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Rhodewarrior

WILD HOG ROASTING?

5 posts in this topic

We roast several wild hogs a year. Most feral Hogs do not have the fat content that a farm raised porker has and you will have to adjust your baisting as needed. As far as taiste goes...it is awesome stuff!

Let me just say this; If you shoot an old male, the smell and taste may chase you off. A young male or female is awesome when BBQ'd. I built a pit out back that I cook them on. I have one now in the chest freezer waiting to get BBQ'd. She weighs about 90 pounds. Maybe Memorial Day.

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You have to smoke them a little differently than domestic pig. I smoke them to 160-170 degrees and then slice the meat. I tried one to smoke it to 190-200 degrees and pull it like domestic shoulders, but it was way too dry.

Our trick is to ice the quartered hog for a few days in a cooler. Drain the bloody water off every day till it runs clear. This gets most of the gamey taste out of even big hogs. Once the water runs clear we liked to rinse the meat and cooler, refill with ice, grapefruit juice, orange juice, sliced oranges, lemons, limes and a few jars of MOJO seasoning marinade. You could buy it at Publix in south Florida, but not sure about here.

http://www.badia-spices.com/cooking/cooking_prod_detail.cfm?id=131

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