just wondering if any body had smoked a wild hog shoulder i have one and need some idea looked in the recipe forum and didnt find anything any input would help as i am new to smoking
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It is alot leaner than farm pork.
Set the smoker on 200-250*F. If you have means, inject with some melted pork fat. Season it well with your favorite wild game rub. Smother it with lots of cheap, fatty bacon. Cook until 160 in the thickest area of the meat. Take out, wrap, let rest until temp starts falling, slice.
I don't think you would ever get it to pull like normal pork butt.
Set the smoker on 200-250*F. If you have means, inject with some melted pork fat. Season it well with your favorite wild game rub. Smother it with lots of cheap, fatty bacon. Cook until 160 in the thickest area of the meat. Take out, wrap, let rest until temp starts falling, slice.
I don't think you would ever get it to pull like normal pork butt.
do you think rendering down some fresh side and injecting would do the trick?
Just melt some pork lard and inject. You might mix some spices with it, then rub, then the bacon. Lots of bacon. Smother it with bacon all over the top. Did I say cover it with bacon?
Though I've never smoked a wild hog shoulder, a friend of mine who's an avid hunter has been doing it for years with outstanding results. He starts by making a marinade combining equal amounts of buttermilk and pineapple juice, enough to cover the shoulder. To the liquid, he adds sage, thyme, bay leaves, chopped shallots, garlic and ginger. He also adds cracked peppercorns, juniper berries, and cloves. He then punches holes all over the shoulder with a fork and adds the shoulder to the marinade in a large freezer bag or glass container. He marinades overnight, turning 2 or 3 times.
When ready to smoke, he removes the shoulder from the marinade, rinses well, and pats dry. While drying, he lards the shoulder with strips of salt pork and applies a rub. He smokes it at 225F to an internal temp of 165. He then foils and coolers it for an hour. Serves it sliced with some "Secret Sauce" that is both savory and sweet. Jalapeno and blackberry are the only ingredients that he will disclose.
When ready to smoke, he removes the shoulder from the marinade, rinses well, and pats dry. While drying, he lards the shoulder with strips of salt pork and applies a rub. He smokes it at 225F to an internal temp of 165. He then foils and coolers it for an hour. Serves it sliced with some "Secret Sauce" that is both savory and sweet. Jalapeno and blackberry are the only ingredients that he will disclose.
That also sounds good. I forgot to add to my post that alot of folks like to soak wild meat in buttermilk to lessen the 'wild' taste. I like the wild taste. Nothing wrong with marinating it before applying the pork fat.
thanks for the info that sounds great will give it a try and let you no how it turns out thanks
quote:Originally posted by dls:
Though I've never smoked a wild hog shoulder, a friend of mine who's an avid hunter has been doing it for years with outstanding results. He starts by making a marinade combining equal amounts of buttermilk and pineapple juice, enough to cover the shoulder. To the liquid, he adds sage, thyme, bay leaves, chopped shallots, garlic and ginger. He also adds cracked peppercorns, juniper berries, and cloves. He then punches holes all over the shoulder with a fork and adds the shoulder to the marinade in a large freezer bag or glass container. He marinades overnight, turning 2 or 3 times.
When ready to smoke, he removes the shoulder from the marinade, rinses well, and pats dry. While drying, he lards the shoulder with strips of salt pork and applies a rub. He smokes it at 225F to an internal temp of 165. He then foils and coolers it for an hour. Serves it sliced with some "Secret Sauce" that is both savory and sweet. Jalapeno and blackberry are the only ingredients that he will disclose.
I am planning on cooking a butt soon and want a considerable amount of pineapple flavor. Should I still marinate overnight if I omit the butter milk and double the pineapple juice? What does the butter milk do?
You may want to exactly describe the piece of meat you are cooking,why you are cooking it,and what you hope to end up with.
Cooking ?wild hog?.could be like describing "how do I have a good life"?A world of variables.Buttermilk can be used to tenderize,or kill bad aroma/flavor.Pineapple can also tenderize bad meat,or turn good meat into mush.
A lot more info and the fine cooks might be able to help you out.
