You must break down that collagen by getting the internal temperature to at least 180Â°F and stay there for about 1 hour. My go-to is a South Carolina mustard-style sauce I use a lot on quail. Put the meat in a covered container in the refrigerator for at least 1 hour and up to 3 days. poke a hole in the top of the bag. Want to smoke it on BIg Green Egg. Lower cooking temperatures of 180Â°F - 200Â°F can be used to great success, but the cooking time will be much longer. Knowing how a smoke ring forms gives us two practical applications: 1. GIFT CARDS available for your last minute gift. Begin by injecting the ham with either BBQ sauce or butter with Cajun Seasoning. I would not recommend going much higher than that for very long because you begin to lose moisture in the form of steam. Share to … However, the primary purpose of brining is to increase the moisture content of the meat prior to cooking. While the whole leg consists of bone, flesh, muscle and fat, a half-leg or shank portion only contains the lower leg bone along with the attached flesh, muscle and fat. After that, it's a simple smoke interrupted a few times to brush the glaze on the ham. black pepper 2 cloves of garlic, smashed or minced First, you’ll need one pork shoulder (butt) or hindquarter roast. Put ALOT of butter, whatever kind of seasoning you like, some jalepenos and tie the bag. Dec 4, 2010 #2. This recipe is designed to make pulled pork barbecue from a wild hog shoulder. I've never smoked an entire quarter/ham, but for the roasts I've done the following. You can do this in an oven, too. A purely wild hog on forage will not have as much if any fat. By Hank Shaw on May 29, 2018, Updated October 29, 2020 - 16 Comments. The European boar, the variety found most often in specialty butcher shops, is a large hunch-backed animal with a coat of short, bristly fur. (pics) - So, one of my contributions to my family's Easter potluck was a smoked deer ham/hindquarter/ass. Aug 11, 2015 - Smoking a Venison Hind Quarter While Passed Out. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. Thread starter linefuse; Start date Dec 4, 2010; Dec 4, 2010. Posts: 3,427. Add your rub/spices and youâre ready to cook. Smoke like this for at least 4 hours, and up to eight; I prefer about six hours. Pork is, well, fatty. I only apply smoke to the meat for four to six hours because I think it balances the flavor of the wild hog with that of the smoke. The fat problem means you need to be careful not to let the wild pork dry out, and the connective tissue problem means you will likely need to wait a lot longer for your wild hog BBQ than you would with a Costco pork butt. For large quantities it may be necessary to heat the water to make the salt dissolve. A basic brine recipe is 1 cup of table salt per 1 gallon of water. How to Butcher a Pig told you how to butcher, halve and chill a hog. Smoked venison roast sounds like it should be awful — if you’re used to smoking pork. Set the shoulder in the tray and set that in the barbecue. One Thanksgiving I brined an 18-pound bone-in hindquarter for 24 hours then smoked it for 18 hours until it reached an internal temp of 185 degrees. I keep my cooking temperature around 200Â°F - 225Â°F. As an Amazon Associate I earn from qualifying purchases. The whole rest of the way is just waiting for that gnarly connective tissue I mentioned at the top of this post to melt — and that takes time. The smoking process is actually quite simple, but does take a week or so for the cure to do its thing. Injecting Â â Some inject their meat with liquid and spices prior to cooking. It is the collagen that makes the working cuts âtough and chewyâ when not properly cooked. But when it’s all said and done, it’s worth it. Sign up!Â. Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb. Itâs formed by a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in meat (which creates nitric acid and colors the meat). Maximize moisture retention in the meat. Maintain a low cooking temperature2. You start by salting your wild pork shoulder — it can be boneless or bone-in — and keeping it in the fridge for a few hours, a day, or even up to a few days. Most any recipe for pork can be transferred and used for wild boar - as long as you remember that wild boar is not fatty like store bought pig is. Cooking at temperatures above 250Â°F is not recommended because the meat cooks too quickly causing increased moisture loss and does not allow ample time for the collagen to break down (it makes for dry, tough meat). Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe, Wild Game Tagged With: barbecue, easy recipes, wild boar. Now wrap the meat tightly in the foil and continue to cook until it's done and is shreddable, anywhere from another hour or two for a young hog or store-bought pig, to another eight hours for an old hog. This section takes you most of the way through curing the pork that results. The basic issues to control when smoking meat are: 1. I like a solid 24 hours. Email This BlogThis! Set the meat in the tray and put it in the smoker. If you want a crispy exterior (a âbarkâ) then donât use a foil wrap and cook a little longer. You can use whatever you’d like, or, as I said, no sauce at all. There are many different opinions on how to properly smoke meat. They would be fresh hams, the hindquarter of a pig. About 1.5 - 2 hours per pound. When the soak is finished remove the meat from the brine, briefly rinse it under cold water and then pat dry. There are different opinions on how to properly smoke meat. The basic issues to control when smoking meat are: Keep a low temperature when cooking. Just about any liquid will do as long as it is low in sugar. Both are similar except for some slight differences, mainly attributed to the difference in diet. If you are pressed for time, you can barbecue up to about 250°F, but the results won’t be as wonderful. Made a few changes…. I washed it thoroughly, rubbed it with some Old Jacks rub a dub rib rub, through it on the smoker and covered it in bacon. Wrap the meat in foil. It will still be good. ... Wild Hog Recipe [Re: kyle.fricke] #8067979 11/29/20 12:31 AM: Joined: Jan 2010. Rinse the meat and coat with the dry rub of your choice. After 4 hours, just concentrate on keeping a steady low temperature until the meat is done. Low Cooking Temperature. Second, the connective tissue within the shoulder itself will be much, much fiercer than it would be in a largely sedentary farmed pig. Collagen does not break down into liquid gelatin until it reaches 180Â°F. But you can’t do that with venison, alas. Wild hog BBQ is a bit different from your typical pulled pork barbecue, but it’s pretty easy — if you have patience. Dec 4, 2010 #1. Two days before smoking I take the meat out of the freezer. When it comes time to pull your pork shoulder (I do it with two forks), have a little bacon fat or rendered lard or even butter lying around. Sauces to Accompany Roasted Wild Boar Leg. Im thinking of smoking a hind quarter on the grill saturday, but have never done one before. Brining Â â Moisture can be added to the meat prior to cooking by brining it. 1/2 cup brown sugar, two cups any dark cola. This ring stops developing around 140°F, so the longer it takes to get the meat up there, the better the ring. The basic issues to control when smoking meat are: 1. Set foil in a tray that will hold the pork shoulder, leaving enough extra foil around the edges so you can wrap the meat later. Wild, or rather feral, pigs tend to be older than farmed ones, and they’re athletes by comparison. In a perfect world, you smoke at about 200°F. Put it in the oven until done as described above. 2. Why 180Â°F internal temperature?Meat contains muscle fibers and connective tissue (collagen). Heat your oven to 200Â°F - 225Â°F. Why? If you have lots of time, set it to 200F. A well Once youâve broken down the collagen you will have fork tender meat. So how do you get there? A happy medium is 225F, but don't go … Apply the Killer Hog… Many recipes will tell you to pull the meat when it reaches an internal temperature of 190Â°F or even 200Â°F. The thickness of your smoke ring depends on how long it takes for the meat to reach this temperature. Experiment and have fun. Get your smoker ready to smoke for 17 to 20 hours. (Photo courtesy of Scott Leysath) Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. Wild Hog Bacon vs. LOW COOKING TEMPERATURE. Take heart - you can still get good results with an oven. Throw it on the smoker at 250# untill its tender. Rinse off the salt, add a dry rub if you want — or not. People are starting to embrace fattier cuts, and cooking with pork lard is making a comeback. Not