Butchering, Smoking & Eating a Wild Pig

29-Noy, 2020
121 407 Ko‘rishlar soni

Butchering smoking and eating a wild pig that I harvested and hung in a cooler for a few weeks. I'm taking the the loins, shoulders and hams and smoking them on the camp chef pellet grill overnight until the meat falls off the bone!
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Justin Rackley, known as Lakeforkguy in the fishing world, creates fishing and outdoor videos on youtube and other social platforms. LFG provides fishing tips and techniques for mostly largemouth bass fisheries but also travels to other freshwater and saltwater fishing spots to explore new fish species and fishing techniques to help you catch more fish. Lakeforkguy likes to hang out on any fishing vessel or go bank fishing with his other UZworld Fishing friends and vlog with his Wife Stephanie AKA Ocean Spoon Girl and french bulldog Winston.
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  • To get the hair off use 155 degree water and scald. Scrap with large dull implement like a butter knife or paint scraper. If you let the water get hotter it can damage skin and cause problems with the process. Take off fine hairs with propane torch.

    Tim PoninskiTim Poninski8 kun oldin
  • Boil water and pour boiling water over the skin and then take a sharp knife and run it against the fur grain 2 passes should be good old Mexican trick.

    joker6374joker6374Oy oldin
  • Smoke it for 6 hours and then pull it, shred it, put it in the crock pot with a little liquid or sauce on low for another 6-8 hours if your worried it drying out.

    Derek VidimosDerek VidimosOy oldin
  • 10:42 lol 3 pigs mannequin challenge lmao

    Duumee FowooneeDuumee FowooneeOy oldin
  • As bad with food as bill dance is with fishing poles 🤦🏻‍♂️

    ChrisChrisOy oldin
  • Been a fan for a long time if i ever come down there to hunt and fish with you is that possible buddy?

    LeeOutdoorguyLeeOutdoorguyOy oldin
  • No need to age meat if it's gamie you cooking it wrong bake it slow onion potatoes carrots soak in salt water first

    sam wsam wOy oldin
  • The way we get hair off a hog is to get a barrel big enough to submerge it in (before u gut it is preferred) but get the water in the barrel up to 150 degree add a little lime not much then dip the hog till the hair starts to release to the point u can pull it out by hand then u lay the hog on a pallet or table and take a knife and scrape hide off adding the hot water to the hog by bucket as the hog cools just to keep it easy scraping

  • Collaborate with deermeatfordinner

    Damian GomezDamian GomezOy oldin
  • Recently burned the hair off on a home raised duroc/hereford mix amazing results. Propane weed burner and knife scraper lots of water. P.s pork does not age like a deer. Meaning you gain nothing by ageing.

    Darrell KirkseyDarrell KirkseyOy oldin
  • That piggie had feelings

    Youngin ZroYoungin ZroOy oldin
  • Singe the hair off with a torch or a fire

    TheDriftinBobberTheDriftinBobberOy oldin
  • is that a silver stag knife

    Cory GilbertCory GilbertOy oldin

    Living 6ALiving 6AOy oldin
  • I am impressed. Since OSG said it was good especially!! I think you did great!!!

    EoffZooStaffEoffZooStaffOy oldin
  • Burn the hair off

    Eric SpencerEric Spencer2 oy oldin
  • Have you tried using the Manscape trimmer?

    Zac DrakeZac Drake2 oy oldin
  • LFG and OSG are both blessed 🙌 🙏 beautiful family 👪

    thembp82thembp822 oy oldin
  • You done fucked up from the start by removing the skin!!! That's the best part!!

    Dorothy RenneDorothy Renne2 oy oldin
  • my anxiety acted a fool when i saw u put the meat on the edge of the deck

    nia taylornia taylor2 oy oldin
  • Try a braise with some apples and onions sometime.

    hnicjfchnicjfc2 oy oldin
  • You’re amazing. You live 10x what I have. I wish I were your buddy!!

