Butchering, Smoking & Eating a Wild Pig

[@sampson583]

man, when that meat started to slip of the railing my heart skipped a beat! nice save, good lord.

[@chrizpearson]

Hearing little Emmy girl in the background!! So adorable.

[@taylorjoshd]

LFG needs his own syndicated outdoors show. He's, without a doubt, the most experienced, knowledgeable, and entertaining member of the Googan Squad. His video commentary is informative and engaging for all age groups. My dad (65), my boy (11), and I sat on the couch after Thanksgiving dinner and watched LFG's videos for almost 3 hours. Great for all ages!! You just can't say that about too many KZbinrs. Keep up the great work Brudda and know that you're, without a doubt, making an enormous impact in young people's lives.

[@scottydoesntknow254]

Love the Outlaw "poligize". LFG, Outlaw, and Mulletman is probably my 3 favorite KZbinrs

[@kphuntingandfishing4337]

I like flair too

[@scottydoesntknow254]

@@kphuntingandfishing4337 yes flair too!

[@jamespaulweaver9252]

Definitely all my favorites

[@joesguiltyguitar]

Justin can I recommend that you look up the (Bearded Butcher Brothers) on KZbin Their from Ohio and their really great at their job ... I think it's something you would love to watch ....

[@graysongregory9585]

How do you get the hair off? It's called scalding. You can either use hot water in a barrel which is easier or a torch which takes far more practice and attention, if you do it wrong it makes hair removal near impossible, so I'd say find yourself a food grade steel barrel and a couple of cinder blocks so you can get it done the easiest. There are lots of pigs to knock holes in, hopefully you get another one or two before long. Nice video Hoss!

[@charlesavery1880]

You have to shave it off lots of time lots of sharping the knife buy a lot of razors if you burn it off don't it will STINK to high heaven it's your call

[@arkreb1968]

@@charlesavery1880 scalding it off can be done with a dull piece of steel

[@trevorbaird1760]

I didn’t know you could do that with pigs, I thought it was only for turkeys and chickens

[@arkreb1968]

@@trevorbaird1760 anything, pork, beef, any fowl, even rabbits and squirrels.

[@trevorbaird1760]

@@arkreb1968 cool dude, I learned something new today. Thanks man!

[@sydneypetrekovich434]

A good idea if you’re going to baste with a super thin liquid, apple cider vinegar, apple juice etc, put it in a spray bottle! It’s easier than using a basting brush.

[@DemolitionOutdoors]

I grew up eating wild pork. I prefer it over domestic pork. If processed and cooked right even a larger boar will taste good.

[@quinstew92]

Got any tips??? Been trying to use the big bore best we can but can only grind so much. Would love other ideas from someone with the years between the ears.

[@DillonG71]

theres something kind of sacred about this level of care put into a meal, good work.

[@Mjones8383]

FINALLY A 90S AND EARLY 00S TEEN THAT STILL SAYS BOMB, I get crap from my 16 yr old nephew for saying that but if Rackley says it its Da Bomb 💣

[@quinstew92]

I’m 28, born in 92. I still say bomb. But I’m pretty sure ole Rack Attack is an 80’s baby lol he’s in his mid thirties.

[@colawuzmyplace]

This has to be the funniest LFG episode ever! Thanks for sharing and not keeping it private. Love y'all!

[@jackhuie5501]

"I spared the ribs"😂 You the man LFG

[@thembp4sho]

LFG and OSG are both blessed 🙌 🙏 beautiful family 👪

[@MrDustin713]

Through my experience. If your going to scald: 1. Do not eviscerate(gut) first . That would be disgusting. 2. Stainless steel barrel, with tiger torch attached to propane tank. If the hose on the tiger torch is >5ft, it'll allow you to burn off any follicles easier with mobility. 2. 60c-63c water. keep a rope around the back two legs for easy hoisting( e.g. use a tractor to lift or a pully attached to tree branch). Do so when the hair/epidermal skin layer can be peeled off with your hand. 4-6min. 3. I would scrape remaining hair with a knife first as much as possible. Hose everything you scrapped off. Burn with a tiger torch. Get a decent flame going, and just go up/down, side to side in a slow-moderate pace. You just want to singe the hair, make sure to spread the legs to get in-between the pits of the legs. Either burn the toe nails black until they can be pulled off, or just cut the bottom hocks off, whatever you decide. 4. Scrape until as much hair is removed as possible . Hose and eviscerate.

[@ericferguson5997]

Dig a small hole, place a 55gallon drum over the hole with a fire under it. Add water its boiling dipped the gutted carcass into the water pull it out and scrape off the remaining hair

[@carolmccorry3053]

We used a old bath

[@sampson583]

just wanted to say your the man. team nursing home all the way!

[@fredm.9031]

I still remember finding your channel during your brain tumor and I grown to truly love your content buddy. I'm glad to see you have a beautiful life with your beautiful family. God bless y'all from Denver, CO.

