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Wild little pig

salem
salem Posts: 21
edited November -0001 in EggHead Forum
It looks like I'm going to get a small, (less than 50 lbs), wild pig. Should it be brined or not? Any tips for cooking it?
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    I think personal preference on that. I like el natural. What size egg?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • salem
    salem Posts: 21
    It's a large. I was thinking about pulling it all for lack of more imagination.
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  • cookn biker
    cookn biker Posts: 13,407
    Pulling the swine..like low n slo?
    Also, you have to relize how much fat and waste you will have on that.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hoss
    Hoss Posts: 14,600
    Personally,I would let it soak in icewater for several (3 or more)days in a cooler,changing the water every day.Then I would treat it like any other pork.Cook whole/half or quarter.Options are endless! ;) I guess if you added a little salt and suar that would be brining.I would just use salted icewater.I'm sure you will get more responses.This method works for me. :)
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  • salem
    salem Posts: 21
    I'm planning on low n slow, but I may have to re-assess when I see the fat content.
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  • cookn biker
    cookn biker Posts: 13,407
    Hoss, My contact would do that for me. I guess I forgot 'bout that part. :lol: He'd also skin and cut the backbone for me. Not a bad price too. B)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • cookn biker
    cookn biker Posts: 13,407
    I just want you to know the amount of meat you may be anticipating to what you really will get. It'll be a fantastic eggsperement for you and us all!! Go with your palate and knowledge.
    PICS PLEASE!! :):):)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hoss
    Hoss Posts: 14,600
    SCHWEET! B)
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  • WessB
    WessB Posts: 6,937
    Not sure of the size of this one...but it can be done...and unfortunately cant provide any details as it wasn't my cook....but just for inspiration...

    DSC00099.jpg
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  • ibanda
    ibanda Posts: 553
    I have processed 5 wild pigs this year. Once they are processed down to a side of pork, I use the same method Hoss does. They go in the cooler with salt water and ice, changing out the water every day for 3 days.

    You might be able to fit 1/2 of a 50# pig on a LBGE at one time. Ours have been 75 to 125# and I have been seperating into tenderloins, shoulders, ribs, and hams. Tenderloins and shoulders (pulled pork) have been great. So far ribs so-so (still learning), and the hams are still in the freezer. Also had some breakfast sausage made and it turned out fantastic.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
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  • AZRP
    AZRP Posts: 10,116
    I was told it was 68 lbs. -RP
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  • WessB
    WessB Posts: 6,937
    Thanks for the clarification Randy..
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