OK, broke down a month ago and picked up a pit barrel smoker-LOVE IT!! Been doing ribs, chicken and did a pork butt last weekend that turned out GREAT! Got me to thinking though-been shooting wild hogs for 20 years and for 20 years I have tried to like the meat and just can't, unless it's ground into sausage. So I'd like to try once more, but is wild hog fat enough to slow smoke and not dry out? If so what is your favorite recipe?
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I killed literally 100's 30 or so years age running dogs and we smoked enough of them to learn that there is good roasts for sale at the grocer. If you insist smoke with a probe to 145 then rest for 10 minutes. Use the fattest piece you can get and trim excess exterior fat off. I like a sweet rub on all my pork.
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Originally posted by Walker View PostI killed literally 100's 30 or so years age running dogs and we smoked enough of them to learn that there is good roasts for sale at the grocer. If you insist smoke with a probe to 145 then rest for 10 minutes. Use the fattest piece you can get and trim excess exterior fat off. I like a sweet rub on all my pork.
I hear ya...just leave them lay
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I would tend to agree that you are likely better off to just buy pork for smoking. Wild hogs just don’t have the marbling in the muscle like domestic hogs. However ,it may be worth a try if you can get a younger sow that’s in good shape. Definitely not worth trying with any boar in my opinion.
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Originally posted by Gumbo Man View PostThis.
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Originally posted by Slabby View PostI wouldn't eat wild pork cooked to 145 personally. Small pigs are delicious on the smoker. Bigger pigs get ground around here. What doesn't get made into sausage is great for taco meat or made into meat sauce for pasta. And wild hog makes the best chile without a doubt
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