Good ways to cook hogs

[Ironworker79]

Any recommendation for preparing hog

 

[ZX9RCAM]

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[Ironworker79]

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Yeah I haven't been here long enough I think.

 

[Wudidiz]

Welder

 

[ZX9RCAM]

Yeah I haven't been here long enough I think.

You can always pay $10 to bypass the posts.

 

[oldag]

To the question, just lay it on an asphalt road and come back in a few hours.

 

[Lonesome Dove]

Leave in hot sun it will be cooked and gone when you return.

 

[CharlieWH2O]

Too much health risk involved. Leave them lie and let Mother Nature recycle them.

 

[bbbass]

Too much health risk involved. Leave them lie and let Mother Nature recycle them.

^^^ This times 10 to the 19th power!!!

 

[baboon]

A Cuban pig box works wonders on small whole pigs

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[thescoutranch]

A Cuban pig box works wonders on small whole pigs

La Caja China roasting Box and Accessories

Want To Roast A Whole Pig and Have No Experience? Well, we can help you. Our roasters will roast a whole pig in less than 4 hours; No Experience is necessary!

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[Sam Colt]

Having shot your wild pig, hold it well away from you as you carry it home; these feral sus are exceedingly verminous and the ticks are said to be not entirely host-specific. Hang up by the feet with a piece of
wire, soak in a 50-50 mix of gasoline and diesel oil and set on fire. This treatment both removes most of the wiry hair and kills the ticks.

When the smoke has cleared away, take the pig down, gut it, and cut off the tail. Send the tail to
the local wildlife co-op who, if you are in the right area, will give you up to $5 for it. Bury the carcass, preferably in a light sandy soil, and leave it there for a fortnight. This is said to improve the flavor by removing, in part at least, the taste of musk and ass.

Dig up and skin the pig. Place in a strong salt and water solution and soak for 48 hours. Remove, pat dry, and stuff with whole, unpeeled onions: the onion skins are supposed to bleach the meat to a small extent, so that it is very dark brown instead of being entirely black.

Simmer gently in seawater, to which two tablespoons of chloride of lime have been added, for six hours. This has a further tenderizing effect. Take out of the water and allow to dry, meanwhile mixing up a stiff paste of methylated spirit and dry rub. Spread this mixture liberally over the body of the pig.

Finally roast in a very hot oven for three hours. The result is unbelievable! Wrap securely in three layers of heavy-duty trash bag, and dispose of at a hazardous waste facility. Not even a starving vulture would eat it.