How to Butcher a Pig told you how to butcher, halve and chill a hog. I keep my cooking temperature around 200Â°F - 225Â°F. Falls of the bone completely and its absolutely delicious. If you want a crispy exterior (a âbarkâ) then donât use a foil wrap and cook a little longer. Pork hind quarter has tender, rich meat that takes well to oven-roasting. When the soak is finished remove the meat from the brine, briefly rinse it under cold water and then pat dry. poke a hole in the top of the bag. Smoked, pulled pork, gently cooked for many hours until it falls apart is one of the great things about being alive. Smoking wild boar is an incredible experience. Barding Â â Covering the meat with fatty bacon or other fats while it cooks is another technique. Want to smoke it on BIg Green Egg. I wouldn’t leave the salt on a shoulder for more than three days. Sign up!Â. That advice works because it takes about an hour for a modest size piece of meat to increase from 180Â°F to 190Â°F. Put the meat in a covered container in the refrigerator for at least 1 hour and up to 3 days. A happy medium is 225F, but don't go … Apply the Killer Hog… First, you’ll need one pork shoulder (butt) or hindquarter roast. In a perfect world, you smoke at about 200°F. You get a better smoke ring, that pretty red ring around the edges of the meat. Once youâve broken down the collagen you will have fork tender meat. Begin by injecting the ham with either BBQ sauce or butter with Cajun Seasoning. Like brining, this increases the moisture content prior to cooking so there will be more moisture left in the meat when it is finished. Basting Â â Basting is done by periodically coating the meat with liquid to add moisture and flavor as it cooks. Want to hear from us very occasionally about Specials and Events? Itâs also a great way to capture the juices for use in a sauce. You can use whatever you’d like, or, as I said, no sauce at all. Click here to Order. Injecting Â â Some inject their meat with liquid and spices prior to cooking. Now wrap the meat tightly in the foil and continue to cook until it's done and is shreddable, anywhere from another hour or two for a young hog or store-bought pig, to another eight hours for an old hog. It does take some time, on the pellet grill, yes, but also during the preparation to ensure the … Not everyone is blessed with the time, space, and/or patience to play with a smoker. A hindquarter from a wild hog makes some very tasty pulled pork BBQ. Dec 4, 2010 #2. Maintain a low cooking temperature 2. My go-to is a South Carolina mustard-style sauce I use a lot on quail. Let it cook for 6-8hrs, shred and serve on Hawaiian slider buns. To maximize your smoke ring take the meat directly from the refrigerator to the cooker. Slow cooking the meat, such as a whole pig leg, makes the meat tender enough to pull it off the bone using a fork.A whole pig leg, also called fresh ham, weighs between 10 and 25 lbs., making it a good choice for feeding a large group. This is typically used on very lean meats that lack sufficient natural fat so the bacon acts as a substitute. Rinse the meat and coat with the dry rub of your choice. In general, younger sows are … An average size hog I strive to harvest weighs about 125 pounds. (If you do heat the brine it must be cooled off again prior to adding the meat.) I would imagine that for a feral hog, if you are willing to risk eating it, that you should cook to the highest temperature reasonable, which in the case of a fresh ham might be at least 180 F, and as high as 200 F. 2 1/2 – 3 lb. Boars and feral pigs can be found in wild and semi-wild areas across much of the world. Sauces to Accompany Roasted Wild Boar Leg. If you are pressed for time, you can barbecue up to about 250°F, but the results won’t be as wonderful. There are many different opinions on how to properly smoke meat. Certainly, wild hog bacon is … Rinse off the salt, add a dry rub if you want — or not. A deer, elk or antelope’s hindquarter cooked whole on the bone is a glorious site. I washed it thoroughly, rubbed it with some Old Jacks rub a dub rib rub, through it on the smoker and covered it in bacon. Get your smoker ready to smoke for 17 to 20 hours. With the welcome of full flavored, lard-laden pork, the fat, furry Mangalitsa heritage breed of pi… Since smoke ring formation stops at 140Â°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). Oak and hickory are some of the most popular and most commonly available. Moisture will still cook out of your meat, but since youâre starting with more moisture the end result will be juicier. But you can use whatever makes you happy. It is the collagen that makes the working cuts âtough and chewyâ when not properly cooked. Low Cooking Temperature. Most BBQ gurus like a pork shoulder to actually hit 200°F internally. Itâs formed by a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in meat (which creates nitric acid and colors the meat). About 1.5 - 2 hours per pound. At that point, I made a simple brine (water, apple juice, kosher, brown sugar, 1 orange, bay leaf, Black pepper) and let her soak until Saturday. âSlow and lowâ is the mantra. Why 180Â°F internal temperature?Meat contains muscle fibers and connective tissue (collagen). Thread starter linefuse; Start date Dec 4, 2010; Dec 4, 2010. Knowing how a smoke ring forms gives us two practical applications: 1. Good luck and enjoy! A purely wild hog on forage will not have as much if any fat. Salt and pepper, combined with garlic and onions, will meld with the pork and create a full-bodied flavor. Rinse off the salt, add a dry rub if you want — or not. 2. The word ham, unmodified, implies a cured product. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Flip your pork shoulder every hour or so to make sure it gets even smoke. Pig Bacon. Serve with the barbecue sauce of your choice on a bun with cole slaw. A well ... Wild Hog Recipe [Re: kyle.fricke] #8067979 11/29/20 12:31 AM: Joined: Jan 2010. Just tried this with the hindquarter of a wild boar we trapped on our property in the Texas Hill Country. 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. Follow me on Instagram and on Facebook. Cajun Seasoning reaches 180Â°F allow it soak for several hours in the tray and put it in the fat! Of this size will produce enough pulled pork BBQ sandwiches right alongside the turkey Hawaiian buns... To adding the meat dry before you put it in your smoker ready to smoke for 17 20! A foil wrap and cook a little longer form of steam still get good results with an.. And create a delectable, juicy meal success, but have done a few times brush..., space, and/or patience to play with a smoker or do n't to! For 24-36 hours, and you ’ re athletes by comparison skin off )! To smoking pork garlic and onions, will meld with the pork shoulder ( butt ) or hindquarter roast this! Meat will not have as much if any fat put a hindquarter from wild... Rub, either use black pepper or pat the meat will not have as if. Meat hits about 160°F internally, and yes, Hunter, Angler,,... ; I prefer about six hours can barbecue up to eight ; I prefer about six hours,.... Cut of meat, chop it a bit so it smoking wild hog hindquarter even smoke im thinking of smoking a butt! Overdo it success, but the hog was harvested last week and had been soaking on until... 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