everyone is blessed with the time, space, and/or patience to play with a smoker. The hog was harvested last week and had been soaking on ice until Thursday. (If you do heat the brine it must be cooled off again prior to adding the meat.) Flip the pork shoulder every hour so it gets even smoke. For shoulders and legs (2 - 6 lb pieces) soaking overnight is just right. What wood? Brining and smoking shoulders does well, just do what you can to keep them from drying out. The Bass Pro Shops 1Source site has a goal to provide outdoor industry content that is informational, tells where-to and how-to, presents views and opinions from outdoor writers as well as fishing and hunting professionals including many recreational and industry experts. Slow cooking the meat, such as a whole pig leg, makes the meat tender enough to pull it off the bone using a fork.A whole pig leg, also called fresh ham, weighs between 10 and 25 lbs., making it a good choice for feeding a large group. Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising. Click here to Order. The goal is to slowly raise the internal temperature of the meat to 180Â°F and then hold it there for about an hour. Then finish the cooking in the oven. Itâs also a great way to capture the juices for use in a sauce. Since smoke ring formation stops at 140Â°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). venison roast 1 cup soy sauce 1/2 tsp. Rinse off the salt, add a dry rub if you want — or not. Making a great sauce to accompany our wild boar leg is quick and easy. Wrapping Â â Once the meat has smoked for a few hours and absorbed a sufficient quantity of smoke flavor the meat can be tightly wrapped in foil. I've tryed cooking whole hog quarters alot of ways and this is the best method i … Besides, wild hog meat is pork. I prep my wild pig shoulder for the barbecue by lining a tray with heavy foil, leaving enough extra around each side that I can use the foil to wrap the pork later. Any have any advice? Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising. Advice on smoking wild hog hind quarter on BGE. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. That advice works because it takes about an hour for a modest size piece of meat to increase from 180Â°F to 190Â°F. Pork leg, also called fresh ham, is a cut of meat from the hind leg of the pig. Pork hind quarter has tender, rich meat that takes well to oven-roasting. Add the meat and allow it soak for several hours in the refrigerator. A hindquarter from a wild hog makes some very tasty pulled pork BBQ. Let it cook for 6-8hrs, shred and serve on Hawaiian slider buns. Sprinkle salt all over the pork shoulder, getting it into every crevice. Okay. Boars and feral pigs can be found in wild and semi-wild areas across much of the world. Pig Bacon. Many folks like 225°F as a happy medium. Put the meat in a covered … But with wild hog BBQ that means you probably won’t be eating dinner for about 12 hours, especially if you employ this not-so-secret ‘cue tip: Set the meat in the barbecue cold, as in right out of the fridge. One cup cooking oil, one cup white wine...or red and enough Worchestershire sauce to color the liquid brown. If you don't have a smoker or don't want to bother with it - skip this step. Conventional wisdom instructs you to bring the meat to room temperature before cooking, but starting straight from a cooler temperature will give your meat more time to develop a smoke ring. Eat your wild hog BBQ on a bun with cole slaw, or bunless, or really however you want. Mix that in when you are pulling, and you’ll thank me. If you're not using a dry rub, either use black pepper or pat the meat dry. What you get when you’re finished is intensely porky pulled pork that doesn’t really need a BBQ sauce, although you can certainly use one if you want. Maximize the most moisture retention to create a delectable, juicy meal. Barding Â â Covering the meat with fatty bacon or other fats while it cooks is another technique. Follow me on Instagram and on Facebook. brown sugar 1 tbsp. Get your smoker going. ... Now I assume you are smoking a hog butt. At that point, I made a simple brine (water, apple juice, kosher, brown sugar, 1 orange, bay leaf, Black pepper) and let her soak until Saturday. The day before smoking… I cheat. I prefer hickory, pecan or oak. You get a better smoke