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

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