Natureboy, if i get a head shot in the FMNF this fall, i’m gonna be PMing you on rib tips, that looks awesome.
you mentioned somewhere else about the smell of scalding hogs I think. always wondered about the mechanics of this with a wild hog so I could pit cook a whole one. gotta boil a whole tub full of water, or do you pour it over the pig?
I couldn’t tell if a half Filipino buddy was joking when he said it was their family tradition for the kids to have to get out the shave cream and razors and actually shave the wild hog that they cooked whole as part of their traditional Christmas meal. anybody?
but we did at home slaughter and processing when I was a wee bumpkin
Had a water trough with an attached bottom open on each end for wood fire you could easily scald a large hog completely submersed had 2 ropes that you could use to roll him up onto a table to scrape and then pull the hoofs off with a hook then we’d hang them on cedar pole tripods to gut and save the intestines for sausage
The hair follicles on a hog are fairly deep in the skin. If you leave the skin on certain cuts, as the fat renders, you can end up with a 5:00 o’clock shadow, if you shave/singe the hair off.
Barbawing, I’ve done a lot of whole hogs in the span of 55 years. If I’m doing a whole domesticated I get mine from Riser’s Pork Products near Ashton off 641 with skin on. I’ve had two wild that were skin on. I was not a fan, I think maybe because of fat content and flavor. If I do a wild hog I skin. While I love the grease/fat I now trim most of it off. If you are barbequing a wild one after skinning just keep a good Spray bottle with favorite spritz. I like red pepper seeds, vinegar, apple juice, and an olive oil mix dousing often. I also like the Garlic Creole butter injection stuff.
What Sman said about swinging the hair off… I’ve seen that done a few times by some neighbors, but I’m not a fan of eating the skin with the hair follicles still embedded.
Just saw Mixed Nutz post… Yes I’ve seen the 5 oclock shadow. Not appealing to me. I’d just as soon skin it than that.
Remember that when eating a wild hog… don’t eat one from around a marsh area they just don’t taste good. If you can get one after an acorn drop or one that’s been raiding a corn crop or deer feeder… that’s what you want. imo.
No secret on the cornbread. I ran across it by accident. I like to mince an onion, and add it to the batter. I also heat my skillet on the stove, and add oil, prior to the batter, to keep the cake from sticking. One time I had some leftover bacon grease, Instead of pitching it, I added my batter to it. Turned out great! Now I fry a few pieces of bacon, and mince them along with the onion, add them to the batter and use the grease leftover to cook in, instead of oiling the pan. Just don’t burn the grease.
I skin feral hogs. The first stop on the way home is the car wash Only head shots on a hog. I promised myself to never clean a gut shot hog again. Bullet between the eyes or just under the ear. Their nose and ears are better than a deer. So play the wind and stay silent
thanks y’all, that’s what i was wondering. i think the 5 o’clock shadow thing made my mind up for good! never thought a skinned feral pig would turn out worth a darn since they’re already so lean, but if a good mop and spray routine can keep them from being dry, next time i will try skinning after a trip to the coin-fed pressure washer
Nutz, i’m gonna give that a go when it’s time for the fall pot o’ chili at my place, thanks for the tips!
Those hogs on the FM are nomads. They move up and down water courses Around swamp edges and they do lots of damage to the land. Shoot everyone you see.
I like to field dress a hog the internals make up a huge part of the weight. I have a Buck with a gut hook and I make 3 cuts with the hook one from the back of the head to the tail and one on each side after I get the critter clean. Some have a little fat if there are lots of acorns
