named Newt Sterling is a master "snaresman" and a guy named Andy "Nutoy" Williams who lives in Texas that would do animal control and snare the hell out of hogs to decimate populations on peoples land to remove them.
In a nutshell you set the snares (made from aircraft rated cable) on animal/hog trails every 7-10 yards or so. They don't see well and they don't have a 2nd thought about things wrapping around them as they run through underbrush and stuff all day. They run through the hoop of these snares and their natural instinct is to just go faster and harder to power through it like they do with all the normal underbrush they encounter. As they do this the loop closes and a metal bracket acts like lock to bend the cable so it cannot feed backwards to become loose. They simply catch themselves without ever learning what as snare is like they do with traps.
In the podcast the guy talks about decimating a hog population on a property setting up 300 or so snares every 3 days. He says when you get the hang of it and do it properly you can expect 8 out of 10 hogs to be caught and as long as they can't tangle up with each other you can set the snares that far apart.
I bought 10 pack of the snares to try and snare some hogs on 15 acres of land my brother in law was hunting. There were no hogs but we snared 3 coyotes and a fox in less than 5 days out of the 5 snares we setup hahahaha.
In the winter the guy reports that the hogs are usually alive when you check the snares. He says at the temps go up they very often overheat while fighting the snare and stroke out. Either way you get rid of them.
The creation of the snare was quite simple too but again all of that info seems to be lost/moved/hidden. The forum I used to go to with all of that info seems to be out of commission now :(
I did find an article on how to make these snares yourself. It could have more info but it's the best I could do and Ive been doing some searching lol:
http://boarmasters.com/homemade-hog-snares/
Anyhow, it is something you may want to look into and I think Snare One sells the complate snares for about $36 a dozen if you want to try them out and from there you could probably build your own with the proper materials. They sell the materials there as well for DIY builders :)
Great post, cant wait to see the meat pics!
THat sucks :(
What happened? As in, what IT did it get to, how bad was it dried out, etc.
What would you recommend or think you would try next time?
I have draped the flaps, extra fat, belly meat, etc. over my wild hog meat to keep it from drying out but I have never tried a whole mini pig like yours. I'm curious so when the day comes I can learn from your experiences :)
Yeah, I'd like to know too, what happened?
Cooking temps and times, did you use a water tray, final IT in hams/loins, did you wet/dry brine, did you baste?
If I remember right, I pulled it off at IT of 168 in the front shoulders. I did not brine but did inject with apple juice and ACV and never wrapped. I sprayed every hour with apple juice. I don't remember how long it was on for, but entire cook was at 225.
It wasn't just dry, it was almost inedible!
It wasn't just dry, it was almost inedible!
That sucks.
With a little lean hog/cut of meat like that it may be simply that one must wrap it in foil with plenty of liquid after a while. Or smoke it in a pan with some liquid and then cover with foil after a while.
I guess only more attempts will tell, and I think you may be able to get more of them :)
That sucks X2
Worst possible outcome realized, ouch!
Try, try again... I can say from experience that small whole pigs (even skinned) can be grilled/smoked without any braising/crutching, and come out tender and juicy.
Worst possible outcome realized, ouch!
Try, try again... I can say from experience that small whole pigs (even skinned) can be grilled/smoked without any braising/crutching, and come out tender and juicy.
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