Deep Fried Hog?

[HWooldridge]

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?

[Andy M.]

Welcome to DC.

It's worth a try. Check the meat temperature after three minutes a pound.

[Uncle Bob]

What is the weight of one of these little fellows??

[HWooldridge]

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.

[Uncle Bob]

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!!

[Candocook]

Well, basically I guess it is confit!!! But I just don't know if I could wrap my mind around that. Interesting!

[HWooldridge]

I'll give it a shot tomorrow and let y'all know how it turns out.

[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.

[Candocook]

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.

[black chef]

sounds healthy...