Alright guys... I do not what to say but here is a report for my first try of cooking wild pig.
Well, I guess the start was good but the whole process, I believe there were bunch of problems...
Im trying to think of what I possibly did wrong...
1) Improper way of cleaning and butchering the pig. (I did not clean the meat neatly due to the lack of lights and tools.
2) Wrong seasoning. (When I tasted the meat, the seasoning wasn't good at all.... I believe I made in wrong ratio...
3) I believe I opened the smoker way too often...( Like once or more in an hour) I did not properly maintain the temperature inside the smoker. My smoker has a weird thermometer so I bought a stick one and put it in the smoker to see the temperature. This also caused me to constanly open the smoker as well...
4) I used lots of hickory woods. (Is this possibly anything to do with it?
What do you think...?
I think the biggest problems are improperly cleaned and butchered pigs which caused loss of juices from the meat...And not properly maintaining the heat...
Any advice, suggestion, recommendation, lesson, or anything anything would be really really appreciated..................
Thank you guys...
It tasted chewy... Maybe the meat was too big??
Guys... I really really really REALLY REALLY need help....
I reall wanna cook it the way I get them from the restaurant... Soft, juicy, well-flavored with hickory, Pulled Pork....
What I made is more like big chunks of chewy tenderloin quaility....
Is there anyone out there who can posssibly teach me from the very basic stuffs...??
Thank you guys...
See my post a few months back. This always turned out great for me.
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Shredded Wild Hog
3-4 pounds pork
1/2 cup red wine vinegar
Completely thaw 3-4 pounds pork and season with Everglades seasoning. Rub in seasoning. Put in crock pot. Pour 1/2 cup red wine vinegar over pork. Cook on low for 8 hours. Note: it might look done at 4. DO NOT stop cooking it. That was my first mistake. It needs time to tenderize.
Once cooked, shread meat using forks. Add in favorite bbbq sauce and mix.
Enjoy!
if it was chewy then you didn't cook it "low and slow" enough.
You'll want the meat temperature to be 190-210 cooked at no more than 225 degrees for MANY hrs. The "low and slow" method breaks down the connective tissue in the meat giving it that "fall off the bone", fall apart with a fork, pulled pork tenderness.
It tasted chewy... Maybe the meat was too big??
Guys... I really really really REALLY REALLY need help....
I reall wanna cook it the way I get them from the restaurant... Soft, juicy, well-flavored with hickory, Pulled Pork....
What I made is more like big chunks of chewy tenderloin quaility....
Is there anyone out there who can posssibly teach me from the very basic stuffs...??
Thank you guys...
Wild hog never tastes the same as store bought or resturant meat. The reason is the animals diet is different and the fat content of the meat is much lower. I have also found that a small sow tastes much better then a lagrer boar. If all else fails cube the meat up throw it in a crock pot with beer then drown it in bbq sauce. That will make some real awesome bbq pork sandwiches. Good luck in the future.
