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#6363777 - 07/09/16 03:57 PM Anyone here cook wild hog?
Tritonman Online   happy
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Registered: 10/28/07
Posts: 1765
Loc: Southlake,TX
I'm not a fan of putting any wild pigs on my smoker, but my Big Green Egg is a different story. I can get it hot enough to kill anything. Having said that, I smoked a 12-14lb hind qtr last weekend, and it might have been the best wild pig I've done. (in reality I haven't done a ton of them because they usually taste like doo doo) This one was fork tender, and rubbed with a spicy seasoning. Brined for 12 hours pre-cook. Now it has me wanting to do more.


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#6363816 - 07/09/16 04:33 PM Re: Anyone here cook wild hog? [Re: Tritonman]
Dalee7892 Online   content
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Registered: 05/04/15
Posts: 2127
Loc: Denton County
I usually inject with a sauce smoke for about 4 hrs 220-245 then wrap in foil and cook another several hours. Of course always use a pork rub.

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#6363840 - 07/09/16 04:55 PM Re: Anyone here cook wild hog? [Re: Tritonman]
SnakeWrangler Offline
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Registered: 01/22/11
Posts: 34883
Loc: Over yonder.....
Lots of them...prefer wild pig to deer....welcome to the club.... cheers
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#6363908 - 07/09/16 05:53 PM Re: Anyone here cook wild hog? [Re: Tritonman]
Slow Drifter Online   content


Registered: 04/09/09
Posts: 4534
Loc: Central Texas
I do whole pigs on my smoker all the time. It's amazing how much meat is on them somtimes. A little bitty 60 pounder will feed a small army. I just rub the whole pig down with Tony Checherichicheriwhatever More Sice and smoke with mesquite, oak, or a mixture of the two depending what's handy.

edited to add: And yes, the smoked pig is usually better than any deer I've had!


Edited by Slow Drifter (07/09/16 05:55 PM)
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#6363935 - 07/09/16 06:23 PM Re: Anyone here cook wild hog? [Re: SnakeWrangler]
bill oxner Online   content
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Registered: 11/03/09
Posts: 46075
Loc: Katy-Fulshear
Originally Posted By: SnakeWrangler
Lots of them...prefer wild pig to deer....welcome to the club.... cheers


With near beer?
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#6369713 - 07/14/16 09:33 PM Re: Anyone here cook wild hog? [Re: Tritonman]
Roll-Tide Online   content
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Registered: 06/11/15
Posts: 4854
describe the pig.
Male/female?
Size?
Put on ice for a few days?



Looks great...

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#6369908 - 07/15/16 06:12 AM Re: Anyone here cook wild hog? [Re: Roll-Tide]
Tritonman Online   happy
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Registered: 10/28/07
Posts: 1765
Loc: Southlake,TX
Originally Posted By: Roll-Tide
describe the pig.
Male/female?
Size?
Put on ice for a few days?



Looks great...


It was given to me to smoke by a customer. Though I got a little off of it, he took it for his dinner. Have no idea about the pig. I did brine it for about 12 hours
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#6369940 - 07/15/16 07:12 AM Re: Anyone here cook wild hog? [Re: Tritonman]
redchevy Online   content
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Registered: 10/25/04
Posts: 27786
Loc: Texas
Cooked several of them. Given the choice if I'm gonna put a pig on the table i'll always choose a sow.

I brine them 24 hours and use my usual pork rub. Keep on the smoker at 200-250 for 4-6 hours and then put in the oven on 225 over night. House will smell amazing and some good eating.

Makes killer sandwiches, tacos, and nachos.
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#6369945 - 07/15/16 07:13 AM Re: Anyone here cook wild hog? [Re: Tritonman]
skinnerback Offline
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Registered: 05/30/11
Posts: 13032
Loc: Rockport, Tx.
I cook (BBQ) more wild pig than anything else, I prefer it over store bought pork or venison (and I love my venison). If they normally taste like doo doo then something's wrong there. I have had a few big boars over the years though that (the meat) didn't taste or smell right and became dog food, but only a few. The pig's diet and how the meat was cared for are the two most important factors. Brining or injecting is the way to go. That looks great!

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#6370043 - 07/15/16 08:48 AM Re: Anyone here cook wild hog? [Re: skinnerback]
redchevy Online   content
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Registered: 10/25/04
Posts: 27786
Loc: Texas
Originally Posted By: skinnerback
Brining or injecting is the way to go. That looks great!


food
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#6370777 - 07/15/16 09:40 PM Re: Anyone here cook wild hog? [Re: Tritonman]
udamdan Offline
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Registered: 09/02/04
Posts: 5970
Loc: Dallas & Young Counties
Originally Posted By: Tritonman
I'm not a fan of putting any wild pigs on my smoker, but my Big Green Egg is a different story. I can get it hot enough to kill anything. Having said that, I smoked a 12-14lb hind qtr last weekend, and it might have been the best wild pig I've done. (in reality I haven't done a ton of them because they usually taste like doo doo) This one was fork tender, and rubbed with a spicy seasoning. Brined for 12 hours pre-cook. Now it has me wanting to do more.





Gotta bleed them out while on ice for 2-3 days rookie cool

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#6370780 - 07/15/16 09:44 PM Re: Anyone here cook wild hog? [Re: Tritonman]
1riot1ranger Offline
Tracker

Registered: 09/17/08
Posts: 613
Loc: Occupied Clear Lake City


Here's how I cook em. No complaints yet.

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#6395434 - 08/05/16 12:47 AM Re: Anyone here cook wild hog? [Re: Tritonman]
wtjim Offline
Tracker

Registered: 07/18/12
Posts: 626
The pig can be 10# or a 1000#. Once skinned, gutted and washed if meat stinks don't waster your time. Ice bath for a week. I use olive oil coat then dry rub of my own. Sear over direct mesquite fire then into pit at 225 for 4 hours, that sufficient smoke then into foil pans in oven for couple hours. Then i put in old coolers to rest for 30 minutes before deboning meat. Serve from same foil pan. I cook for my church quite a bit.

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#6395722 - 08/05/16 10:08 AM Re: Anyone here cook wild hog? [Re: 1riot1ranger]
mattyg06 Online   content
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Registered: 04/22/14
Posts: 1305
Originally Posted By: 1riot1ranger


Here's how I cook em. No complaints yet.


This is how I do them... but I only do this with whole split hogs that I get from a butcher.

How are you pressure washing/scolding/skinning the outside to get it ready for the smoker? I haven't done this with wild hog because I am not to certain about the effort involved to get it smoker ready.

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#6395938 - 08/05/16 01:46 PM Re: Anyone here cook wild hog? [Re: mattyg06]
redchevy Online   content
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Registered: 10/25/04
Posts: 27786
Loc: Texas
Originally Posted By: mattyg06
How are you pressure washing/scolding/skinning the outside to get it ready for the smoker?


Looks to me like it is skinned.
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