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Wild pig shoulder?

BasscatBasscat Posts: 802
edited 3:26AM in EggHead Forum
Got a hunk of shoulder of wild pig from a friend who is an obsessive hunter. It looks to be a butt, but only weighs a little under 4 pounds. Anyone have any experience with wild pulled pork? I'm planning on 2 hours or a little more per pound, with the usual Dizzy Dust, hickory and peach.Thanks in advance for any advice!

Comments

  • HossHoss Posts: 14,600
    I've heard that they are good as long as they are small(150-200 lb max) younger pigs.I have not cooked one but I have had breakfast sausage made from wild pig and it was really good.HTH!
  • BasscatBasscat Posts: 802
    This looks like it's from a small one. Looking forward to trying it!
  • Little ChefLittle Chef Posts: 4,725
    Basscat....Was on my way to bed, saw this post, and signed back in. PLEASE brine this hunk of wild boar/sow for 12-24 hours before cooking. Was this butchered professionally? Was the pig slaughtered to bleed out properly? Please, brine the pig chunk. I can elaborate tomorrow if need be, but please don't just throw this in the egg and expect to get good eats. :( Thanks!
  • Here is a 9-1/2 pound shoulder from a Russian Hog a friend dropped off last year. It had been vacuum packed and put on ice for a few days - never frozen. I stuffed it with garlic, rubbed it with BBBR, vacuum packed, put it in the fridge for 24 hours, then smoked like any other butt.
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  • BasscatBasscat Posts: 802
    Thanks for the replies, but didn't see your warning, LC, until tonight.... Fortunately, this was a little pig and not in the least gamey. Turned out to be basically a "picnic" (upper arm) and a part of the butt, weighing a little under 4 pounds. Did the usual Dizzy Dust no salt with a dash of standard DD, and on the Egg at 250 with a couple chunks each of hickory and peach, until temp hit 200. A little more than 8 hours. Probably should have pulled it at 190, as it is a tad dry, no doubt because it is leaner than domestic pork. But it tastes great. A little stronger, meatier (?) tasting than the domestic. Meat is a little darker. With a bit of Head Country Original on a Rotella's Kaiser roll, it makes a great sandwich! I'll be encouraging my friend to continue hunting wild pigs...
  • hizzonerhizzoner Posts: 182
    Most of the time it depends on how the meat was handled and prepared after the kill. A large boar will have a musky flavor that I don't care for. A smaller sow, killed and cleaned directly is usually good. Now the little ones.......mmmmmmm
  • BasscatBasscat Posts: 802
    This one was little, and the hunter is vastly experienced, so no worries on handling of the meat. Came out great.
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