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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="Coyote Shadow Tracker" data-source="post: 2554977" data-attributes="member: 116439"><p>Justinhogfader</p><p>We have shot many hogs and usually don't keep the big bores. We like the little ones around 100#s. I first start by hanging from out tractor loader with a large tub under the hog. Have a water hose available and a large cooler full of ice/water/salt. The salt make a reaction and makes the ice water colder. Also wear a rain suit to prevent getting any of at least (6) disease from feral hogs. Do a search on the inter for precautions.</p><p>After dressing the hog we spray the meat with water and through the quarters, Loins, Back Straps, Ribs into the ice water.</p><p>Keep the meat in the ice water for at least two days. Then you can butcher, freeze wrap or cook and smoke.</p><p>Everyone has their own way to cook.</p><p>I, most of the time take the "Butts" or "Shoulders" put rub on them and smoke for 12-14-20 hours (depends on size) in a Bradly Smoker with Apple, Cheery, Hickory wood.</p><p>Meat falls apart almost like EMU Kalua pig from Hawaii.</p><p>We have a friend that cooks pork in a grill/smoker similar to a Green Egg and come out great. He uses the big charcoal bricks and Hickory wood chips. He is out of town now, but will get he recipe for cooking in a few days for you.</p><p>Good luck and enjoy some good meals!</p><p></p><p>Thanks</p><p>Len & Jill</p></blockquote><p></p>
[QUOTE="Coyote Shadow Tracker, post: 2554977, member: 116439"] Justinhogfader We have shot many hogs and usually don't keep the big bores. We like the little ones around 100#s. I first start by hanging from out tractor loader with a large tub under the hog. Have a water hose available and a large cooler full of ice/water/salt. The salt make a reaction and makes the ice water colder. Also wear a rain suit to prevent getting any of at least (6) disease from feral hogs. Do a search on the inter for precautions. After dressing the hog we spray the meat with water and through the quarters, Loins, Back Straps, Ribs into the ice water. Keep the meat in the ice water for at least two days. Then you can butcher, freeze wrap or cook and smoke. Everyone has their own way to cook. I, most of the time take the "Butts" or "Shoulders" put rub on them and smoke for 12-14-20 hours (depends on size) in a Bradly Smoker with Apple, Cheery, Hickory wood. Meat falls apart almost like EMU Kalua pig from Hawaii. We have a friend that cooks pork in a grill/smoker similar to a Green Egg and come out great. He uses the big charcoal bricks and Hickory wood chips. He is out of town now, but will get he recipe for cooking in a few days for you. Good luck and enjoy some good meals! Thanks Len & Jill [/QUOTE]
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Pulled pork from a wild hog... your experience?
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