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Message
Whole skinned wild piglet - What to do
Posted on 2/12/19 at 12:55 pm
Posted on 2/12/19 at 12:55 pm
I went hunting and came away with 2 piglets and im trying to decide what I want to do. One is skinned and mostly whole...the 2 front arms are off. The other got destroyed by the gut shot so there's some back strap and a front arm or so I forget...not much.
The parts that are already off I was thinking about smoking them real low (not trying to cook them) and use them in some sort of dish like red beans. Question on this part would you smoke then freeze or freeze then smoke it then use it in red beans? Doesn't matter?
On to the mostly whole...would you brake down into hams ribs and things like that to smoke/cook with OR smoke it whole? It does not have the skin. Wrap it during the cook? I am assuming it would all get cooked until it all shredded for pulled pork?
Can I freeze it whole for now...I have the space I just don't know what id put it in. I don't have the time to smoke it this weekend so that's why I am looking to freeze. Might have to brake it down and not keep whole if I have to freeze it.
Is the only reason to keep them whole is when they have the skin on them?
TIA
The parts that are already off I was thinking about smoking them real low (not trying to cook them) and use them in some sort of dish like red beans. Question on this part would you smoke then freeze or freeze then smoke it then use it in red beans? Doesn't matter?
On to the mostly whole...would you brake down into hams ribs and things like that to smoke/cook with OR smoke it whole? It does not have the skin. Wrap it during the cook? I am assuming it would all get cooked until it all shredded for pulled pork?
Can I freeze it whole for now...I have the space I just don't know what id put it in. I don't have the time to smoke it this weekend so that's why I am looking to freeze. Might have to brake it down and not keep whole if I have to freeze it.
Is the only reason to keep them whole is when they have the skin on them?
TIA
This post was edited on 2/12/19 at 12:56 pm
7
Posted on 2/12/19 at 12:56 pm to NOLAGT
cajun microwave
Posted on 2/12/19 at 12:58 pm to tigerdup07
quote:
cajun microwave
Don't have....
Posted on 2/12/19 at 1:12 pm to NOLAGT
I'd butcher it.
Posted on 2/12/19 at 1:14 pm to Day Wisher
I really wanted to do a whole one but I think we messed up skinning it? I am leaning to butcher and use parts for dishes. Maybe try to bbw the ribs (real baby back :lol)
Posted on 2/12/19 at 1:17 pm to NOLAGT
Do you really need to even smoke it? I honestly have no idea, I'd bet you could throw that sucker on direct heat and cook it in 45 minutes or so and it'd be just fine eating. How tough can it be already?
ETA: I'm thinking like a spatchcocked chicken.
ETA: I'm thinking like a spatchcocked chicken.
This post was edited on 2/12/19 at 1:18 pm
Posted on 2/12/19 at 1:45 pm to NOLAGT
These baws know what they are doing:
Posted on 2/12/19 at 1:45 pm to NOLAGT
Season it well, drape some thick cut bacon over it and smoke it till done.
Posted on 2/12/19 at 1:47 pm to NOLAGT
quote:
I really wanted to do a whole one but I think we messed up skinning it?
I would not have skinned it to do it whole. That fat layer helps keep the meat real moist as it releases all that greasy goodness.
Posted on 2/12/19 at 1:59 pm to NOLAGT
Stuff with sausage , peppers, onions , garlic. Season the outside and then wrap it in bacon (prob take 5-7 pounds). Smoke it.
Posted on 2/12/19 at 2:00 pm to gumbo2176
quote:
would not have skinned it to do it whole. That fat layer helps keep the meat real moist as it releases all that greasy goodness.
Blah...thats what im thinking too the more I look at it. Seems it may be easy to dry out without skin. I'll have to look into how to prep (take hair off) for next time.
Posted on 2/12/19 at 2:16 pm to NOLAGT
quote:
I'll have to look into how to prep (take hair off) for next time.
You need to scald the pig with very hot water. Most will take something like burlap sacks and put them in a tub of boiling water and then drape it over the pig and that loosens up the hair and then use a knife blade to kind of shave off the hair. What little is left is usually burned off using a propane torch for a quick removal.
