K
Kyote
Guest
A friend sent me a whole hawg (dead 120lbs) from wisconsin. it has been feeding on cheese that went past the 15 second rule at a cheese plant there.
It was sort of a surpise to me. I had no place to store a hawg. he called me tues afternoon and said yer hawg is here. I said I will be there 1st thing in the a.m., he said that will be fine it is in a large food grade plastic bag in the walk in cooler.
now I have done a lot of hawgs many years back on top of large grills and under ground. never in a smoker. so, I prepared for smokin.
I had plenty of pecan split and debarked. so I grabbed two large bulbs of garlic and peeled them and cut length wise to expose the goodness.
I had a ziplox full of red jalepenos I had smoked they were still some what moist, I cut the in two. put all that aside then grabbed a 1/2 gallon of apple juice to which I added 1/2 a bottle of applejack bourbon, fine black pepper, ground green chili pepper,gralic powder, turbando sugar and some dark brown sugar.
went and picked the pig up the next morning.
his head.tail and hooves up to the knees were gone.
when I got home I put him on the big SS table and started looking for things to remove with a knife. cleaned her /him up real fine. then down the spine on both sides I stuck the knife in and inserted the garlic and chipolte pepper. then, I used syringes to inject the wonderfull concotion I made the night before It seemed to hold well, very little seemed to seep out. then painted the hawg with peanut oil and gave it a good coating of rub (took over a pound of rub).
the lang had since been fired up and was @ a little over 350o, so, my son and I put the hawg on head towards the fire box hind end to the rear.
we got her/ him in. whew. adjusted the hawg so it was centered and looking good.
closed the door, the hawg went on at 1430 hours. seemed I added a split or three every hour and change to keep the heat in the smoking range tried to ensure the temp stayed at 235 for the cook. 4 hours in I started sprizzen with apple juice and applejack and kept it up at 1 hour intervals.
the hawg looked good. about 0130 the super fast thermo pen was reading 160o and 170o every place I stuck the probe. so with great care since I for got to warp it with chicken wire. brought it off. deboned the hawg and put in foil trays and tinfoiled the tops. was in bed for some rest at 0330. wow. It turned out very good and have plenty meat.
It was sort of a surpise to me. I had no place to store a hawg. he called me tues afternoon and said yer hawg is here. I said I will be there 1st thing in the a.m., he said that will be fine it is in a large food grade plastic bag in the walk in cooler.
now I have done a lot of hawgs many years back on top of large grills and under ground. never in a smoker. so, I prepared for smokin.
I had plenty of pecan split and debarked. so I grabbed two large bulbs of garlic and peeled them and cut length wise to expose the goodness.
I had a ziplox full of red jalepenos I had smoked they were still some what moist, I cut the in two. put all that aside then grabbed a 1/2 gallon of apple juice to which I added 1/2 a bottle of applejack bourbon, fine black pepper, ground green chili pepper,gralic powder, turbando sugar and some dark brown sugar.
went and picked the pig up the next morning.
his head.tail and hooves up to the knees were gone.
when I got home I put him on the big SS table and started looking for things to remove with a knife. cleaned her /him up real fine. then down the spine on both sides I stuck the knife in and inserted the garlic and chipolte pepper. then, I used syringes to inject the wonderfull concotion I made the night before It seemed to hold well, very little seemed to seep out. then painted the hawg with peanut oil and gave it a good coating of rub (took over a pound of rub).
the lang had since been fired up and was @ a little over 350o, so, my son and I put the hawg on head towards the fire box hind end to the rear.
we got her/ him in. whew. adjusted the hawg so it was centered and looking good.
closed the door, the hawg went on at 1430 hours. seemed I added a split or three every hour and change to keep the heat in the smoking range tried to ensure the temp stayed at 235 for the cook. 4 hours in I started sprizzen with apple juice and applejack and kept it up at 1 hour intervals.
the hawg looked good. about 0130 the super fast thermo pen was reading 160o and 170o every place I stuck the probe. so with great care since I for got to warp it with chicken wire. brought it off. deboned the hawg and put in foil trays and tinfoiled the tops. was in bed for some rest at 0330. wow. It turned out very good and have plenty meat.
