Tucker Posted January 3, 2016 Report Share Posted January 3, 2016 Hey folks, need a little help on this one. A friend came back from a hunt in Tx with 2 sows. One was approx 200 pounds. Need some opinions on how to smoke the front and rear quarters. Brine? Inject? Duration and temp? Thanks all for the input. Happy New Year Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 3, 2016 Report Share Posted January 3, 2016 I get baby wild hogs from time to time. Last one I got I butchered it up. I cut off what would be the 2 Boston butts as a whole piece. 2 shoulders, 2 hams, then stripped out the loins and tenderloins. At that point you can cook as you would if you had store bought. Brining might help take away the gamey taste but in the approximately 60 lb babies I've gotten there really wasn't a gamey taste. Look under my profile you should be able to find my thread where I did the butchering. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Tucker Posted January 10, 2016 Author Report Share Posted January 10, 2016 Thanks Charles, much appreciate the info. Hope i get a break in the travel so i can get this one done. Quote Link to comment Share on other sites More sharing options...
