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 Whole hog
#757648
06/12/09 07:10 PM
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Joined: Nov 2007
Posts: 11,681
DSST_Construction
OP
THF Celebrity
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OP
THF Celebrity
Joined: Nov 2007
Posts: 11,681 |
i was wanting to know how yall cook a whole hog not a big one but maybe 30+40 lbs. i would like to know everystep from cleaning the hog to getting the hair of to pre work that has to be done to the hog 
We work anything an everything masonry,we have been in this trade for over 40+ years of experience.
We fix/repair/build anything masonry
DSST Construction Services
Deputy (713) 826-4451
Office (713) 417-7167
Email k5blaser88@yahoo.com
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Re: Whole hog
[Re: DSST_Construction]
#757649
06/13/09 03:17 AM
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Joined: Dec 2005
Posts: 35,501
Guy
THF Celebrity
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THF Celebrity
Joined: Dec 2005
Posts: 35,501 |
I been wanting to do one myself, the only part I know is that you put an apple in the mouth. 
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Re: Whole hog
[Re: Guy]
#757650
06/13/09 03:51 AM
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Joined: Jun 2008
Posts: 7,304
Big Tony
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jun 2008
Posts: 7,304 |
We did one at the lease last season. We skinned it and put it on the smoker at about 250-300 for about 8 hours. It was awesome. Every time we checked on it we poured beer on it then more bar-b-que sauce.
"A hunt based only on trophies taken, falls far short of what the ultimate goal should be." -Fred Bear
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Re: Whole hog
[Re: Guy]
#757651
06/13/09 04:17 AM
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Joined: Dec 2008
Posts: 5,194
LonestarCobra
THF Trophy Hunter
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THF Trophy Hunter
Joined: Dec 2008
Posts: 5,194 |
I like them cooked undergroud, with the cavity full of veggies. Gut and skin hog, and dont cut off all the belly flesh. We cut the head off. Wash inside and out good and let dry. Fill the cavity full of potatoes, carrots, corn on the cob, and jalepenos. Add some seasoning salt in the cavity and sew up tight. Season the meat liberally with your choice of seasonings. Wrap the hog tightly in a wet sheet, then two layers of heavy foil. Wrap wire around hog in two places to lift hog with. Dig a hole about 30-36 inches deep big enough to hold hog. Build a fire and burn down to a 8" bed of coals. Place a piece of tin on the coals and lay hog on it. Lay another piece of tin on top and cover with 8" of coals. Cover coals with a foot or more of dirt, and let cook for 18-24 hours. Dig up and eat! We generally use a 75-100 pound hog. Meat comes out tender, flavorful and juicy. The veggies are awesome also.
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Re: Whole hog
[Re: LonestarCobra]
#757652
06/13/09 05:12 AM
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Joined: Mar 2009
Posts: 7,825
poisonivie
THF Trophy Hunter
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THF Trophy Hunter
Joined: Mar 2009
Posts: 7,825 |
LS Cobra, you are a man of many talents 
Pee on Photobucket
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Re: Whole hog
[Re: poisonivie]
#757653
06/13/09 05:32 AM
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Joined: Dec 2008
Posts: 5,194
LonestarCobra
THF Trophy Hunter
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THF Trophy Hunter
Joined: Dec 2008
Posts: 5,194 |
Well, I dont know about that, but that hog recipe comes from an old friend of mine and Kevins that passed on a few years back. He was the king of hog cooking, no matter how he did it they always turned out good.
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Re: Whole hog
[Re: LonestarCobra]
#757654
06/13/09 07:40 AM
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Joined: Nov 2007
Posts: 11,681
DSST_Construction
OP
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OP
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what about with the skin on, someone toild me that the skin will prevent the meat from burning and you can cook it for along time
We work anything an everything masonry,we have been in this trade for over 40+ years of experience.
We fix/repair/build anything masonry
DSST Construction Services
Deputy (713) 826-4451
Office (713) 417-7167
Email k5blaser88@yahoo.com
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Re: Whole hog
[Re: DSST_Construction]
#757655
06/13/09 08:15 PM
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Joined: Dec 2008
Posts: 5,194
LonestarCobra
THF Trophy Hunter
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THF Trophy Hunter
Joined: Dec 2008
Posts: 5,194 |
Quote:
what about with the skin on, someone toild me that the skin will prevent the meat from burning and you can cook it for along time
It is a PITA to scald and scrape a hog. I was 4 years old in 1978 and still remember the smell from the last time my grandmother prepared one. We never have any trouble with the skin off. I guess its how authentic you want it to be.
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Re: Whole hog
[Re: LonestarCobra]
#757656
06/14/09 09:56 AM
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Joined: May 2007
Posts: 2,632
cajundave
Veteran Tracker
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Veteran Tracker
Joined: May 2007
Posts: 2,632 |
I did this one for Christmas. It took about 6 hours. I cleaned it like a deer. Then I injected it with Tony Chaceries Butter pecan marinade and then rubbed it with McCormicks Citrus seasoning inside and out. I then smoked it for about three hours between 250-275 degrees. I basted every so often with lemons, onions, worcheshire sauce, and beer sop that I had simmering on the smoker. I then covered it in aluminum foil for about 2 1/2 hours checking it repeatedly always monitoring the tempeture. For the last 45 minutes or so, I covered it in a cherry and pinnaple glaze and used tooth pics to put the pinapple on it. Everyone fought over those pinapples and there wasn't any scrap left. 
