Had a smoked pork ham for super - feral pork...

[O.S.O.K.]

I treated it the way I usually treat the store-bought pork shoulder when I smoke them. I make up my secret marinade and use an injector to pump it full of the stuff. Then it gets dusted with a variety of secret spices and then goes into the two-chamber smoker. This is the kind with the little barrel to the left and the bigger barrel to the right - works pretty good. I use charcoal and wet wood chips and smoke for 2 or 3 hours.

Then, the meat comes into the house to the oven set at 250 and slow cooks for the rest of the day.

The bone in butts from the store fall off of the bone and are juicy and tender.

My feral pork ham was tender enough but with hardly any of the fat that the store-bought shoulders have, so a little dry. It pulled away from the bone but didn't "disintegrate" like the domenstic pork. I know that this is partly because I'm using the ham but also this critter had far less fat on him.

Anyhoo - finally ate some of the pig that I shot at the last leverguns hunt that I participated in.

Still have plenty left too - need to figure out what to do with it - sliced for sandwiches.... maybe.

[TedH]

Sounds good! The last time I came down to TX and shot a hog, I had a buddy of mine smoke some of it for me. Dang that made some good sandwiches.

[JReed]

Sounds tasty . To keep some moisture in the meat when smoking try put a metal bowl with water in it over the charcoal side of your smoker. Along with the smoke from your wood chips the water will steam creating some thing like a piggy sauna.

[bdhold]

I would smoke the loins and roasts, and have the rest made in to Alsatian dried sausage at Dziuk's meat market in Castroville.
I've smoked many venison flanks and loins in my smoker, and never had a problem with anything drying out.
I marinate, then sear the meat in a huge skillet before I put it on the smoker.

in this photo. the flanks have been there for 2 hours, and I just added the tenderloins

[pokey]

Still have plenty left too - need to figure out what to do with it - sliced for sandwiches.... maybe.

pulled pork sammies
carnitas
enchiladas
chili verde

so many choices, so few piggies.

[Joel]

Ive never smoked, wild hog, hard to come by where I live. Thats Cal for you, pigs here are just as destructive as anywhere else, but farmers want minimum $250 to shoot a feral hog on their place. I'd love to go down south and fill an ice-chest with wild pig.

Anytime smoking, roasting, slow cooking wild/lean roasts or primal cuts, you can ad fat/flavor easily. Ive smoked whole venison butts, I larder them with threads of bacon. What is do is lay some good bacon on a plate, nuke for a few minutes until it is just a bit rubbery. I'll roll each bacon peace like a sleeping bag, then slice into shoelace sized strings. I then use a sharpened chopstick to poke holes all the way through the roast, notch the fat end of same chopstick to hook the bacon threads with, pull the threads into the roast. WHen I am done, I will have about ten threads running through a good sized roast. You can imagine what the bacon does inside the roast as it cooks. I always sear the roast first, for smoking too, locks in the juice.

[bdhold]

went to a barbecue once in Quihi, TX, where they had slow-smoked cabrito and javelina for a few days, and it was the finest-tasting meat I've ever eaten.

oh, and here's a smoked venison breakfast taco - the meat fell apart when you ate it

great way to start a long wade-fishing day

[crs]

OSOK - small world - We had breakfast sausage today from my pig from the same Leverguns hunt. As good as it gets!