Deep fried wild pig at Camp One Mo

[RobinHood]

After a workday at the lease and a little bird hunting, we fired up the grease for a little 30lb piglet. If anyone hasn’t tried it, y’all are missing out. It’s become a favorite over here. If a group of pigs come out, we’ll pick out a small one to do this. We tried this once for the hell of it, and won’t do them any other way. We figured if you can deep fry a turkey, why not pig quarters [emoji2371]








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[Beerkat]

Oooh. Looks good. Tell me about the seasoning process

[RobinHood]

Oooh. Looks good. Tell me about the seasoning process

We inject it with Italian, Stubbs marinade, Allegro, and butter. Strain it good to get all the Italian chunks out so the needle won’t get clogged. Then we season with Several varieties of Chupacabra seasoning. Fry it using turkey times. The ham tonight wasn’t quite done enough when I cut into it, so we threw it back in for a few more minutes. Just gotta eyeball it I guess. Lol


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[Kevin]

We inject it with Italian, Stubbs marinade, Allegro, and butter. Strain it good to get all the Italian chunks out so the needle won’t get clogged. Then we season with Several varieties of Chupacabra seasoning. Fry it using turkey times. The ham tonight wasn’t quite done enough when I cut into it, so we threw it back in for a few more minutes. Just gotta eyeball it I guess. Lol


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Get yah a meat thermometer!

[AntlerCollector]

How long did you leave that one in the fryer?

I may give this a try. I’ve had fried ribs before and they were fantastic

[Meatcutter]

Going to try this!

[deerwatcher51]

Interesting

[twosixteens]

I have done this a few times never quarter them 8 to 15 pound carcass about 3 minutes a pound but you will need to check with a meat thermometer

[RobinHood]

Get yah a meat thermometer!

I’m laughing at myself right now because as much BBQing we do with meat probs and meat thermometers, we always forget to bring one here. Gonna have to buy one while I’m thinking about it and keep it here.


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[SaintBlaise]

Get yah a meat thermometer!

Internal temp for pork 140-145 for medium.

[Kevin]

Internal temp for pork 140-145 for medium.

I would be worried about trichinosis. Only reason you can cook domestic pork to 145 is because they basically raise them with zero chance of contracting it.

[HoustonHunter94]

I would be worried about trichinosis. Only reason you can cook domestic pork to 145 is because they basically raise them with zero chance of contracting it.

Beat me to it. Any wild pork I eat is gonna be cooked well.


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[RobinHood]

I agree. I would go more than 145°.
More like 165°-170° minimum then cut and check to make sure.


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[hoythunter02]

Wow that turned out looking good.

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[Turboe]

I will definitely be trying this and will always use a thermometer.
Thanks for the post