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Old 12-24-2006, 10:51 AM   #1
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Deep Fried Hog?

I don't know if this is the right forum for this question but here goes. My son regularly harvests feral hogs and a few have been small enough to cook whole so we'd like to try deep frying one similar to a turkey (I already have the fryer and other equipment). Should I try injecting one with commercial marinades and deep frying at 3 minutes per pound or something similar?

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Old 12-24-2006, 11:43 AM   #2
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Welcome to DC.

It's worth a try. Check the meat temperature after three minutes a pound.
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Old 12-24-2006, 12:40 PM   #3
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What is the weight of one of these little fellows??
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Old 12-24-2006, 02:14 PM   #4
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Uncle Bob,

They go about 10-20 lbs for the small ones (after dressing). We have killed them up to 250 but I treat those like a commercial hog with regard to butchering.
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Old 12-24-2006, 02:53 PM   #5
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Well I have eaten some very good "hog" and some that was very rank and mushy you couldn't eat it...
Never had it deep fried....At 15-20 lbs you may wanna "butterfly" ..cook one half at a time....Be sure to post your results...I would be interested in knowing how it turns out!

Merry Christmas!!
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Old 12-24-2006, 03:26 PM   #6
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Well, basically I guess it is confit!!! But I just don't know if I could wrap my mind around that. Interesting!
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Old 12-24-2006, 08:24 PM   #7
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I'll give it a shot tomorrow and let y'all know how it turns out.
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Old 12-24-2006, 10:01 PM   #8
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While a confit is meat slowly cooked in fat, deep frying is cooking meat in fat at a higher temperature.

Looking forward to hearing your results.
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Old 12-25-2006, 05:46 AM   #9
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Quote:
Originally Posted by Andy M.
While a confit is meat slowly cooked in fat, deep frying is cooking meat in fat at a higher temperature.

Looking forward to hearing your results.
I know ;o) Just trying to be cute and wasn't cuisine accurate.
I thought "confit of feral hog" had a nice ring to it. I'll bet we'll see it on a 3* menu before long.
I am about to do a Frank Stitt recipe that does call for confit of pork belly. Served with a pork butt addition.
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Old 12-25-2006, 09:54 PM   #10
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sounds healthy...

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