Hog processing

[Full Throttle]

My son went hog hunting with a buddy last weekend and they shot 5. Well.. he brought one home and asked if I would have it processed. Of all the places I've hunted the last 25-30 years, oddly enough, we've never had them on those properties.

So... I've got two hind quarters and ribs that I was gonna take over to Cinnamon Creek to have processed. Anything over there y'all suggest getting made with it? I'm assuming the ribs could be smoked just the same as regular spares or baby backs? Thanks

Might as well share a pic while I'm at it. [emoji51]

[BetramHunter]

Id add some pork fat and grind it up for pan sausage.

[tps7742]

My son went hog hunting with a buddy last weekend and they shot 5. Well.. he brought one home and asked if I would have it processed. Of all the places I've hunted the last 25-30 years, oddly enough, we've never had them on those properties.

So... I've got two hind quarters and ribs that I was gonna take over to Cinnamon Creek to have processed. Anything over there y'all suggest getting made with it? I'm assuming the ribs could be smoked just the same as regular spares or baby backs? Thanks

Might as well share a pic while I'm at it. [emoji51]

[IMG]http://uploads.tapatalk-
cdn.com/20160920/89ade6545253464b569ce72470bbdab7.jpg[/IMG]

You mentioned properties you have hunted haven't had theses over size rodents. You have been very fortunate IMO. Not all meat lockers process wild pork from my experience.

[dhillis]

IF the two hams were all you kept I wouldn't have it processed. Use one for pulled pork and smoke the other on the pit and eat it on tortillas.

[SwampRabbit]

IF the two hams were all you kept I wouldn't have it processed. Use one for pulled pork and smoke the other on the pit and eat it on tortillas.

x2

Based on the picture, the size of the hog, and the cuts you have, I'd save your $ and just bone out the ham (there are a couple glands you want to remove) and then just cube it up or keep whole roasts for the crock pot (or smoker.)

All you need for processing for those kinds of meals are a knife.

[Full Throttle]

You mentioned properties you have hunted haven't had theses over size rodents. You have been very fortunate IMO. Not all meat lockers process wild pork from my experience.

I've had 1 come into a feeder in 30 years... [emoji23] I've hunted SE IA, N Missouri, several places in SE OK, North LA and West Texas and this is the first year I've had one show up to a feeder in Throckmorton county and I forgot to chamber a round for my 11 year old. I consider it a blessing. Guess I'll maybe try throwing it on my smoker. What about the ribs. Anyone ever cook those?

[Ætheling]

Ive done the ribs, same as you would any other kind of pork rib but keep in mind they wont take as long with the amount of meat on them and don't go crazy on the rub either for the same reason, they will become overpowered quickly which seasoning.