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#5696457 - 04/12/15 05:28 PM Wild hog help
youngnewt Offline
Outdoorsman

Registered: 10/11/06
Posts: 90
Loc: Hays Co
Trapped some hogs this weekend. Skinned and cleaned 5 20-30lbers. Any suggestions on a dry rub or marinates and ways to cook then. I was just gonna slow cook them on the smoker.

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#5696512 - 04/12/15 06:12 PM Re: Wild hog help [Re: youngnewt]
bill oxner Online   content
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Registered: 11/03/09
Posts: 32696
Loc: Richmond
You came to the right place to ask. Help is on the way.
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#5696519 - 04/12/15 06:16 PM Re: Wild hog help [Re: youngnewt]
jdk1985 Offline
THF Celebrity

Registered: 08/15/11
Posts: 11708
Loc: Waco, TX
That's the way to go, but I cannot help you with time/temp, unfortunately. See the thread in the photos section about smoking whole pigs.

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#5696566 - 04/12/15 07:11 PM Re: Wild hog help [Re: youngnewt]
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
Since they're already skinned/quartered, my favorite way to smoke them is to inject them (can buy store bought Tony's) or make your own with apple juice/ brown sugar & seasoning. There are a gazillion different rubs to use but I prefer fajita seasoning/garlic powder/cumen/paprika/black pepper/brown sugar. Cook low & slow indirect heat and use a steam pan with apple juice near the heat source. With pork I prefer hickory and can mix in fruit wood if you'd like. When almost done wrap tight or you can put in a big roaster & add some chicken broth/Shiner beer/onions/garlic/Worchestersire until it falls apart. On little pigs that size my favorite way to cook them is in a crock pot. Get your meat good & clean (cut down to fit), rub it down good with Fiesta brand fajita seasoning/garlic powder/onion powder/black pepper/cumen/paprika. Pack all of your meat in a crock pot, add just enough chicken broth to cover the meat/add a little Worchestershire/cover and cook on low (6-10 hrs depending on how much meat). Remove meat & shred discarding anything that's not pure meat. Leave just a little juice in the pot, keep the rest in a bowl. Add shredded meat back to pot, add fajita seasoning & cumen to taste, and add a little more juice back if you need to while stirring in the seasoning. Toast some torts, chop onion/cilantro/lime/avacado add some white Mexican cheese and get after it. up Either way, the meat will be very tender & juicy if you do it right. food
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#5696583 - 04/12/15 07:22 PM Re: Wild hog help [Re: youngnewt]
skinnerback Online   content
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Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
If gonna smoke, can also brine. When I inject I inject then rub and put in fridge at least over night. Will sometimes go 24-48 hrs, then off to the pit. If brining pigs that size I normally shoot for brining at least overnight, then remove/rub/off to the pit.
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#5696584 - 04/12/15 07:23 PM Re: Wild hog help [Re: youngnewt]
Wilhunt Offline
Veteran Tracker

Registered: 07/26/13
Posts: 2340
Loc: New Braunfels, San Saba county
Sounds great...have used the crock pot many times for that wild pork. Love the Fiesta brand fajita seasoning as well. Good on most meats.

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#5696595 - 04/12/15 07:27 PM Re: Wild hog help [Re: Wilhunt]
skinnerback Online   content
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Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
Originally Posted By: wilhunt
Sounds great...have used the crock pot many times for that wild pork. Love the Fiesta brand fajita seasoning as well. Good on most meats.


Yes it is. up
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#5696720 - 04/12/15 08:50 PM Re: Wild hog help [Re: youngnewt]
SnakeWrangler Online   content
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Registered: 01/22/11
Posts: 20948
Loc: Fairfield, TX
http://texashuntingforum.com/forum/ubbthreads.php/topics/5694921/Hey_Etex....cooked_some_pigs!#Post5694921

Try this next time...
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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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#5696969 - 04/13/15 06:50 AM Re: Wild hog help [Re: SnakeWrangler]
Huntmaster Offline
Pro Tracker

Registered: 05/02/05
Posts: 1195
Smoke it 6 to 7 hours at 250, wrap in foil 9 hours till tender.

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#5697462 - 04/13/15 11:27 AM Re: Wild hog help [Re: youngnewt]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4979
Loc: Central TX (Gtown/Austin)
skinner nailed it ... not much I can add to that! good job skinner!!! up
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"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#5698235 - 04/13/15 06:08 PM Re: Wild hog help [Re: PMK]
SnakeWrangler Online   content
THF Celebrity

Registered: 01/22/11
Posts: 20948
Loc: Fairfield, TX
Originally Posted By: PMK
skinner nailed it ... not much I can add to that! good job skinner!!! up


X2 up
_________________________
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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#5710986 - 04/21/15 11:01 PM Re: Wild hog help [Re: youngnewt]
cactusfishman Offline
Light Foot

Registered: 09/09/13
Posts: 14
I like skinner's methods also. Pecan wood is good for pig smoking.

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#5716030 - 04/25/15 03:01 PM Re: Wild hog help [Re: youngnewt]
KC Offline
THF Celebrity

Registered: 09/29/08
Posts: 16283
Loc: Hunt County
I like to brine overnight, smoke 250 for 4 hrs, then put in a dutch oven with a cup of chicken broth. Cook at 250 til tender, usually another 4 hrs. Shred it with the broth and serve.
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