A few years ago, I began curing and smoking chunks of wild pork from hogs I harvested. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. Jason Houser is an avid traditional bowhunter from Central Illinois who killed his first deer when he was nine years old. Liberally sprinkle this mixture all over the skin then rub it in. Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. wild pig ham, bone in. The key to great ribs is a slow smoke at a low temperature with the frequent attention of a spray bottle to keep them from drying out. It’s small enough to handle by yourself, and it’ll cook in half a day—yet, it’s large enough to establish your smoking bona fides. When the internal temperature reaches 145 degrees Fahrenheit the half hog is done enough to remove from the pit. A full-time freelance writer since 2008, he has written for numerous national hunting magazines. It will make your mouth water. We provide the best quality food cooked fresh, on or off site, exclusively for the customer, in order to make each event a complete success. Suckling pig is absolutely fantastic, beautifully succulent and the best bit is that it doesn't take that long to pink salt (Insta Cure No. On this website you will find videos, tips and recipes that will show you exactly how to trim a whole hog, ... Small hatchet for splitting the backbone; First remove the spare ribs from the baby backs by cutting with electric saw. Learn how to make a smoking hot boar recipe that is sure to be a crowd-pleaser, with these below tips. Barbecue sauce is always an option but save the slather for the last 30 minutes of cooking. You’ll need to order your hog ahead of time. Write CSS OR LESS and hit save. pink salt (Insta Cure No. 1 ½ cups kosher salt I have taken an oath to do everything I can to hunt and smoke wild hogs whenever I can. Ingredients 6 to 9 lb. This species is popular to hunt and occurs in all 67 Florida counties. Jason writes full time and is on the pro staff of two archery companies; in his free time, he fishes and traps as much as possible. Field & Stream may receive financial compensation for products purchased through this site. Smoked Wild Pig Ham. Here's what you'll need for 1 gallon of the brine, which works well for about a 5 pound boneless wild boar ham. If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. A whole, smoked pig can be a truly wonderful thing to behold and eat. I didn’t know what they had planned for us back at the ranch so you might say I was extremely surprised to show up with a big ol’ lamb turning over a fire, which was our supper. 2 quarts cold water, plus more to cover… [continued]. Moisture will still cook out of your meat, but since you’re starting with more moisture the end result will be juicier. They did a fantastic job all summer. Cherie asked: My husband and I were wanting to smoke a wild hog ham and were wondering if there was anything special I needed to do and for how long do I need to smoke ? Some people prefer to age the gutted hog without butchering it first. A whole pork belly from the butcher shop normally runs around 10-12 pounds. Smok'n Hogs BBQ & Catering takes pride in providing our catering services from a small party to a large corporate event, and anything in between. A belly from an adult wild pig around 4-6. Since then, we have eaten goat, beef head, tripas, wild hog, and so […] Luckily, both of them can usually be obtained from your butcher. Many products featured on this site were editorially chosen. 4 Tbsp. It could be six hours, it could be twelve. Spray inside of cooker with no-stick spray, helps with clean up. The Agony, and Utter Joy, of One Child’s First Fish, The 10 Best Long-Range Hunting Cartridges, How to Hunt Ducks in Winter Storm and Live to Tell About It, The Story Behind the World-Record Whitetail Deer, Kansas Teenager Tags World-Record Whitetail Buck, How to Pick the Best All-Purpose Deer Rifle, Pro Fly-Tying Tips to Save Time and Fill Boxes. It's a fitting recipe, since this particular hog took to hiding in cedar and juniper thickets. These methods include barbecue, roasting, hot and fast, and braising and stewing. wild pig ham, bone in. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. [VIDEO], Albino Buck Shocked to Shed His Antlers [VIDEO]. Brining – Moisture can be added to the meat prior to cooking by brining it. The temperature in your smoker should never go above 250° F; I suggest a probe-style meat thermometer, as it is the most accurate for testing wild game. Tell us what you think in the comments section below. The baking powder mixture will help to dehydrate the skin and help break down some of the skin’s proteins. And smoking a whole hog to perfection takes a little know-how. Allow the hog to rest for at least 30 minutes to allow the meat and internal juices to gain equilibration, this will lead to a better eating experience. If you don't have access to a meat locker, you can ice it in a large cooler. I injected with a mix of jalapeno butter and ACV and rubbed down with some pork rub I like. All rights reserved. It could be six hours, it could be twelve. Smoker should be heated to 250 degrees. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. Wrapped rack with aluminum foil as well as the outer lip of the smoker, this helps with cleanup afterwards. Begin checking the half hog after about three to thee and half hours of cooking time. Place the hog on the grill skin side up and cook for 2 hours at 225°F. I don’t have experience with the Weber though but if it works for your turkey it will work for a wild hog, congrats to your husband! 