SMOKED WHOLE WILD HOG I HAVE PERSONALLY MADE THIS AND IT IS THE BEST OF THE BEST DELICIOUS SMOKED PORK YOU WILL EVER HAVE. AND IT IS EASY TO MAKE AND ONLY REQUIRES 4 INGREDIANTS. NOTE: I do not recommend using Javelina Hogs or Pasadena Cheerleaders as they are just too tough and gamey tasting. 1 HOG, SKINNED AND GUTTED HEAD ON OR OFF ACCORDING TO PREFERENCE. ( 35 TO 70 LBS IS BEST) MIX ABOUT TWO POUNDS OF SALT IN A LARGE TRASH BAG OR ICE CHEST, PLACE PIG IN BAGS AND COVER PIG WITH BRINE WATER FOR AT LEAST FOUR HOURS. (Drain and season as below). Spread a generous amount of course ground black pepper all over pig and rub in well. (This is the ONLY Seasoning needed). In a big sauce pan mix: three cups corn oil, 1 pound brown sugar and 1 pint honey. Heat to 160 degrees or until mixture blends all together. Smoker or grill should be fired up to between 175 and 200 degrees. Add Apple Wood chips in aluminum foil with two small holes in package or just use whole smoking logs. There is NO NEED to soak chips or wood logs in water. Get plenty of smoke going during cooking process. Place pig on his front feet tucked under and his rear feet pulled forward or even standing on his hind feet. Smoke at least 30 min to an hour, then start basting with a large brush the sauce all over pig about every 15 -30 minutes. Cook at approximately 180 to 200 degrees for 6 to 8 hours until meat is well smoked and done to about 160 degrees F in the hams next to the bone. Slice or pull pork and serve with favorite side dishes. glenn gunter Class of 71’
Posted on: Tue, 30 Dec 2014 00:09:21 +0000
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