    Angelus AvilaAngelus Avila2 oy oldin
  • Dip it in boiling water pull out and scrape it with a knife! Takes a while to do that! Ps , was raised on buthering. Hogs!

    Webb A lisaWebb A lisa2 oy oldin
  • Boiling water

    Brandon WhiteBrandon White3 oy oldin
  • 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!

    Tracy WeilandTracy Weiland3 oy oldin
  • thats to much meat on that pit at one time

    PepsToCoolPepsToCool4 oy oldin
  • We used to take a 55 gallon drum like a burning barrel, put it up on blocks start a fire underneath get a nice bed of coals get the water fucking hot, scolding hot, dip the hog in it from a tree and a pulley, pull it out set on table and start scraping the hair off with knives, the water opens the pores kills the roots and literally start to rub off with knives.

    Chris MargarumChris Margarum4 oy oldin
  • Man you know what they say about guys who cook on pellet grills..

    AlbertAlbert4 oy oldin
  • Well , Justin. how did Rob get in with his new bimbo,....... I know your not going to comment, its his thing, sorry , I respect you and your channel above all the Googan squad.

    Brenda BirdBrenda Bird4 oy oldin
  • Next time, at 165, take out and wrap in foil with a cup of apple cider, until done.

    Carlos MercedCarlos Merced4 oy oldin
  • theres something kind of sacred about this level of care put into a meal, good work.

    Dillon GreeneDillon Greene4 oy oldin
  • 6:19 you playing it dangerous with that pan I guess you would call it

    Guppy GalaxyGuppy Galaxy4 oy oldin
  • When we ribs and butts, my dad puts mustard and pepper, ground pepper and a little bit of garlic and salt. The ribs and bitts were falling apart when we pulled them apary

    Ryne PittmanRyne Pittman4 oy oldin
  • My dad smokes one whole every Fourth of July and we a big pit we smoke it on and we just put it on while, we Apple juice, orange juice, apple cider vinegar and is very good. It cooks for abt 6-8 hours

    Ryne PittmanRyne Pittman4 oy oldin
  • Pour boil hott water over the fur and use a sturdy knife to scrape off the fur repeat until fur is gone then use a torch for acess fur ad pour more hott water after torch and agian scrape with knife me and my family been doing this for years!

    malakapeemalakapee4 oy oldin
  • Very Hot water, couple burlap sacks its like an old school save with a hot towel

    Gonzalo JimenezGonzalo Jimenez4 oy oldin
  • oh and i take skin off always

    Kevin ChamblissKevin Chambliss4 oy oldin
  • mediun size sow is best, i soak quartered pig in ice chest for three days draining off water each day and adding ice. ok here is my way. 10 hours MAX on a 220 degree smoker 165 to 170 core temp and it is always juicy but perfectly done. Try it you will like it!

    Kevin ChamblissKevin Chambliss4 oy oldin
  • Got some hogs coming in where my corn is, definitely gonna try this. Ty.

    Trae GreenTrae Green5 oy oldin
  • Burn a tire under a barrel full of water dip hog in take sharp knife clean hair off

    Adam BradleyAdam Bradley5 oy oldin
  • 6:38 I died. Good save though, I thought she was a goner lol

    Crazy Hand GrowsCrazy Hand Grows5 oy oldin
  • Emmie is just talking up a storm in the background... LOL...

    Matt ChildersMatt Childers5 oy oldin
  • As long as you process the pigs the right way even the biggest of boars will tast good I've eaten a 250 pound boar and it tasted amazing

    Jacob_M_ 54Jacob_M_ 545 oy oldin
  • You have to scold the hog then scrape of the hair if you want to keep the skin on

    eli saavedraeli saavedra5 oy oldin
  • Open that lid when you’re starting up your camp chef. Search “pellet grill explosion” on here to know why.

