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Have a whole wild hog (1 year old when shot) in my freezer
Posted on 12/5/13 at 10:38 am
Posted on 12/5/13 at 10:38 am
I have it cut into 7 different parts: 2 Hams, 2 Shoulders, 2 ribs, and tenderloin. I am going to smoke a piece on my BGE this weekend and need to pull it out tonight and start soaking it to purge the blood. What piece should I do first and how should I go about preparing it? I am going to brine it over night friday night.
3
Posted on 12/5/13 at 11:08 am to colorchangintiger
smoking wild hog is not really a good idea usually. it normally doesn't have enough fat on it and dries out quickly.
rice and gravy, bruh. this is the best meat in the world when it comes to wild game.
rice and gravy, bruh. this is the best meat in the world when it comes to wild game.
Posted on 12/5/13 at 11:23 am to colorchangintiger
Uh, you should have drained the blood when it was killed like a deer.
Posted on 12/5/13 at 11:33 am to CITWTT
quote:
you should have drained the blood when it was killed like a deer.
Can't imagine why he didn't. Also can't imagine what this did to the meat after going right into the freezer.
Is it good to go? He said it's pretty well butchered up into different cuts.
Posted on 12/5/13 at 11:40 am to colorchangintiger
inject the ham or shoulder with creole garlic smoke about an hour uncovered then put in pan cover in creaole garlic, wrap and cook until bone comes out..can smoke traditional way due to lack of fat..but i have done this method many times and it turns out wonderfull
Posted on 12/5/13 at 11:42 am to BRgetthenet
I can't even imagine what it did, but wouldn't want to find out for realz.
Posted on 12/5/13 at 3:57 pm to CITWTT
it was bled out, but you can't get it all out letting it hang for 20 minutes.
Posted on 12/5/13 at 4:13 pm to colorchangintiger
Did you consider more time of hanging?
Posted on 12/5/13 at 4:46 pm to CITWTT
you ask for advice on the OB and bail to here. I see.
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