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Smoking a whole pig (wild pig) - Anyone done this?

4,563 Views | 64 Replies | Last: 2 hrs ago by rlb28
B-1 83
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7:28p, 10/16/24
AG
Now…..the question needs to be asked: "Anything else in that brine?" Garlic? Brown sugar? Cholula?……
Being in TexAgs jail changes a man……..no, not really
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skelly02
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8:49a, 10/17/24
AG
Stupid question: are y'all removing the hide or somehow leaving the hide on and removing the hair?

Haor removal on those things has always been a limiting factor for wanting to cook one this way
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ttha_aggie_09
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In reply to skelly02 • 8:56a, 10/17/24
AG
I'm sure it is better with the hide attached but I removed it. I didn't want to jack with a bunch of hog hair
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Windy City Ag
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9:03a, 10/17/24
AG
Aaron Franklin had a pretty good whole hog episode on PBS a few years back. Maybe it will be of help

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Windy City Ag
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In reply to ttha_aggie_09 • 9:11a, 10/17/24
AG
And I actually watched a Meateater episode just last night on a hog trapper south of San Antonio. They took the hog into Devine Meat Company, whose owner was decked out in A&M Meat Science stuff. The owner made a big deal about cutting the glands out prior to cooking if possible as it can make for a rude surprise when eating the finished product.

Not sure if it applies to whole hog but her you go.

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Rattler12
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In reply to ttha_aggie_09 • 4:46p, 10/17/24
ttha_aggie_09 said:
I'm sure it is better with the hide attached but I removed it. I didn't want to jack with a bunch of hog hair
Back when I was a kid on the dairy farm when we killed a pig Pop built a fire under a 55 gallon barrel filled about half full with water, got the water boiling then we dipped the gutted hog into it for a few minutes. Then used a knife to scrape the hair off. It came off pretty easily but was a rather odiferous endeavor......
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ttha_aggie_09
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8:02p, 10/18/24
AG
Pig is brining in the cooler. I will post progress pics tomorrow
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Long range Ag
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8:10a, 10/19/24
AG
Just smoked one yesterday. Skinned, mustard as binder, favorite pecans SPG rub, and smoked at 200-225 spritzing w water about hourly. Meat pulled at 195 in shoulder and hams. Rest covered w foil x 1 hr. Made pulled pork sammiches. Everyone loved it. Fed 1" guys and didn't even finish half of the pig.
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Thisguy1
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In reply to Long range Ag • 8:28a, 10/19/24
Long range Ag said:
Fed 1" guys and didn't even finish half of the pig.


I bet 4" guys could have done it no problem
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ttha_aggie_09
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8:47a, 10/19/24
AG
On the Traeger

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Sooper Jeenyus
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9:39a, 10/19/24
AG


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SoulSlaveAG2005
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9:51a, 10/19/24
AG
Gotta keep the head on. Those cheeks are the best part of the whole hog.

Great looking cooks
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ttha_aggie_09
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In reply to SoulSlaveAG2005 • 9:56a, 10/19/24
AG
I almost did but pretty sure wife wouldn't eat it if I left the head on. That's sort of her line which I have to respect because our family eats almost exclusively wild game.
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Deats99
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10:07a, 10/19/24
AG
Apple sauce
A good plan violently executed now is better than a perfect plan executed next week.
-George S Patton
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SoulSlaveAG2005
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In reply to ttha_aggie_09 • 10:13a, 10/19/24
AG
Fair enough. Happy wife happy life
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ttha_aggie_09
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In reply to Sooper Jeenyus • 10:15a, 10/19/24
AG
I'm spritzing every hour. Any advice there?
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Sooper Jeenyus
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In reply to ttha_aggie_09 • 10:33a, 10/19/24
AG
Depends on your goal. What are you hoping to accomplish with it?

I don't find it to be overly consequential. Just keep the open lid time to a minimal. If you're looking, you ain't cooking.
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ttha_aggie_09
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In reply to Sooper Jeenyus • 10:34a, 10/19/24
AG
My goal is to make this edible or worthy enough to really try and perfect it next time.
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Sooper Jeenyus
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In reply to ttha_aggie_09 • 10:51a, 10/19/24
AG
Fair enough. If you're going to spritz, give more attention to areas that are browning faster than the rest.

Keep your temp constant and give it time. Let it rest in a cooler for about an hour before you eat.
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Hubert J. Farnsworth
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11:28a, 10/19/24
Done correctly, wild hog meat is fantastic. Domestic pork you buy at the store just doesn't compare.
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smstork1007
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In reply to ttha_aggie_09 • 5:09p, 10/19/24
AG
Well, what's going on here with this pig?
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ttha_aggie_09
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In reply to smstork1007 • 5:11p, 10/19/24
AG
Sitting at about 180 in front shoulders and 170 in hams

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ttha_aggie_09
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7:18p, 10/19/24
AG
This might actually be good

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smstork1007
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In reply to ttha_aggie_09 • 7:36p, 10/19/24
AG
Let us know how it taste, and some pics also, congrats on the first attempt at whole hog,
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ttha_aggie_09
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In reply to smstork1007 • 7:38p, 10/19/24
AG
The wife approved of the initial bites. It's actually pretty dang tasty. Pull it apart now for kids and will deep dive into it shortly
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SoulSlaveAG2005
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7:38p, 10/19/24
AG
Looks delicious!
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ttha_aggie_09
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8:05p, 10/19/24
AG






Family is hammering it! Thanks again for everyone's help on this!
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munch96
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8:50p, 10/19/24
AG
Wonder how cooking a feral hog Filipino style would be….

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HoustonAg926
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In reply to ttha_aggie_09 • 8:15p, 10/21/24
AG
Looks excellent. Well done
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rlb28
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10:49p, 10/21/24
AG
The old standby HEB paper plates
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