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Anyone here cook wild hog? #6363777 07/09/16 08:57 PM
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Tritonman Offline OP
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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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Re: Anyone here cook wild hog? [Re: Tritonman] #6363816 07/09/16 09:33 PM
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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.

Re: Anyone here cook wild hog? [Re: Tritonman] #6363840 07/09/16 09:55 PM
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Lots of them...prefer wild pig to deer....welcome to the club.... cheers


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: Anyone here cook wild hog? [Re: Tritonman] #6363908 07/09/16 10:53 PM
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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!

Last edited by Slow Drifter; 07/09/16 10:55 PM.

"I have no idea what WW-III will be fought with, but WW-IV will be fought with sticks and stones."

A. Einstein

Re: Anyone here cook wild hog? [Re: SnakeWrangler] #6363935 07/09/16 11:23 PM
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Originally Posted By: SnakeWrangler
Lots of them...prefer wild pig to deer....welcome to the club.... cheers


With near beer?


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Anyone here cook wild hog? [Re: Tritonman] #6369713 07/15/16 02:33 AM
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describe the pig.
Male/female?
Size?
Put on ice for a few days?



Looks great...

Re: Anyone here cook wild hog? [Re: Roll-Tide] #6369908 07/15/16 11:12 AM
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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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Re: Anyone here cook wild hog? [Re: Tritonman] #6369940 07/15/16 12:12 PM
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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.


It's hell eatin em live
Re: Anyone here cook wild hog? [Re: Tritonman] #6369945 07/15/16 12:13 PM
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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!

Re: Anyone here cook wild hog? [Re: skinnerback] #6370043 07/15/16 01:48 PM
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Originally Posted By: skinnerback
Brining or injecting is the way to go. That looks great!


food


It's hell eatin em live
Re: Anyone here cook wild hog? [Re: Tritonman] #6370777 07/16/16 02:40 AM
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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

Re: Anyone here cook wild hog? [Re: Tritonman] #6370780 07/16/16 02:44 AM
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Here's how I cook em. No complaints yet.

Re: Anyone here cook wild hog? [Re: Tritonman] #6395434 08/05/16 05:47 AM
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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.

Re: Anyone here cook wild hog? [Re: 1riot1ranger] #6395722 08/05/16 03:08 PM
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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.

Re: Anyone here cook wild hog? [Re: mattyg06] #6395938 08/05/16 06:46 PM
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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.


It's hell eatin em live
Re: Anyone here cook wild hog? [Re: Tritonman] #6396015 08/05/16 08:01 PM
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Brings back the story about the carp and cedar plank, I'll take the plank. rifle

Re: Anyone here cook wild hog? [Re: bp3] #6396034 08/05/16 08:20 PM
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Originally Posted By: bp3
Brings back the story about the carp and cedar plank, I'll take the plank. rifle


rolleyes

Re: Anyone here cook wild hog? [Re: Tritonman] #6401454 08/10/16 03:34 AM
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I only keep the backstraps. Brine, smoke 4 hrs at 250, put in oven in covered dish with chicken broth at 300 for 3 hours, then shred into the juices.

Re: Anyone here cook wild hog? [Re: Tritonman] #6414301 08/18/16 05:28 PM
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theres a dude on here who guts them, cuts the heads off, burns off all the hair, and smokes them whole for like 24 or 36 hours. The meat looked incredible!!!

Re: Anyone here cook wild hog? [Re: Tritonman] #6414349 08/18/16 05:54 PM
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no telling how many times that my dad & uncles would kill a feral hog, gut it, hang it from a big oak limb, build a fire with a 55 gallon barrel full of water, once water gets hot, lower the hog down into the water to scald (don't recall how long it was left in the near boiling water), remove and scrape the hide to remove the hair. once dry, take a torch to burn any missed hairs ... then off to the pit for cooking.


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Re: Anyone here cook wild hog? [Re: DuckCoach1985] #6417539 08/21/16 12:47 AM
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Originally Posted By: DuckCoach1985
theres a dude on here who guts them, cuts the heads off, burns off all the hair, and smokes them whole for like 24 or 36 hours. The meat looked incredible!!!


Here is the thread describing how I prefer to cook them... cheers

Smoked whole wild pigs....Link to how I do it...

Originally Posted By: SnakeWrangler
A more detailed description from an earlier post.....

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 150-250 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!


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: Anyone here cook wild hog? [Re: Tritonman] #6418322 08/21/16 07:14 PM
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I just never could get one to taste right unless I drank at least a six pack.......


"You may all go to hell and I will go to Texas".
Re: Anyone here cook wild hog? [Re: Tritonman] #6418328 08/21/16 07:21 PM
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Besides once you waste a bullet,gut the stupid thing,skin it,soak it and maranate you could have just gone to the grocery store and bought pork cheap......


"You may all go to hell and I will go to Texas".
Re: Anyone here cook wild hog? [Re: Tritonman] #6427465 08/28/16 01:57 AM
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Wow

Re: Anyone here cook wild hog? [Re: snake oil] #6427514 08/28/16 02:14 AM
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Originally Posted By: snake oil
Besides once you waste a bullet,gut the stupid thing,skin it,soak it and maranate you could have just gone to the grocery store and bought pork cheap......


No.

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