So Im supposed to smoke a whole hog for a party on Saturday and my friend just informed me that the pig will be skinless. Shred the meat with a pair of forks, and mix in the bacon fat. Keep it around 200°F – 225°F. Set the shoulder in the tray and set that in the barbecue. The garlic and herb salt is a homemade rub that I frequently use for plucked gamebirds. Wrapped rack with aluminum foil as well as the outer lip of the smoker, this helps with cleanup … It's also important to have your coolers already set up and loaded with ice. Let sit for 2 to 3 days in a large refrigerator. Apply the Killer Hog's BBQ Dry Rub. You will probably need to give your butcher at least one week notice before picking up. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Put the meat in a covered container in the refrigerator for at least 1 hour and up to 3 days. I only apply smoke to the meat for four to six hours because I think it balances the flavor of the wild hog with that of the smoke. As an Amazon Associate I earn from qualifying purchases. But when it’s all said and done, it’s worth it. Easy Smoked Brisket Recipe Squeeze out as much air as possible from the bag and tie it. pink salt (Insta Cure No. When the smoker is at 150°, add the ham and put a pan of water under it so it can drip into it. Then split the top of the spine just below the neck of the hog. You are going to need: First remove the spare ribs from the baby backs by cutting with electric saw. Mix that in when you are pulling, and you’ll thank me. Get your smoker going. This cut should only be about 10" long. Sprinkle salt all over the pork shoulder, getting it into every crevice. poke a hole in the top of the bag. This will keep the hog from turning to dark and also trap all the juices inside so it will self baste. I have recorded 6 short videos that will walk you through the entire trimming a whole hog process - just click the link. This pulled hog roast recipe is delicious by itself or on bun with some coleslaw. Clean off outer skin of hog using a white cloth and vegetable oil to remove any mustard or dry rub that may have gotten on the skin. Then take them out of the foil and baste with bbq sauce for the last half hour. The meat, The methods, The flavors, The smoke. Put ALOT of butter, whatever kind of seasoning you like, some jalepenos and tie the bag. Injecting Your Whole Hog Falls of the bone completely and its absolutely delicious. Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe, Wild Game Tagged With: barbecue, easy recipes, wild boar. My rule of thumb is if I don’t think it will taste good after it’s cooked, it should probably be removed. Smoked Wild Boar Recipe LOW COOKING TEMPERATURE. They turn out fairly decent if you brine/inject them and foil them after internal temps hit 130-40. Inject the shoulders, hams, loin and bacon with a minimum of 2 gallons of injection. Should I bast it? To set a bark on the hog apply a light coat of dry rub over the meat, close the doors and continue cooking a Whole Hog for 10 minutes. Hey there. Remove the ham from the brine solution and rinse under cold water. Electric saw for cutting the legs, head and ribs. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. This will allow your rub and smoke to penetrate into the meat while cooking. Once the shoulders internal temp has reached 170deg (and has probably been cooking for about 16 hours at this point) remove the foil and inject shoulders, loin, bacon and hams with injection #2. https://www.barbecue-smoker-recipes.com/smoking-a-whole-pig.html We try very hard to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. This is not a bad idea with wild hogs, because of the strength of the connective tissue… but remember there’s no internal fat. Competition Brisket Method Attach a smoke generator, however, and you can fix that. You can use it for a store-bought pork shoulder, but it won't need as long to cook. You can also fill your swine with fruit, herbs, vegetables and various seasonings to enhance the flavor of the meat. Below the video you will find the 9 Step Whole Hog Procedure. Your pit will need to be at a temp of 220 deg and you will need enough coal and wood to last through the duration of the cook - so plan accordingly. How to Wet Age a Brisket Do you want the ham and shoulder to be at 195 or different temp upon when its done? Serve with the barbecue sauce of your choice on a bun with cole slaw. Rinse off the salt, add a dry rub if you want — or not. A happy medium is 225F, but don't go higher than 250F. The goal is This one weighed in at a bit over 8 pounds. https://www.northforkbison.com/smoke-wild-boar-shoulder-roast Brine the hog using a sugar, salt and vinegar combination to impart moisture and to soften its muscle fibers. Use any BBQ sauce you want: I like my. What you get when you’re finished is intensely porky pulled pork that doesn’t really need a BBQ sauce, although you can certainly use one if you want. In a perfect world, you smoke at about 200°F. 1) https://www.theoutdoortrip.com/blog/wild-hog-recipes-cook-wild-boar There ain't much nastier than hog hair. I prep my wild pig shoulder for the barbecue by lining a tray with heavy foil, leaving enough extra around each side that I can use the foil to wrap the pork later. Once the hog reaches desired internal temp its time for glazing. I cheat. I've tryed cooking whole hog quarters … Many folks like 225°F as a happy medium. As with home butchering, disinfect all of your cutting tools and equipment with bleach and water when you get home. This will keep the skin from burning during the cooking process. (Photo courtesy of Scott Leysath) Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. I wouldn’t leave the salt on a shoulder for more than three days. Here at HowtoBBQright.com, our goal is to provide you with the secrets, the methods and the techniques you need to produce competition-quality BBQ. If you’re not using a dry rub, pat the meat dry before you put it in your smoker. The whole rest of the way is just waiting for that gnarly connective tissue I mentioned at the top of this post to melt — and that takes time. Here is a list products used in this video. You can substitute my dry rub with your own creation or any store bought rub will be sufficient as long as it suites your taste palate. The … My go-to is a South Carolina mustard-style sauce I use a lot on quail. Mix the brine ingredients in your brining container. 9 Steps To Cook A Whole Hog A little patience and time is all that is needed for an excellent smoked pig. Mist hog with apple juice to give a nice shine then garnish and serve. If you're not using a dry rub, either use black pepper or pat the meat dry. Start with a skinned whole ham from a young wild pig. Beef Brisket Recipe Once you have these four factors mastered you WILL produce a perfect product... mouth-watering bbq pork, brisket and chicken. If you have lots of time, set it to 200F. Wild, or rather feral, pigs tend to be older than farmed ones, and they’re athletes by comparison. Set the meat in the tray and put it in the smoker. 03-Jul-11 Cook them slow on a grill or smoker for an hour and a half to two hours to get smoke flavor, then wrap in foil with some apple juice concentrate or pineapple juice for two hours. Brine 1 ½ cups kosher salt 1 cup packed brown sugar 4 Tbsp. 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. Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat.
2020 how to smoke a whole wild hog