Hog Eating.

[aglass1987]

I was just curious in what yalls ways were on cooking different parts of a hog. Like what you make cut sausage and what everybody does with there hams.  I know of a couple people who makes a whole hog into sausage. Just curious in what everybody else does??

[S_J_KENNELS]

Almost all the hogs we kill are made into sausage, the whole hog. Unless it is football size up to 100 pounds or so. Unless we need a bigger hog for a BBQ. Only way I will eat a hog other then in sausage in from the pit.

[Wynn]

Under 100 lbs, we occasionally cut one up. I have a big band type meat saw/grinder combo and we cut up chops, pork steaks, roasts etc. This is only done with hogs I trapped and fattened in a pen. Most of the ones we trap or shoot, just get ground up for sausage. Once or twice a year, we will slaughter one we trapped and fattened for a cook out. (150 lbs or so) It is slow smoked using indirect, low heat for at least 18 to 24 hours. We did one like this a couple weeks ago and fed 35 people and still sent everyone home with left overs. I trapped 4 Monday night, all in the 70-80 lb range. All 4 were boars and a couple of local hunt clubs want to take them off my hands. I am taking father/son friends on a hunt Saturday evening. I have been seeing a huge track on a regular basis near the trap. It is to smart to get caught so far and is ripping up the pastures at night.

[S_J_KENNELS]

I have been seeing a huge track on a regular basis near the trap. It is to smart to get caught so far and is ripping up the pastures at night.

Try changing up your trap presentation. Move it a bit or put grass and tree limbs on it. Sometimes little things like that can help. Also if it is a box trap try a round trap. Good luck

[Wynn]

Thanks, S J, your right of course. However, I think it would be a nice trophy hog for my friend or his son, especially if it turns out to be a boar. One nice thing about having lots of hogs on the property is that I can be selective about the ones we keep to eat. The bigguns just get released or relocated for hunting opportunities. I've got a really nice trophy boar head on the wall and I enjoy taking friends, clients and employees with less opportunities to hunt than I have.

At least I don't let them go to waste. My boss just shoots them on sight and leaves them. My philosophy leans towards population CONTROL. His is "WIPE EM OUT". Fortunately, he doesn't spend much time on the property and as long as I'm keeping their numbers down and he gets some sausage, he doesn't push it to bad.

[S_J_KENNELS]

LOL I like your boss' thinking LOL. WHen you trap a boar if you cut him his meat will be better eatting in the future, his tusks will get bigger as he is not breaking them off fighting, and with him not being able to reproduce will help with the hog population. To control that however you have to kill 90-98% of the herd depending on which study you read. As they multiply like crazy. Good luck and hopefully they get him.

[Questor]

As many chops and ribs as possible. Steaks from the hams and anything else we can get steaks from. Sausage from the rest.

No roasts or hams because we don't like to cook much meat at once.

[Castaway]

It's hard to beat a shoulder cooked slowly in a crock pot all day.  Prepare it in the evening, turn it on when you get up.  I put potatoes down first, then the meat rubbed in salt and pepper.  Along the sides, place copious amounts of cabbage, onions, carrots, celery, maybe a bay leaf or two and lots of garlic.  Sometimes I put in a can of dice tomatoes or tomato sauce.  If I put in the tomato sauce, I add basil.  Be careful, if you have neighbors, they'll find an excuse to drop by and visit when the smell hits their olfactory nerves.

[efremtags]

Anyone who has not made pulled pork from a shoulder is missing out. You can BBQ or cook it in the oven (less smokey, but tasty). Apply dry rub, let stand overnight then cook for 6hrs or so depending on size at about 200 Deg.

Sausage is good, especially country style. Most pigs are too small for real chops or ribs. These cuts make the best sausage meat.

[Land_Owner]

Every hog is cut in the same way:  2 each shoulders, 2 each hams, 2 each ribs, 1 back strap w/bones.  No pork chops (no band saw).  No sausage (no grinder).  Put each piece, or several pieces on the grill at low heat and simmer till done.  Very Good!

[chutesnreloads]

Likes it when my wife takes a whole ham or shoulder and roasts it all day smothered in saurkraut.mmm mmm

[Tommyt]

You can deep fry hog YEP deep fry
we take pieces from the ham area and batter then deep fry
we do it a a game meal feed a 100 or so and everyone flips over it
fry it fast its sweet and not tuff

[Gemsbok]

I grind up most of the meat and use it for chili. Just got a ham back from a local fella who smoke cured them for us. Lookin forward to tryin it. We use some of the grinded meat in summer sausage as well.

[gstewart44]

I do my porkers one of two ways depending on size.    The small pigs, 50-70 lbs get skinned and split in half.   they spend 3 days in ice water with a cup of apple cider vinegar.   From there they are laid out on the smoking grill, indirect heat, about 200-225 degrees,   seasoned with garlic, salt and pepper. 

Larger ones up to 150 pounds get quartered: two hams/two shoulders boned out.  Backstraps and tenderloins separate.   Ribs are kept if they are meaty enough.  I wash everything real good then place it in freezer bags with Italian dressing for marinade.  Goes into the freezer for two weeks minimum.   

When I am ready a pack comes out and either goes on the grill (strap and tenderloin) or slo cooked in an oven bag (shoulder/ham)at about 225 degrees. 

[Mohawk]

  I prepare it pretty much like Castaway except for the sauce, good idea though. Turn the crock pot on in the morning on high, then down to low around 3pm and simmer. I pretty much cook deer, squirrel, and rabbit the same way. Or if in a hurry, I just fry a steak in a pan with oil, no breading, and add Tabasco sauce once it is done and on the plate. Good eatin!!!