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
Smoking a whole pig (wild pig) - Anyone done this?
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Last: 13 days ago by ttha_aggie_09
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
Haor removal on those things has always been a limiting factor for wanting to cook one this way
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
Aaron Franklin had a pretty good whole hog episode on PBS a few years back. Maybe it will be of help
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.
Not sure if it applies to whole hog but her you go.
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......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
Pig is brining in the cooler. I will post progress pics tomorrow
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.
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
On the Traeger
Gotta keep the head on. Those cheeks are the best part of the whole hog.
Great looking cooks
Great looking cooks
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.
Apple sauce
A good plan violently executed now is better than a perfect plan executed next week.
-George S Patton
-George S Patton
Fair enough. Happy wife happy life
I'm spritzing every hour. Any advice there?
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.
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.
My goal is to make this edible or worthy enough to really try and perfect it next time.
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.
Keep your temp constant and give it time. Let it rest in a cooler for about an hour before you eat.
Done correctly, wild hog meat is fantastic. Domestic pork you buy at the store just doesn't compare.
Well, what's going on here with this pig?
Sitting at about 180 in front shoulders and 170 in hams
This might actually be good
Let us know how it taste, and some pics also, congrats on the first attempt at whole hog,
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
Looks delicious!
Family is hammering it! Thanks again for everyone's help on this!
Wonder how cooking a feral hog Filipino style would be….
Looks excellent. Well done
The old standby HEB paper plates
It's smiling at us.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.
Just got a Michelin star. Pretty cool. Hope I can try it sometime.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.
All The Stars From The MICHELIN Guide Texas 2024Quote:
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.
Cool thread
When I lived in Williamsburg, VA folks there used old heating oil tanks to cook whole pigs for pig pulls.
"The real secret in the flavoring is the carcinogens"