wild hog

[bluegillkiller]

need some info on how to cook or put it on a spit :confused:

[north mountain]

need some info on how to cook or put it on a spit :confused:
last weekend a friend of mine brought over some wild hog from south carolina he said it was slices from the front sholders, we did it on the grill , put it on a bun with a slice of onion and it was great, Ive heard a lot of people say wild hogs not very good ,but this was excelent, wasnt tough at all

[north mountain]

need some info on how to cook or put it on a spit :confused:
last weekend a friend brought over some wild hog from south carolina,he said it was shoulder meat , we sliced it up and did it on the grill , put it on a bun with a slice of onion , wasnt tough at all and taste great.

[badger]

There's not much difference in cooking a wild hog vs cooking a domestic. Main thing is wild hog is much leaner.

Since they are leaner, we like to stuff our hogs before cooking them. You have to lay them down and wire the spine to the spit rod and then add the stuffing. We use sauerkraut and fresh garlic kabasa. This mixture helps baste the hog from the inside out, and adds more food to the final meal. After you stuff him, you need to sew his belly skin back up with bakers twine.

We like to cook over indirect heat and keep the temps low. I've cooked a bunch of wild and domestic hogs this way, and they turn out excellent.