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Wild Hogs Jerk


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#1 windchicken

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Posted 14 October 2011 - 03:05 PM

This photo was taken by the game camera of one of my co-workers yesterday morning, near Bayou Pierre, in the Red River Valley. The jerk pork ribs made from these hogs and my own Scotch Bonnets are one of the great pleasures of living in the South:

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If you like Jamaican Jerk, be sure to grow your own French Thyme, and use plenty of it in the jerk rub. The contribution to the flavor profile made by this wonderful fresh herb cannot be overemphasized!

Edited by windchicken, 14 October 2011 - 03:17 PM.


#2 romy6

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Posted 14 October 2011 - 03:11 PM

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Wow Gary that is a mess of hogs. I could only imagine how tasty those ribs you make out of em are :hell: And it looks like you ain't gonna run out of livestock anytime soon :lol:
Jamie :cheers:

#3 Edgie

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Posted 14 October 2011 - 03:17 PM

This little piggy... :eek:

#4 queequeg152

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Posted 14 October 2011 - 03:22 PM

WOW... and you can hunt those year round correct?

#5 windchicken

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Posted 14 October 2011 - 03:43 PM

Thanks for looking guys! The ribs taste really good, not gamey at all, as you might expect.

Jamie, it works out real well because my co-workers hate to work in the chile garden, but they love to hunt. I don't like to hunt, but I love to eat me some ribs!

Yeah Edgie, this little piggy said "wee wee wee" all the way to my smokin' grill!

Queequeg, I think that's right, because the guys bring these hogs in all through the year. They only put up the game cameras during deer season, however.

#6 HeirloomChef

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Posted 14 October 2011 - 03:48 PM

Ohhh, I woujld love to be in a blind near that camera. I've been trying to talk some deer hunting buddies into a roat trip to Texas to do some hog hunting for a while now. I know in most states they're a nuisance animal and as such can be hunted year round.

I like to hunt, eat good BBQ and grow chilies! Is your jerk seasoning recipe posted anywhere? :drooling:
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#7 windchicken

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Posted 14 October 2011 - 04:01 PM

Hey Chef! Thanks! My friends in Texas tell me they've got plenty of hogs, too.

I just use Dave DeWitt's jerk recipe; it tastes awesome to me. Here's a scan of it from his book, The Chile Pepper Encyclopedia. I've included a second page, which describes in detail his method of "smoke-grilling" pork ribs. The texture of the meat is essential to the dish, and his method does a very nice job of giving you that tender-and-juicy-on-the-inside-crunchy-and-savory-on-the-outside character:

Dave DeWitt's Jerk Recipe

Edited by windchicken, 14 October 2011 - 04:05 PM.


#8 HeirloomChef

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Posted 14 October 2011 - 05:00 PM

Hey Chef! Thanks! My friends in Texas tell me they've got plenty of hogs, too.

I just use Dave DeWitt's jerk recipe; it tastes awesome to me. Here's a scan of it from his book, The Chile Pepper Encyclopedia. I've included a second page, which describes in detail his method of "smoke-grilling" pork ribs. The texture of the meat is essential to the dish, and his method does a very nice job of giving you that tender-and-juicy-on-the-inside-crunchy-and-savory-on-the-outside character:

Dave DeWitt's Jerk Recipe


That does look like a nice recipe, thanks!
I grow the heat to keep me warm through the winters here.

#9 Justaguy

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Posted 14 October 2011 - 05:14 PM

I 2nd the desire to be in a blind near there. Or a tree more preferably.
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#10 kauaidundee

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Posted 22 October 2011 - 01:16 PM

Some big boys in that photo!Here's one of mine. Posted Image

#11 windchicken

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Posted 24 October 2011 - 10:25 AM

NIce! Thanks for the pik!

How do you fix them?

#12 JayT

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Posted 24 October 2011 - 10:38 AM

I think I speak for all of us when I say we are looking forward to the finished dish pics of the jerk hog!
 

That's it, say goodbye to your precious bunnies....

 

#13 Edgie

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Posted 24 October 2011 - 10:56 AM

I think I speak for all of us when I say we are looking forward to the finished dish pics of the jerk hog!