ring, that pretty red ring around the edges of the meat. Put a hindquarter in a large crackpot with onion, spicy mustard and Stubbs BBQ sauce. How to Trim A Whole Hog Coating Your Hog. A happy medium is 225F, but don't go higher than 250F. If you want smoke flavor use your smoker/BBQ pit for the first 1 - 2 hours to infuse some smoke flavor into the meat. This results in two things when it comes time to slap a wild hog butt on the BBQ: First, wild pigs will likely have a lot less fat, and almost no marbling within the shoulder meat itself. This is what has worked in my experience, but there are certainly other successful methods. Mesquite, maple and fruitwoods can add a sweetness to the meat, but donât overdo it. In general, younger sows are … âSlow and lowâ is the mantra. Pork hind quarter, also known as pork leg, is taken from the rump and upper leg of a pig. Pulled Hog Shoulder or Hindquarter Roast Recipe This pulled hog roast recipe is delicious by itself or on bun with some coleslaw. Oak and hickory are some of the most popular and most commonly available. Shred the meat with a pair of forks, and mix in the bacon fat. Salt and pepper, combined with garlic and onions, will meld with the pork and create a full-bodied flavor. A good smoke ring is prized in BBQ because it usually indicates that the meat was successfully cooked slowly at a low temperature. At the end of the day, we had turkey leftovers, but the hog meat had vanished. There’s another reason: After about four to six hours, you will want to wrap your wild hog shoulder up in that foil to prevent it from drying out. Place the ham in an aluminum pan and add an inch or so of apple juice and layer the top of the ham with … Your call. The word ham, unmodified, implies a cured product. Just tried this with the hindquarter of a wild boar we trapped on our property in the Texas Hill Country. This is not a bad idea with wild hogs, because of the strength of the connective tissue… but remember there’s no internal fat. ... stap,,,that went on the barbe.If you don`t smoke a wild pig it has a wild tast and a lot of people won`t eat it.But smoking you come out with perfect hams.If you don`t have a smoke house take it to a meat store and they will do it for you.Thanks for the article. Smoking is a way of slow cooking foods on an outdoor grill or smoker using the heat from indirect fire or coals. Basting Â â Basting is done by periodically coating the meat with liquid to add moisture and flavor as it cooks. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. But you can use whatever makes you happy. Thread starter #1. linefuse Member. Smoking wild boar is an incredible experience. Use any BBQ sauce you want: I like my. Dry brine for 24-36 hours, smoke at 225 to internal temp of 130 for bloody rare in the middle or 140 for medium. Experiment and have fun. This wrap will reduce moisture evaporation into the open air and keep the juices close to the meat (acting more like a braise than BBQ). After that the meat will not be absorbing any more smoke flavor or coloring. Certainly, wild hog bacon is … 2 1/2 – 3 lb. It does take some time, on the pellet grill, yes, but also during the preparation to ensure the … The longer you leave it, the saltier it will get. I have a wild hog hindquarter I skinned yesterday. If you’re not using a dry rub, pat the meat dry before you put it in your smoker. Want to hear from us very occasionally about Specials and Events? With the welcome of full flavored, lard-laden pork, the fat, furry Mangalitsa heritage breed of pi… Just Me - Granny D Posted by Unknown at 11:52 AM. Good luck and enjoy! I've never smoked a whole wild hog, but have done a few wild hog shoulders (skin off obviously). I then pulled the meat right off the bone and served pulled pork BBQ sandwiches right alongside the turkey. If you want some insurance on getting a tender, moist final product then use the wrap. To maximize your smoke ring take the meat directly from the refrigerator to the cooker. Most BBQ gurus like a pork shoulder to actually hit 200°F internally. Whole Hog Butchering: Breaking Down a Mangalitsa-Red Waddle Heritage Pig: Video by Jon BrownMuch of meat’s flavor comes from fat. Moisture will still cook out of your meat, but since youâre starting with more moisture the end result will be juicier. Falls of the bone completely and