| filly |
| (Bird Dog) |
| 05/18/08 06:19 PM |
Bad results with cooking hogs
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Just started hog hunting, and so far I've put 8 down. I just got done (literally...10 minutes ago) cooking a ham and a shoulder from a 100-lb sow. I applied a dry rub, put the pieces in a tin baking dish and covered tightly with foil. I fired up the charcoal grill and let it cook, indirect method (coals on one side, meat on the other) at about 300 degrees for 3 hours. I took off the foil, and the 4-inch high pan was nearly full with liquid/juices. The meat was tougher than heck. My plan was to cook it uncovered a couple more hours, basting it regularly. I could tell that wasn't going to do any good, so I cut all the meat off the bone and grilled it a bit over the coals. To salvage it all, I got rid of half the liquid, added some beer and BBQ sauce, put the cut pieces back in, covered with foil, and let it simmer over the coals another hour. It's now somewhat "acceptable", but that was too bastardized of a method, and the result isn't that great.
What's the preferred methods of cooking this stuff up? I want to clean and cook the hogs I shoot instead of just leaving them for dead. If it ain't gonna come out any better than this, though, then I'll have to rethink that.
| campcook |
| (Pro Tracker) |
| 05/18/08 07:44 PM |
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Re: Bad results with cooking hogs
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Did you let the meat 'rest' for 20 to 30 minutes before cutting it? I have found that the meat will 'suck up' juices during that time.
Also, the pan may have had too much room in it. Very seldom do I put the meat in a pan then on a fire.
My method:
First, if you have time, brine the meat for several hours or overnight in a solution of 1 lb white sugar, 1 lb non-iodized salt, a hand full of mixed pickling spices, 1 cup brown sugar or molasses or honey, 1/2 gallon of vinegar, hot water to disolve all and cool water to cover the meat. I use a food-grade 5-gallon bucket with a lid, and unless the temp is in the 80's at night doesn't need to be refridgerated.
This brine is good for poultry as well as red meats, but is not required.
Rinse and dry with paper towels, then wrap with bacon and several layers of heavy duty aluminum foil. I use up to 1/2 a roll for a 20-lb pig or similarly-sized turkey.
The temp you mentioned should be good, you will want to flip it over once or twice on the grill during cooking, or
bury it in coals. If you use the pit-cooking method, start a fire at about 9am and continue adding wood till you have about 6 to 8 inches of ashes. NO OPEN FLAME. Using a shovel, scrape down to the bare dirt, place the foil package on the hot earth, and cover with coals. a 20 lb pig will take about 2 hours or so. You will be able to smell it when it is done.
Lora
| TexasHunter270 |
| (Light Foot) |
| 05/18/08 09:22 PM |
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Re: Bad results with cooking hogs
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Wild hogs are "wild" hogs. I have been around them for years and I find that trying to cook them on a pit is like cooking venison. Treat wild hog like venison and you are OK. Try slicing it and grilling it by basting it in olive oil and soy sauce mixture. Works pretty good.
| 7o8 |
| (Outdoorsman) |
| 05/19/08 08:13 AM |
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Re: Bad results with cooking hogs
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Here's how I do 'pulled pork';
Inject the hams and shoulders with apple juice and garlic powder, then dry rub the night before cooking.
4-6 hours in the smoke at 225-250 degrees, then tightly wrapped in foil until the temperature of the meat is above 190 degrees. You can put them in the oven, if you prefer. The temp will hang around 170 for what seems like hours but it has to go about 190 to 'pull'.
Beer should be poured directly into the cook during this period so that you can be assured that the meat will come out all right.
Let them cool in the foil for a couple hours and then pull all the meat off of the bones.
| Tx_Phantom |
| (Veteran Tracker) |
| 05/19/08 08:42 AM |
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Re: Bad results with cooking hogs
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How about a good recipe for the tenderloins or backstraps?
| filly |
| (Bird Dog) |
| 05/19/08 09:05 AM |
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Re: Bad results with cooking hogs
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Hey, TH270, unfortunately, I've never cooked venison either. Hope to bag my 1st deer this year.
| 7o8 |
| (Outdoorsman) |
| 05/19/08 09:43 AM |
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Re: Bad results with cooking hogs
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For backstraps and tenderloins I usually marinate them in lemon juice, Worchestershire, salt, course ground black pepper, garlic powder and a some olive oil.
Then rub them with a dry chipotle seasoning and grill over a mesquite coals.
| Tx_Phantom |
| (Veteran Tracker) |
| 05/19/08 10:27 AM |
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Re: Bad results with cooking hogs
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That sounds goooood..... I was thinking about that and a bacon wrap... mmmmm
I'll pist up pics when I cook em up...
Thanks!
| caprocker |
| (Pro Tracker) |
| 05/19/08 11:51 AM |
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Re: Bad results with cooking hogs
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the longer you smoke it between 250-300 the better off you will be...i would keep it in there for at least 6 hours...also , when you smoke one , smoke it in whole quarters...or even the whole hog if you can...i havent had a bad one yet but then again i dont cook all of them...boars that are bigger than 150-200 dont need to be cooked..gilts and small sows are fine eats...especially if they have been eatin your corn all year
| Tx_Phantom |
| (Veteran Tracker) |
| 05/19/08 11:54 AM |
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Re: Bad results with cooking hogs
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Yeah, I think I made a newbie mistake... I had the filet cut both of the back straps... I would imagine smoking them would make them too dry...
I think I'll probably have to stick with marinade, bacon wrap, and grill.
| booger |
| (Bird Dog) |
| 05/19/08 11:56 AM |
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Re: Bad results with cooking hogs
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lower and slower would be my suggestion. Like to smoke my hog hams for 2 hours at about 250 then put them in a big roasting pan, put in about an inch of liquid ( beer, fruit juice, coke, rootbeer ect...) cover tight and put back on the fire for a couple more hours. Get the internal temp up to 160'ish and remove. Let it sit for about 30 minutes before you uncover it then slice it thin or shred/pull it.
| booger |
| (Bird Dog) |
| 05/19/08 12:13 PM |
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Re: Bad results with cooking hogs
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try to slice bs thin and I use a hot hot hot skillet/wok and flash cook it for stir fry. I also flour it lightly and sear it then add making for stroganoff. Serve it with egg noodles or even rice. Tricked my in-laws with that one!
| 7o8 |
| (Outdoorsman) |
| 05/19/08 01:02 PM |
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Re: Bad results with cooking hogs
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Ya can't go wrong anytime there's bacon involved!!
| campcook |
| (Pro Tracker) |
| 05/20/08 05:38 PM |
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Re: Bad results with cooking hogs
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Almost anytime you have the opportunity to cook WITH bone instead of BONELESS take it. Chops will be moister/more tender than boneless backstraps.
| meathunter |
| (Woodsman) |
| 05/21/08 09:34 AM |
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Re: Bad results with cooking hogs
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crock pot.