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Home arrow Cookbook
Categories Pork Smith's Wild Hog
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Smith's Wild Hog
Description:Wild game is the most challenging food I have put on my egg. Wild hog is tough meat but I think I have made it pretty good and its simple. There is no fat and if there is its not like store bought "soft fat" its "hard fat" and fibrous.

Your choice of Rub
Crab Boil Injectable Marinade
6-8 Lbs Shoulders
4-6 Lbs Butts


First, after the hog has been quartered into shoulders and butts I soak it in 1/2 cup of vinegar and ice water (ice chest is the easiest reservoir). Make a "slush" and change the water daily. It should take 3-4 days.

Now pat the shoulders and butts dry place your rubs. Set the egg up for indirect cooking place your chips and get it to 225. I cook them to an internal temp of 150 then wrap in foil. Once your themp hits 170 take it off. You wont be able to pull it because its so fibrous Slice it and enjoy, a little barbecue sauce never hurts.

Notes:It may take a couple of tries to get it right!
Calories Per Serving:Price Per Serving:cost of bullets
Number Of Servings:20Source:me
Vegetarian:NoTime To Prepare:3-4 days
Date:Sun 13 Jun 2010 21:49:26 UTCViewed:6344 times
Author:Jay SmithEmail:
Rating:5,00 (1 votes)

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