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#5655433 - 03/17/15 05:26 PM Wild Hog Roast
Carlos B Offline
Outdoorsman

Registered: 11/07/14
Posts: 61
Has anyone roasted a wild hog over some hot coals? Do you remove the hair or the whole skin? What about the hair on the head?
I was thinking of trying it out myself but I'd love to hear from someone that has prepared a hog in the past this way. stir

Thanks!

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#5656261 - 03/18/15 08:17 AM Re: Wild Hog Roast [Re: Carlos B]
SnakeWrangler Online   content
THF Celebrity

Registered: 01/22/11
Posts: 20986
Loc: Fairfield, TX
I cook (smoke) mine in a pit (smoker) with the skin on. First I hang them head down and cut the throat the bleed them out. Then I take a hand held propane torch and old glove to burn all the hair off...wave the torch over the hair then rub with the glove. You have to repeat several times to work your way down to the skin. Be sure to keep the torch moving as to not scorch the skin. This removes all the hair, dirt and external parasites. Then I cut the head off, gut it (if not previously done) and rinse thoroughly with water.

Then I stuff the pig in the pit on its back. Light a fire and get it rolling good then cut all the air off to the fire box and close off the exhaust damper so it "cooks" low and slow. I try to keep the temp about 125-150 and smoke it for 24-36 hrs. I check (add) wood about every 6 hours otherwise keep everything closed up. The skin will turn hard and black almost like a cast iron skillet. The fat layer on the pigs back insulates the meat and the oils and fluids from the meat are contained inside the skin which keeps the meat moist. Use you finger to poke the skin to determine when its done. If it is hard and firm when you push with your finger keep smoking. When your finger pushes in 1/2" and it "feels" soft inside then its ready.

Open up the pit and start pulling the pig apart. I use aluminum turkey pans for the meat. You will need thick insulated rubber gloves to remove the meat. I separate the meat from skin, bones, fat and gristle. Then I take the meat into the house for further cleaning and storage prep. I take large sheets of aluminum foil an place a double handful of meat at one end and the roll into a log about 2" thick and 8-10" long. I freeze these for future use. The meat tastes like brisket and is wonderful on a tortilla with a little red pepper jelly!

I never have dug a pit in the ground and buried one. I prefer a smoker so I can monitor the temp, wood, and pig.

I will post pics later.
_________________________
Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

"Death is permanent...everything else is temporary!"

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"

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#5656313 - 03/18/15 08:51 AM Re: Wild Hog Roast [Re: SnakeWrangler]
CitySlickerHunter Offline
Extreme Tracker

Registered: 04/01/06
Posts: 3573
Loc: Tarrant County,TX
Originally Posted By: SnakeWrangler
I cook (smoke) mine in a pit (smoker) with the skin on. First I hang them head down and cut the throat the bleed them out. Then I take a hand held propane torch and old glove to burn all the hair off...wave the torch over the hair then rub with the glove. You have to repeat several times to work your way down to the skin. Be sure to keep the torch moving as to not scorch the skin. This removes all the hair, dirt and external parasites. Then I cut the head off, gut it (if not previously done) and rinse thoroughly with water.

Then I stuff the pig in the pit on its back. Light a fire and get it rolling good then cut all the air off to the fire box and close off the exhaust damper so it "cooks" low and slow. I try to keep the temp about 125-150 and smoke it for 24-36 hrs. I check (add) wood about every 6 hours otherwise keep everything closed up. The skin will turn hard and black almost like a cast iron skillet. The fat layer on the pigs back insulates the meat and the oils and fluids from the meat are contained inside the skin which keeps the meat moist. Use you finger to poke the skin to determine when its done. If it is hard and firm when you push with your finger keep smoking. When your finger pushes in 1/2" and it "feels" soft inside then its ready.

Open up the pit and start pulling the pig apart. I use aluminum turkey pans for the meat. You will need thick insulated rubber gloves to remove the meat. I separate the meat from skin, bones, fat and gristle. Then I take the meat into the house for further cleaning and storage prep. I take large sheets of aluminum foil an place a double handful of meat at one end and the roll into a log about 2" thick and 8-10" long. I freeze these for future use. The meat tastes like brisket and is wonderful on a tortilla with a little red pepper jelly!

I never have dug a pit in the ground and buried one. I prefer a smoker so I can monitor the temp, wood, and pig.

I will post pics later.
WOW!!!!!! food
_________________________
"I can't be over gunned because the animal can't be over dead"-Elmer Keith
10/30/2012 I VOTED for The American

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#5656412 - 03/18/15 09:51 AM Re: Wild Hog Roast [Re: SnakeWrangler]
Carlos B Offline
Outdoorsman

Registered: 11/07/14
Posts: 61
Originally Posted By: SnakeWrangler
I cook (smoke) mine in a pit (smoker) with the skin on. First I hang them head down and cut the throat the bleed them out. Then I take a hand held propane torch and old glove to burn all the hair off...wave the torch over the hair then rub with the glove. You have to repeat several times to work your way down to the skin. Be sure to keep the torch moving as to not scorch the skin. This removes all the hair, dirt and external parasites. Then I cut the head off, gut it (if not previously done) and rinse thoroughly with water.

