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  5. Cooking Whole Hog

Cooking Whole Hog

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  • R Offline
    R Offline
    rlammers
    wrote on last edited by
    #1

    So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG

    lkrfletcherL R C zbigjeffZ cdavisC 6 Replies Last reply
    10
    • G Offline
      G Offline
      glen
      Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
      wrote on last edited by
      #2

      Impressive, usually I see them laid out flat

      Give a man a fish and he eats for a day
      Teach a man to fish and he drinks beer for a lifetime

      B 1 Reply Last reply
      0
      • processheadP Offline
        processheadP Offline
        processhead
        Regular Contributors Power User
        wrote on last edited by
        #3

        That should be some tasty picking. Nicely done.

        Paul

        1 Reply Last reply
        0
        • R rlammers

          So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG

          lkrfletcherL Offline
          lkrfletcherL Offline
          lkrfletcher
          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
          wrote on last edited by
          #4

          rlammers very nice

          Life is a Garden - Dig it.

          1 Reply Last reply
          0
          • ND MikeN Offline
            ND MikeN Offline
            ND Mike
            Big Green Egg Team Blue Regular Contributors Cast Iron Power User
            wrote on last edited by
            #5

            Nice work! Looks tasty!!!

            1 Reply Last reply
            0
            • R rlammers

              So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG

              R Offline
              R Offline
              RJ Adventures
              Sous Vide Canning American BBQ System Team Blue
              wrote on last edited by
              #6

              rlammers now there’s a smoker

              1 Reply Last reply
              0
              • R rlammers

                So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by calldoctoday
                #7

                rlammers Now that’s what you call “Going in Whole Hog”! I like that sausage idea, Just about like that Turduckin. You could go Hog, Suckling piglet, sausage, all “Hog Tied” up into one!

                1 Reply Last reply
                2
                • R rlammers

                  So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG

                  zbigjeffZ Offline
                  zbigjeffZ Offline
                  zbigjeff
                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                  wrote on last edited by
                  #8

                  rlammers That is pure love for your events. Looks like you over delivered for sure.

                  1 Reply Last reply
                  0
                  • R rlammers

                    So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG

                    lkrfletcherL Offline
                    lkrfletcherL Offline
                    lkrfletcher
                    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                    wrote on last edited by
                    #9

                    rlammers - Wow, Simply awesome!

                    Life is a Garden - Dig it.

                    1 Reply Last reply
                    0
                    • Ridley AcresR Offline
                      Ridley AcresR Offline
                      Ridley Acres
                      Regular Contributors
                      wrote on last edited by
                      #10

                      Very nicely done. About how many people did each of those end up serving? i’ve heard to plan about 1/4lb per person, but was wondering if that was true for your events?

                      1 Reply Last reply
                      0
                      • B Offline
                        B Offline
                        bocephus
                        Team Orange Power User Canning Masterbuilt Veteran
                        wrote on last edited by
                        #11

                        They look awesome, better there were a lot of happy people.

                        1 Reply Last reply
                        0
                        • R rlammers

                          So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG

                          cdavisC Offline
                          cdavisC Offline
                          cdavis
                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                          wrote on last edited by
                          #12

                          rlammers now that is a talent 👏. Looks great 👍.

                          1 Reply Last reply
                          0
                          • Ridley AcresR Offline
                            Ridley AcresR Offline
                            Ridley Acres
                            Regular Contributors
                            wrote on last edited by
                            #13

                            New life on the homestead over the weekend. I see lots of delicious things in their future.

                            IMG_20210801_150753863.jpg

                            4 of their cousins are ready to be processed once the nights cool a bit more.

                            YooperDogY 1 Reply Last reply
                            6
                            • HerbcoFoodH Offline
                              HerbcoFoodH Offline
                              HerbcoFood
                              Regular Contributors Team Orange Sous Vide
                              wrote on last edited by
                              #14

                              Ill take that cheek meat, a tortilla, onions, cilantro and onions.

                              Dr_PainD 1 Reply Last reply
                              0
                              • Ridley AcresR Offline
                                Ridley AcresR Offline
                                Ridley Acres
                                Regular Contributors
                                wrote on last edited by
                                #15

                                momma’s not doing so hot post farrowing. This wasn’t her first little, but her history indicates she’d be better off in the freezer once these are weaned and give another few weeks for her hormones to normal out.

                                1 Reply Last reply
                                0
                                • Ridley AcresR Ridley Acres

                                  New life on the homestead over the weekend. I see lots of delicious things in their future.

                                  IMG_20210801_150753863.jpg

                                  4 of their cousins are ready to be processed once the nights cool a bit more.

                                  YooperDogY Offline
                                  YooperDogY Offline
                                  YooperDog
                                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                  wrote on last edited by
                                  #16

                                  Ridley Acres been there with hogs and a smattering of other livestock. Our boys learned where meat came from and a bit of responsibility.

                                  1 Reply Last reply
                                  1
                                  • samspadeS Offline
                                    samspadeS Offline
                                    samspade
                                    Team Orange Masterbuilt Sous Vide Team Blue Power User
                                    wrote on last edited by
                                    #17

                                    Grew up on small ranch my parents got me in 4H and we raised and showed cattle. Still remember the kill truck coming out and a few week later the freezer was stocked.

                                    Ridley AcresR 1 Reply Last reply
                                    0
                                    • samspadeS samspade

                                      Grew up on small ranch my parents got me in 4H and we raised and showed cattle. Still remember the kill truck coming out and a few week later the freezer was stocked.

                                      Ridley AcresR Offline
                                      Ridley AcresR Offline
                                      Ridley Acres
                                      Regular Contributors
                                      wrote on last edited by
                                      #18

                                      samspade Raising kids around a farm and animals gives them so much joy and in turn their joy brings us so much joy.

                                      1 Reply Last reply
                                      2
                                      • HerbcoFoodH HerbcoFood

                                        Ill take that cheek meat, a tortilla, onions, cilantro and onions.

                                        Dr_PainD Offline
                                        Dr_PainD Offline
                                        Dr_Pain
                                        Sous Vide Dry Cured Sausage Traeger Team Blue
                                        wrote on last edited by
                                        #19

                                        HerbcoFood Love the jowls to make guanciale…YUM! or the whole head to make hog head cheese 😉

                                        YooperDogY 1 Reply Last reply
                                        1
                                        • Dr_PainD Dr_Pain

                                          HerbcoFood Love the jowls to make guanciale…YUM! or the whole head to make hog head cheese 😉

                                          YooperDogY Offline
                                          YooperDogY Offline
                                          YooperDog
                                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                          wrote on last edited by
                                          #20

                                          Dr_Pain As crazy as it may sound I enjoy processing, brings back memories as a kid breaking down primals, learning what comes from where and there uses. We learned where our food came from as do our kids.

                                          Dr_PainD 1 Reply Last reply
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