Got a feral hog two weeks ago and a javi last week so I smoked 'em today.
I started out with them both on ice for five days, keeping them drained. I also poured a couple of cokes over the ice.
Friday afternoon I put them both in a brine made of one cup salt, one cup brown sugar, one gallon water untill they were covered. Four bay leaves and two table spoons of minced garlic.
Got up at four this morning to get the fire going, rinse the piggies and put the rub on.
Put the feral hog on the smoker whole and had to put the javi quartered up to make him fit. Since the javi had no fat on him I wrapped him in bacon.
After five hours I covered the javi in foil and added some coke for moisture. The hog, I covered the ribs in foil to keep them from drying out.
After twelve hours this is the result.
Javi ham.
Shoulder
Shredding the javi.
The hog fixin to come off the smoker.
Supper is ready.
For those that don't like javelina just give them to me. This is the first one I've cooked and let me tell you it was great. It's a dryer meat but very good eatin.
I started out with them both on ice for five days, keeping them drained. I also poured a couple of cokes over the ice.
Friday afternoon I put them both in a brine made of one cup salt, one cup brown sugar, one gallon water untill they were covered. Four bay leaves and two table spoons of minced garlic.
Got up at four this morning to get the fire going, rinse the piggies and put the rub on.
Put the feral hog on the smoker whole and had to put the javi quartered up to make him fit. Since the javi had no fat on him I wrapped him in bacon.
After five hours I covered the javi in foil and added some coke for moisture. The hog, I covered the ribs in foil to keep them from drying out.
After twelve hours this is the result.
Javi ham.
Shoulder
Shredding the javi.
The hog fixin to come off the smoker.
Supper is ready.
For those that don't like javelina just give them to me. This is the first one I've cooked and let me tell you it was great. It's a dryer meat but very good eatin.
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