Catch clean & cook (sow hog) YokGang Part 2

Published on June 12, 2021
Duration: 29:01

This video details the 'catch, clean, and cook' process for a sow hog, focusing on smoking the meat low and slow. Key steps include proper meat preparation by removing silver skin, a mustard-based marinade with specific seasonings, and smoking the leg at 250°F while oven-baking backstraps at 275°F. The cook concludes after 5.5 hours with tender, flavorful results.

Quick Summary

To ensure tender wild hog meat, remove the tough 'silver' membrane from backstraps. Season with a mustard-based marinade including olive oil, Badia Complete Seasoning, paprika, Everglades Seasoning, and garlic. Smoke the leg at 250°F with a water bath to an internal temperature of 165-170°F for about 5.5 hours.

Chapters

  1. 00:00Introduction: Sow Hog Catch & Cook Plan
  2. 01:28Supply Run: Smoker Wood Chips & Charcoal
  3. 05:02Meat Prep: Cleaning Hog Backstraps
  4. 07:25Seasoning & Marinade: Mustard Rub Recipe
  5. 10:47Smoking Process: Low & Slow Hog Leg
  6. 14:10Final Results & Tasting: Smoked Hog

Frequently Asked Questions

What temperature should a sow hog be smoked at?

The sow hog leg was smoked at 250°F. The backstraps were cooked in the oven at 275°F. The target internal temperature for the smoked leg was 165-170°F.

How do you prepare wild hog meat to ensure it's not tough?

To prevent toughness, it's essential to remove the thick 'silver' membrane from cuts like hog backstraps. Making slits in larger cuts also helps seasoning penetrate the muscle deeply.

What seasonings are used for smoking the sow hog?

The hog was seasoned with olive oil, Badia Complete Seasoning, paprika, Everglades Seasoning, yellow mustard, and fresh minced garlic. The leg was marinated and seasoned thoroughly.

How long does it take to smoke a sow hog leg?

The total cooking time for the sow hog leg was approximately 5.5 hours. Onions and butter were added during the final hour of cooking.

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