Just got a small (75lb) hog in one of our traps and was wanting a good way to cook em up! I recall a deer camp I went to as a teenager, when one of the guys there had a hog about the same size. Seems he cooked it whole in an oven all day. When it was done, the meat almost melted! Talk about good eats! Anyone know how this can be done, as I do not know how this guy did it...or does anyone have any other suggestions for preparing wild hog? Thanks in advance!

We cooked a whole hog on a homemade pit once...talk about guuuudddd!!

Make sure you remove all of the hair, but leave the skin (talk about a pain in the .....)

Split the pig where he will lay flat on his stomache, legs straight out. Marinate in anything you want...we did itialin dressing for about 24 hours.

We built a grill by welding cattle panel to pipe (makeing 2 halves) big enough to put the pig inbetween and wire the 2 together. be sure to build some handles so you can flip during the cooking process.

Now for the pit. We did ours out of cinder bloks. 5 or 6 long, 3 or 4 wide, and 3 or 4 tall, big enough for the pig.

build a charcoal fire in each cornor (4 fires) and put the pig on top. cover with foil and cook, turning every 3 or 4 hours untill done.

We've put small ones on the smoker pit with low heat (225 or so) and let 'em go all day. Best to split it down the back and make two halves so it cooks more even. Baste occasionally if you like. Of course, you can always quarter it out, toss the ribs on with the shoulder and/or hind quarters separately since they will all be "done" at different times because of their thickness, remove when ready. Then, take the backstrap and make you some boneless pork steaks, marinate them overnight, wrap in bacon (you can also add in slices of onion/jalapeno and/or bell pepper) and grill over medium heat, just don't over cook.

IF you have a grill/smoker/pit big enough for the hog I would cook it whole. And if you dont then make one or build a pit. And your hog being 75lbs is the ideal size. You really dont want to bbq a whole hog over 100lbs. Now first thing is first. I have done many of the whole hog roasts. They are excellent and something to remember.

Marinate the hog in apple cider or your favorite marinade for 12-24 hours prior. I like to use apple cider it penetrates the hog and holds the flavor. Marinate the hog in a ice chest over ice. It is important to keep the hog at safe temps. Take the hog out of the marinade and pat dry and add your favorite dry rub all over. The dry rub seals in the moisture and the flavor and adds flavor. I like to make my own and if you would like I can post the rub I use on my hogs. Now get two spray bottles and fill them up with the left over marinade.

If your hog is a bit bigger then your pit then you can cut the feet since there is not much meat on them anyway. And split the hog all the way down the middle butterflied.

Get the pit ready nice even white coals. You will need to beable to access the coals so you can add to it to keep a constant tempeture of 225. I like to use charcoal and wood. And if your going to use wood i recommend you use a pit (barrel, chiminea) to burn the wood to till it coals up then add it to the hog pit. You do not want to over have your hog with a over smoked taste.

Once the fire is ready add the hog stomach side down. Every hour or so spray with the apple cider. 75lb hog at 225-250 should take about 7 hours. Keep checking the meat with a meat thermometer and when it hits 160 degrees all the way through it is done. By using the apple cider the hog will come out a golden dark brown and very tasty.

If you need any help there is a library of different ways to cook them over the internet. I followed the directions off the internet my first time and the hog turned out great. I learned from the experience and made it into my own now.

That. Sounds. Awesome.

Sounds like a plan! Thanks for yalls input...I'll let you know how it turns out!

where should we come for dinner?? reading all of this is making me want to eat some bacon and eggs..