[@joejackson9343]

Emmy too so much cuteness, little doll. That looked mighty tasty.

[@michaelthompson7770]

I have cooked sows up to 300lbs. If it's past a hard freeze and you age the meat, they are really good!

[@jimmymccracken9702]

You will get a lot of advice, I'm 80 yrs old trad bow hunter and the best eating pigs are 65 lbs or less, trust me, veal is the best beef, one time while hunting I found a fawn stuck in a bob wire fence, it was all cut up and there was no saving it, so I had it for supper and it was the best venison I ever ever had. loved to watch the kids while mama got her first deer too, the more you smoke the better you'll get, one point to remember when dressing out any animal, the scent glands take gloves and cut them out and don't touch any part of the hide through the gloves away, then when you skin the animal, you won't get that wild taste on the meat, trust me on this I can't stress it enough, my wife now passed, was the strickest of eaters, if you do this right your wife will have a new love for game, I wish I could have helped you dress her buck, because she would had a better mind set to like her deer. Keep the family involved, Jim in las vegas nv

[@andrewwalker9368]

I'm a Vermont deer meat hunter....and I always find the "little skippers" much more desirable for eating! Loved the episode! Cheers!

[@derikdrinkle2084]

Impressive. You got the wife's approval. That's big. God bless you two through this season.

[@EoffZooStaff]

I am impressed. Since OSG said it was good especially!! I think you did great!!!

[@chrispatriots]

Yeah I'd probably just put a water tray with the meat and get a spray bottle with the cider stuff. Spray it some when it's getting wrapped. Make sure you have plenty of pellets too lol it looked tasty though.

[@ripshion]

Nice looking bark and smoke ring! Looks tasty! You can wrap the front shoulders and hinds in foil for the last couple of hours of the smoke. That will help to retain moisture in the meat. You should research "thermal stall".

[@christysteen2989]

I really love watching your videos... I posted one of yours on my facebook page to help you get to the MILLION subscriber mark. I sure hope you get there before 2021.

[@jordansdad1221]

To get the hair off we always used boiling water in a vat and used knives to scrape it off. You can also use a 35 gallon barrel with boiling water and dunk the hog in and out of it. My step-dad and his family used to butcher hogs and cows every winter... That is the easiest way to get the hair off of the skin. If you want to keep the feet to eat, just pull the hooves off with a knife as well...

[@bdubsfishing6941]

Some sweet baby ray's and a Hawaiian bun 😋😋

[@WCWarrior99]

Please buy or build a table for your grilling work. An enclosed cabinet beneath the tabletop are great storage for tools. With wheels you can move it from smoker to green egg. Great video.

[@jakelembke454]

Rackley that looks amazing!

[@jhall19k45]

Man this is a great genuine channel

[@mattchilders3123]

Emmie is just talking up a storm in the background... LOL...

[@Joshsnewjourney]

Wrap with foil at 165 let it coast to 205

[@saltyseatv5904]

^This. Do it all the time. Comes out perfect every time.

[@shawnd.503]

Smashed that like button when he opened up the grill to add more juices 🤤🤤🤤 Man I wish we had wild pigs in WI

[@brianwolf692009]

When you smoke a whole hog, try using a bigger smoker and use cherry wood if you have access to it. My cousin and I used a cooker that his friend made from a 250 gallon oblong water tank. It started falling off the bone as it was cooking and falling into the coals. We took it out as fast as we could. It was amazing.

[@MilesJ_Everything]

Love how the Mrs was tentative on the first piece and then kept going back for more. lol

[@markkintner19701]

I bought a Camp Chef Woodwind wifi 24 after seeing your first video on it. We love it! Thanksgiving turkey was amazing! Thank you! Presently doing ribs as I type this.

[@joanneganon7157]

Hey Justin, in order to de hair the Hog, you have to get a barrel put it over a fire , fill with water. When water is hot you dip and scrape dip and scrape. It helps to have help. I hope you enjoy your. Piggy yum yum. JO JO IN VT 💕😄

[@angelusavila3832]

You’re amazing. You live 10x what I have. I wish I were your buddy!!

[@orbitalatx]

real good video man. i laughed when you disturbed the animals trying to sleep.

[@hooters28]

You guys crack me up 😂. Don’t you bring me none them hogs. Then...damn them hogs good.

[@mr.o5501]

I'm looking forward to trying this soon!

[@dr.frankistinefishingpro7142]

Awesome job on that wild hog, it looked delicious an I bet it was. I could almost smell it through my phone, it definitely had my mouth watering, LFG always bring the heat, can't thank you enough for all the awesome content. Sending our best wishes to you and your family from California. An Happy Holidays.

