Help! Shot a hog this weekend...now what?

budgeMember

Hi folks. I shot a 95 lb wild hog this weekend and quartered him in the field. I split him up with my buddy and ended up with a full shoulder and leg, a whole ham and leg, and one rack of ribs. They've been sitting on fresh ice for three days in a cooler. It's extremely lean, as in almost no fat. Now what?

I can make GREAT pulled pork from a Boston butt, but can I do the same with a whole shoulder and leg? What are my options with the ham? Do I need to salt or brine this meat first? What if I want to store it?

11/10/101:41 PM

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tomMember

Try the FIND feature and ask for wild hogs.There will be many different discussions.

It can be ok if it has lived in a cornfield and less if it lives at the garbage dump.Age plays a part.Lo/slo cooking is about rendering fat and breaking down collagen.Not too much fat in these.

Here is one short site that some find useful.

Wild Boar

11/12/108:25 AM

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maxqMember

I've never smoked/cooked wild boar (at least not primal cuts) before. I'd be tempted to thoroughly inject it before cooking. ButcherBBQ sells pork injection via their website. If you can't wait that long, try Chris Lilly's Pork Injection:

3/4 cup apple juice
1/2 cup water
1/2 cup sugar (brown or white)
1/4 cup salt (he doesn't say Kosher or Iodized so I assume Iodized)
2 tbsp Worcestershire

recipe can be scaled up proportionately

Good luck!

11/12/108:41 AM

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tomMember

They are more common around FL than crows.They destroy subdivision lawns,golf courses,school campuses,etc.

They hire trapper services to haul them away.If you are hunting deer,or turkey,many folks wear a sidearm to shoot them as nuisances.It is like feeding stray cats-you never get rid of them.

Most of us have done butts/hams once- to prove we could.

11/12/1011:45 AM

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