Hello there. Today, I'm going to talk to you about wild hogs, specifically what to do after the shot. Guys, we want to take these pigs home. We want to have a good meal with our friends and our family. It is crucial to what happens to that animal right after it is shot to make sure it is going to be a quality animal for us to eat and to share with our friends and family. So today we're going to talk preparing wild hog a little bit - what happens after the shot. And some wild hog recipes. Now, when we're talking about wild hogs in Texas guys, there's 6 million wild hogs down here in Texas. That's what they tell us, totally believe that. And it is a great way to extend your hunting season. You know, deer season's over, you're not ready to quit. Pigs are a great way to take your hunting season year-round. We can hunt pigs 24/7, 365. That's winter, spring, fall, summer, daylight, dark - we can hunt pigs. So it's a great time to do it. I'm going to flash some pictures up in here of some pigs we've taken down here in Texas. I'm going to go way back when I was a young man, give you a picture of me and my buddy, Pete Negland. Dads would send us out and go, "Hey, go shoot some pigs, we got a party." And we got free meat, right? Give you a shot of my son when he's young. And then we're going to take some other pigs. And I'm going to show you what my nephew does, running dogs. Maybe some hanging up that I've shot here in the last few years. But guys, they're a lot of fun. They can extend your season. And on top of that, they are FANTASTIC to eat. They are wonderful table fare, but you have to take care of them.
Preparing Wild Hog In The Field
Now, one problem we have down here in Texas is the heat. So even though we can hunt them in the summer and we can hunt them in the winter. Guys, sometimes during the rut, it's 70-80 degrees down here. So we could shoot a pig in December and have 80 degrees weather. Number one thing you could do is, is get the guts out of that animal as fast as you can. So if you shoot a pig early on in your hunt and you let it lay there till after dark - so it's laying there from six to seven o'clock. Bacteria is growing, that's what's taking place. If you can get him, get him gutted, get him on ice, that's the best way to do it.
Hanging or Icing
If it's a nice cold day, you guys up north, it's wonderful. Y'all, hey, hang it up, gut it, let it hang for a few days. Let it drain whenever it's cold down here, I do that. Not only with my pigs, but also with my deer. It's a great thing to practice when your harvesting wild game, is to let them hang the best you can. If you don't have the option of letting them hang. One thing that you can do is, is you can always quarter them out, throw them in an ice chest and leave them in there 3, 4, 5 days. Just let that water drain off. Keep putting fresh ice up on top of them. That's going to help a whole lot.
Package and Freeze
After mine have sat in the ice chest for a few days, what I do is, is I'll go out and I'll actually go ahead and package them. Put them in the freezer and that's all I'm going to do to them until it's time to eat. And now let's talk about what do we do when they come out of that vacuum-wrapped package.
Preparing Wild Hog To Cook
ThawingAll right, folks, we've got over there and we've got our animals frozen. We've pulled them out. What we want to do next is we want to thaw them out. Number one way is in your refrigerator over a few days, that's the best way to thaw it. If you want to do it a little faster, put it in your sink with running water. You don't want it in standing water. We're practicing safe food practices here, all right. I am a chef, and that's something that I teach all the time is how to properly thaw out food. Guys, don't leave it on your counter overnight. And don't put it in your sink overnight or don't leave it in standing water. If we practice safe food practices, we're not going to grow bacteria. We're not going to have some of that wildness.
And what we're going to do this step, what wildness is there will help pull it out, we're going to put that meat in an ice slurry. Guys, I've got an ice chest and I'm going to show you all that, but it's full of ice and water. And about a cup of apple cider vinegar. I'm going to let my meat soak in that 24, 48 hours. A little longer won't hurt either, but that's going to help kill bacteria. It's going to help draw out any wild taste that you may have in that hog.
Seasoning Wild Hog
So once you've done that, it's ready to go. You're going to pull it out, pat it dry. And you're going to season that baby up and get it on a barbecue pit. That's what we're fixing to do right now. I'm going to take you back to this morning and show you what I did with that ham to get it going. And also what we're going to do to this backstrap because it's almost time to get it on there. So hey, let's spend the rest of the time here today, talking on wild hog recipes, I'll meet you over at the barbecue pit.
Let's head over there.
For the slather, I use mustard and it does not take a whole lot. So little bit goes a long ways. That's enough that I can flip this over and probably get this side also, if not, I'll add a little bit more, right? And this is just going to help that rub stick. I've got a good rub. I'm going to show y'all today. I'll also put up a recipe for my rub. That's looking pretty good. It's going here.
We're ready for some seasoning. I'm going to double-layer this, guys. You always want to layer your flavors, but I've got some Galindo's. I got their Texas Trinity, which is salt, pepper, garlic, and I got their Beef and Hawg. That's what I'm going to use today, I will give you mine. But to layer this, first layer is the SPG, right. Got a little salt, pepper, and garlic going on here, guys. I think Ric drops a little onion powder in on his also. So get a nice coating of that. This is a good, big piece of meat. Don't be scared about getting plenty of seasoning on it. And remember, a ham's not quite as fatty as a pork butt is. So got to be careful not to dry it out. If you wanted to inject it, hey, injections work great. But I cooked and ate a whole lot of wild hog long before I ever injected any pork. But an injection, even a simple apple juice injection, yeah, would add some moisture to this. And again, Galindo's Beef and Hawg is a good seasoning. It's on there, ready to go.
[caption id="attachment_74325" align="aligncenter" width="750"] Chef Johnny's rub recipe for Wild Hog[/caption]