    S VS V5 oy oldin
  • If you could see my face when you almost dropped that meat lmaooo. looked like my face when my bm told me her bc failed haha

    Garry CorrothersGarry Corrothers5 oy oldin
  • good shots.. I also wait for my channel🙂👍

    Fatih GÜREFatih GÜRE5 oy oldin
  • 60 deggree water bath tub and sharp knife leave in 60d water 4 minutes scrape in waters rinse ang gut

    Harvinder PotiwalHarvinder Potiwal5 oy oldin
  • I better have wild hog meat less fat than farm raised hog

    Randy CupitRandy Cupit5 oy oldin
  • Should made tacos with smoke pork

    Randy CupitRandy Cupit5 oy oldin
  • More butter rub down with over cooking time DRY out less

    Randy CupitRandy Cupit5 oy oldin
  • Cook wild pig keep brush with butter brown sugar add Coca-Cola brown sugar for a glaze.But when cook keep butter stick rub down hot meat keep moist

    Randy CupitRandy Cupit5 oy oldin
  • Remove hair boil hit hot water then scrape hair off,Get wash it,propane torch burn fine hair off wash again then smoke it

    Randy CupitRandy Cupit5 oy oldin
  • I saw an episode of No Reservations where they scalded the pig in hot water then took it out and scraped the hair off with pretty much any sort of thin metal such as a dull knife, bench scraper, etc. You could try that I reckon.

    Tiny SupremeTiny Supreme5 oy oldin
  • I just found your channel again 4 years later I’m glad you are doing so well now

    Li6uidLi6uid5 oy oldin
  • That hog looked pretty good to me friend! Well done!

    derrik tribblederrik tribble5 oy oldin
  • 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.

    Jonathan AdamsJonathan Adams5 oy oldin
  • Boy she looks real nervous after the first bite.

    Jonathan AdamsJonathan Adams5 oy oldin
  • Next time make you some mop with melted butter and spices and ever hr or so mop your meat to keep it from drying out.

    Jonathan AdamsJonathan Adams5 oy oldin
  • To remove the hair you can scald them very hot water and then scape the hair off.

    Jonathan AdamsJonathan Adams5 oy oldin
  • USDA dropped the recommendations for 165 to 145, huge help in keeping leaner parts from drying out. Looked good though

    Aulabaugh PhotographyAulabaugh Photography5 oy oldin
  • No sockets on the front shoulder on deer either. If you notice when they jump a fence they land on their front feet first. That socket would wear out, so it’s like gods built in shock absorbers.

    John StanleyJohn Stanley5 oy oldin
  • They can Ken Richardson knife

    Wyatt AllenWyatt Allen5 oy oldin
  • I usually smoke until 165 and then I wrap and continue cooking at the same temperature or a little higher. I’ll pull off when they feel tender enough for my liking which is anywhere from 200-208

    Graeme ArthurGraeme Arthur5 oy oldin
  • Weed burner and a respirator for the hair. It's smells like death...

    Angelo LiberoAngelo Libero5 oy oldin
  • 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

    Bryant AcostaBryant Acosta5 oy oldin
  • between running out of pellets, and running out of diesel, I'm starttin to worry about ya bro... lol

    Big Mac FishingBig Mac Fishing5 oy oldin
  • You need to get a Rec Tec grill. You would not have the same issues you did with your smoker.

    Robert JonesRobert Jones5 oy oldin
  • Cook to 160 then wrap to 200

    Reno DavilaReno Davila5 oy oldin
  • I always take pork off at 165 and wrap it with some garlic cloves, chicken stock and more rub. I pull it off at 200 and let it rest in the foil for 2.5 hours before i even open it, but thats just me.

    Dominic BanowetzDominic Banowetz5 oy oldin
  • 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

    Justin PerdueJustin Perdue5 oy oldin
  • Removing hair. Put pig on big table out side, cover with old blanket, and Poor boiling water on top, let sit for a sec then with sharp knife start shaving 🪒! Note uncover pig in stages as you shave and keep boiling water near to reapply as you go. Also if you need anymore help or tips talk to me I’m a whole animal butcher was in Austin now in New Mexico.

    f4tta55f4tta555 oy oldin
  • Scald, scrape, scorch to get hair off of pigs!

