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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="DUCKMAN11" data-source="post: 2555938" data-attributes="member: 122313"><p>I like to eat the ones that still have lines on them. The grand prize trophy in our camp is a hog under 25#. We don't brine or soak the little ones in ice water. 40# and up get soaked in ice water only, then usually bagged and frozen for a later use.</p><p></p><p>Recipe goes as follows.</p><p></p><p>Inject with a 50/50 mix of Klassen pickle juice and pineapple juice. Dont use regular pickle juice!!!!!! Mix in whatever seasoning you want to the injection, we use fajita seasoning or Tony's or both.</p><p></p><p>Cover outside with mayo and more seasoning or dry rub. Smoke uncovered but in a brisket pan, hot! Like 350°-400° for 30min or so or till meat starts to draw up the bones. Cut the heat back to 200° and cook uncovered till internal temp is 140°. Add a few onions cut in thick slices. Cover pan with foil and cook till tender and pull apart. Cooking times are hard to dictate due to how big the hunk of hog is. Makes some of the best tacos known to man! Top 3 meals I've ever ate in my life.</p><p></p><p>I'm talking don't waste this by feeding it to your wife's friends and family kinda food!! Lol</p><p></p><p>The recipe can be tweaked however you want but the key is ....</p><p>1) the injection</p><p>2) the mayo</p><p>3) that initial sear at high temp</p></blockquote><p></p>
[QUOTE="DUCKMAN11, post: 2555938, member: 122313"] I like to eat the ones that still have lines on them. The grand prize trophy in our camp is a hog under 25#. We don't brine or soak the little ones in ice water. 40# and up get soaked in ice water only, then usually bagged and frozen for a later use. Recipe goes as follows. Inject with a 50/50 mix of Klassen pickle juice and pineapple juice. Dont use regular pickle juice!!!!!! Mix in whatever seasoning you want to the injection, we use fajita seasoning or Tony's or both. Cover outside with mayo and more seasoning or dry rub. Smoke uncovered but in a brisket pan, hot! Like 350°-400° for 30min or so or till meat starts to draw up the bones. Cut the heat back to 200° and cook uncovered till internal temp is 140°. Add a few onions cut in thick slices. Cover pan with foil and cook till tender and pull apart. Cooking times are hard to dictate due to how big the hunk of hog is. Makes some of the best tacos known to man! Top 3 meals I've ever ate in my life. I'm talking don't waste this by feeding it to your wife's friends and family kinda food!! Lol The recipe can be tweaked however you want but the key is .... 1) the injection 2) the mayo 3) that initial sear at high temp [/QUOTE]
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Pulled pork from a wild hog... your experience?
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