6 to 9 lb. The wild hog is defined in FWC regulations as a hog that is free-roaming and which cannot be legally claimed as a domestic hog in private ownership. 1) Once the hog and grill are taken care of, the rest is easy. (Photo courtesy of Scott Leysath) Lean wild hog loin chops will benefit from several hours in a flavorful marinade, but be careful not to overcook them or they will be dry and chewy. Grill : 225 ˚ When ordering the pig, keep in mind that more than half of the weight is the head and bones. After 2 hours, baste the outside of the hog with the canola oil to help develop a deep mahogany color and crisp the skin. It will make your mouth water. Brine the hog using a sugar, salt and vinegar combination to impart moisture and to soften its muscle fibers. 1 cup packed brown sugar One of the easiest and safest ways to cook the meat properly without overcooking is to slow cook on a smoker pit or in an oven. Copyright © 2020 Field & Stream. Jack talks about the 5 tastes and Hoof to Head (Hog) and at about 2 min mark tells how you know when a hog is done. Preparing Your Smoker For A Whole Hog Cook. Smoking a Wild Hog Ham. What you’ll need: A whole pig, dressed Olive oil BBQ Rub Aluminum foil Block of wood to place in … The first time you smoke a hog, I recommend a 50-pounder (that’s gutted weight, by the way, but with the head on). ... Wild hogs may be hunted during small-game seasons on most WMAs. Smoked my 1st wild hog this weekend, (well at least 2 hams and a shoulder) and it was GREAT! In order to eat a wild hog, proper cooking techniques must be observed to ensure that the meat is well cooked and still retains its juicy taste. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.. In a small bowl mix ½ cup of baking powder and ¼ cup of kosher salt. 1) Answer:-Suckling pig is absolutely fantastic, beautifully succulent and the best bit is that it doesn't take that long to smoke a whole pig of this size. How To Smoke Wild Boar Meat . As long as you have a smoker big enough to accommodate the size of your pig, smoking it whole shouldn't be enormously difficult. A happy medium is 225F, but don't go … INGREDIENTS 3-6 racks wild boar baby back ribs3 tablespoons Lemon Pepper Rub3 tablespoons Chili Brine 1 ½ cups kosher salt 1 cup packed brown sugar 4 … Here's what you'll need for 1 gallon of the brine, which works well for about a 5 pound boneless wild boar ham. Golf course has been in excellent shape al year. The smoking time with a whole hog varies, depending on the size of the animal. Smoking a whole pig is an experience every serious pitmaster has to try, at least once! The following recipe is enough cure for 5-6 pounds, if you buy a whole pork belly, just separate it into two, more or less equal, pieces. For this brine, we used a juniper-infused brine. If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. Here is a small 50 pounder that we did that turned out smoking good! Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. A 120-quart cooler will hold the meat from two small hogs or one larger one. It will make your mouth water. After a hanging hog bleeds out into a bucket, replace the container with an empty one to catch the entrails. Marinated Wild Hog Loin Chops with Blueberry Apple Compote Recipe This unique recipe pairs wild hog with a sweet, fruity marinade and compote. This is part 3 in a multipart series on slaughtering pigs on the homestead. Jason has hunted big game in 12 states with his bow, but his love will always be white-tailed deer and turkeys. But you could also use a Weber if you have low heat coals going and a pan of wood smoking chips. Burris Optics- Even a Blizzard can’t Stop Them, Ralph & Vickie Introduce New Crossbow Book, Turn Your Deer Hunting Around with Food Plots, How to Call Elk Early in the Season [VIDEO], 3 Tips for Taking Coyotes While Hunting Turkeys, The Benefits of Processing Your Own Deer Meat This Fall, The Final Statement on the Light-vs.-Heavy Hunting Arrow Debate. The most common complaint I hear about wild game is that it’s tough and dry; a symptom often the result of overcooking. Smoked Wild Pig Ham. Learn how to make a smoking hot boar recipe that is sure to be a crowd-pleaser, with these below tips. Here is the step-by-step guide to cooking a whole hog - competition style.The steps go a little farther than your typical backyard BBQer, but if you take the extra steps you WILL have better hog meat and better presentation. Nevertheless, despite these differences, you can cook both wild and ordinary pork in a similar way. CTRL + SPACE for auto-complete. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. If you have lots of time, set it to 200F. At the two-hour mark, brush the ham with the glaze. Before I was sponsored by my local butcher, it cost me around $100 to rent a trailered grill big enough to cook a whole hog in. You’ll need to order your pig ahead of time. For this brine, we used a juniper-infused brine. One of the easiest and safest ways to cook the meat properly without overcooking is to slow cook on a smoker pit or in an oven. Here is the outline of how you can safely prepar… Sent from my iPhone using Tapatalk They more I'm around some people, the more I like my dog. I’ll never forget our wedding. If you are disturbed by information and images of this nature, please use your own discretion when determining whether to read further. 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