Help with wild pigs

ggeilman · 11-23-2005, 08:01 AM

A friend of my wife's calls up last night saying that they bagged a couple of wild pigs hunting, a large one of 50 lbs and a 20 lb baby. Says they are already skinned and cleaned. Can these be smoked in the Bandera or are we going to have to butcher them first? Would rather not butcher them if I don't have to. I have never cooked any wild game before so I could use some advise.

Jeff_in_KC · 11-23-2005, 08:07 AM

I think this came up a couple of months ago if I recall correctly. I read it in passing because I'm not in a wild pig area but I seem to recall there was concern about them drying out more quickly due to a lower fat content than domestic hogs. Hopefully someone on this morning will know more...

brdbbq · 11-23-2005, 08:22 AM

I would wrap in bacon but have not had the chance or meat to do one myself. Would love to go on a Hog Hunt.

racer_81 · 11-23-2005, 08:52 AM

Quote:

Originally Posted by brdbbq

I would wrap in bacon but have not had the chance or meat to do one myself. Would love to go on a Hog Hunt.

I thought that's what you went to Harry Hines for....

ggeilman · 11-23-2005, 08:57 AM

Quote:

Originally Posted by racer_81

I thought that's what you went to Harry Hines for....

LOL!!!

chad · 11-23-2005, 09:11 AM

How are you planning on getting a whole pig into a Bandera?

If you pass that obsticle I would recommend injecting it and perhaps putting lots of whole garlic cloves into slits cut all over the pig.

Oh, and don't forget the apple for the mouth!

ggeilman · 11-23-2005, 09:52 AM

At least the baby, I haven't seen them yet as to see how big they are. Don't want to forget the pineapple and the cherries, too!

Trout_man22 · 11-23-2005, 11:02 AM

If you could fit it in to the Bandera then you would need to look at each hog. The amount of fat on the sucker will be the only factor if it will dry out. Some "wild hogs" are farm pets that escaped and went wild but most are not. The 20lb piggy I'd try to roast whole head down in the Dera. But don't use bacon, use fat-back cheaper and will last the 20 plus hours for the cook. Yes I said 20 hours, remember this is a Dera, not a 1/2" offset the fire control will be very hard, but well worth it. The 50lb dig a hole and cook it in there. Just my .02

Greg Kemp · 11-30-2005, 01:55 PM

Great forum! New guy here. Wild pigs are real lean here in Hawaii. They are a mix of Hawaiian pig brought here by polynesians thousand years ago and the Russian razor back brought by Europeans. They're not fat at all. Here's one caught on our property by poachers using illegal snaring method. I cut this guy loose.
Easier to go to Safeway for my pork.

Aloha!

Greg

http://hawaiiguava.com/communities/0...4509677706.jpg

Sawdustguy · 11-30-2005, 07:17 PM

If they can be butchered properly I have heard wild pig can be as tasty as normal pork.

qman · 11-30-2005, 07:40 PM

Quote:

Originally Posted by Sawdustguy

If they can be butchered properly I have heard wild pig can be as tasty as normal pork.

Actually, more tasty in a lot of cases. The farming and feeding methods in use today have made market pork more bland than in the past. Wild pig will still have a very porky flavor. The best spare ribs I think I ever had was off a big old wild pig we took in south Florida and butchered.

Neil · 12-01-2005, 03:33 AM

Quote:

Originally Posted by Greg Kemp

Great forum! New guy here. Wild pigs are real lean here in Hawaii. They are a mix of Hawaiian pig brought here by polynesians thousand years ago and the Russian razor back brought by Europeans. They're not fat at all. Here's one caught on our property by poachers using illegal snaring method. I cut this guy loose.
Easier to go to Safeway for my pork.

Aloha!

Greg

http://hawaiiguava.com/communities/0...4509677706.jpg

Welcome Greg, go to Cattle Call and introduce yourself.

ggeilman · 12-01-2005, 10:32 AM

I talked with one the Sgts here (I support services) and he suggested removing the backbone, legs, tenderlions if any and cutting it in quarters or sixth's. he recommended cooking it to 165.

Trout_man22 · 12-01-2005, 10:51 AM

Be very careful under cooking the wild pork. I do not have a problem with 150 to 160* in domestic pork but wild pork is another matter. Trichinellosis is still a real danger.

