Hey Etex....cooked some pigs!

Paid a visit to the hog trap and found 8 little piggy's inside! Loaded them into the trailer and then to the house.


A .22 between the eyes then its time to torch the hair...and wipe it off with an old glove!









Then gut 'em and cut their heads off....

Then in the pits....




After 30 hrs at 200-255 time to open 'em up!






With the meat removed...I use insulated rubber gloves.....



The hide gets hard as a cast iron skillet....




Ended up with four 12 X 21 X 4 aluminum pans....



Breakfast...

Wow that looks good.

Go big or go home.

Man that's awesome. I gotta try that. Traps are set im just waiting on a couple of pigs to volunteer. I guess I missed my invite. Lol.

Already planned to bring you some next week when I head to Kilgore....

Sounds good thanks. Text me when ya get ready to do Posadas again.

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!

thanks for the directions , gonna try it ! sure beats the way i do it. thanks for sharing .

Looks delicious

....looks good that's for sure!!

Man that looks good. Thanks!

All trimmed up and ready for the freezer!



Then for a lite snack...toasted some corn tortillas, added smoked pig, onion, tomato, cilantro, and cheese then toast! Smoked Wild Pig Tostadas!

that is awesome

This is one of my most favorite threads. That's what I'm talking about. Awesome!

My lovely wife made me some smoked wild pig Jambalaya while I was at work....she and it are AMAZING!

You're killing me, I'm hungry.

Can you believe there are some people who wont eat a feral hog? Suckers!

Well I got a couple of pounds of this stuff today and in telling all it could not be any better. It melted in your mouth and had just the right amount of smoke. I am for sure going be using this method from now on. Snakewrangler my hat is off to you my friend.

No problem buddy...glad you enjoyed it!

DAYUM looks yummy

Nice work Sure looks good too

Not going to lie - that second set of pictures look like something out of a horror movie.

I bet they did taste great so hats off to you.

Question though - can you still smell the burning hair? Usually takes me a week or more to get it out of my senses.

Not at all (to me anyway)...I guess my sinus palette is not that sensitive...and once you smoke them you don't smell the hair at all. Mainly removing the hair is to "clean" the pig and keep hair from contaminating the meat.



I didn't even post the most graphic pics....tried to keep it at least PG rated!

LIKE A BOSSSSSSS!

Making tacos...pics to come

Looks good!!

Snake - that is looking good! I'll need to try that process - thanks for sharing.

I'm going to have to try it that way! Thanks for the directions! Looks awesome

.

Fantastic eating

wow .......... amazing

That's a lot of time smoking, looks every bit worth it though

Do you season them in any way or go all natural?

All natural....

Man if those are half as good as the batch you brought me it will be freakin awesome!!!!!!!!

thanks for sharing

Long process, but looks well worth it

Great write up. I now know what's on my to do list this spring. What size were those guys?

Those were 30-40lbs. I have three pits and have done pigs well over 200lbs. I like them in the 100-150 range best.....rather clean one big one than several smaller ones....

No joke. That's freaking awesome.

Harbor freight sells a torch that screws straight to your 20# propane bottle that works great for burning the hair off for @ $ 20
Just don't pull the trigger on the torch or you will think a 747 just took off !!!

Long in time and easy in effort.....I'm lazy like that and really like the results....

Kill it....torch it....gut it.....smoke it.....adding a couple pieces of mesquite every 6 hours requires very little effort....

Gonna have to give this method a try.

Son of a .... that looks good!!!

This is shear greatness.

It was Sir! It was.....

Looks delicious!

Good job little buddy! my kids are tripping out on the pics tho theyre like dad can we do this!~

Anyone who have questions or want to give this method a shot please feel free to PM me any time....

Wow. That's awesome! 30 hrs on the pit, did you not sleep or what?

Not sure how I missed this one but those taco's look outstanding

Adding a little mesquite every 6 hours leaves plenty of time to sleep and drink.....

Pinto beans with smoked wild pig.....


Smoked pig soft tacos......

Man o man, that's my kinda grub right there! Looks real good!

Yuuummmmm

That looks amazing

glad this one came back around , gotta try this

If you (or anyone else for that matter) have any questions feel free to PM me.....good luck and let me know how it comes out! Bout the only way I cook them anymore....just too easy to do it any other way.....

Now i'm starving all of the sudden...

lol, that would be me. heck i don't even like to touch them. but this looked so good i had to try it. unfortunately, i only got as far as killing them, hehe. if i get that hungry for pork, i'll get a honey ham from the supermarket. it already has just the right amount of red dye.

Has anyone else tried this method....I'd like to here how it came out for you.....just curious.....

It's about the only way I cook them anymore.....

i took a fork with me last nite, just in case, but cudnt bring myself to dig in

After about 24-30 hours on the pit at 225 degrees you would hit it hard!

you make it look very appealing, but i just don't know...

Bump to answer a request....

Enjoy!

Man, I don't know how I missed this the first and second time around, but I'm starving now. And I just finished eating too.

I get my smoker back in June and I'm going to wear it out. Great thread, sir!

Would love to host y’all for a couple days and smoke one together...

Wow those look great. Well done Sir

Some jalapenos, black pepper, and tabasco

I remember this thread.

nice