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Trapping Hogs
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<blockquote data-quote="backhoeboogie" data-source="post: 292330" data-attributes="member: 3162"><p>What Caustic told you is dead on. That is not what I do but if you start hanging a hog from the front tractor bucket, every old codger driving down the road is going to stop and tell you everything you need to know. They tell me I do it all wrong. "The only thing that goes to waste on a hog is the squeal" is what you are going to hear over and over. </p><p></p><p>I hang deer by their heads and tie a block of wood inthe hide and drive off with the pick-up. I can skin 4 deer in less than one hour. That doesn't work with hogs. The hide will rip. </p><p></p><p>So. For hogs I hang them by their hind feet and skin them. I use brush loppers to lop off the legs. I also lop the rib bones lose from the backbone ending up with two halves. I put the halves in a huge ice chest and cover them wtih ice. I then add a quart of vinegar and a squeezed lemon to the ice and about two gallons of water. I let that sit for 8 hours and then drain the ice chest. This brines the meat. I then rinse the hogs the same way with clean water and block ice for two more 6 to 8 hour cycles. Then I take them out and put them in tap water until I get them to ambient temperature and rub them down with grub rub. Then I put them in the smoker. Take the temperature to 400 degrees for an hour flipping them over 1/2 way through. Then take the hogs out and cut the hams and front quarters loose. I take the temp down to 200 t0 250 degrees and let them set for about 3 hours. Then I take them out and wrap the pieces in foil. If the back bone is gone from the ribs you can ball it up. I let them smoke for about 4 more hours in foil. The meat will then fall off of the bone. I take the meat out and let it cool and pull all the bones out. It tastes nothing like pork. It is excellent eating. Most of this I learned over at Texasboars.com. It works. </p><p></p><p>Do not use mesquite wood. The smoke is just too strong for that long of a smoke. I have all kinds of hickory on my land over near Marshall but I haven't gotten over there in a while. What I have been using is pecan wood and it works good. I have always preferred mesquite over hickory until I started smoking hogs. Mesquite just doesn't work for me with hogs. </p><p></p><p>The old codgers are going to be telling you all about the pot and 140 degree water. They know where there are several of the pots in the county, "Out in ole Jakes barn there's a pot..." I love listening to those old codgers. I have offering them hogs over and over and none will take. Maybe some day. They did teach me how to castrate the pigs and many other things. I have some castrated ones in the pen now that I caught at about 15 lbs. They are up to about 80 lbs now. We are planning a big Thanksgiving smoke just like last year.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 292330, member: 3162"] What Caustic told you is dead on. That is not what I do but if you start hanging a hog from the front tractor bucket, every old codger driving down the road is going to stop and tell you everything you need to know. They tell me I do it all wrong. "The only thing that goes to waste on a hog is the squeal" is what you are going to hear over and over. I hang deer by their heads and tie a block of wood inthe hide and drive off with the pick-up. I can skin 4 deer in less than one hour. That doesn't work with hogs. The hide will rip. So. For hogs I hang them by their hind feet and skin them. I use brush loppers to lop off the legs. I also lop the rib bones lose from the backbone ending up with two halves. I put the halves in a huge ice chest and cover them wtih ice. I then add a quart of vinegar and a squeezed lemon to the ice and about two gallons of water. I let that sit for 8 hours and then drain the ice chest. This brines the meat. I then rinse the hogs the same way with clean water and block ice for two more 6 to 8 hour cycles. Then I take them out and put them in tap water until I get them to ambient temperature and rub them down with grub rub. Then I put them in the smoker. Take the temperature to 400 degrees for an hour flipping them over 1/2 way through. Then take the hogs out and cut the hams and front quarters loose. I take the temp down to 200 t0 250 degrees and let them set for about 3 hours. Then I take them out and wrap the pieces in foil. If the back bone is gone from the ribs you can ball it up. I let them smoke for about 4 more hours in foil. The meat will then fall off of the bone. I take the meat out and let it cool and pull all the bones out. It tastes nothing like pork. It is excellent eating. Most of this I learned over at Texasboars.com. It works. Do not use mesquite wood. The smoke is just too strong for that long of a smoke. I have all kinds of hickory on my land over near Marshall but I haven't gotten over there in a while. What I have been using is pecan wood and it works good. I have always preferred mesquite over hickory until I started smoking hogs. Mesquite just doesn't work for me with hogs. The old codgers are going to be telling you all about the pot and 140 degree water. They know where there are several of the pots in the county, "Out in ole Jakes barn there's a pot..." I love listening to those old codgers. I have offering them hogs over and over and none will take. Maybe some day. They did teach me how to castrate the pigs and many other things. I have some castrated ones in the pen now that I caught at about 15 lbs. They are up to about 80 lbs now. We are planning a big Thanksgiving smoke just like last year. [/QUOTE]
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