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Rebecca of Sunnybrookfarm · Full Grown Flour Bluffian Joined: 01 May 2008 Posts: 3974

so we've always talked about it, but haven't done it yet...we're interested in popping a couple of those little 10-15lb piglets running around with the sows and splitting them in half like a chicken and putting them on the smoker...anyone done this?

do you leave the skin on and maybe hit it with a pear burner to get the hair off then rinse it? or go ahead and cut the skin off and split it for the smoker with some dry rub/glaze?

experience?
becky
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Good question! I was thinking the pear burner thing too!
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kweber · Posted: Fri Dec 07, 2012 11:57 am Post subject:

we'ved just skinned them
keep them really wet w/a vinegar/fat sop every 30min...
they're much leaner than bigger one's.
probably best to foil them the last half of the cook to keep from drying out too much.
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AcousTennis · Full Grown Flour Bluffian Joined: 13 Sep 2010 Posts: 1319

x2 on the foil...just made one the other day came out delicious!

Have another half in the freezer ready to go Wink

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JM · Posted: Fri Dec 07, 2012 1:00 pm Post subject:

We used to put scalding hot water on them and scrape all the hair off

huntnetime · Posted: Fri Dec 07, 2012 1:18 pm Post subject:

ironmanstan · Posted: Fri Dec 07, 2012 1:31 pm Post subject:

I would skin it stuff it with sausage and potatos and onions wrap it in foil and cook it whole especially if the are only 10-15 lbs.
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FishLady · Posted: Fri Dec 07, 2012 3:46 pm Post subject:

OK guys, now you're makin' me hungry!!
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Remsky · Posted: Fri Dec 07, 2012 4:07 pm Post subject:

Opening weekend we took four lil piglets out a trap, all weighing about 25 to 30 lbs. I skinned them and left them whole. I had wanted leave the skin on but was not prepared to be messing with hogs opening day, and was out in Rock Springs. If I can figure out how to post pics I will post a couple. I've smoked one a few weeks ago and then wrapped it in foil like others suggested and the meat was falling off the bone. Make sure to popem in the head cuzz ya don't want to waist what lil meats on them. I took all four with a knife to the neck and didn't waist any meat. Good luck

FINS · Posted: Fri Dec 07, 2012 9:34 pm Post subject:

I skin them all from sub sandwich size to big ones. I will use a prickly pear (homemade version) and do a quick run over them to kill the fleas and ticks especially during the summer when they are bad

rodandroll · Posted: Sun Dec 09, 2012 10:43 pm Post subject:

ShallowWaterStalker · Horse Mullet Joined: 09 May 2010 Posts: 216

I did a 25#er like that once. Dry rub smoked. Was the bomb diggity!!!! Also on another occasion I took a smaller one. And stuffed the cavity with vegetables (onions, taters, celery, cabbage, carrots) sewed it up wrapped in foil and cooked it through. Saved all the juice in the foil then crisped the outside. Another awesome meal. Both were skin off

captmike · Posted: Mon Dec 10, 2012 5:55 am Post subject:

When skinning hogs try cutting them down the back and working the skin off that way, seem weard, but works faster than from the belly, there is more fat on back and saves time and don't have to worry about cutting into guts.

kweber · Posted: Mon Dec 10, 2012 8:59 pm Post subject:

rutro · Pony Mullet Joined: 04 May 2006 Posts: 68

We've cooked some shoats that were farm raised. Already cleaned and ready to go. They came belly split and I threw 'em in the smoker whole. I used a N. Carolina style vinegar based sauce on 'em and it don't get no better than that. If they are skinned you need to do something to keep 'em from drying out. The foil is good, you could also use bacon strips under the foil to add a little fat and flavor...... injecting the sauce into the larger peices will help a lot also. I used to take a clean spray bottle and fill with good apple juice and spray 'em down with that also. Old contest cooking secrets........ from The Pick'n and Grinn'n Cook'n Team.
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