My mouth is watering just thinking about seeing the pictures!

#14 RouteBound

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Posted 24 October 2011 - 11:28 AM

Yummy!!! Hog in the ground anyone?

#15 windchicken

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Posted 24 October 2011 - 03:54 PM

I got ta get busy. Jerk pix as soon as the guys bring a hog in. :cool:

Still no hog meat for me—all I get are these damn pictures! Maybe if I withhold chiles they will bring me some pork. The little baby oinkers are supposed to be extra tasty. This is near Bayou Pierre:

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Edited by thehotpepper.com, 09 December 2011 - 03:23 PM.


#16 HeirloomChef

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Posted 09 December 2011 - 03:19 PM

You're killing me. My gear is still loaded, muzzleloader deer season is over for me tomorrow... Pork I could hunt year round? The area food banks and all my friends freezers would be full. I'd have to build a giant trailer rig smoker...

Don't suppose those are on public land and your buddies would share where they after deer season? :lol:
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#17 windchicken

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Posted 10 December 2011 - 12:04 PM

I know, it's a damn shame, right? It's killing me too, HC! I'm relying on my co-workers for fresh hog meat, and all I'm getting bupkis except for these photos—They seem to be more focused on getting that big "wall-hanger" buck than actual tasty swine flesh...I can't complain, because I don't even own a rifle or a single piece of camouflage clothing :lol:

The spot where this photo was taken is on a hunting club lease, but the hogs range up and down the length of the bayou, where the feeding is best. I'm told there is some public land to the north of here, on the bayou...

Edited by windchicken, 10 December 2011 - 12:05 PM.


#18 RouteBound

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Posted 10 December 2011 - 12:15 PM

Id take the sow on the far right of the 1st most recent picture.

Or I guess you could wait till two line up and take out 2 with one stone.

#19 HeirloomChef

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Posted 10 December 2011 - 04:07 PM

I know, it's a damn shame, right? It's killing me too, HC! I'm relying on my co-workers for fresh hog meat, and all I'm getting bupkis except for these photos—They seem to be more focused on getting that big "wall-hanger" buck than actual tasty swine flesh...I can't complain, because I don't even own a rifle or a single piece of camouflage clothing :lol:

The spot where this photo was taken is on a hunting club lease, but the hogs range up and down the length of the bayou, where the feeding is best. I'm told there is some public land to the north of here, on the bayou...



I don't get the wall hanger thing. I've always deer hunted on farms where the idea is to thin the herd to minimise crop damage. If it's brown, it's down is the usual mantra. The older bucks don't taste as good anyway, since they hang out in the cedar swamps and the young stupid ones are in the fields eating corn and alfalfa. An old Polish farmer I hunt with is always saying to shoot him the button bucks for the best eating deer.

I'd go out with a semi-auto and see how many I could take if a group like that came in. Probably need to have a four wheeler handy to haul them out though.
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#20 windchicken

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Posted 11 December 2011 - 03:37 PM

Id take the sow on the far right of the 1st most recent picture.

Or I guess you could wait till two line up and take out 2 with one stone.


I think what my guys normally do is trap them with some kind of big net, then they just "euthanize" the lot of them. Otherwise, if you "bust a cap" on just one of them, the rest of the herd runs off and does not return for several days.

I don't get the wall hanger thing. I've always deer hunted on farms where the idea is to thin the herd to minimise crop damage. If it's brown, it's down is the usual mantra. The older bucks don't taste as good anyway, since they hang out in the cedar swamps and the young stupid ones are in the fields eating corn and alfalfa. An old Polish farmer I hunt with is always saying to shoot him the button bucks for the best eating deer.

I'd go out with a semi-auto and see how many I could take if a group like that came in. Probably need to have a four wheeler handy to haul them out though.


Thank you! Trophies seem silly to me...It must be an ego thing. Anyway, to each his own, eh?

Those corn-fed buttons are probably the tastiest ones, I would think, and, as you say, you are doing the gene pool a Darwinian favor!

Whenever I look at these photos I imagine one of those big corrals like the plains Indians would herd the buffalo into, and then just harvest however many they needed....




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