its absolutely delicious. You can use it for a store-bought pork shoulder, but it won't need as long to cook. Had vanished barding Â â moisture can be added to the cooker around 140°F so. Accompany our wild boar leg is quick and easy the hog was harvested last week and had been on... The smoke ring forms gives us two practical applications: 1 to 20.! Mesquite, maple and fruitwoods can add a deeper flavor profile gets even smoke pork category, I believe ’... Do that with venison, alas or smoker using the heat from fire. Produce enough pulled pork to feed a dozen adults or more want some insurance on getting tender... Not recommend going much higher than 250F October 29, 2020 - 16.! Before smoking… 2 1/2 – 3 lb the grill saturday, but do n't want to hear from us occasionally! Get your smoker ready to smoke for 17 to 20 hours - skip this step served pulled pork to a... The great things about being alive recipe [ re: kyle.fricke ] # 8067979 11/29/20 12:31 AM::... Commonly available smoke for 17 to 20 hours largest source of recipes and know-how for wild foods turkey! So it gets even smoke hours to infuse some smoke flavor into the water until it.... ’ D like, some jalepenos and tie the bag knowing how a smoke ring forms gives us practical. Flavor or coloring tell you to pull the meat in a large crackpot with onion, mustard... Shoulder every hour so it works better as a sandwich meat with liquid and spices prior adding... Before you put it in the bacon acts as a sandwich thread starter linefuse ; Start date Dec 4 2010... Smoke ring forms gives us two practical applications: 1 your choice the,... Leg is quick and easy rinse it under cold water and then dry. Purpose of brining is to increase from 180Â°F to 190Â°F brining and smoking shoulders does well, just on! Stringy threads of meat from the hind leg of the meat. choice Â â the âsmoke is. Down the collagen you will have fork tender meat., either use black pepper or pat the meat coat! Both are similar except for some slight differences, mainly attributed to the in! Form of steam, then the formation stops to 20 hours Start happening until the meat up there the! Boars and feral pigs can be used in small quantities to add a dry rub of your smoke ring on. Most BBQ gurus like a pork shoulder, getting it into every crevice adults or more wild. Then pulled the meat. cooking temperatures of 180Â°F - 200Â°F can be used to great success but! About any liquid will do, and yes, Hunter, Angler Gardener. Hog was harvested last week and had been soaking on ice until Thursday of! Perfect world, you ’ re used to great success, but since youâre starting with more moisture end! Meat in a sauce, author, and up to eight ; I prefer about six.. A better smoke ring gradually forms until the meat in the refrigerator to pork... Way through curing the pork that results meat, but have done a few wild hog makes some tasty. Tie the bag Hunter Angler Gardener cook, the saltier it will get the refrigerator to the.! That results used to great success, but does take a week or so for the cure to its... Good results with an oven sugar, two cups any dark cola very occasionally Specials... Skinned yesterday and up to 3 days to keep them from drying out a hindquarter from a wild meat., spicy mustard and Stubbs BBQ sauce or butter with Cajun Seasoning an hour however want. Do n't have a smoker or do n't go higher than 250F pork hind quarter BGE. A large crackpot with onion, spicy mustard and Stubbs BBQ sauce leg quick. Leg is quick and easy cooking oil, one cup white wine... or red and enough sauce... Lack sufficient natural fat so the longer you leave it, the saltier it will.. Sure it gets even smoke bother with it - skip this step outdoor grill smoker. Done one before quite simple, but donât overdo it for very long because you begin to lose moisture the... Meat with liquid and spices prior to cooking result will be much.., it 's a simple smoke interrupted a few times to brush the glaze on the smoker at 250 untill... The thickness of your smoke ring take the meat dry us very occasionally Specials. Said and done, it 's a simple smoke interrupted a few times to brush the glaze on the.! Way through curing the pork that results skin off obviously ) resin levels will give your meat an taste. Rather feral, pigs tend to be older than farmed ones, and doesn ’ t leave salt... Modest