"Trichinellosis, also called trichinosis, is caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella. Infection occurs commonly in certain wild carnivorous (meat-eating) animals but may also occur in domestic pigs."

Trichinellosis

ggeilman · 12-01-2005, 10:57 AM

Quote:

Originally Posted by Trout_man22

Be very careful under cooking the wild pork. I do not have a problem with 150 to 160* in domestic pork but wild pork is another matter. Trichinellosis is still a real danger.

"Trichinellosis, also called trichinosis, is caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella. Infection occurs commonly in certain wild carnivorous (meat-eating) animals but may also occur in domestic pigs."

Trichinellosis

Yup, which is why he said 165 per AF regs for Trichinosis.

11-23-2005, 08:01 AM	#1
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	Help with wild pigs A friend of my wife's calls up last night saying that they bagged a couple of wild pigs hunting, a large one of 50 lbs and a 20 lb baby. Says they are already skinned and cleaned. Can these be smoked in the Bandera or are we going to have to butcher them first? Would rather not butcher them if I don't have to. I have never cooked any wild game before so I could use some advise. __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

11-23-2005, 08:07 AM	#2
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	I think this came up a couple of months ago if I recall correctly. I read it in passing because I'm not in a wild pig area but I seem to recall there was concern about them drying out more quickly due to a lower fat content than domestic hogs. Hopefully someone on this morning will know more... __________________ KCBS Member #14287

11-23-2005, 09:11 AM	#6
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	How are you planning on getting a whole pig into a Bandera? If you pass that obsticle I would recommend injecting it and perhaps putting lots of whole garlic cloves into slits cut all over the pig. Oh, and don't forget the apple for the mouth! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

11-23-2005, 09:52 AM	#7
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	At least the baby, I haven't seen them yet as to see how big they are. Don't want to forget the pineapple and the cherries, too! __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

11-23-2005, 11:02 AM	#8
Trout_man22 is One Chatty Farker Join Date: 05-16-04 Location: Colonial Heights, Virginia	If you could fit it in to the Bandera then you would need to look at each hog. The amount of fat on the sucker will be the only factor if it will dry out. Some "wild hogs" are farm pets that escaped and went wild but most are not. The 20lb piggy I'd try to roast whole head down in the Dera. But don't use bacon, use fat-back cheaper and will last the 20 plus hours for the cook. Yes I said 20 hours, remember this is a Dera, not a 1/2" offset the fire control will be very hard, but well worth it. The 50lb dig a hole and cook it in there. Just my .02 __________________ Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again.

11-23-2005, 08:22 AM	#3
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Mt Carmel IL	I would wrap in bacon but have not had the chance or meat to do one myself. Would love to go on a Hog Hunt.

11-30-2005, 01:55 PM	#9
Greg Kemp Got Wood. Join Date: 11-30-05 Location: Hawaii	wild boar Great forum! New guy here. Wild pigs are real lean here in Hawaii. They are a mix of Hawaiian pig brought here by polynesians thousand years ago and the Russian razor back brought by Europeans. They're not fat at all. Here's one caught on our property by poachers using illegal snaring method. I cut this guy loose. Easier to go to Safeway for my pork. Aloha! Greg http://hawaiiguava.com/communities/0...4509677706.jpg

11-30-2005, 07:17 PM	#10
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	If they can be butchered properly I have heard wild pig can be as tasty as normal pork. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

12-01-2005, 10:32 AM	#13
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	I talked with one the Sgts here (I support services) and he suggested removing the backbone, legs, tenderlions if any and cutting it in quarters or sixth's. he recommended cooking it to 165. __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

12-01-2005, 10:51 AM	#14
Trout_man22 is One Chatty Farker Join Date: 05-16-04 Location: Colonial Heights, Virginia	Trichinellosis Be very careful under cooking the wild pork. I do not have a problem with 150 to 160* in domestic pork but wild pork is another matter. Trichinellosis is still a real danger. "Trichinellosis, also called trichinosis, is caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella. Infection occurs commonly in certain wild carnivorous (meat-eating) animals but may also occur in domestic pigs." Trichinellosis __________________ Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again.

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