My son killed his first wild hog. I promised him we would clean and eat anything he killed, which I have harped on with him as a wannabe hunter since he was about 5 years old. Having said that, we killed over 40 hogs off of our place last year and I did not clean a single hog. They were all donated to locals who have no place to hunt but like to get free dead hogs. This particular hog was about 220 lbs and was fat and healthy. I had no qualms about giving this one a shot at the supper table.
Well I gutted, skinned, removed the backstrap/loins and quarted his hog. I had never seen a hog with this much fat, pound for pound. It looked juicy even under the knife. I then put all the meat in cooler on ice for 4 days. (I generally do this with hogs but with deer I do it for only 1 or 2 days) On New Years Eve, I removed a hind quarter and backstrap and froze the rest. I trimmed both keeping the appropriate amount of fat. I inserted 2 quartered garlic cloves about an inch into the hind quarter randomly spaced. Seasoned with a dry rub. Refrigerated overnight. Smoked the hind quarter at 180 - 210 for 7 hours.
It was perfect. It may look overdone in the picks but I assure it was not. I did overdo the backstrap which I cut into medallions, seasoned and wrapped in bacon. They were also good (no wild taste and very lean) but not perfect. The hind quarter had zero wild flavor as well and tasted like a very moist roast beef. It was outstanding. I am definately going to spend the time in the future to clean and quarter any hog (that meets the right qualifications). I serverd the hog for New Years Day with cabbage, black eyed peas, corn bread, etc. We purchased a ham as a backup and it went practically untouched by the wife, kids and inlaws. They all wanted the wild hog. Truly a success.
The pics below dont do it justice but here they are anyway. I know they fail in Shaggy terms due to lack of beer, boob, pistol, etc., and the money shot is blurry, but they are what I got.