Catch, Clean & Cook (Hog) YokGang

Published on August 11, 2021
Duration: 44:52

This video details the process of cleaning and cooking a wild hog. Yoki Sturrup demonstrates proper butchering techniques, emphasizing the removal of silver skin to prevent toughness. The hog is seasoned with mustard, Jackie's Paste, onion powder, and Dalcours Delicious Dust, then smoked at 250°F and finished with onions and BBQ sauce for a tender, flavorful meal.

Quick Summary

To prepare wild hog, first identify and clean cuts like the ham and backstrap, ensuring silver skin is removed to prevent toughness. Season generously over a mustard binder with blends like Jackie's Paste and 3D Seasoning, then smoke at around 250°F for optimal tenderness and flavor.

Chapters

  1. 00:00Introduction and Setup
  2. 01:46Meat Identification and Initial Cleaning
  3. 06:46Cleaning the Backstrap and Tenderloins
  4. 11:56Seasoning the Hog
  5. 20:50Smoking the Meat
  6. 27:24Final Cooking Stage and Tasting

Frequently Asked Questions

What are the key steps in preparing wild hog for cooking?

The process involves identifying and cleaning specific cuts like the ham, backstrap, and tenderloins. Proper removal of silver skin is crucial. The meat is then seasoned, typically with a binder like mustard, followed by rubs, and finally smoked or cooked to perfection.

How do you season wild hog meat for best flavor?

A common method is to use yellow mustard as a binder, followed by a generous application of seasonings like Jackie's Paste, onion powder, and Dalcours Delicious Dust (3D Seasoning) to create a flavorful crust.

What temperature should wild hog be smoked at?

The video demonstrates smoking the wild hog meat at approximately 250 degrees Fahrenheit using a portable charcoal smoker. This temperature allows for slow cooking and tenderization while developing a good smoke flavor.

Why is removing silver skin important when cooking wild hog?

Removing the 'silver' skin, a thin membrane found on cuts like the backstrap, is essential. Leaving it on can result in tough meat and significant shrinkage during the cooking process, negatively impacting the final texture and yield.

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