[@hasielmena9381]

I lost it with the weird noise part 😂

[@mikedelacruz3135]

🔥🔥🔥 upload Sir Rackley 👊🏼😎🤙🏼! I was like theres NO WAY OSG is going to like that. I stand corrected Brotha. My heat jumped when the tray almost went over the side. Lucky you have Ninja like reflex’s 😉👌

[@samuelbohannon]

Justin you’re the man!

[@duran7592]

Love the random fish in the cooler

[@mottesk]

I like how the tendies have ‘skin’. ☺️ Great video! Thank you for experimenting for us!

[@shaunroberts9361]

Hope you and OSG had a blessed Thanksgiving. Cmon people we got to get LFG to 1M. He deserves it..... Man about lost the hole inchalda of the balcony. Nice catch..

[@SuperBroker9759]

Great video as always LFG and Fam.

[@rbljackson]

I bought a box trap last weekend. So far, I've trapped two boars. the first one we kept and will try and make sausage with it. I made schnitzel with the backstrap and that wasn't bad. The second was a 275 (approx) pound boar that we didn't do anything with. The last trapped animal was a buck which we released from the trap. I'm jealous because you had a small hog to work with...i will be trying to get a smaller one for a smoked shoulder!!

[@danielburroughs784]

LFG love your vids... watching this and my wife commented how sharp your knife is. We NEED a knife sharpening tutorial in our life. Give us the knowledge nuggets... be our Samurai Sharpening Sensei. Much love from Ohio God Bless!!!!

[@samuelgolden2195]

Heard Emmy in the background where was Steph enjoy the videos thank you be safe God Bless

[@huntermay6184]

for sure if you think meat starting to get dry you can always wrap in foil and add a liquid( butter, water, stock....etc) straps looked great!

[@tannersanders7035]

Dude, you’re sense of humor is identical to mine.. lol so dry I love it

[@lbarttelt]

Would you say it’s... dryer than his pork butt?!?

[@tannersanders7035]

@@lbarttelt hahaha pretty decent there

[@jparker1273]

10000% my favorite youtuber. Keep up the awesome vids!!

[@jesseboyden3119]

'Theres not gunna be anymore surviving organisms. .. If there are my hats off to em' lololol

[@robertweigandt9449]

LFG the small ones are great. I am with you on the big one's for coyote food.

[@laynewebb1513]

Love watching your content to learn more fishing tips. Watch you and wired2fish constantly

[@comiketiger]

Great video. A friend of mine shot a pig in a controled shooting area and had me over for pork chops, bone in. The best pork I've ever had.

[@Bigmanlittleboatcatfishing]

I use a offset wood burner smoker my pork shoulders go 160 pull and wrap back on to 195-200 for pulled pork and 205-210 for chop. Pull and sit in a cooler for 1 hour before pull or chop. Spray bottle of apple juice spray down ever hour.

[@russellturley2291]

pork fish and beer what else is there, lol!

[@Jake-xy9lt]

Blowtorch and a razor my friend! Alternatively you can use scalding hot water and a razor, I've seen them use that method on iberico pigs in Spain for years.

[@crazyhandgrows6432]

6:38 I died. Good save though, I thought she was a goner lol

[@thebroker0851]

Thanks for your videos love them

[@kenmakara8510]

Glad to see some OSG!!!!

[@ernestclements7398]

Take a small to medium size stock watering tank take a long length of copper tubing and a metal bucket take four plumbing fittings for the copper tubing and you have the makings for a hog scalding tank first take the copper tubing and make a worm big enough to fit in your metal bucket drill two holes in the bucket and two into the stock tank fasten the copper worm into the stock tank by the long ends of the worm after placing the worm into the bucket and running the long ends through the holes in the bottom and top of the sides of the bucket once you have the tube secured to the holes in the bottom and top sides of the tank, fill the tank with water, and build a small fire in the bucket pretty soon the water in the tank will be boiling dip your hog in the tank for 15 to 20 minutes haul it out and hang it take a horse sweat scraper and start scraping, the hair will come right off.

[@spaloslvnv]

When LFG starts using slang like "BOMB" you know its good!

[@Jimmy-qy6gk]

Kosmos makes everything taste amazing

[@justinperdue3657]

just a tip here to keep meat moist get you a commercial sprayer and fill with 50/50 water and apple cider vinegar. works way better than brushing

[@texasfan3345]

Get into those hams. Y’all ate the toughest up front. Love your content. Gig em

[@arenaissanceishman6689]

Lol haven’t watched one of ur vids in a long time, caught this one and throughly enjoyed it!

[@sparkablizzy9983]

Dude almost lost it all thats to funny😂

[@shabadabadoo4326]

between running out of pellets, and running out of diesel, I'm starttin to worry about ya bro... lol

[@randycupit2779]

Rub pork just salt pepper brown sugar rub down,cook it smoker last 30 mins brush butter more brown sugar melt down coke let finish,cover let rest cut up ENJOY

[@stonewallpi1]

That hog looked pretty good to me friend! Well done!

[@Wacky_fisherman]

Foil help or cooking spray helps with keeping skin a good crispy. You could take the pork off a bit sooner 137-140 and rest it for slicing otherwise low 2s for pulling. First thing I said when you were having troubles was he ran out of pellets haha

[@Wacky_fisherman]

Pork chops and what not are 145 ground pork 160 to 165 and if ita going to be pulled 200 to 205ish. Best way is to smoke a bunch and experiment

[@robertjenkins9747]

Smoke pork is great. Hawaii favorite.

[@steelpoopstick9]

I know you’ll get a ton of smoking advice, but for what it’s worth.... Smoke it until you get the color/texture you like, the wrap it til 205 deg. Usually pork will stall at around 160 deg, so I wrap it then, but it’s personal preference. Love the channel brother. You might be the reason I start hunting in the fall.....

[@keitholson4978]

Awesome videos!!! Keep up the great work !,,,

[@bdooley8469]

I've done that with not adding pellets on some of my first times, another time, I even forgot to put the meat on the grill. Try putting them in some aluminum foil next time with a couple holes and it cooks in its own juices and literally falls off the bone.

[@David_Quinn_Photography]

that 200F slow smoke looks great, I did that with our thanksgiving Turkey I cooked it at 200F, and when it was done it just melted off the bone not dry either.

[@lumpiestofcoles3724]

Awesome video LFG!!!! That hog looked bomb and because of you and all the googans I’ve been dying to try all these bomb wild meats you guys get and have lol

[@richardtoms9161]

Always wrap shoulders after 4 or 5 hours. I smoke 40 to 50 shoulders a year and if you wrap them in foil they get much more tender. To remove the hair from a pig carcass is to scald the hog with boiling water and scrape the hair off.

[@benolesen7165]

love all your vids always learn tons

[@traegreen3413]

Got some hogs coming in where my corn is, definitely gonna try this. Ty.

[@adamw4020]

He's got the whole hog. I'm just smoking a shoulder today. I need to step my game up.

[@ethanlantz7683]

For scraping a pig to roast, just get a big container full of scalding water and a small pan to dip the water out. You then just pour the hot water over the spot you want to scrape and use either a sharp knife or a pig scraper (I got a couple off Amazon for $12 each). When done, use a torch and singe any remaining hair.

[@edromero9149]

That looked amazing

[@vincentswart1749]

Lfg.sheew all the way from south africa

[@benhightowerv]

I make a homemade dry rub and my wife makes a bbq sauce using it. I would have wrapped the pork before bed with butter and the homemade bbq sauce. Would have kept it warmer longer, and brought some moisture back to it. Over though, that looks really good brother. Nice job.

[@benhightowerv]

I can ask the wife for the bbq sauce recipe, you can add your spg and honey bee seasonings to. It definitely kicks it up a notch.

[@liveyourbestlife756]

969k almost there brother! I've Got my while family subd'!!! Googan 4 life man!

[@legendleng]

I usually use a torch to burn off all the hair and get it a dark color “almost burnt” then scrape off the dark color with a small knife. Wash it off with water. Feel for remaining hair and repeat torch process. Process usually takes 2-3 times per side to get off all hair and do a final rinse and clean. It should be pretty clean and white once’s your done!

[@jonathanadams2155]

I’ve cooked a lot of wild hog when I lived in south Florida and all you have to do is keep it from drying out, I never used an internal temp probe to cook meat just cooked it until it was done and tender,if you do it right it’s better than store bought, it takes practice to perfect cooking wild hog.

[@bryantacosta4612]

We always used a old cast iron tub with a fire under it fill it with water and some young pine tops (the tips of new branches) let it heat up dip the hog for a minute then pull it out and scrape hair off with a knife and just repeat until all hair is gone

[@tracyweilandrealtorbeekeep3957]

I wrap them at 150ish. The escaping steam is what causes the plateau (like sweating) wrapping and bumping up the heat to get it to 200 shaves off hours!

[@vincentrobinson4804]

It looked awesome!!!

[@bubbacade6787]

My RecTeq 700 has a fourty pound hopper and I never worry about running out of pellets, and my alarms are set up on my app to let me not worry about whatever I'm smoking. Plus I *may* burn a pound of pellets an hour.

[@markroper9269]

Well done sir!!!! That looked amazing! When I do ribs....I use a spray bottle and hit them about every 30 minutes with some apple cider or apple juice. Doesn't Kosmo wrap his meat for the last hour or two on the smoker?! Great video! Be safe!

[@thatpat4055]

Boil the ribs into a great broth! For soups and Ramen or Pho

[@quinstew92]

Shit I never thought of that. Would be awesome

[@thewoodsytype7243]

Its the dingle master himself !!!