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Old 07-14-2016, 10:24 PM   #1
scott.str
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Default Cooking a whole piglet?

Was going to try my luck at getting a piglet Saturday afternoon.

Any suggestions on how to smoke one whole?

Thinking one of the smaller ones below.



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Old 07-15-2016, 06:40 AM   #2
Specktackulure
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Brine in apple Juice / apple cider mixture for 24 hours then smoke misting with apple juice throughout the cook.
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Old 07-15-2016, 06:47 AM   #3
Slick8
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Here's one that I did recently. I spiked him with a turkey injector and let him marinade overnight on ice.

http://discussions.texasbowhunter.co...d.php?t=592152
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Old 07-15-2016, 11:47 AM   #4
Low Fence
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I fried one like a turkey once. Injected and rubbed.. Then fried

Turned out great
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Old 07-15-2016, 04:34 PM   #5
dustoffer
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Hard to ruin one that size--
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Old 08-08-2016, 05:04 PM   #6
firecapt186
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Cajun microwave
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Old 08-27-2016, 09:40 PM   #7
kwg
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Looks delicious!
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Old 09-26-2016, 02:09 PM   #8
Stins
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I used the Cajun microwave as well and it worked awesome.
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Old 11-11-2016, 06:55 AM   #9
Zeke04
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This
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Old 11-11-2016, 07:35 AM   #10
ownels
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You guys are making me hungry! I need to look in to this cajun microwave thing. I have cooked several just halved and on a smoker like Slick8 shows. They turn out great with a good injection and rub.
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Old 12-13-2016, 10:32 AM   #11
csvs71
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Stop it, my mouth is starting to water. And that ain't good with 2 hours till lunch.
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Old 12-30-2016, 07:24 PM   #12
Gradams
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Looks good
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Old 12-30-2016, 07:28 PM   #13
twosixteens
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smoked one last year about 25 pounds on the hoof stuffed it with boudin turned out really good.
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Old 01-23-2017, 11:02 PM   #14
Lurch0000
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Been thinking about doing the same but a question...how to remove the hair?
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Old 01-23-2017, 11:08 PM   #15
Fajkus7
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Quote:
Originally Posted by Lurch0000 View Post
Been thinking about doing the same but a question...how to remove the hair?
If you can get a big pot of water, boil and scrape them. Seems if we smoke them skin on they tend to hold flavor and don't dry out at much from the few I've seen done. Then we just kinda peel the skin back and serve when it's done and rested for a bit.
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Old 01-23-2017, 11:48 PM   #16
NAVY CHIEF
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Quote:
Originally Posted by Fajkus7 View Post
If you can get a big pot of water, boil and scrape them. Seems if we smoke them skin on they tend to hold flavor and don't dry out at much from the few I've seen done. Then we just kinda peel the skin back and serve when it's done and rested for a bit.
This!!!and I like a pig 20 pounds to 50 pounds...anything smaller than 20 pounds is lacking flavor and fat! In wild pigs!!!imo
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Old 01-24-2017, 08:07 AM   #17
Snakelover
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I beer canned one on the grill one time. Easy and turned out pretty good.

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Old 01-30-2017, 06:49 PM   #18
rather-b-fishin
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Quote:
Originally Posted by Snakelover View Post
I beer canned one on the grill one time. Easy and turned out pretty good.

Attachment 837410
Can you give a little more detail on this please sir?
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Old 01-30-2017, 06:57 PM   #19
WamBow
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Don't take off the skin. Shave it and get hair off. Makes huge difference in succulenteness
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Old 01-30-2017, 06:59 PM   #20
MySRT8U
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Sweet baby rays, cavenders Greek seasoning, and coopers.


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Old 01-31-2017, 08:34 AM   #21
Snakelover
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Quote:
Originally Posted by rather-b-fishin View Post
Can you give a little more detail on this please sir?
It was five years ago. Here is the description I put on my Facebook photo of it at the time it was happening...

Quote:
I love beer can chicken, so I decided to try it with the other white meat. I arrowed a very small pig a week ago (see Slick Trick hole!) and kept it whole. Today I sprinkled it with Weber Kickin' Chicken seasoning and draped it over a couple open cans of Coors Light. I cooked it on the lowest grill setting for 55 minutes. It had a wonderful flavor, but I'm not sure it was worth the trouble of keeping the pig whole.
As with beer can chicken, the beer is less about beer flavor than just keeping the meat moist. Most of the added flavor comes from whatever seasonings you put on it, not from the beer necessarily. It might be a good idea to rub a thin layer of olive oil over it to help the seasoning to stick and seal in the juices even that much more. But I don't think I used olive oil on this one.
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Old 02-07-2017, 07:25 AM   #22
Lurch0000
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Thanks Fajkus! We have a 55 gallon drum at the farm where we are overrun with pigs.

Navy Chief - I was thinking 50-75 pounds would be ideal and would fit in a 24" dia. smoker. (Wish I had a 30").
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Old 02-07-2017, 07:34 AM   #23
tom125446
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I was going to hijack this thread, but I guess I'll start a new one...very interested in removing the hair (at least once) to see for myself if it is worth it.
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Old 02-07-2017, 02:16 PM   #24
bigblock78
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Looks really good!
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Old 03-30-2017, 12:09 AM   #25
TexasInfidel
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I'm cooking one as well!
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Old 03-30-2017, 12:44 AM   #26
tradtiger
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Great info and ideas on different techniques for small pigs! Makes me want to make a Cajun Microwave.
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Old 03-30-2017, 05:12 AM   #27
geezer56
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If you wish to remove the hair, a dunk in a big enough container of hot (160 degree) not boiling water until the hair starts to slip is all you need. Hair rolls right off with finger pressure or scraping with a pretty dull knife. Gut afterward, you don't want to get all that nasty water inside the body cavity. Done right, the pig comes out pretty and clean. Leave it in the water too long, or too hot, and set the hair and then you just have to sharpen the knife and shave him. I have scraped literally thousands of them this way. High school job was in a slaughterhouse.
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Old 04-03-2017, 10:15 AM   #28
mdeaso
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Did this weekend . had a craw fish boil boiled skinned piglet 2 hours in craw fish water. put on ice in foil next morn build mesquite fire in grill put pig on grill with cover on 30 min out standing
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Old 05-08-2017, 03:40 PM   #29
bigblock78
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Oh yeah!!
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