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

6,466 Views | 70 Replies | Last: 9 days ago by ttha_aggie_09
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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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KatyAg01
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In reply to ttha_aggie_09 • 8:08a, 10/22/24
AG
ttha_aggie_09 said:
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.
It's smiling at us.
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agcrock2005
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In reply to agcrock2005 • 9:43p, 11/11/24
AG
agcrock2005 said:
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.
Just got a Michelin star. Pretty cool. Hope I can try it sometime.
Quote:
Texans are known around the world for their inimitable hometown pride, but Chef/owner Jesse Griffiths takes his affection for the Lone Star state to another level at Dai Due, where nearly everything, from produce and meat to olive oil and wine, is sourced from Texas. Brunch is available but it's the evenings when this place shines. Walk past the entrance filled with tempting baked goods and prepared meats to find a rustic back room perfect for hosting the supper club-style service. Skilled butchers tackle everything from wild boar and antelope to goat, and the plates are impressively offbeat. Hits include the cold meat board with antelope salami and wild boar and dill pickle terrine, as well as the smoked pork Porterhouse chop with sauerkraut, Bavarian mustard, and chutney.
All The Stars From The MICHELIN Guide Texas 2024
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fullback44
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10:35p, 11/11/24
AG
Cool thread
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One-Eyed Fat Man
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2:49p, 11/12/24
AG
When I lived in Williamsburg, VA folks there used old heating oil tanks to cook whole pigs for pig pulls.
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ttha_aggie_09
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In reply to One-Eyed Fat Man • 2:52p, 11/12/24
AG
"The real secret in the flavoring is the carcinogens"
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