injectid with big needle garlic dobin sauce cut 50/50 with pineapple juice smoked over hickory at about 250 for 7 hours falling apart done just right. soaked fresh killed pig in ice water for 7 days change water add ice every once in a while

wow looks great!
how do i get an invite?
greg

Mmm, mmm, good. I love to smoke 'em whole, but never done one that big. Looks quite tasty!

Hey Crusher,
Looks and sound delicious.
I'll bring the Patron and cigars!
GWB

Crusher: Please describe your smoking operation. Is this in an enclosed smoker or over a pit? My doggies, that looks delicious!

Dang, Crusher, that looks great!

first start with a small to medium dead pig

then skin gut and clean it out just like normal. pig was about 60 lbs on the ground. then you pack the pig in a cooler full of ice being sure to get ice inside and out all over the pig. then just let him sit for a few days as the ice melts add more until it is comepletly covered in water and ice. you cold weather guys may have to keep him in the garage so the ice will melt here I just leve em on the porch. once you have the pig naturaly covered in ice water let em soak and add ice for up to about 5 days this soaks all the blood and stink out of em. you can change out the water every 24 hours to speed this up you can tell when the meat turns a nice pink. this also hydrates the meat to a maximum so it wont dry out while slow cooking. I use to soak them in pineaple juice for the last day and season the outside heavy and stuff them with boudan but I now just inject them with dobin sauce and pineaple or apple juice.use a big syrenge and special nedle you can buy cajun injector comercialy try and hit evry mucle group in the pig with a shot of stuffit should ooze back out when you move the pig. my smoker is to small for this pig so my neighbor has one built from a 250 gallon propain tank he lets me use. the chimny and fire box are on the same end and it has a plate welded in the bottom to make the smoke and heat travel all the way down the pit in the bottom and then all the way back over the meat to the chimney. stoked it up with a big pole of hickory to an average of 250 deg put em face down and let em go stareted about 2 and took hik out at 10 but I was opening up to look and check while useing an unfamiliar pig weight and pit. so about 6.5-7 hours real cook time. and

done

hope that explains it

Crusher: Muchas gracias for the 'splanation. Besides plenty of cold Lone Star, what else do you have with your pork feast?

Hey Crusher,

I must not have gotten my invitation either???

Boy does that look good! I love those "eatin' size hogs"!!!

Good Hunting,

Bob

What a tempting and mouth-watering sight! I just polished off a large meal, but that smoked piggie still makes me hungry...

Crusher:

Thanks for the narrative. Have you ever thought about using some salt in the water to not only draw out the "gamey-ness", but also to brine the hog at the same time?

P.s., I like the idea of soaking him in pineapple juice at the end!

quote:

Originally posted by Bill/Oregon:
Crusher: Muchas gracias for the 'splanation. Besides plenty of cold Lone Star, what else do you have with your pork feast?

burbon sweet potatos sliced up 4 to 5 big ones then bake with cream and brown sugar and burbon to taste finish off by melting a bag of marshmellos over them the last 10 to 20


green beans boiled in a can of chunked pinaple with juice and orange juice


loose boudan on the side s

served with homeade tortillas.

quote:

Thanks for the narrative. Have you ever thought about using some salt in the water to not only draw out the "gamey-ness", but also to brine the hog at the same time?

salt workes good but there is enough mineral in my well water to do fine with out it I can take it or leave it. I like the way wild pork tasts so not too worried about it being gamey

I have found that they really don't start getting gamey till they go over 200-lbs or thereabouts. A 100-lb hog is the perfect eatin' specimen! Damn Crusher, you've really made me hungry!

Pig and Shiner Mmmmm.....