re: Wild hog recipes

You guys have heard me say this several times before. The best piece of pork I have ever had was a rear quarter from a small wild pig, smoked "Low and slow @ 250 f" by a cousin in the delta (Cleveland, MS).

He started with lots of rub seasoning, and his quarter in a shallow pan with apple juice. Occasionally he would baste the quarter. I think he roasted it (Pecan) for maybe 10 hours to an internal of 205 degrees F.

I think he kills 10-15 a year and cooks them all sorts of ways.

Unrelated story - My youngest son killed a boar that came in at about 300 pounds, with a black powder 40 caliber round, thus earning him the "Mighty Killer of Pig" award in our family. He shot it at maybe 20 yards, square in the head, coming hot and heavy at him, The boar dropped maybe 5 yards from him. Unfortunately, he froze after the shot and says he was busy preparing to die when it hit the ground. It qualified as a "Feed to the gators" pig, and we buried it with a backhoe at the camp.