If so can I get some tips on preparation. Getting game taste out. Good marinade.

I just did one from a smaller hog yesterday. No marinade, just seasoned up with a dry rub. Smoked about 2 hours and finished in the oven wrapped in foil. No gamey taste but it was kept clean and cold from the start which makes all the difference.

Debone then soak it it down with honey, soy sauce, orange juice, brown sugar, garlic powder and salt and peeper mix. Throw some orange peel or vinegar if you like a little extra tang.

Yes, tang is good!

Get of a sow, keep cold on ice. I leave bone in. Brine for 12 hours in:

1 gal of water
1 cup brown sugar
1 cup salt
& 1 tbls of these
-garlic powder, red pepper, black pepper, cumin, chilipowder, paprika

After brining, pat dry, rub generously with a dry rub of your choice, put in a foil pan, cover in foil, and cook at 225 to 250 for 45 minutes a pound.

When done let rest, then pull meat off bone and poor the juice that cooked off into the pan back into the meat and stir it up, mm mmm awsome pulled pork.

matt

gut it , hang it burn all the hair off and smoke it for 22 hrs at 275 .when done through the skin away and and seasoning and eat .

Thats what they did when I was in the philippines. Burned the hair off of it and put it on a spit until the skin was nice and crunchy.

I prefer Hawaiian style.
Crockpot
Liquid smoke
Sea salt
Cook until the meat pulls apart
Serve with rice and macoroni salad. That's living ALOHA!
It's called kalua pork.

smoke it for a couple of hours then place the hind in disposable tray, 2 cans of jalapenos and pour over the hind and cover for 2 hours no other spices needed .

It may be too late for you this time but what I do is:
1. kill hog
2. gut hog
3. skin and remove the head and lower legs
4. pack ice in and around it in a cooler and replace ice as needed letting it drain as it melts, for 3 days no less.
5. after 3 days I take it and cut it up and freeze what I don't want to cook right then.
6. when I cook the rear hog quarter I put it in my smoker on low heat and a lot of heavy smoke for 2 hrs.
7. then I reduce the smoke and cook for no less than 6 more hrs until done.
8. then I pig out (pun intended) and there is never any game taste in any of the meat.

I think it is soaking in ice for 3 days letting it bleed out removes any and all game taste out of it but I don't know. this is just the way I do it

Did one this weekend. Deboned it, froze til I was ready to cook it, then soaked it in papaya, pineapple, and salt for 24 hrs. Then added Dr. Pepper, season salt, garlic salt and soaked it another 8 hrs. We cooked one leg in the pan with all that, and one leg bare on the rack. We liked the one cooked bare the best. They smoked about 3.5-4 hrs.

When I shoot them, I generally debone them before putting them in the cooler. I don't wast alot of time getting it done. Ice them down and throw some vinegar in the cooler and let it sit in the cooler for 2 or 3 days. If the meat turns blue/purple, use less vinegar. You can also brine in salt water instead, basically get the meat bled out. I season it up the night before I smoke it and let it sit in the fridge. Sometimes I will put bacon on the top of the hams so that it can cook onto the meat and add a little fat. I cook at around 200 degrees until the meat reaches 180 degrees or higher, usually around 7 or 8 hours.

lol@tang.....hella funny!

When I am smoking a hog, I make a marinating brine of salt, pepper, garlic powder, chili powder, spicy mustard, brown sugar, lemmon, Coke/DP, pickled jalepenos with juice and soy sauce, or whatever I have or looks good in the fridge at the time. Ratios don't need to be exact but I try to keep a quarter cup of salt and sugar to each gallon of everything else. If you add more salt than that you have more of a curing brine and the finished product can get a bit salty. I make about two gallons at a time usually. I put it all in a pot and bring it to a boil and then turn it off to cool. Once it is room temp I add the meat, depending on what size and shape the meat is I might put it in a large pot and stick it in the fridge or in a cooler and cover with ice. Either way I let it sit for a day, sometime for several.

Once I am ready to cook the meat I rub it down with spices then I either braise it in foil or smoke it bare. Depends on my mood, the size/thickness of meat, etc. For meat that tends to be dry and tough already like a hog leg, I usually braise it. To braise it wrap it fairly loosely in foil and pour in a few cups of the brine/water/wine/beer/etc and then seal it well. Toss it in the smoker (or oven) with a nice low heat (175-200) for a couple of hours. When it gets to the point of almost falling off the bone (this takes time to get a feel for) then I peel back the foil and toss in some wet logs for more smoke for another hour or so. A lot of the timing is experience and experimentation, which are both good excuses to hunt & eat.

Also, while the meat is smoking boil down the brine and it makes an excellent baste and/or sauce or addition to a sauce...


-ww

That all sounds very good, ive got a leg in the freezer now so i think i will try one of these smoking tecniques this weekend. All this reading got me hungry.

I am with Crash07. When I have a pig down for my freezer, I bone it at the kill site directly into ice chest with salt and ice in it. The quicker I can get the meat cool and the blood out, the milder the taste.

I usually just shoot one pig at a time and it is on ice with in 30 minutes. If the pig is of size, I skin one side, debone it, roll the pig onto the skin. Skin the other side and debone it. I now usually dump the offal in a tub and get the tenders. I leave the bones and get the boys to carry the tub to the truck.

I think this is how ya get the gamey taste out of pig.

Rusty
Texas, I luv u

PS one of the good things about getting old is that the boys well carry your gut bucket for you

If you're going to smoke a whole hog quarter at one time you're gonna need some real big rolling paper. Prolly have to light it with a blow torch....

Next time I smoke one I'm going to try to inject it. Thinking about equal parts brown sugar and salt with "enough" black pepper dissolved in equal parts apple juice or pineapple juice, water and apple cider vinegar with "enough" worchestire sauce.

Not sure what I'll rub it with. I usually just wander through the spice rack until there is "enough" cayenne, paprika, garlic salt, brown sugar, cumin and black pepper.

garlicbutter and woshishshsishire. then put the rub on it and cut some onions up and drop them in and also some of your beer your drinking while your preparing it....wrap in foil and done... i also put it in the oven like that on 175 for a day

http://www.texashuntingforum.com/forum/u...he_#Post3681653

Try this, or something similar. I've been doing mine this way for a while now, but you don't have to do all of that for it to come out good.

Next thing you know, someone is going to start a thread about
'poking hog in the butt ' . . .


At least it will probably go over well with the folks from the
'poke deer in the butt' thread . . . .



gotta love Fridays . . !!

getting the blood out of the meat asap..is the key..let it age 10-14 days..35-37 degrees..then either freeze it or cook it