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Wild Hog

 
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kurtsara
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PostPosted: Sat Mar 16 13 6:23 am    Post subject: Wild Hog Reply with quote

The brother in law shot a wild hog down in Florida and wants me to smoke some, do you have to brine or anything to get rid of wild taste or is it just like farm raised hogs?
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BigOrson
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PostPosted: Sat Mar 16 13 6:42 am    Post subject: Reply with quote

Generally a lot leaner than farm-raised pigs. I don't think you can get the gamey taste out. I think you either love it or hate it.
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SoEzzy
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PostPosted: Sat Mar 16 13 6:52 am    Post subject: Reply with quote

http://www.texasboars.com/articles/recipes.html this looks good!
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TX727
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PostPosted: Sat Mar 16 13 7:00 am    Post subject: Reply with quote

Done a few w/ my brother in law from wild to absolute feral monsters. As Orson said, it's hard to remove that game taste unless you really over compensate on brine's, rubs, herbs, etc... Then it just get's too complicated.

It really also depends on where it was killed and what it fed on. Trust me, what a pig/boar eats will reflect right back into the flavor of the meat. Some are more sophisticated than others, lol. But I'm sure you don't know that part, lol. I myself like the "game" taste of the meat but most won't.

So going back, treat it like you would a whole hog (raised), but try and get some injection in to take away from the game aspect of it. Rubs will not really do any good as that "game" taste will come from the inside and that is what you need to counteract so to speak.

We always did ours the traditional pig in the ground method wrapped in banana leaves with other items tossed in for flavor. In my honest opinion this is the best way for wild/feral, but most don't have the means for it.

Another question that might help, does it have to be cooked whole?
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k.a.m.
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PostPosted: Sat Mar 16 13 7:01 am    Post subject: Reply with quote

Kurt, I do not brine them. I prefer the taste of wild pig over domesticated ones. I put them on the smoker and spritz them about every hour with one part Apple cider vinegar and two parts Apple juice. When the hams reach 160° to 165° I quarter the pig if not already done and wrap them in foil. Big O is correct in that they are very lean and dry out easily.
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kurtsara
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PostPosted: Sat Mar 16 13 7:16 am    Post subject: Reply with quote

TX727 wrote:

Another question that might help, does it have to be cooked whole?


It will not be done whole, he is sending some of it to me in Minnesota on dry ice to smoke.
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TX727
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PostPosted: Sat Mar 16 13 7:29 am    Post subject: Reply with quote

and another, lol...

have you or those eating it ever had wild game pig?
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k.a.m.
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PostPosted: Sat Mar 16 13 9:04 am    Post subject: Reply with quote

kurtsara wrote:
TX727 wrote:

Another question that might help, does it have to be cooked whole?


It will not be done whole, he is sending some of it to me in Minnesota on dry ice to smoke.

I would do as I posted but that is how I prefer wild hog.
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TX727
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PostPosted: Sat Mar 16 13 9:25 am    Post subject: Reply with quote

k.a.m. wrote:
kurtsara wrote:
TX727 wrote:

Another question that might help, does it have to be cooked whole?


It will not be done whole, he is sending some of it to me in Minnesota on dry ice to smoke.

I would do as I posted but that is how I prefer wild hog.


I'm not going to argue w/ KAM at all on this. It's easier if you have pcs though. It allows you to control more of the flavor per pound. It will dry out quicker so use the spritz method and inject where you can.

I only asked about who had eaten "wild game" as I would do 2 different cooks depending on the experience. Cook it more natural to keep that game flavor and add what you need to for more of a traditional cook. Best of both worlds Wink
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kurtsara
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PostPosted: Sat Mar 16 13 9:45 am    Post subject: Reply with quote

TX727 wrote:
and another, lol...

have you or those eating it ever had wild game pig?


He hunts a lot so I would think he has had plenty of deer, elk, bear and others.
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TX727
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PostPosted: Sat Mar 16 13 10:11 am    Post subject: Reply with quote

Gotcha, and I'll go w/ the above answer Wink

Quote:
I only asked about who had eaten "wild game" as I would do 2 different cooks depending on the experience. Cook it more natural to keep that game flavor (for those accustomed, and add what you need to for more of a traditional cook (for those who haven't had much game meat). Best of both worlds


(added a few more words)
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Chef
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PostPosted: Sat Mar 16 13 11:55 am    Post subject: Reply with quote

i soak mne oer night in ice water with some sseasonings and apple cider vinegar sometmes add some citrus such as lemon and oranges. It seems methat this takes some of the wild tase out of it
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1buckie
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PostPosted: Sat Mar 16 13 12:08 pm    Post subject: Reply with quote

k.a.m. wrote:
Kurt, I do not brine them. I prefer the taste of wild pig over domesticated ones. I put them on the smoker and spritz them about every hour with one part Apple cider vinegar and two parts Apple juice. When the hams reach 160° to 165° I quarter the pig if not already done and wrap them in foil. Big O is correct in that they are very lean and dry out easily.


This is where spritzing makes sense, not so much with a single rack of backribs.... Very Happy
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Cat797
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PostPosted: Sat Mar 16 13 1:42 pm    Post subject: Reply with quote

Kurt,

I can vouch for k.a.m.'s method. I followed his advice on one that my brother in law shot in Texas last year. It was smaller in size (maybe 65 lbs.) but I don't think it tasted gamey at all. Mine was already quartered when I got it and I went ahead and cooked the quarters in aluminum pans. I wrapped at about 160-165 IIRC.......

Ed
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