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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="Kkeene" data-source="post: 2555677" data-attributes="member: 119412"><p>We year round bow hunt pigs and often quarter them ourselves to save on processing costs. </p><p></p><p>2 extra step(s) needed w wild hog! </p><p></p><p>1 - I soak shoulders in a salt and brown sugar brine for 5 or 6 days in a big ziplock (and in a tub in case of bag leak) in the refrigerator. </p><p></p><p>2 - Meat is leaner and a bit tougher than commercial hog so I pull off big hunks after smoking, slice them across grain to shorten the fiber length, then finish shredding.</p><p></p><p>With a little sauce its hard to tell it's wild hog. </p><p></p><p>If you don't crosscut the grain you notice it's tougher.</p></blockquote><p></p>
[QUOTE="Kkeene, post: 2555677, member: 119412"] We year round bow hunt pigs and often quarter them ourselves to save on processing costs. 2 extra step(s) needed w wild hog! 1 - I soak shoulders in a salt and brown sugar brine for 5 or 6 days in a big ziplock (and in a tub in case of bag leak) in the refrigerator. 2 - Meat is leaner and a bit tougher than commercial hog so I pull off big hunks after smoking, slice them across grain to shorten the fiber length, then finish shredding. With a little sauce its hard to tell it's wild hog. If you don't crosscut the grain you notice it's tougher. [/QUOTE]
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Pulled pork from a wild hog... your experience?
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