A friend of mine has offered me a hind quarter of a wild boar. Any ideas of what to do with it?
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I can give a little advice. Do not treat it like a normal hog ham. Treat it like venison. It should be fairly lean. You might want to try soaking it in a very salty ice brine for at least 24 hours to get most of the blood and gamey taste out. You can add spices to the brine. You will want to rinse well afterwards. Maybe inject with a mixture of wooster sauce, beef broth, and spices. Smother it with fatty bacon and smoke/cook with wood of choice, very low and very slow until 150-160. Slice thin.
d.merrell,
A lot depends on if it was actually a boar. If the animal in question was a very young boar(under 6 months) or a sow/guilt you will be happy with the finished product. I have done everything from a plain smoke to marinate, inject, rub and everything in between. My favorite is a medium pork shoulder rub then smoke at around 190 until 160 internal or until the meat shrinks about an inch up the leg bone. I use hickory mainly but persimmon is very good as well with wild hog. Then pull or slice and serve with a mild sauce.
Now if we are talking about a older, mature boar hog then all bets are off. Your nose will tip you off. My first advice is give it to a starving dog. If you insist on cooking, I have had the best, albeit limited, results with soaking long and hard in vinegar water, trimming off all, and I mean all, visible fat or striffen. Then injecting heavily with something stout, like cajun. Smoke with hickory or maybe cherry and cross your fingers.
Be advised that you will likely want to clean your smoker after smoking a true boar wild hog if you just smoke it without first treating the meat. I have had folks tell me they could taste it for several cooks afterwards until they cleaned and reseasoned the smoker.
Good luck
A lot depends on if it was actually a boar. If the animal in question was a very young boar(under 6 months) or a sow/guilt you will be happy with the finished product. I have done everything from a plain smoke to marinate, inject, rub and everything in between. My favorite is a medium pork shoulder rub then smoke at around 190 until 160 internal or until the meat shrinks about an inch up the leg bone. I use hickory mainly but persimmon is very good as well with wild hog. Then pull or slice and serve with a mild sauce.
Now if we are talking about a older, mature boar hog then all bets are off. Your nose will tip you off. My first advice is give it to a starving dog. If you insist on cooking, I have had the best, albeit limited, results with soaking long and hard in vinegar water, trimming off all, and I mean all, visible fat or striffen. Then injecting heavily with something stout, like cajun. Smoke with hickory or maybe cherry and cross your fingers.
Be advised that you will likely want to clean your smoker after smoking a true boar wild hog if you just smoke it without first treating the meat. I have had folks tell me they could taste it for several cooks afterwards until they cleaned and reseasoned the smoker.
Good luck
Hmmmmm.... The neighborhood dogs (and mine) would love me. I'll get more info before I make up my mind. Thanks for the tips. Right now I would say the dogs chances are a little better than 50/50.......
By Golly, if you can't get good hog cooking advice here, you can't get it anywhere!
YEEEHAWWW!!!
YEEEHAWWW!!!
Don
You might try a search on the old forum, if you can get to it. There was a thread on this issue a while back, I'm thinking maybe somewhere in the time frame of Nov. '05 through Jan. 06.
Anyway, as I recall, that forum member was happy with his results. Good luck!!!
You might try a search on the old forum, if you can get to it. There was a thread on this issue a while back, I'm thinking maybe somewhere in the time frame of Nov. '05 through Jan. 06.
Anyway, as I recall, that forum member was happy with his results. Good luck!!!
Yep,but most of us just do them to prove we can.
Most don't seek to repeat of the adventure.
Most don't seek to repeat of the adventure.