Cooking ?wild hog?.could be like describing "how do I have a good life"?A world of variables.Buttermilk can be used to tenderize,or kill bad aroma/flavor.Pineapple can also tenderize bad meat,or turn good meat into mush.
A lot more info and the fine cooks might be able to help you out.
quote:Originally posted by Tom:
You may want to exactly describe the piece of meat you are cooking,why you are cooking it,and what you hope to end up with.
Cooking ?wild hog?.could be like describing "how do I have a good life"?A world of variables.Buttermilk can be used to tenderize,or kill bad aroma/flavor.Pineapple can also tenderize bad meat,or turn good meat into mush.
A lot more info and the fine cooks might be able to help you out.
I am cooking a pork shoulder (5-6 pds), from the grocery store. No wild hog.
I am cooking it because I like pulled pork.
I am hoping to end up with pulled pork with some pineapple flavor.
I've smoked pork shoulder many times, I am just looking for a pineapple addition to it. I searched the forum and came with this recipe. I was curious about the pineapple juice turning the meat to mush as you described so that's why I asked how long it should be marinated.
Here is a marinade recipe for pork shoulder using orange juice. Substitute pineapple juice for the orange juice and you should be good to go. It suggests 8 hrs. or longer.
Thank heavens we didn't totally cover feral pigs!
Next could be trichnosis,wild and domestic and cooking temps!
If the question was,a grocery store pork butt,that folks liked the flavor of pineapple with,that is another world.
Not sure the marinade does much,except the outside 1/4 inch, like folks do on their grill.
Another approach, with a pulled shoulder/butt, could always be toss the pulled pork with pineapple juice,or pull the shoulder and cover with chopped pineapple?
Good luck and hope this helps you get there.
Next could be trichnosis,wild and domestic and cooking temps!
If the question was,a grocery store pork butt,that folks liked the flavor of pineapple with,that is another world.
Not sure the marinade does much,except the outside 1/4 inch, like folks do on their grill.
Another approach, with a pulled shoulder/butt, could always be toss the pulled pork with pineapple juice,or pull the shoulder and cover with chopped pineapple?
Good luck and hope this helps you get there.
i would reduce the pineapple juice to a thin syrup add salt and pepper and mix with the pulled pork.
I have injected a few with a recipe that I found on a forum, I think it might have been from Dr BBQ,thanks Ray!
8ozs pineapple juice
8ozs AJ
1/4 cup brown sugar
1/4 cup salt
2 Tbs Worcestershire sauce
2 Tbs Soy sauce
2 Tbs hot sauce
1 Tbs dry mustard
Hope this is correct, it is off the top of my head. It should do 2 butts, the last butt I did I wrapped in foil at 170* and put the rest of the mixture in the foil. We all like the taste...but I wouldn't say it tasted like pineapple,oh well!
8ozs pineapple juice
8ozs AJ
1/4 cup brown sugar
1/4 cup salt
2 Tbs Worcestershire sauce
2 Tbs Soy sauce
2 Tbs hot sauce
1 Tbs dry mustard
Hope this is correct, it is off the top of my head. It should do 2 butts, the last butt I did I wrapped in foil at 170* and put the rest of the mixture in the foil. We all like the taste...but I wouldn't say it tasted like pineapple,oh well!
Thanks for the help. I will try those suggestions.
I came across this link while looking for pineapple pulled pork. I was in Kauai in 2005 and the best food I ate when we were there was some pulled pork served in a aluminum pan with some pineapple chunks. It was so good. Anyway the picture looked good on this link so I wanted to do the same only smoking the butt, not drowning it in bbq sauce and cooking it in a slow cooker.
http://www.mamalovesfood.com/2...ulled-pork-slow.html
I came across this link while looking for pineapple pulled pork. I was in Kauai in 2005 and the best food I ate when we were there was some pulled pork served in a aluminum pan with some pineapple chunks. It was so good. Anyway the picture looked good on this link so I wanted to do the same only smoking the butt, not drowning it in bbq sauce and cooking it in a slow cooker.
http://www.mamalovesfood.com/2...ulled-pork-slow.html