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Started By
Message
So, I'm cooking a wild hog for New Years.
Posted on 12/30/15 at 10:31 am
Posted on 12/30/15 at 10:31 am
I've done several domestic pigs on my smoker. Whole, halves, and hind quarters, etc. This will be my first time with a wild pig. I'm doing half of a sow...about 45 pounds or so for the half. She was a decent sized sow. I'm going to inject it with apple juice and the like. Smoke at 225 for around 3-4 hours and then thinking of wrapping in foil after that to an internal of 200-205. She's pretty fatty, but that's surface fat, I know. Just don't want to screw it up. I'm used to having skin on when I do whole or halves.
Any tips, or basically do it the same as a domestic pig?
Any tips, or basically do it the same as a domestic pig?
6
Posted on 12/30/15 at 1:12 pm to Fratigerguy
no skin does take away your safety net as far as it not drying out.
bacon is obviously one solution
I've also injected with rendered lard, and draped over with pig skin I bought from the butcher shop
definitely tent with foil for the ride
bacon is obviously one solution
I've also injected with rendered lard, and draped over with pig skin I bought from the butcher shop
definitely tent with foil for the ride
Posted on 12/30/15 at 1:14 pm to Fratigerguy
Consider pineapple juice instead of apple. I have found it to cover the wild taste a lot better.
Posted on 12/30/15 at 1:21 pm to fightin tigers
Thanks guys. I was going to use foil to muscle through the stall for sure. I'm afraid it'll dry out if not.
Never tried the pineapple juice. Does it taste....pineapple-ly in the meat?
I'm considering just doing a hind quarter now. Won't be as many folks as we had planned. Some of the family had to cancel.
Never tried the pineapple juice. Does it taste....pineapple-ly in the meat?
I'm considering just doing a hind quarter now. Won't be as many folks as we had planned. Some of the family had to cancel.
Posted on 12/30/15 at 1:29 pm to Fratigerguy
I have never tried smoking, wild hog is crazy lean. Think on the level of a beef tenderloin.
Is wrapping in bacon even an option? Just thinking of things to prevent the drying out. Maybe really low temp with lots of some for the first hour or so, then wrap and finish.
Never noticed a pineapple flavor, but I always use this method in 3-5 hour pot roasts with lots of aromatic veggies and spices.
Is wrapping in bacon even an option? Just thinking of things to prevent the drying out. Maybe really low temp with lots of some for the first hour or so, then wrap and finish.
Never noticed a pineapple flavor, but I always use this method in 3-5 hour pot roasts with lots of aromatic veggies and spices.
Posted on 12/30/15 at 1:32 pm to Fratigerguy
I'm not a pro at smoking by any stretch of the imagination, but I smoked a hind quarter of a 100# wild sow last year and it was delicious. My wife and kids couldn't even tell it was a wild pig. I think you'll be fine.
Posted on 12/30/15 at 5:11 pm to Fratigerguy
So they skinned it and didnt scrape?
Did this one Christmas Day
Not sure where the "wild hogs are crazy lean" is coming from... Tons of food on the ground this year for pigs. This sow had over an inch layer of fat. Never cooked a lean hog and we cook'm often.
If its skinned, then you are right on the smoke time... Wont absorb much after that.... Make sure u leave as much fat on it possible. If the pig is halved and not quartered... The ribs will cook quicker, so watch that.
I cooked the one above around 250 for 8 hours... She was about 60-70 lbs or so. I am not a fan of injecting them, as I prefer to dry rub and cook w alot of fat....to each his own tho
Did this one Christmas Day
Not sure where the "wild hogs are crazy lean" is coming from... Tons of food on the ground this year for pigs. This sow had over an inch layer of fat. Never cooked a lean hog and we cook'm often.
If its skinned, then you are right on the smoke time... Wont absorb much after that.... Make sure u leave as much fat on it possible. If the pig is halved and not quartered... The ribs will cook quicker, so watch that.
I cooked the one above around 250 for 8 hours... She was about 60-70 lbs or so. I am not a fan of injecting them, as I prefer to dry rub and cook w alot of fat....to each his own tho
Posted on 12/30/15 at 6:21 pm to bossflossjr
I skinned it. And yeah. She has plenty fat, but I was always under the impression that while surface fat would be good in a wild pig, that marbling wouldn't be as much. Kinda like a deer.
60-70 pounds whole or cleaned? This one I would imagine was around 90-100 pounds skinned.
60-70 pounds whole or cleaned? This one I would imagine was around 90-100 pounds skinned.
Posted on 12/30/15 at 6:23 pm to Fratigerguy
Probably 60 lbs cleaned.
10-4 on the clarification of marbling/lean.
10-4 on the clarification of marbling/lean.
Posted on 12/30/15 at 9:43 pm to Fratigerguy
quote:
impression that while surface fat would be good in a wild pig, that marbling wouldn't be as much.
This is what I was referring to with the leanness.
Maybe smoking allows for a fat cap to be positioned on top.
Posted on 12/31/15 at 8:27 am to fightin tigers
I only like wild hogs in bed
Posted on 12/31/15 at 8:32 am to Fratigerguy
domestic pig is so much easier than wild when it comes to smoking.
Posted on 12/31/15 at 8:34 am to Fratigerguy
this is the only way I cook wild pork. and.....it's actually my favorite.
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