I didn’t raise any turkeys this year, so, this year our Thanksgiving turkey will be a 60 pound wild pig that was delivered to us by a trapped wild pig sow. He has been raised with two domestic pigs.
If you are not a livestock feeder, a pig will dress out at about 60 percent of their live weight. 60 percent of 60 pounds will give us about 35-38 pounds of fresh pork.
Grin … the first problem is find a container large enough to scald him in. Scalding is required in order to scrape/remove his hair. Scalding water temperature needs to be about 140-145 degrees. Temperatures below 140 the hair will not release and can’t be scraped off. Temperatures above about 145 will cook his skin causing the skin to scrape away along with his hair causing one heck of a mess.
After scraping he will be cleaned, head and feet removed. Parts not saved will be hauled to the back of the place and dumped, grin… and fed to the local pack of coyotes.
Our BBQ/smoker is to small for a whole pig, so we will split him down his back and cook 1/2 pig at a time. It will take about 10-12 hours if we can keep the temperature between 200-225 degrees.
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