wild boar?

[Mike Shook]

A hunter friend delivered a wild boar shoulder to me yesterday. I am going to smoke it up. Is there anything I should be aware of or handle differently than domestic pork shoulder?

 

[Len Dennis]

This might help

 

[JFusaro]

Boar meat is leaner, cook the same way you would any pork shoulder but on the lower side of temps and a bit longer on time. Wrapping helps but I never tried that way.

 

[Dustin Dorsey]

I know some people try to address the gamey taste of the meat in some way. Buttermilk marinade maybe?

 

[Greg Powers]

I've never noticed that much of a gamey taste in hogs. Javelina on the other hand are almost inedible.

 

[Mike Shook]

Had to stop and look up Javelina. That's a new one to this east coast old man.

Thanks for the tips, guys. Dental surgery this Friday, so I am slating this project for next weekend. Pics to follow if I can figure out how to mount them.

 

[TonyUK]

As mentioned, keep your temps low as there isn't as much fattty content as reared swine. I wouldn't go higher than 190f IT. I did once, & it would have been easier eating my boot.
I also find wild boar not very gamey at all. But then I usually try to buy Iberico, which they make jamon iberico de bellota. The finest cured ham you will ever taste. I could live off the stuff.
Wild Boar makes great jerky too.
Good luck at the fang-fettler on Friday.

 

[Rusty Breaux]

since this tread was posted i have a buddy out this weekend trying to bring me back a wild hog butt. If he is going to shoot them anyway, maybe we can make something good out of it. IF it happens and comes out good, I may try to get out there with him and get a little stock of wild hog in the freezer.

rb