-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Wild Hog
- Thread starter ZILLA
- Start date
Hey Greg (ggeilman),
You watching this????
Clean out the freezer time :-D
TIM
You watching this????
Clean out the freezer time :-D
TIM
ZILLA
is One Chatty Farker
thillin said:
skinned it
cleaned it
dried it
rubbed it
smoked it
tasted it
UMMMMM :grin: Thanks
Solidkick
somebody shut me the fark up.
Nice job! How was the fat content? Did it have a wild taste?
ZILLA
is One Chatty Farker
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.
Solidkick
somebody shut me the fark up.
Being a leaner cut,.......does it dry out? Do you have to spray more to keep from drying out?
ZILLA
is One Chatty Farker
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.
fivelombardis
is one Smokin' Farker
Must've been a head shot...good looking hog, with most importantly, NO shot up/ruined meat on it.
fivelombardis
is one Smokin' Farker
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!
Attachments
ZILLA
is One Chatty Farker
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?
kapndsl said:
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!
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.
fivelombardis
is one Smokin' Farker
ZILLA said:
i currently live in Austin...but i shot this hog in my old stomping grounds...Frio County.
fivelombardis
is one Smokin' Farker
Jorge said:
between San Antonio and Laredo.