Then I stuff the pig in the pit on its back. Light a fire and get it rolling good then cut all the air off to the fire box and close off the exhaust damper so it "cooks" low and slow. I try to keep the temp about 125-150 and smoke it for 24-36 hrs. I check (add) wood about every 6 hours otherwise keep everything closed up. The skin will turn hard and black almost like a cast iron skillet. The fat layer on the pigs back insulates the meat and the oils and fluids from the meat are contained inside the skin which keeps the meat moist. Use you finger to poke the skin to determine when its done. If it is hard and firm when you push with your finger keep smoking. When your finger pushes in 1/2" and it "feels" soft inside then its ready.

Open up the pit and start pulling the pig apart. I use aluminum turkey pans for the meat. You will need thick insulated rubber gloves to remove the meat. I separate the meat from skin, bones, fat and gristle. Then I take the meat into the house for further cleaning and storage prep. I take large sheets of aluminum foil an place a double handful of meat at one end and the roll into a log about 2" thick and 8-10" long. I freeze these for future use. The meat tastes like brisket and is wonderful on a tortilla with a little red pepper jelly!

I never have dug a pit in the ground and buried one. I prefer a smoker so I can monitor the temp, wood, and pig.

I will post pics later.


chef My mouth was watering as I read this food

Do you cook the wild hog or a pig from a butcher?

I was trying to do it on a a hand-made spit over some fire. Mostly for the experience and bragging rights of being the only one in my family and circle of friends to do something like this. It'll help if the meat is good and everyone can enjoy themselves.

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#5657295 - 03/18/15 05:09 PM Re: Wild Hog Roast [Re: Carlos B]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4979
Loc: Central TX (Gtown/Austin)
I am waiting on pictures ... I want to see how big your pit is or how small of a hog you are doing. I really like your process though and might give it a try with a small to medium size hog that would fit in my 24 inch diameter LyfeTyme offset with smoker. I think I could go up to 80# whole hog
_________________________
"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#5657420 - 03/18/15 06:36 PM Re: Wild Hog Roast [Re: PMK]
SnakeWrangler Online   content
THF Celebrity

Registered: 01/22/11
Posts: 20986
Loc: Fairfield, TX

Originally Posted By: Carlos B
Do you cook the wild hog or a pig from a butcher?


Wild pigs...my favorite meat.

Originally Posted By: PMK
I am waiting on pictures ... I want to see how big your pit is or how small of a hog you are doing. I really like your process though and might give it a try with a small to medium size hog that would fit in my 24 inch diameter LyfeTyme offset with smoker. I think I could go up to 80# whole hog


I will post pics Thur of Fri...I am at work and they are on my personal computer at home.

As for the pit...I have two available. One is a 30"(?) in the back yard that I can stuff a 80-100 lb pig in. My BIL has a commercial pit that is 4' wide, 5' tall, and 8' deep. My son shot a hog over 250#'s that I had to use a tractor and front end loader to put on that pit...smoked for 32 hrs...turned out amazing!
_________________________
Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

"Death is permanent...everything else is temporary!"

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"

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#5657613 - 03/18/15 08:14 PM Re: Wild Hog Roast [Re: Carlos B]
Etex Offline
Bird Dog

Registered: 01/16/08
Posts: 426
Loc: Gilmer TX
Snakewrangler that pic I saw looked amazing x100

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#5659269 - 03/19/15 06:40 PM Re: Wild Hog Roast [Re: Carlos B]
SnakeWrangler Online   content
THF Celebrity

Registered: 01/22/11
Posts: 20986
Loc: Fairfield, TX
Been up since 4am yesterday with only bout 20 min sleep since...just got home...here are a couple.. I will post more tomorrow after a little sleep.

First is my oldest with his pig...he is just over 6ft.


And after 32 hrs...


As you can see the hooves are still on...the fluid in the chest cavity...the skin hard and black...and how the meat is pulling away from the bone....

The rack the pig is on is 4'X8' for a size comparison. I will look for and post more pics tomorrow. Sorry I'm so brain dead right now....... bang
_________________________
Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

"Death is permanent...everything else is temporary!"

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"

Top
#5676112 - 03/30/15 12:19 PM Re: Wild Hog Roast [Re: Carlos B]
DuckCoach1985 Offline
Pro Tracker

Registered: 10/09/13
Posts: 1414
Loc: SMTX
flehan food
_________________________
Cut 'Em!!!

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#5676134 - 03/30/15 12:29 PM Re: Wild Hog Roast [Re: Carlos B]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 14901
Loc: North Texas - God's Country
I burn the hair off the hide with a pear burner until it blisters and starts to look like pork cracklings. Then smoke.
_________________________
Cast



I have a short attention spa

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