[oldfrank]

Two small hams on the Big Green Egg. Yummy!

 

[Marlinjunkie]

Lookin' good!

 

[Golphin]

Looks great.

 

[94win30wcf]

Oh man!!!!

 

[cajun56]

Yummmmm!

Now your teasing us!

ca'jun56

 

[alawrence]

Two small hams on the Big Green Egg. Yummy!

I hope to do that soon!
Now, what temp do you need to achieve to kill any parasites that may be in the meat, i.e. Trichanosis
Andrew

 

[turbobug]

good job!

 

[Daltond]

I hope to do that soon!
Now, what temp do you need to achieve to kill any parasites that may be in the meat, i.e. Trichanosis
Andrew

160 degrees minimum, and actually, Toxoplasma Gondii, is far more likely, as well as considerably more dangerous. Third leading cause of death from food borne illness.
Feral Hogs are far more likely to carry diseases and parasites than those that are farm raised, so it pays to be cautious

 

[bryan alder]

From what I've studied there is no truly safe temperature for pork. Raising disease free is the best bet. Maybe God's plan was correct after all

 

[44 OLD GUY]

Looks great. how did they turn out with wild hog being so lean. Time and temp. I'm going hog huntin in Florida sometime this winter and I will have my BGE MM with. I see you smoked indirect

 

[flyfisher66048]

Looks really good.

 

[oldfrank]

They were delicious.
I used my hunting partners tried and true method.
Injected with apple juice, lathered with yellow mustard,rubbed in favorite rub and overnight in refrigerator.
BGE to 250-300 indirect with pan with more apple juice underneath to catch drippings.
Check after 5 hours. Want internal temp to 185. Mine took 6hrs!
Remove from BGE, wrap with aluminum foil, wrap in towel and put in cooler like igloo,yeti for at least two hours. Internal temp will come to 200. Can be left in cooler 4-6 hours or probably till dinner time.

Remove, shred,pull or chop all the meat. Tell pullers to quit eating all the good parts and keep picking.
Add favorite BBQ sauce and enjoy!

 

[marlin1]

Two reasons...it's fun and it's tasty