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Wild hog help #5696457 04/12/15 10:28 PM
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youngnewt Offline OP
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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.

Re: Wild hog help [Re: youngnewt] #5696512 04/12/15 11:12 PM
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You came to the right place to ask. Help is on the way.


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Re: Wild hog help [Re: youngnewt] #5696519 04/12/15 11:16 PM
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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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Re: Wild hog help [Re: youngnewt] #5696566 04/13/15 12:11 AM
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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

Re: Wild hog help [Re: youngnewt] #5696583 04/13/15 12:22 AM
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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.

Re: Wild hog help [Re: youngnewt] #5696584 04/13/15 12:23 AM
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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.

Re: Wild hog help [Re: Wilhunt] #5696595 04/13/15 12:27 AM
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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

Re: Wild hog help [Re: youngnewt] #5696720 04/13/15 01:50 AM
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http://texashuntingforum.com/forum/ubbthreads.php/topics/5694921/Hey_Etex....cooked_some_pigs!#Post5694921

Try this next time...


Originally Posted by Sneaky
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Originally Posted by beaversnipe
Actually, BBC is pretty damn good

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Re: Wild hog help [Re: SnakeWrangler] #5696969 04/13/15 11:50 AM
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Smoke it 6 to 7 hours at 250, wrap in foil 9 hours till tender.

Re: Wild hog help [Re: youngnewt] #5697462 04/13/15 04:27 PM
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skinner nailed it ... not much I can add to that! good job skinner!!! up


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Re: Wild hog help [Re: PMK] #5698235 04/13/15 11:08 PM
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Originally Posted By: PMK
skinner nailed it ... not much I can add to that! good job skinner!!! up


X2 up


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Wild hog help [Re: youngnewt] #5710986 04/22/15 04:01 AM
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I like skinner's methods also. Pecan wood is good for pig smoking.

Re: Wild hog help [Re: youngnewt] #5716030 04/25/15 08:01 PM
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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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