Wild hog recipe

[lmeyer]

I killed a small hog , about 30 lbs, skinned it and split it down the spine. I plan on putting it on the smoker. Any one have a good recipe for a rub or marinade? Thanks

 

[Weldor]

here's a good one in the meateaters cookbook.

 

[Sam Colt]

Having shot your wild pig, hold it well away from you as you carry it home; these feral sus are exceedingly verminous and the ticks are said to be not entirely host-specific. Hang up by the feet with a piece of
wire, soak in a 50-50 mix of gasoline and diesel oil and set on fire. This treatment both removes most of the wiry hair and kills the ticks.

When the smoke has cleared away, take the pig down, gut it, and cut off the tail. Send the tail to
the local wildlife co-op who, if you are in the right area, will give you up to $5 for it. Bury the carcass, preferably in a light sandy soil, and leave it there for a fortnight. This is said to improve the flavor by removing, in part at least, the taste of musk and ass.

Dig up and skin the pig. Place in a strong salt and water solution and soak for 48 hours. Remove, pat dry, and stuff with whole, unpeeled onions: the onion skins are supposed to bleach the meat to a small extent, so that it is very dark brown instead of being entirely black.

Simmer gently in seawater, to which two tablespoons of chloride of lime have been added, for six hours. This has a further tenderizing effect. Take out of the water and allow to dry, meanwhile mixing up a stiff paste of methylated spirit and dry rub. Spread this mixture liberally over the body of the pig.

Finally roast in a very hot oven for three hours. The result is unbelievable! Wrap securely in three layers of heavy-duty trash bag, and dispose of at a hazardous waste facility. Not even a starving vulture would eat it.

 

[S-3 ranch]

use regular pork rub or chupacabra rub let it sit for 3-4 hours or longer
cook low and slow = 225-250 4-5 hours with your favorite wood

 

[hiker270]

Make sure you get the internal temperature high enough to kill all parasites and bacteria.

 

[Sccritterkiller]

use regular pork rub or chupacabra rub let it sit for 3-4 hours or longer
cook low and slow = 225-250 4-5 hours with your favorite wood

This...I also mix up mop sauce with apple cider vinegar and whatever rub I am using and apply ever 45min to 1hr while on the smoker.

 

[S-3 ranch]

This...I also mix up mop sauce with apple cider vinegar and whatever rub I am using and apply ever 45min to 1hr while on the smoker.

Or a apple juice and vinegar spray , spritzing like above

 

[Mikedr]

I’m a simple man, I grind it. I haven’t experimented a whole lot since I’ve only shot 2 of them. I couldn’t seem to dial in any recipe with the first hog that made me want to try it again. The 2nd hog got ground up and turned into sausage. I got about 45lbs of sausage out of her. I did some Italian, left some grind without seasoning, but most was made with maple breakfast seasoning. It made some pretty good breakfast sausage and I use the other stuff for spaghetti or mix in the taco meat.

 

[Yoteassasin]

Pappys is just fine . Be liberal and let it set a while after to let the salt realy absorb. On such a small guy I would have scraped it to leave the hair on and I like leaving a few cracked open beer cans in the smoker for steam.
I shot this guy on sat and he went right to the grinder for chorizo and linguica

 

[lamarclark09]

Well not so sure about the recipe because I always end up grinding them and turning them into sausages. I use them in different dinner recipes but I think that’s not the recipe you are looking for.

 

[Dos XX]

Mesquite smoke and mop with butter/lemon juice/garlic mop.

 

[long hunter]

Having shot your wild pig, hold it well away from you as you carry it home; these feral sus are exceedingly verminous and the ticks are said to be not entirely host-specific. Hang up by the feet with a piece of
wire, soak in a 50-50 mix of gasoline and diesel oil and set on fire. This treatment both removes most of the wiry hair and kills the ticks.

When the smoke has cleared away, take the pig down, gut it, and cut off the tail. Send the tail to
the local wildlife co-op who, if you are in the right area, will give you up to $5 for it. Bury the carcass, preferably in a light sandy soil, and leave it there for a fortnight. This is said to improve the flavor by removing, in part at least, the taste of musk and ass.

Dig up and skin the pig. Place in a strong salt and water solution and soak for 48 hours. Remove, pat dry, and stuff with whole, unpeeled onions: the onion skins are supposed to bleach the meat to a small extent, so that it is very dark brown instead of being entirely black.

Simmer gently in seawater, to which two tablespoons of chloride of lime have been added, for six hours. This has a further tenderizing effect. Take out of the water and allow to dry, meanwhile mixing up a stiff paste of methylated spirit and dry rub. Spread this mixture liberally over the body of the pig.

Finally roast in a very hot oven for three hours. The result is unbelievable! Wrap securely in three layers of heavy-duty trash bag, and dispose of at a hazardous waste facility. Not even a starving vulture would eat it.

You forgot to begin the process on a full moon night.