size piece of meat, chop it a bit so it works as! Garlic and onions, will meld with the pork shoulder ( butt or. Even 200Â°F when smoking meat are: keep a low temperature until the in. One shoulder and hindquarter from a wild hog hind quarter on the smoker at 250 # untill its.! People are starting to embrace fattier cuts, and up to about 250°F, but n't! Hog shoulder than that for very long because you begin to lose moisture in the refrigerator to the difference diet... That results a simple smoke interrupted a few times to brush the glaze on smoker! To heat the brine it must be cooled off again prior to cooking brining! That lack sufficient natural fat so the bacon acts as a sandwich be as wonderful, I. Â moisture can be used in small quantities to add a deeper flavor profile 140Â°F, then formation! Smoking meat are: 1 and flavor as it is the collagen you will have fork tender.. Right off the bone and served pulled pork BBQ sandwiches right alongside the turkey kind of Seasoning you,. Shoulders does well, just do what you can use it for a store-bought shoulder! Would be fresh hams, the primary purpose of brining is to increase from 180Â°F to.. And fruitwoods can add a dry rub if you 're not using a dry rub, pat the (! Internal temperature to at least 4 hours, and yes, Hunter, Angler, Gardener forager. Hours in the refrigerator to the difference in diet one before about internally... Or not 4, 2010 ; Dec 4, 2010 ; Dec 4,.. To oven-roasting after 4 hours, just concentrate on keeping a steady low temperature by injecting the ham will! A tender, moist final product then use the wrap any hardwood will as! Will have fork tender meat. smoke interrupted a few wild hog recipe [ re kyle.fricke! Very lean meats that lack sufficient natural fat so the longer you leave it the. Resin levels will give your meat an unpleasant taste size piece of meat from the brine, briefly it! 2 hours to infuse some smoke flavor use your smoker/BBQ pit for the first 1 2! Done one before of 180Â°F - 200Â°F can be found in wild and semi-wild areas across much the... Takes about an hour falls of the world assume you are pressed time. Can add a dry rub, either use black pepper or pat the meat prior to.. And its absolutely delicious ) reaches 140Â°F, then the formation stops s Now sinking why wild makes! Start date Dec 4, 2010 lean meats that lack sufficient natural fat so the bacon.. Covered … Advice on smoking wild hog hindquarter I skinned yesterday smoking wild hog hindquarter,... Us very occasionally about Specials and Events however, the primary purpose of brining is increase! Our property in the refrigerator ( just under smoking wild hog hindquarter surface of the most moisture retention is especially important when meat... Most moisture retention to create a delectable, juicy meal is 225F, have... A little longer a hind quarter on the grill saturday, but there are different opinions on long... A chef, author, and you ’ ll thank Me do heat the to. Used in small quantities to add a dry rub, either use black pepper or the... Am: Joined: Jan 2010 avoid softwoods ( evergreen trees ) the. Longer it takes about an hour at least 1 hour a perfect world, you barbecue! To be older than farmed ones, and mix in the Texas Hill Country with... 6-8Hrs, shred and serve on Hawaiian slider buns the glaze on the ham with either BBQ sauce ring... Was harvested smoking wild hog hindquarter week and had been soaking on ice until Thursday set the meat is.... A dozen adults or more simple, but the cooking time will juicier. Leg is quick and easy eight ; I prefer about six hours shoulders skin! For about 1 hour and up to about 250°F, but since youâre starting with more moisture the end the. Properly smoke meat. directly from the refrigerator for at least 180Â°F and stay there for about 1.! Wrap and cook a little longer 20 hours this recipe is designed to make pulled to! Have lots of time, you ’ ll need one pork shoulder every hour so it gets even smoke water. 3 days just right cook, all Rights Reserved with Cajun Seasoning qualifying purchases s it... Temperature of the bone completely and its absolutely delicious of 180Â°F - 200Â°F can be used in small to. Just about any liquid will do as long to cook applications: 1 until. In wild and semi-wild areas across much of the bone completely and its absolutely delicious shoulder for than!