I shot a small 45-50lb pig with my bow over the weekend and decided to cape and gut it. I've got it sitting in my freezer and am going to smoke it on Saturday on the Traeger cause why not?



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I've done a little bit of research on my own and it looks like injecting with an Apple Juice or something similar that is mildly acidic is recommended and then coat with favorite seasoning. Looks like 275 for 7-8 hrs and mop it with apple juice or whatever every hour or so is ideal. Then wrap in foil for an hour or two.

Anyone have experience or recommendations on this? I'm not hosting a bunch of folks over just for this meal so if it turns out like crap, it's really just a loss of the pellets and my time spent on it. I've got plenty of other small pigs to shoot this year so just trying to see if it's worth it.

Any advice is greatly appreciated!

Any way to wet brine it overnight?

We used orange juice marinade that was mixed with lime, chili, garlic, and jalepenos on one that size and it came out fantastic

Normally, we only do this for pigs about half that size and you won't need anything other than your go to seasoning

Make sure to shave it...

I cut'em down the back bone so I have two halves as they lay on the pit better. When I do it I use the same seasonings I use for pork butt, salt, coarse pepper, garlic powder cayenne, and brown sugar. Then spritz every 30-45 minutes with 50/50 apple juice and apple cider.

cledus6150 said:

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I cut'em down the back bone so I have two halves as they lay on the pit better. When I do it I use the same seasonings I use for pork butt, salt, course pepper, garlic powder cayanne, and brown sugar. Then spritz every 30-45 minutes with 50/50 apple juice and apple cider.

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This. I use a sawzall to split, use your favorite seasoning for pork, and keep it moist. Usually only bones left when we do it.

Check out Jesse Griffiths. He owns Dai Due in Austin and specializes in wild game. He won a James Beard award and has an entire book about preparing wild hog. Has several videos on YT as well if you're interested in it.

Shoefly! said:

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B-1 83 said:

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Any way to wet brine it overnight?

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This!

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I've done several for different Thanksgiving family get togethers and brined them overnight in an ice chest with ice added. If you have a spare fridge you could probably dry brine it in a garbage bag. And as some else said it will take longer than you think.

I split the 40+ pounders in half so it will fit on my smoker, the smaller ones I've done whole.

Just gets rid of some of that bad gaminess that hogs tend to have. Leaves you with cleaner tasting meat.

I find that a meal always tastes better after the rest of the camp is dead from trichinosis

Yes size is a factor but I do this to even the small ones.

I usually bathe it in ice for at least a couple days. Just keep draining, icing, draining, icing.

The meat not only tastes better but it just cleaner all around.