Hog recipes

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Home Forums Recipes Hog recipes

This topic contains 5 replies, has 6 contributors, and was last updated by spence Spence 3 years, 9 months ago.

Viewing 6 posts - 1 through 6 (of 6 total)
  • Author
  • February 16, 2011 at 12:30 pm #496545 Back to Top REPORT

    Joined: 9/22/2010
    How about some good hog recipes?

    One we had last night was cabbage and hog sausage. We used italian seasoning,beef broth, and steamed the cabbage with the sausage. Man it was awesome!

    Now we have some chops to do any thoughts?

    Oh here is the little fellow before the pot!!

    February 24, 2011 at 1:45 am #532434 Back to Top REPORT

    Joined: 8/17/2004
    It’s pork. Add a little fat because the wild one’s are lean but it’s still pork. Natures best food. :thumbup
    March 11, 2011 at 9:46 pm #532435 Back to Top REPORT

    Joined: 5/16/2006
    Location: Alberta
    It’s pork. Add a little fat because the wild one’s are lean but it’s still pork. Natures best food. :thumbup

    :^O Pork fat rules… :thumbup

    March 31, 2011 at 11:54 pm #532436 Back to Top REPORT


    Age: 44
    Joined: 3/31/2011
    Location: Florida
    View My Bows
    1/2 Pig put in cooler on ice with 6 cans of pineapple juice and 6 cans of pineapple, mango juice. Let sit overnight or 24 hours. Put pig on smoker at 350 and bring down to 275/300. Done when internal temp. reaches 170. Pull meat off bone transfering to tray and add what ever BBQ sauce you prefer. MMMMM, Gooooooood!!!!!!
    November 18, 2011 at 6:26 am #532437 Back to Top REPORT


    Joined: 11/16/2011
    I also have a recipe to share, for an Eskimo delicacy, Igunak.


    1 walrus, preferably dead.
    Many beach rocks of various sizes


    1. If walrus is not dead, use large beach rocks to make walrus dead. If walrus is dead, proceed to step 2.

    2. Bury dead walrus under beach rocks (to keep the flies and scavengers away).

    3. Let walrus rot for a minimum of 4 months, though 10 months is best to fully bring out the flavor.

    4. Dig up walrus and enjoy.

    April 27, 2012 at 5:11 pm #532438 Back to Top REPORT

    Joined: 4/26/2012
    Smoked Pork Butt

    I got this recipe from a friend who is part of Team “Hot Grill on Grill Action”
    of BBQ Pitmasters. ( http://www.youtube.com/watch?v=1gh1vDy3pKE )

    You will need

    2 10/13lb Pork Butt
    Meat Injector

    2 cans of Coke
    2 Sticks of Butter
    2 cups of Apple Cider
    1/8 cup of Garlic Salt

    4 packs of McCormacks Butt Rubb
    2 cups of Turbinado Sugar

    Melt the Butter in a large bowl, then add Coke, Apple Cider & Garlc Salt
    Mix well & fill injector. Put injector in the middle of the Pork Butt & slowly pull out while injecting. Change spots & repeat until gone or until it wont hold anymore.

    Mix Turbinado Sugar & McCormacks & rub evenly on Pork Butt. Place in Smoker at 225-250 degress & cook untill 160 degress internal temp. The Pork Butt will need wrapped with Hevy Duty Tin Foil when the desired Bark is obtained. Total cooking time is around 8-12 hours.

    I made this for my sons Baptism & no one knew they were eating Wild Boar.

    Also you have to do Flabongo’s while grilling
    1 Yard Flamingo
    Beer of choice.

    Cut the beak off of the flamingo, then cut a hole in the middle of the belly. Hold flamingo upside down & pour beer into belly. put beak in mouth and tilt back until beer is gone.

Viewing 6 posts - 1 through 6 (of 6 total)