"Guns aren't toys!They're for family protection,hunting dangerous or delicious animals,and keeping the King of England out of your face!" H.Simpson 
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Re: Whole hog
[Re: LonestarCobra]
#757657
06/15/09 06:04 PM
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Joined: Jan 2009
Posts: 3,478
KBTXHunter
Veteran Tracker
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Joined: Jan 2009
Posts: 3,478 |
Quote:
Well, I dont know about that, but that hog recipe comes from an old friend of mine and Kevins that passed on a few years back. He was the king of hog cooking, no matter how he did it they always turned out good.
God rest 'ol Jerry's soul. He quit his job because they wouldn't let him have off to cook for my wedding. "If I'd had a ride, that ***dammed truck woulda been left in Esteline", exact words from a dear old friend. Don't forget the carrot witht the pineapple threaded on it and stuffed into the rectum area!!  
 Low Expectations Championship Smokers "Look Good Doin' It..."
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Re: Whole hog
[Re: KBTXHunter]
#757658
06/16/09 12:15 AM
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Joined: Sep 2007
Posts: 391
jjbrown
Bird Dog
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Bird Dog
Joined: Sep 2007
Posts: 391 |
The way I do it is I skin the hog just like you would any thing else. Put him in a cooler with ice for about 3 to 5 days. Once you have all the blood out of him he is ready for the pit. Take him whole and get a saw zaw and cut him right down the back bone. Once I have done that I wash them realy good. Then I take my choice of rub and apply that the I take and hang him in the smoker and do the same thing to the other half. I let them stay in the smoker for about 2.5 Hrs un corvered. I then take them out and wrap them with foil and ill cook them another 2.5 Hrs then look out.. You are all done....
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Re: Whole hog
[Re: DSST_Construction]
#757659
06/16/09 07:07 AM
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Joined: Dec 2008
Posts: 10,694
mbavo
THF Celebrity
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THF Celebrity
Joined: Dec 2008
Posts: 10,694 |
i remember when i was young my dad and friends butchered a pretty good sized hog,scalded and scraped all hair off,left whole,seasoned and cooked on a rotating spit over coals for many hours.when done the hog was a golden brown and you could just pull off a piece of skin and it was crisp and so good.the meat was very moist and out of this world,had a big get together and it fed many people.
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Re: Whole hog
[Re: KBTXHunter]
#757660
06/16/09 04:21 PM
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Joined: Mar 2009
Posts: 7,825
poisonivie
THF Trophy Hunter
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THF Trophy Hunter
Joined: Mar 2009
Posts: 7,825 |
Quote:
Quote:
Well, I dont know about that, but that hog recipe comes from an old friend of mine and Kevins that passed on a few years back. He was the king of hog cooking, no matter how he did it they always turned out good.
God rest 'ol Jerry's soul. He quit his job because they wouldn't let him have off to cook for my wedding. "If I'd had a ride, that ***dammed truck woulda been left in Esteline", exact words from a dear old friend. Don't forget the carrot witht the pineapple threaded on it and stuffed into the rectum area!!
Kevin, is that carrot for you or the pig? it sounds painful  
Pee on Photobucket
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Re: Whole hog
[Re: poisonivie]
#757661
06/16/09 06:31 PM
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Joined: Dec 2008
Posts: 5,194
LonestarCobra
THF Trophy Hunter
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THF Trophy Hunter
Joined: Dec 2008
Posts: 5,194 |
Quote:
Quote:
Quote:
Well, I dont know about that, but that hog recipe comes from an old friend of mine and Kevins that passed on a few years back. He was the king of hog cooking, no matter how he did it they always turned out good.
God rest 'ol Jerry's soul. He quit his job because they wouldn't let him have off to cook for my wedding. "If I'd had a ride, that ***dammed truck woulda been left in Esteline", exact words from a dear old friend. Don't forget the carrot witht the pineapple threaded on it and stuffed into the rectum area!!
Kevin, is that carrot for you or the pig? it sounds painful
Funny that he remembers that huh?
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Re: Whole hog
[Re: LonestarCobra]
#757662
06/16/09 07:06 PM
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Joined: Sep 2004
Posts: 11,669
cody
THF Celebrity
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THF Celebrity
Joined: Sep 2004
Posts: 11,669 |
Quote:
I like them cooked undergroud, with the cavity full of veggies. Gut and skin hog, and dont cut off all the belly flesh. We cut the head off. Wash inside and out good and let dry. Fill the cavity full of potatoes, carrots, corn on the cob, and jalepenos. Add some seasoning salt in the cavity and sew up tight. Season the meat liberally with your choice of seasonings. Wrap the hog tightly in a wet sheet, then two layers of heavy foil. Wrap wire around hog in two places to lift hog with. Dig a hole about 30-36 inches deep big enough to hold hog. Build a fire and burn down to a 8" bed of coals. Place a piece of tin on the coals and lay hog on it. Lay another piece of tin on top and cover with 8" of coals. Cover coals with a foot or more of dirt, and let cook for 18-24 hours. Dig up and eat! We generally use a 75-100 pound hog. Meat comes out tender, flavorful and juicy. The veggies are awesome also.
We tried that once but we didnt have enough fire apparently. We dug him up and he looked like a dead VC, all grey and charred...it was really creepy. Cut into him and he was still raw. It was really unsettling. Think I'll try it on the smoker next time.
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