whole hog

[Guest]

i'm planning to smoke a whole hog weighting approx. 75lbs. I've never tried this before and was looking for a good recipe. i raised the hogs from the sow and won't take the loss of selling them. thought i would quarter one for the smoker.

 

[Mike Rockwood]

I don't have any experience in this, but here's a website decribing how they deal with a whole hog. Sounds like something I'd want to stay away from, for now anyways. /infopop/emoticons/icon_smile.gif

http://pages.cthome.net/edhome/whole_hog.htm

Mike

 

[Guest]

must be a baby hog

 

[Bruce Cook]

I'm the Bruce who visited Bob in GA. Bob's hogs are raised much differently than the hogs you buy in the stores. The pork form stores is bred and fed a scientific diet to increase yield and reduce fat. This is what the public wants.

Bob's hogs are fed corn, slop, and whatever they can root for around the farm. They will take a year to get to 100 lbs or so. The meat is not as lean as commercial pork but it is much more flavorful. The difference between a "traditional" raised hog and a "commercial" one is the difference in flavor between "Select" and "Prime" beef.

I've got a shoulder in my freezer from my last visit. I need to cook it soon. Yummm.