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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-02-2006, 05:38 PM   #1
ZILLA
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Default Wild Hog

A buddy of mine called this morning and told me he had a field dressed hog for me. I picked up around 11:30 and been busy ever since. Check it out here.
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Unread 01-02-2006, 05:41 PM   #2
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Looks good Zilla. How'd it taste? Do anything special to it?
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Unread 01-02-2006, 05:49 PM   #3
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Hey Greg (ggeilman),

You watching this????
Clean out the freezer time

TIM
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Unread 01-02-2006, 06:31 PM   #4
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Quote:
Originally Posted by thillin
Looks good Zilla. How'd it taste? Do anything special to it?
skinned it
cleaned it
dried it
rubbed it
smoked it
tasted it
UMMMMM Thanks
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Unread 01-02-2006, 06:39 PM   #5
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You might be a redneck.

Looks good though. How did it taste?
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Unread 01-02-2006, 07:22 PM   #6
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Nice job! How was the fat content? Did it have a wild taste?
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Unread 01-02-2006, 07:30 PM   #7
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No wild taste at all because they are not wild game but escaped domestic pigs. . I have cooked seveal wild hogs ( actually Ferrel hog is more acurite) The only time when a wild hog gets a flavor that is disagreeable is when it is big, old, and become carnivorus. The little ones don't do that. I have had meat from HUGE 400# plus hogs from west of here and they were great. As long as they remain vegans they could be 1000# and still make a good smoked piggy. It is lean, and very nice to eat. It cooks quicker than a feed finished commercial hog as the cuts are smaller and it has way less fat and the there seems to be less moisture content in the meat. Were having the loin for dinner tonight and it's really good.
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Unread 01-02-2006, 07:48 PM   #8
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Being a leaner cut,.......does it dry out? Do you have to spray more to keep from drying out?
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Unread 01-02-2006, 08:21 PM   #9
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I never spray. I insert the temp probe when I put the meat in to smoke and I don't open the door again till the temp is where I want it. Every time you open the door ya let the heat out. You do have to be careful with very lean cuts of game or ferall animals. Brine is always an option but I didn't have the time today.
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Unread 01-02-2006, 09:59 PM   #10
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Must've been a head shot...good looking hog, with most importantly, NO shot up/ruined meat on it.
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Unread 01-02-2006, 10:04 PM   #11
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Here's a photo of the feral hog i shot this past month...it was 180#. It's being made into sausage as we speak. sorry for the crappy quality...it was a camera phone photo. the hog looks huge on the photo for some reason. the guy walking by is 6'2", and the photo makes the hog look bigger than him!! which i can attest to the fact that it wasn't!
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Unread 01-02-2006, 10:27 PM   #12
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Hey there Five... 10-4 on the head shot. We trap them and shoot them in the head carefully. There were five in the trap this time 4 were about 45-50lbs and one about 150lbs. We trap them on this guys dairy farm. Pigs are always tearing his place up. The guy who shot the five this morning shot a 350+ lb pig last night in New Braunfels out off 46 somewhere. Where in Texas ya from?
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Unread 01-03-2006, 07:56 AM   #13
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Quote:
Originally Posted by kapndsl
Hey Greg (ggeilman),

You watching this????
Clean out the freezer time

TIM
They came and took back the 50 lber. I cooked the baby (20 lb) on Sunday. I wasn't real impressed with it, but it was probably the cook. Had a tecture more like turkey than pork.

Hey Zilla, wish I had known or I would have asked for advise!
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Unread 01-03-2006, 11:03 AM   #14
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If it doesn't start raining that flavor is going to start changing. Talked to a guy that has a place I hunt near Fredericksburg and he's leaving the feeders up all year and suplementing the corn with some protein. Heard the same thing about a lease I'm looking at near Waco.
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Unread 01-03-2006, 01:13 PM   #15
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Quote:
Originally Posted by ZILLA
Where in Texas ya from?
i currently live in Austin...but i shot this hog in my old stomping grounds...Frio County.
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