Thanksgiving Turkey Is A Pig

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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18 responses to “Thanksgiving Turkey Is A Pig

  1. Great info! Most people are clueless about how meat gets on their plate other than picking up some at the meat counter. My wife’s family always butchers a hog on Saint Ignatius’ Day. Everyone looks forward to getting a share of the meat.

    Liked by 1 person

  2. I am heading your way for Thanksgiving…..sounds yummy

    Liked by 1 person

    • Come on in, the door is not locked.
      O-Yes bring your own soda, we don’t buy that stuff, kids are ‘forced’ to drink milk, fruit juice, ice tea or dare I say it, water.
      Happy Holidays

      Liked by 1 person

  3. Oh my gosh my mouth is watering when I think of that pig in the smoker!


  4. Hi… Very nice site and handy info!…. Was just replying to a comment you left on my blog concerning Atrazine,,,, It turns out that the EPA states that it is also a ‘pesticide’…. … Maybe it’s doing double duty???…

    > Science & Safety > Pesticide Regulation in the US

    Pesticide Regulation in the US

    **According to the US Environmental Protection Agency (EPA) — the government entity that regulates pesticides — atrazine “is one of the most closely examined pesticides in the marketplace

    But let’s back up. Pesticides are among the most heavily regulated and scrutinized products in commerce. Every pesticide product sold or distributed in the United States, including atrazine, must undergo a stringent safety review and legal registration by the EPA. This process ensures the safety of pesticides to humans and the environment when used according to the label. In fact, pesticides are subject to more safety testing than pharmaceuticals prior to human clinical trials.

    In 1996, Congress unanimously passed a landmark pesticide food safety law called the Food Quality Protection Act (FQPA) which takes the protection of children into special consideration. Atrazine is one of the first pesticides to undergo the rigorous, most up-to-date safety evaluation required by EPA under FQPA and, as a result, was recently re-registered for use in agriculture.

    Further, in 2006 EPA looked at all of the triazine herbicides together — atrazine, simazine and propazine — and determined they pose “no harm that would result to the general U.S. population, infants, children or other major identifiable subgroups of consumers.”

    Just a FYI-… I am not the author of the article but thanks for the input!… Have a great Turkey errr…. Piggy day! 🙂

    Liked by 1 person

    • Grin… direct from the EPA double speak press room.
      In places EPA calls Atrazine a herbicide in others EPA says Atrazine is a pesticide.
      I guess the EPA’s right hand has no clue what it’s left hand is doing. Typical for government bureaucrats!

      Happy Holiday to you and your family


  5. What about the sides????????????

    Liked by 1 person

    • Grin … it will be 1/2 of a pig.
      Split down the back, cooked with shoulder and ham attached to the ribs and belly meat. Ham end will be closest to the fire as it will require more heat to cook and reach the magic 165-170 degree internal temperature. My smoker/BBQ pit has a side fire box, no fire will be directly under the 1/2 pig.
      So in the end you have a shoulder(picnic ham) rump ham, rack of ribs and the belly meat that is normally cured and sliced as bacon.
      I hope this makes sense…
      Happy Holidays

      Liked by 1 person

  6. To me, it’s the “bothersomeness” of the preparations that make a celebration day worthwhile! We have wild pigs but no coyotes – so we’ll be sticking to a turkey!

    Liked by 1 person

  7. Hey, I don’t see anything wrong with a slab of ribs for Thanksgiving, especially if they’re smoked!

    Liked by 1 person

  8. I’m sure Thanksgiving dinner will be delicious!

    Liked by 1 person

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