Wild Pork, waiting in the cooler, suggestions?

EGC · January 2009

Brought home a wild hog from the weekend in the wood. I have ribs, 2 shoulders, 2 hams, back-bone with backstraps, and the neck.

I know how to handle the backstraps, direct with salt and pepper. This will be delicious.

I think I can just cook the shoulders like a would a store bought shoulder.

What would you do with the hams? I'm guessing they are about 8-10 pounds, bone in.

Lastly, what about the neck? My first guess is some sort of stew, soup, chilli.

Thanks for any advice!

gdenby · January 2009

Let me just offer one observation. Lots of wild game is leaner, and tougher, than domesticated. So, looking at the shoulders, how fat are they, and how thick is the connective tissue. They may need some injection, and or foiling to insure moistness and tenderness.

BBQDawg · January 2009

I've cooked a shoulder before from a wild pig in a crock pot and made BBQ sandwiches from it. Good friend of mine does them all the time on his smoker just like you would a Boston Butt -- don't think there is anything really special you need to do for them that you wouldn't do for store bought. Just be sure to get it up to recommended temps to fend of the parasites.

Austin Smoker · January 2009

You should be good with the ribs...they normally have decent fat content...but not as much meat, so they will cook more quickly than say a baby back.

One of my favorties is to smoke with fruit wood (cherry or apple) and then serve with a asian glaze (mix equal parts of Hoisin and Pineapple juice, add a little 5-spice, Siracha or other hot chili paste and reduce to a thicker glaze. A little Sesame Oil at the end gives a nice shine) Lots of sugars in the glaze, so if you're going to baste, wait til the ribs are done (use the lift test) and put back on the egg for no more than 10 minutes.

Good luck!!

c tredwell · January 2009

I always brine wild hog, otherwise meat has very little flavor. All pork from grocery stores are pumped full of salt nitrates for flavor.....get funky with your brine -sugar, beer, wine, garlic, onions. I usually use a large cooler and brine for at least 48 hours. Let us know how it turns out!

ctredwell
go dawgs

Desert Oasis Woman · January 2009

pork loin chunks: used a citrus marinade (orange, lemon, juice and zest), garlic, rosemary--let sit 24 hours---yummy
had a wild boar chop a few weeks ago--grilled with raspberry reduction
fruit is certainly my way to go :woohoo:

Little Chef · January 2009

Hey EG - With wild game, concern must be raised with butchering and bleeding techniques. Since wild game is rearely butchered in a professionally equipped kitchen, I highly recommend brining your meats. In fact, I really don't see it as an option. Please brine the shoulders and hams before cooking. This will help eliminate parasites, and more importantly, will help purge blood remaining in the muscle tissue. Use a mild brine, 1 cup salt, 1/2 c sugar, 1 gal water. (make enough to cover all meats, and adjust measurements accordingly). Brine them right in the cooler, using the ice as part of your water measurments. Sure, addd pickling spices, onions, garlic...whatever flavors you choose/if you so choose. But please brine first. (When you see whats floating in the brine water, you'll be thankful you took the time to brine)

Let us know how they turn out!

Wild Pork, waiting in the cooler, suggestions?

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