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Whole hog!! #4852481 12/19/13 07:57 PM
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Bradm Offline OP
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I am looking to try my hand at doing a whole hog. I have heard mixed things like if you do a whole hog you should go farm raised instead of wild. Something about wild boar has to be skin off but a suckling pig or other farm raised can be skin on. Anyone that can clarify that, it would be appreciated. Where would I go to get a farm raised pig (suckling or other)? I live in Sherman, about 45min North of Dallas.

Thank you in advance.


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Re: Whole hog!! [Re: Bradm] #4852578 12/19/13 08:27 PM
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can do with hide on with feral hog, best to wash thoroughly and use a torch to burn off the hair prior to cooking. I haven't done one in years (likely 20+ years) but used to all the time with my dad ... we would usually skin them though, whether feral or domestic, quarter and smoke/BBQ in the smaller chunks (quarters). I don't know why anyone would recommend only doing this with domestic though???


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Re: Whole hog!! [Re: Bradm] #4853312 12/20/13 12:54 AM
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See if you can find one scalded and scraped. Singing leaves the follicles in the skin. You can scald and scrape yourself, Google it, lot of work but it's worth it in the end.


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Re: Whole hog!! [Re: Bradm] #4853987 12/20/13 05:26 AM
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Appreciate the answers. Any clue where a guy in my area would go to purchase a pig whole?


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Re: Whole hog!! [Re: Bradm] #4854423 12/20/13 02:48 PM
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Find a butcher shop and they can order you a whole hog at whatever body size you specify. It will be scalded and scraped skin on. If no lucj in your area C&J Butcher shop in Granbury can get you one with a week notice and deposit


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Re: Whole hog!! [Re: Bradm] #4855006 12/20/13 06:06 PM
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Look on the local craigslist in the garden and farm section.


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Re: Whole hog!! [Re: Bradm] #4856563 12/21/13 07:53 AM
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Thanks Guys


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Re: Whole hog!! [Re: Bradm] #4859798 12/23/13 02:14 AM
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I basically field dress them, cut the head off, burn off the hair, then smoke at 180-220 for 24-36 hrs. Feel free to pm with additional questions. rifle




Ready to pull apart and eat! food Tastes like smoked brisket...just less fat.



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