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Wild Hog Recipe Suggestions???
Posted on 2/2/15 at 4:41 pm
Posted on 2/2/15 at 4:41 pm
Need your input guys. Joined a new lease that has these bastards, other members generally kill and waste the meat. I am looking for your favorite cooking methods.
Killed a 120 pounder and having smoked sausage made. Currently have hind hams and backstrap from a sweet little 60 pounder on ice from Saturday?
Assume they are better fresh... But ok to freeze? Any kind of aging process that benefits the taste quality??
Killed a 120 pounder and having smoked sausage made. Currently have hind hams and backstrap from a sweet little 60 pounder on ice from Saturday?
Assume they are better fresh... But ok to freeze? Any kind of aging process that benefits the taste quality??
4
Posted on 2/2/15 at 4:44 pm to WRedmondsStang
brining helps with moisture.
there is a OB cook book in the linked thread above.
smoke them hams for 4-6 hrs at 200 get internal temp to 160. Use rosemary and cracked peppercorn on the the meat and applewood to smoke.
there is a OB cook book in the linked thread above.
smoke them hams for 4-6 hrs at 200 get internal temp to 160. Use rosemary and cracked peppercorn on the the meat and applewood to smoke.
Posted on 2/2/15 at 4:44 pm to WRedmondsStang
If it got big set of nuts then I got one step recipe that involve a trash can
If it sow then grill, gravy, or most any method will be fine
If it sow then grill, gravy, or most any method will be fine
Posted on 2/2/15 at 5:08 pm to Fat Neck
quote:
If it got big set of nuts then I got one step recipe that involve a trash can
wasteful
Posted on 2/2/15 at 5:36 pm to Bleeding purple
yes definitely brine
also ive had good results injecting the meat with rendered pork fat (lard)
i have better luck with hams than shoulders for some reason
also ive had good results injecting the meat with rendered pork fat (lard)
i have better luck with hams than shoulders for some reason
Posted on 2/2/15 at 5:51 pm to Fat Neck
quote:It's not that cut & dry. At 120 lbs I would assume it's good, ESPECIALLY if it was shot from a stand and not being run by dogs.
If it got big set of nuts then I got one step recipe that involve a trash can
OP, cook it any way you would domestic pork. My favorite is to make some tasso with some but it's great bar-b-qued, in stew and brown gravy too.
This post was edited on 2/2/15 at 5:53 pm
Posted on 2/2/15 at 5:57 pm to WRedmondsStang
I'm sure someone will disagree with me but don't bother messing with large sows & males over 100 lbs. I quit fricking with hogs altogether & give them away with no hassle.
Posted on 2/2/15 at 6:01 pm to plazadweller
quote:
but don't bother messing with large sows & males over 100 lbs.
so much misinformation
Posted on 2/2/15 at 6:07 pm to Bleeding purple
quote:
quote:
but don't bother messing with large sows & males over 100 lbs.
so much misinformation
ditto! ive kept the backstrap, t-loins, and hind quarters from 200-300# boars. ground meat was fine, sausage was fine, chili ground was fine. pain in the arse to handle, yes. but ill keep them again
Posted on 2/2/15 at 6:18 pm to Bleeding purple
quote:
so much misinformation
Amen, if I can't gnaw it, it goes through the grinder, but never in the trash.
Posted on 2/2/15 at 6:19 pm to Bleeding purple
BLEEDING P
Ok Ill bring big nuts to you next time I shoot one and you can munch on it. Deal?
Damn son you acting like this is a damn deer it's wild feral pig. Nuisance creature not some prize. I hope everyone get shot and thrown in a ditch
Ok Ill bring big nuts to you next time I shoot one and you can munch on it. Deal?
Damn son you acting like this is a damn deer it's wild feral pig. Nuisance creature not some prize. I hope everyone get shot and thrown in a ditch
Posted on 2/2/15 at 6:22 pm to Fat Neck
quote:Man I'll take wild hog over deer ALL DAY. After turtle, it's up there with teal and guinea.
Damn son you acting like this is a damn deer it's wild feral pig. Nuisance creature not some prize. I hope everyone get shot and thrown in a ditch
Posted on 2/2/15 at 6:23 pm to Fat Neck
trust me fat neck I have plenty of hogs here for when I want some. I have no problems reducing the population by killing every single one I see and fact that is exactly what I do. I just get tired of people claiming pigs over 100lbs and all boars are no good to eat.
Posted on 2/2/15 at 6:35 pm to WRedmondsStang
quote:
Currently have hind hams and backstrap from a sweet little 60 pounder on ice from Saturday?
Makes my mouth water.
I'd inject it, leave it on ice over night & throw that on the smoker for 6-8 hrs while drinking beers. I keep my temp between 150-200
Posted on 2/2/15 at 7:18 pm to Nascar Fan
Nascar you supply the shine and I will bring the hog quaters, bream hooks and crickets.
Posted on 2/2/15 at 7:21 pm to Bleeding purple
Is it better to trim all fat or better with a little left on for smoking??
Posted on 2/2/15 at 7:22 pm to Fat Neck
quote:
If it got big set of nuts then I got one step recipe that involve a trash can
Posted on 2/2/15 at 7:26 pm to Bleeding purple
quote:
Nascar you supply the shine and I will bring the hog quaters, bream hooks and crickets.
I can handle that
Ole Geauxt made a new batch last hitch & it's Purdy damn good.
Posted on 2/2/15 at 7:29 pm to WRedmondsStang
Leave the fat for flavor. they skin much easier when removing the fat but it is so tasty.
Posted on 2/2/15 at 7:34 pm to Nascar Fan
"Ole Geauxt made a new batch last hitch and it's Purdy damn good"
It is a good batch, made me feel 15 years younger!!
It is a good batch, made me feel 15 years younger!!
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