    The Weapon CollectionThe Weapon Collection5 oy oldin
  • Nothing like watching ol Rackley spank some meat. 🤣😂🤣😂

    Hoosierback OutdoorsHoosierback Outdoors5 oy oldin
  • real good video man. i laughed when you disturbed the animals trying to sleep.

    Adam PageAdam Page5 oy oldin
  • Pork butt. Last 2 to 4 hours of the smoke, wrap the meat in a couple layers of butcher paper. Tie it up with cooking twine. Dont forget to baste it or coat it before you close it up. Happy Catch clean cook

    Travis ETravis E5 oy oldin
  • You would be safe taking any sized sow and can expect the same outcome. There are a few more tricks when it comes to the boars, but that isn't something that can be explained on this thread. Very nice save.

    Robert BeardRobert Beard5 oy oldin
  • between running out of pellets, and running out of diesel, I'm starttin to worry about ya bro... lol

    ShabaDabaDooShabaDabaDoo5 oy oldin
    • 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

      Randy CupitRandy Cupit5 oy oldin
  • Emmy too so much cuteness, little doll. That looked mighty tasty.

    Joe JacksonJoe Jackson5 oy oldin
  • get him to 1mil.

    Salmon & SteelheadSalmon & Steelhead5 oy oldin
  • Wrap and cover with sauce now lol

    ted smithted smith5 oy oldin
  • Let’s get him to 1mil or more

    JacobJacob5 oy oldin
  • Put a towel on the and poor boiling water the get a knife and just shave it. Never did with a wild pig but a farm pig I know it works

    Christopher VasquezChristopher Vasquez5 oy oldin
  • You first have to wash it with soap/ shampoo and then poor boiling/hot water on it and get a really sharp knife and start shaving it down

    Abel CarrizalesAbel Carrizales5 oy oldin
  • the meat looked like a turkey when you stacked it . lol

    zachary padrnoszachary padrnos5 oy oldin
  • You can taque the heirs with boiling water

    Brian NuñesBrian Nuñes5 oy oldin
  • You should cut down the remainder of the carcass and use it for pork stock. Should make for some of the best stock you’d ever have.

    Adam WarrenAdam Warren5 oy oldin
  • 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 💕😄

    Joanne GanonJoanne Ganon5 oy oldin
  • What size cooler is that? I'm looking for one that will hold 4 quarters from a midwest deer.

    Jay SpencerJay Spencer5 oy oldin
  • 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.

    comiketigercomiketiger5 oy oldin
  • Wrap the shoulders tightly in foil once they hit 165ish next time, add a little juice like you were spritzing them with in the foil, will speed cooking process up

    Christian RobesonChristian Robeson5 oy oldin
  • Whole hog smoking, torch the hair and scrape with a knife.

    MPR 2381MPR 23815 oy oldin
  • 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.

    Ethan LantzEthan Lantz5 oy oldin
  • My preferred method of getting the rest of the hair off is just a propane torch and singe it off

    Private Road Texas OutdoorsPrivate Road Texas Outdoors5 oy oldin
    • Also if it's looking like its drying out put a small pot of water in the smoker so the steam soaks into the meat and "brings it back to life"

      Private Road Texas OutdoorsPrivate Road Texas Outdoors5 oy oldin
  • Lol how to make pork jerky!

    farley fanfarley fan5 oy oldin
  • You should burn the hair off the other pig when you do it, it will singe the all hair to below the skin line.

    ZeyZoZeyZo5 oy oldin
  • Amazing...👍👍 I am from Indonesia🇮🇩🙏

    Angler VersusAngler Versus5 oy oldin
  • Nice Rackley anything above 75degree Celsius your good.

    Jeremy MccullyJeremy Mccully5 oy oldin
  • Awesome videos!!! Keep up the great work !,,,

    Keith OlsonKeith Olson5 oy oldin
  • Where did you get your hoodie from 7:59? I’d like to see about getting my husband one for Christmas!

    Destiny TuckerDestiny Tucker5 oy oldin