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Wild pig cooking recs
Posted on 1/24/16 at 2:10 pm
Posted on 1/24/16 at 2:10 pm
I hit a 180lb wild pig in Morganza this morning. Looking for recs on best way to cut it up and cook it.
TIA
TIA
9
Posted on 1/24/16 at 2:13 pm to foj1981
Paging ChatRabbit for a curry recipe on pigs...
Posted on 1/24/16 at 2:18 pm to foj1981
Gut it and start a big fire. Put the pig on the fire until the outside begins to turn black. Take a knife and scrape the hairs off. Do this until the pig is hairless. Cube up and then I can give you the recipe to make curry. Of all the things we cook, wild pig curry is the absolute best.
Posted on 1/24/16 at 2:33 pm to foj1981
do you know how to clean and butcher it?
if you don't you'll need some help
if you do, take it down to the shoulders, hams, loins and ribs
save the neckbones for stewing or stock later
you can chop out the loins or bone them out, cook loins the same way you would any domestic pig
on the hams and shoulders you'll either want to bone out and cube, or cook low and slow. If on a pit/smoker you need to add some fat, either bacon or domestic pig skin or you can inject with rendered lard
hope that helps
if you don't you'll need some help
if you do, take it down to the shoulders, hams, loins and ribs
save the neckbones for stewing or stock later
you can chop out the loins or bone them out, cook loins the same way you would any domestic pig
on the hams and shoulders you'll either want to bone out and cube, or cook low and slow. If on a pit/smoker you need to add some fat, either bacon or domestic pig skin or you can inject with rendered lard
hope that helps
Posted on 1/24/16 at 2:37 pm to foj1981
for the hind quarters or shoulders, put it in a large tinfoil pan. pick a cajun injector and inject as much as possible. pour leftover on top of the meat. use a knife and stab the meat and stuff the holes with garlic and/or onions. throw some potatoes, carrots, otehr veggies in pan for sides. cover and put on bbq pit at about 350ish for 3-4 hours
Posted on 1/24/16 at 2:39 pm to foj1981
brown that bitch and cook some rice.
Posted on 1/24/16 at 3:01 pm to foj1981
If u dont want to singe the hair off... U can scrape it w some hot water and a machete. Granted its a sow.... 100% suggest to cook it whole... Sear skin after its ready for some cracklins. If its boar, take it to the dump.
Posted on 1/24/16 at 3:16 pm to bossflossjr
Ya, on farm hogs, we boil, scrape, then singe and scrape. On wild ones, we just throw it on the fire directly to save time. Plus they are usually bigger and it would take a while to boil the amount of water we would need.
Posted on 1/24/16 at 3:21 pm to ChatRabbit77
quote:
Put the pig on the fire until the outside begins to turn black. Take a knife and scrape the hairs off.
No that would sear the hair.
Scalding the hair off is better. Two ways:
1) Heat water in large pot to just under boiling, place hog in it and rotate twice. Pull hog out and scrape hairs off. Repeat till all hair is removed.
2) Boil Water in pots. Take a burlap sack and lay ontop of hog. Pour boiling water over the burlap sack and hog then drag the burlap sack off the hog removing hair with it then scrape with a knife. Repeat til all hair is removed.
#1 is faster but #2 is easier.
Then slow roast for 12-15 hours.
Posted on 1/24/16 at 3:25 pm to ChatRabbit77
I grew up trapping hogs and my grandparents made cracklins and lard.
My Grandpa would have thrown a fit if you had seared hair onto one of his hogs.
My Grandpa would have thrown a fit if you had seared hair onto one of his hogs.
This post was edited on 1/24/16 at 3:26 pm
Posted on 1/24/16 at 3:25 pm to foj1981
wait for it...
Posted on 1/24/16 at 3:28 pm to theenemy
We dont do cracklins. We cook the curry like normal meat but we leave the skin on. I will say, its hard to beat fresh cracklins
This post was edited on 1/24/16 at 3:29 pm
Posted on 1/24/16 at 3:28 pm to cgrand
quote:
if you do, take it down to the shoulders, hams, loins and ribs
save the neckbones for stewing or stock later
you can chop out the loins or bone them out, cook loins the same way you would any domestic pig
on the hams and shoulders you'll either want to bone out and cube, or cook low and slow. If on a pit/smoker you need to add some fat, either bacon or domestic pig skin or you can inject with rendered lard
And the brains are great scrambled with eggs.
Posted on 1/24/16 at 3:28 pm to foj1981
I know where you can get rid of the head if you are down for it..
Posted on 1/24/16 at 3:31 pm to ChatRabbit77
quote:
We dont do cracklins. We cook the curry like normal meat but we leave the skin on. I will say, its hard to beat fresh cracklins
That's cool. Have you ever tried the Burlap sack method? works really good for bigger hogs that you can't manipulate in a pot.
Posted on 1/24/16 at 3:38 pm to foj1981
Quarter it up, put on ice for a few days, shoot it up with injector, leave on ice another day, smoke it on the pit 
Posted on 1/24/16 at 3:39 pm to theenemy
quote:
Have you ever tried the Burlap sack method?
Nope, educate me
Posted on 1/24/16 at 3:57 pm to ChatRabbit77
Pouring boiling water over the burlap stretched across the hog allows you to scald hair off bigger hogs.
You pour the water over the sack then wait about 10-15 seconds then drag the burlap across the hog and the rough burlap will take the hair off just like a knife.
It will take usually about 3 pots of water per side to remove 90% of the hair.
That's the way my grandparents always did it when I was a kid.
You pour the water over the sack then wait about 10-15 seconds then drag the burlap across the hog and the rough burlap will take the hair off just like a knife.
It will take usually about 3 pots of water per side to remove 90% of the hair.
That's the way my grandparents always did it when I was a kid.
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