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#3427937 - 10/30/13 05:01 PM Barbecue: Wild Hog vs. Domestic
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13149
Loc: Tennessee

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We smoked shoulders from both a wild pig and a domestic pig for a side by side comparison.

http://gocarnivore.com/2013/10/30/barbecue-wild-hog-vs-domestic-hog/
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3427989 - 10/30/13 06:15 PM Re: Barbecue: Wild Hog vs. Domestic [Re: Poser]
chero
4 Point


Registered: 10/22/09
Posts: 112
Loc: Wayne County, TN

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For a "better" tasting wild hog, catch or trap, then feed for a couple weeks before butchering.
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#3427997 - 10/30/13 06:18 PM Re: Barbecue: Wild Hog vs. Domestic [Re: Poser]
fredfred
8 Point


Registered: 06/24/12
Posts: 1832
Loc: crossville, tn

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Great write up!
I always add apple juice to the pan and make a foil tent over Wild Hog to add moisture. Seems to help a little
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#3428192 - 10/30/13 08:19 PM Re: Barbecue: Wild Hog vs. Domestic [Re: fredfred]
RUGER Administrator
Bambi Killa
Non-Typical


Registered: 11/19/99
Posts: 4105881
Loc: TN

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Wish I could remember who brought wild hog to the vous one year.
Best I have ever ate in my life.
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#3428201 - 10/30/13 08:25 PM Re: Barbecue: Wild Hog vs. Domestic [Re: RUGER]
redblood
16 Point


Registered: 01/22/06
Posts: 15008
Loc: Lewisburg

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interesting indeed. it seems that the domestic hog won all the battles but lost the war, lol
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#3428326 - 10/30/13 09:05 PM Re: Barbecue: Wild Hog vs. Domestic [Re: redblood]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13149
Loc: Tennessee

content Online
 Originally Posted By: redblood
interesting indeed. it seems that the domestic hog won all the battles but lost the war, lol


TKO
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3428377 - 10/30/13 09:46 PM Re: Barbecue: Wild Hog vs. Domestic [Re: Poser]
Carlos Viagra
16 Point


Registered: 11/20/04
Posts: 13990
Loc: Cumberland Plateau

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Here's a tip from another one of my TnDeer buddies... wrap it in Bacon and stick a toothpick thru it lol, tastes like chicken.
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#3428595 - 10/31/13 06:44 AM Re: Barbecue: Wild Hog vs. Domestic [Re: Carlos Viagra]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7694
Loc: Memphis, Tennessee

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I'd say a wild hog would be better than a domestic one and you could inject apple juice and do a tent full of apple juice to keep it moist while keep the smoke out.
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#3428598 - 10/31/13 06:45 AM Re: Barbecue: Wild Hog vs. Domestic [Re: Carlos Viagra]
outoftouch
Spike


Registered: 10/27/13
Posts: 32
Loc: blount

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Just for reference, the domestic hogs we raised here last year were significantly better than any comparable cut from the store. We raised berkshires and I have been ruined as a result. I could barely eat a shoulder from kroger that I slow cooked the other day. :P Wild hog is still delicious, however, because it doesn't have that terrible tasting fat in the meat!
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#3428659 - 10/31/13 07:40 AM Re: Barbecue: Wild Hog vs. Domestic [Re: outoftouch]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13149
Loc: Tennessee

content Online
 Originally Posted By: outoftouch
Just for reference, the domestic hogs we raised here last year were significantly better than any comparable cut from the store. We raised berkshires and I have been ruined as a result. I could barely eat a shoulder from kroger that I slow cooked the other day. :P Wild hog is still delicious, however, because it doesn't have that terrible tasting fat in the meat!


Yeah, berkshires are fine hogs. When I buy pork products, especially Fatback for making sausage and Lard for cooking, I always get it from Newman Farms who do pasture raised, Berkshires.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3428827 - 10/31/13 09:20 AM Re: Barbecue: Wild Hog vs. Domestic [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9642
Loc: Memphis

content Online
1) Since you've expressed your complete disdain for injecting meat, how would a brine fare?
2) 6 hours cook time?????
3) Frequent lard rub-downs like with Craig's smoked venison leg?
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#3428880 - 10/31/13 09:45 AM Re: Barbecue: Wild Hog vs. Domestic [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13149
Loc: Tennessee

content Online
 Originally Posted By: TAFKAP
1) Since you've expressed your complete disdain for injecting meat, how would a brine fare?
2) 6 hours cook time?????
3) Frequent lard rub-downs like with Craig's smoked venison leg?


A dry brine would probably work well, but we wanted to keep the smoking processes as similar as possible. The use of the Ghee was the only exception because most wild game is going to need supplemental fat in order to smoke it.

The pork reached internal temp after 6 hours. Ideally, the wild meat would have been braised for awhile, but wanted to do as close a comparison as possible.

Not sure if the frequent fat additions would have changed much. The wild meat was reasonably tender if you are familiar with wild game. Its only when you compare it directly to the rendered fat of the domestic pork that you could describe it as lacking in any way. Even the barbecue judge, who is enthusiastic about the "winning at all cost" approach in competitions was surprised at how much the flavor of the wild meat compensated for the lack of fat.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3428911 - 10/31/13 10:07 AM Re: Barbecue: Wild Hog vs. Domestic [Re: Poser]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1446
Loc: Cleveland & Bedford CO

Offline
Love wild swine, it makes me mad as hell when i hear of people shooting them and letting them lay in the woods to rot.
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