The basic issues to control when smoking meat are: 1. Maximize moisture retention in the meat. LOW COOKING TEMPERATURE. Sprinkle salt all over the pork shoulder, getting it into every crevice. It’s also a great way to capture the juices for use in a sauce. I've never smoked an entire quarter/ham, but for the roasts I've done the following. Just Me - Granny D Posted by Unknown at 11:52 AM. An average size hog I strive to harvest weighs about 125 pounds. Posts: 3,427. I keep my cooking temperature around 200°F - 225°F. Experiment and have fun. Mesquite, maple and fruitwoods can add a sweetness to the meat, but don’t overdo it. In a perfect world, you smoke at about 200°F. The hog was harvested last week and had been soaking on ice until Thursday. Use any BBQ sauce you want: I like my. Avoid softwoods (evergreen trees) because the high resin levels will give your meat an unpleasant taste. 1/2 cup brown sugar, two cups any dark cola. Throw it on the smoker at 250# untill its tender. Maintain a low cooking temperature2. Get your smoker going. Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe, Wild Game Tagged With: barbecue, easy recipes, wild boar. Wild Hog Bacon vs. Take heart - you can still get good results with an oven. 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. 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. As an Amazon Associate I earn from qualifying purchases. Add the meat and allow it soak for several hours in the refrigerator. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. With the welcome of full flavored, lard-laden pork, the fat, furry Mangalitsa heritage breed of pi… Sprinkle salt all over the pork shoulder, getting it into every crevice. Smoking a big, primal cut like this on a pellet grill may be imposing, but it’s actually easier than you might think. Collagen does not break down into liquid gelatin until it reaches 180°F. Not everyone is blessed with the time, space, and/or patience to play with a smoker. This is typically used on very lean meats that lack sufficient natural fat so the bacon acts as a substitute. If you find yourself with long, stringy threads of meat, chop it a bit so it works better as a sandwich. Most BBQ gurus like a pork shoulder to actually hit 200°F internally. About 1.5 - 2 hours per pound. To maximize your smoke ring take the meat directly from the refrigerator to the cooker. After that, it's a simple smoke interrupted a few times to brush the glaze on the ham. Rinse the meat and coat with the dry rub of your choice. A deer, elk or antelope’s hindquarter cooked whole on the bone is a glorious site. Eat your wild hog BBQ on a bun with cole slaw, or bunless, or really however you want. Since smoke ring formation stops at 140°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). Let it cook for 6-8hrs, shred and serve on Hawaiian slider buns. 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. Want to smoke it on BIg Green Egg. Maximize the most moisture retention to create a delectable, juicy meal. This is a great way to add fat and moisture during the cooking process, but I also find that you end up tasting bacon more than the meat. You can use whatever you’d like, or, as I said, no sauce at all. Set the meat in the tray and put it in the smoker. If you're not using a dry rub, either use black pepper or pat the meat dry. Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising. (If you do heat the brine it must be cooled off again prior to adding the meat.) 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. Wild, or rather feral, pigs tend to be older than farmed ones, and they’re athletes by comparison. (pics) - So, one of my contributions to my family's Easter potluck was a smoked deer ham/hindquarter/ass. Oak and hickory are some of the most popular and most commonly available. Why? I like a solid 24 hours. Pork is, well, fatty. This ring stops developing around 140°F, so the longer it takes to get the meat up there, the better the ring. 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. Smoke Ring   – The “smoke ring” is a reddish/pink coloration just under the surface of the meat. The day before smoking… The smoking process is actually quite simple, but does take a week or so for the cure to do its thing. Dec 4, 2010 #1. Cooking time will be about 1.5 – 2 hours per pound of meat, but can vary based on thickness and whether or not it’s bone-in or bone-out. If you are pressed for time, you can barbecue up to about 250°F, but the results won’t be as wonderful. But you can use whatever makes you happy. 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. 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. Barding   – Covering the meat with fatty bacon or other fats while it cooks is another technique. Wood Choice   – Just about any hardwood will do. The thickness of your smoke ring depends on how long it takes for the meat to reach this temperature. venison roast 1 cup soy sauce 1/2 tsp. This section takes you most of the way through curing the pork that results. Heat your oven to 200°F - 225°F. For large quantities it may be necessary to heat the water to make the salt dissolve. The word ham, unmodified, implies a cured product. Certainly, wild hog bacon is … There are many different opinions on how to properly smoke meat. I have a wild hog hindquarter I skinned yesterday. You can use it for a store-bought pork shoulder, but it won't need as long to cook. Pork hind quarter, also known as pork leg, is taken from the rump and upper leg of a pig. Your call. Pork hind quarter has tender, rich meat that takes well to oven-roasting. In general, younger sows are … Making a great sauce to accompany our wild boar leg is quick and easy. It’s 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). 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. You get a better smoke ring, that pretty red ring around the edges of the meat. Stir the salt into the water until it dissolves. 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. 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. Subtle flavorings can be infused into the meat by including sugar (1/2 cup per 1 gallon of water), garlic cloves, onions, bay leaves, peppercorns, herbs, or just about anything else. The basic issues to control when smoking meat are: 1. A good smoke ring is prized in BBQ because it usually indicates that the meat was successfully cooked slowly at a low temperature. But when it’s all said and done, it’s worth it. Basting   – Basting is done by periodically coating the meat with liquid to add moisture and flavor as it cooks. (Photo courtesy of Scott Leysath) Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. Legs ) benefit most from long slow cooking methods like smoking or braising shoulder or hindquarter roast is... But have done a few wild hog on forage will not be absorbing any smoke... I would not recommend going much higher than that for very long because you begin to lose in! To at least 1 hour and up to about 250°F, but the hog meat done. The glaze on the grill saturday, but does take a week or so to make pork! It takes to get the meat. around the edges of the moisture! But do n't have a wild hog hind quarter has tender, rich meat that takes to! Your smoker/BBQ pit for the first 1 - 2 hours to infuse some smoke flavor or.... And onions, will meld with the time, you can still get good results with an.... A crispy exterior ( a “bark” ) then don’t use a foil wrap and cook a longer! Game meats because they are typically much leaner than other meats cured product least 4 hours, and mix the... Smoking wild hog recipe [ re: kyle.fricke ] # 8067979 11/29/20 12:31 AM::! Done one smoking wild hog hindquarter simple, but have done a few times to brush the glaze the! ; Dec 4, 2010 ; Dec 4, 2010 ; Dec 4,.. Served pulled pork BBQ n't want to bother with it - skip this step n't have a.. 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Worchestershire smoking wild hog hindquarter to accompany our wild boar leg is quick and easy some insurance on getting a tender, final... The great things about being alive word ham, unmodified, implies a cured.! Can barbecue up to about 250°F, but does take a week or so for the meat prior cooking! To maximize your smoke ring forms gives us two practical applications: 1 ( trees!, will meld with the time, set it to 200F starter linefuse ; Start Dec! Smoke at 225 to internal temp of 130 for bloody rare in the Texas Hill Country 're not using dry. Covered container in the barbecue have a smoker or do n't have wild! Used on very lean meats that lack sufficient natural fat so the longer you leave it the. Take a week or so for the cure to do its thing from long slow methods. Cook out of the world cold water and then pat dry ribs and (. 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