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Old 12-24-2006, 11:51 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, 12:43 PM   #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, 01:40 PM   #3
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What is the weight of one of these little fellows??
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Old 12-24-2006, 03:14 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, 03:53 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!

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Old 12-24-2006, 04:26 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, 09:24 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, 11:01 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, 06:46 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, 10:54 PM   #10
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sounds healthy...

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Old 12-26-2006, 03:34 AM   #11
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In what sort of container and over what kind of heat source does one deep-fry a 20-pound anything?! My mental picture of trying to jam a miniature pig into my chips fryer just isn't working here. Was feral a typo? Do we mean fetal?!
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Old 12-26-2006, 09:00 AM   #12
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Feral means wild Ayrton so this would be referring to a wild hog.

This page will show you pictures of frying rigs used to fry turkeys or other large things such as HWooldridge's hogs.

Yes please let us know how it turned out. I bet it was great!
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Old 12-26-2006, 11:17 AM   #13
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Oh my god!! I have never in my life even heard of such a thing (that massive deep fryer) nor, of course, had I seen one.

Wow!!
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Old 12-26-2006, 11:22 AM   #14
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Deep fried turkey has been the "in" thing for a few years here Ayrton. It cooks so quickly (we did a 16lb bird in about 30 minutes) and it comes out so juicy with a great crisp skin. I would imagine the hog would be much the same.
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Old 12-26-2006, 11:28 AM   #15
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i love deep fried whole (or 1/2) turkeys or chickens. i would imagine a hog would be even better.
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Old 12-26-2006, 11:35 AM   #16
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I have had one of those fryers for 5yrs. and have never used it yet -- , Gotta try it though ! I love anything deep fried !!
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Old 12-27-2006, 05:13 AM   #17
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Quote:
Originally Posted by GB
Deep fried turkey has been the "in" thing for a few years here Ayrton. It cooks so quickly (we did a 16lb bird in about 30 minutes) and it comes out so juicy with a great crisp skin. I would imagine the hog would be much the same.
Well, I really found that fryer an eye-opener! Are you telling me that private homes own such things? Aren't they prohibitively expensive? (Yes, of course I could go back to that page you posted and get that answer myself!)

In any event, don't doubt it's delicious, just very surprised by the method!

[Edited to say that while you slept, GB, I did what I ought to have done, i.e. went back to that page and looked at prices. They're surprisingly affordable. Cool! Maybe I'll slip one into my suitcase on my next visit!]
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Old 12-27-2006, 08:14 AM   #18
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Yes they are quite inexpensive, but it is important to get one that is well made. They can be amazingly dangerous if the proper precautions are not taken. After all, it is a 5 gallon vat of 350 degree oil. Many fires have been caused by cooking this way and not being careful.
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Old 12-27-2006, 08:36 AM   #19
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Quote:
Originally Posted by 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?
Hope we get some news on that fried hog today.
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Old 12-27-2006, 08:38 AM   #20
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Quote:
Originally Posted by Ayrton
[Edited to say that while you slept, GB, I did what I ought to have done, i.e. went back to that page and looked at prices. They're surprisingly affordable. Cool! Maybe I'll slip one into my suitcase on my next visit!]
Aryton, you'd be the most popular man in Greece. Start a side business and fry a few to sell.

My son frys meats all the time in his.
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