What to do with Wild Hogs

Put the hams on the smoker for 2.5 hours and then wrap in foil and put in the oven on 210 for 5 hours and then let cool for 2 hours. Open up foil and pull the pork! Got 7.25lbs after cooked/pulled from a 110 lb boar. Should get about 8 lbs from the 120lb sow I am doing tomorrow! Bringing these to the ranch to put in freezer for hunt weekends!

7 1/4 pounds from a 110 pound boar? What's wrong with that picture? Is this from the whole hog? I would of thought there would be a lot more.

looks like catfish bait frozen shad maybe lol and he said from the hams not the whole pig

Either way... smoked pork... doesn't get any better!

Good job!

Stay safe!

X2

I have seen a lot of pork, and none of it looked like that.

You should get a lot more than a 6% return on meat.

That does look more like fish or something.

squid?

Love wild pig on the smoker. Yum

Not really. He only cooked the hams, which shrink after long cooks, minus the bone 7-10 lbs sounds about right

This was just 2 of the hams off of one hog. I just smoked the other two yesterday and finished freezing it today. I got about 19lbs of cleaned, smoked meat off of 4 hams from 2 pigs (one was 110lb and the other 120lb). Again, this is after cleaning off about 5lbs of fat, 5lbs of bone and 5lbs of grease. The dark color you see is the rub that smoked on the meat (outside of ham). The other is white meat from the ham. The color of the counter and the cell phone pic make it look a little lighter than it was.

And, it was delicious!

Grab straps when i feel like cookin and toss the rest for yote bait

that looks good!

and sholders aint got enough meat to fool with

I smoke mine with a rib rub on it for 2 to 2.5hrs (using hickory wood), then put it in a cake pan and wrap the whole thing in foil about 5 times. Last, put in oven at 225 for 6 hours. Let it cool (keeping the foil on) for two hours and then open up and pull the pork! Depending on how fat the hog was, you will have about half the cake pan in liquid fat. Letting it cool longer will help the meat soak back up a little of the fat and make it more tender/moist.

Love when it just falls off the bone

and the backstraps get hidden in the back of the freezer so no one else gets them

If the pork seems dry when you unfreeze it, put the meat in a sauce pan with a little butter/water and slowly heat it up with lid on. I usually vacuum seal mine in 1.5lb bags to bring to ranch for hunt weekends. We just boil water and throw the vacuum bag in for 20 minutes. That way we don't dirty any dishes! Put bbq sauce on it and enjoy!

done it quite a bit in a ceramic baking dish with top, filled 1/4-1/2 with beer or soda. Makes it real sweet

I like to mix chopped or diced onions in the soda/beer too

Did you go to the same school as me

If you use onions, add some apple too! It tastes goooooooooddddd

What straps

Wipe that bbq sauce off your chin

thats chocolate...

Other night took some back strap, seasoned with maple, injected some bbq sauce, butterflied with japs and onions in it, few wraps of bacon, and lathered it up with some more bbq sauce

That's not right East.......Looks very good, got any left to share?

Didnt last long, BM isnt real big into wild game but she couldnt get enough of that

Every man for himself!

Making me hungry!