Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Small wild hog--need time and method guidance
Options
Beaumonty
Posts: 198
I have a small wild hog that weighed 22 pounds before skinning and removing the lower legs and head. It is basically about 10-12 pounds and will fit on my large. I'm trying to figure out if I need to do anything more than some Byron's and cook it like I would cook a butt, or some ribs: low and slow at 225-250. It is lean looking, so I am having a hard time accounting for how long it will take. I'm estimating six-seven hours since I can cook thick baby backs in that time and the thickest portions aren't that much thicker. The "hams" are quite small. I am even a tad nervous about it drying out since I skinned it and there is not a significant fat cap.
I have read that young pigs have a lot more collagen in their muscle and will stay quite moist, but those recipes were for whole suckling pig. In any event, cooking a "whole" wild hog seems both tricky and simple. I am interested if anyone has some do's and don'ts or can help on time estimates.
Thanks in advance.
Comments
-
If I were you, I'd wrap it in bacon, but I've never done one. Going on a hunt this weekend so maybe I'll be in your shoes. Hoping for a good 80-120 pounder.Dunedin, FL
-
I was actually thinking of the bacon too. I think I'll buy some thick cut to keep the thinner parts from drying out and...bacon.
-
-
Whaler said:Spatchcocked...Came out great.Dunedin, FL
-
Beaumonty, How did that hog come out? I just shot a hog and processed the hams ( both about 2.25#s ). I was curious did you process your hog and get hams? If so how did you cook them? Rub? Wood? And time? I have heard that wild feral hogs are leaner and may cook faster than conventional pork. Do you have an understanding of this?From da Lakefront brah!
-
I am just cooked the shoulders and loin/tenderloin this past weekend of a 60# hog. Tried doing shoulders turbo butt style, and a no go on falling apart since it lacked all the fat. They turned out pretty good though and were hammy. The loin I grilled direct raised till 165 and was fantastic. The legs I didn't do, froze them to turn into sausage later. I'd suggest just cooking to temp and I used the jack daniels oak chips for the first time and loved it, especially the left overs the next day.Dunedin, FL
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum