In defense of wild hogs.............

Why the grill and not a rotisserie?
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That there is one fine smoker. :) built a few myself, am building a new one now modeled after teh ugly drum smoker (google it) only mine uses a 500 gallon drum instead of a 55 gallon. The UDS is easy to build and use, if done right you can get up to 16 hours of heat without haveing to open it up and mess with it.
 
As HD said there is a fire box on one end. It gets a supply of oak & hickory.

There is a full length water pan under the grate. The heat/smoke passes under the water pan and then curves back around across the meat itself and then out the stack.

The water keeps it moist.

Kept it at about 225 for 8 hours. Internal temp of hog was 155 when it came off.

I know some folks will say that is not hot enough but the chef on site, not me a real one, said that if it's over 150 for a while that is as effective at killing the trico.....worm as is higher temp for shorter time.
 
I know some folks will say that is not hot enough but the chef on site, not me a real one, said that if it's over 150 for a while that is as effective at killing the trico.....worm as is higher temp for shorter time.
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As long as it gets from under 45 to over 140 in less than four hours your doing ok. Once you get an internal temp of 150 you're safe for domestic pigs. Most folks would prefer you get up to 165 for wild game.
Unless you keep that pig at 155 for at least a couple hours I'd be concerned.
 
Buzz, IMHO, the risks of disease are greatly over emphasized in many regions... Sure we should be wary and safe but it has been said that the "bruce" and "tric" are most often found in feral swine that can interact with domestic livestock.

In the region where bswiv hunts, there really isn't much in the way of farmed livestock.

These hogs have been free ranging since the mid 80's in his area. That was about the end of local farming there.

Brent
 
hogdogs, I've spent many years working in kitchens. I'm just telling you what the various health departments in Washington state tell me.

I only know one person that got trichinosis, that was from bear. From his description of it I pretty much think safe is way better than sorry.
 
I would cook it to a bit warmer temp

http://en.wikipedia.org/wiki/Trichinosis

What I understand is, wild game is actually more prone to the trichinosis parasite than confinement hog operations. It won't hurt the meat, and if you read about the treatment for the parasite, it would be easier to cook a bit longer and be sure.

That hog looks plumb yummy!:D This part of the forum is the best, this time of year. Hunting stories make life worth living.
 
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