Posted on 2/12/19 at 2:22 pm to gumbo2176
Rodger that thanks!
I'll cut it up and make some dishes with it and maybe try frying the back strap.
Once I cut it up i'll post back what I have and come up with some dishes.
I'll cut it up and make some dishes with it and maybe try frying the back strap.
Once I cut it up i'll post back what I have and come up with some dishes.
Posted on 2/12/19 at 5:27 pm to NOLAGT
COCHON DE LAIT!
ETA: Oh. Didn't even register the skinned part. I'd butcher it up, then and do other things with it.
Next time you have one, leave the rind on and scald the hair off good and proper. Make yourself a kind of big roasting frame netting with chicken wire (if you can find some non-galvanized) and two good sized pieces of rebar that you can thread through the chicken wire at the edges to hold everything together. Hell, you can use cooling racks to sandwich the pig and keep it splayed out if it's small enough You can use wire to bind the pig to the frame. Something kinda like this, but baby pig sized.
Then, you can just build an open fire in the back yard and stick the two metal posts into the ground to lean the pig near the fire. You can move the pig however you like, get it closer or farther away from the heat, turn it, lean it over the fire, etc. just by stabbing the rebar nto the ground differently to position it how you want.
If you have some cinderblocks, you can do even better.
No matter how you do it, roast that sucker whole next time. There's really not much better you can do with a small pig.
ETA: Oh. Didn't even register the skinned part. I'd butcher it up, then and do other things with it.
Next time you have one, leave the rind on and scald the hair off good and proper. Make yourself a kind of big roasting frame netting with chicken wire (if you can find some non-galvanized) and two good sized pieces of rebar that you can thread through the chicken wire at the edges to hold everything together. Hell, you can use cooling racks to sandwich the pig and keep it splayed out if it's small enough You can use wire to bind the pig to the frame. Something kinda like this, but baby pig sized.
Then, you can just build an open fire in the back yard and stick the two metal posts into the ground to lean the pig near the fire. You can move the pig however you like, get it closer or farther away from the heat, turn it, lean it over the fire, etc. just by stabbing the rebar nto the ground differently to position it how you want.
If you have some cinderblocks, you can do even better.
No matter how you do it, roast that sucker whole next time. There's really not much better you can do with a small pig.
This post was edited on 2/12/19 at 5:42 pm
Posted on 2/12/19 at 5:29 pm to NOLAGT
since its skinned, i would butcher it.
next time you want to do one whole, scrape it and leave the skin on......
next time you want to do one whole, scrape it and leave the skin on......
Posted on 2/12/19 at 5:31 pm to gumbo2176
quote:
You need to scald the pig with very hot water. Most will take something like burlap sacks and put them in a tub of boiling water and then drape it over the pig and that loosens up the hair and then use a knife blade to kind of shave off the hair. What little is left is usually burned off using a propane torch for a quick removal.
he has it right. you need scalding water, almost boiling....pour on it (section at a time) and scrape off the hair. we used a machete' to scrape - it takes alot of hair off at once.
Posted on 2/12/19 at 7:24 pm to NOLAGT
The best piece of pork I ever had was a wild piglet about that size. Wipe it down with yellow mustard, coat it fairly heavily with a good pork dry rub and smoke on the cooler end of your pit or smoker. Probably will take 4-6 hours at 225 degrees. Cook to an internal of 190-195 give or take. A wipe or two with BBQ sauce wouldn't hurt.
Your wild piglet will be good.
Your wild piglet will be good.
This post was edited on 2/12/19 at 7:25 pm
Posted on 2/13/19 at 8:38 am to MeridianDog
I recently did some wild pork back-strap on the grill. Season with garlic powder, onion powder and your favorite seasoning. Cook it similar to venison back-strap but just until the minimum temp for pork 145. Let it rest for 5 minutes, slice and enjoy.
Posted on 2/13/19 at 9:06 am to cardoin
I always drop ones that size in a crock pot.
Posted on 2/15/19 at 6:47 am to nolaks
Got them all broke down for the freezer. Got a few nice cuts and a pile to grind.
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