Wild Boar

Discussion in 'Wild Game' started by arsmokinjoe, Sep 29, 2011.

  1. arsmokinjoe

    arsmokinjoe Newbie

    We're cooking a whole hog Halloween. I have access to a wild boar or a tame hog. I am cooking
    It on my side firebox, I have posted pics of it previously... If that matters.
    Which hog is better?

    Also will a wild hog scrape as easy?
     
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I've had Wild Boar before, and it's definitely a different tasting meat than farm raised pork.

    Wild Hog seems to be leaner

    I vote "Wild Boar"!

    You could call it "Hogzilla"!!

    Todd
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I have heard wild hog has a richer, more complex flavor... maybe from the varied food supply.. I would check on final internal temperature to cook to and possibly freeze for 1 month below 0 degrees to kill any parasites.. I do not know if any of that safety is necessary but worth checking into... All that being said... I vote wild hog.. gotta be better than pen raised.. Dave
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Dave said.

    On all points.

    Bear
     
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Never tried wild boar but I would try it if I had the chance.
     
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    If nothing else, it's the novelty of the "Wild Boar"

    TJ
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

  8. michael ark

    michael ark Master of the Pit

    X3
     
     
  9. roller

    roller Smoking Guru SMF Premier Member

    My Vote goes to Wils Boar. I have it quite often and to me you just can`t beat it..Never had any problems just cook it DONE !
     
  10. arsmokinjoe

    arsmokinjoe Newbie

    Ok Wild Boar it is.

    We cook a whole TAME pig at least once a year, I scald and scrape them and in the past cooked them in a concrete block pit. The skin and fat seem to make a barrier that keeps the meat moist and tender.

    Now I have my cooker and want to use it.
    This boar is 150 lbs +, and the hair seems quite thick.
    Should I attempt to scald and scrape the beast and cook him whole?
    Or..
    Skin, Butcher and smoke the meat as you would store bought shoulders etc..?
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Scald and srape...... You will probably need the fat, that is layered under the hide, for moistness and flavor... Do it like you was still living in a cave... [​IMG]
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    wild boar can be infected with many more than can a pen-raised hog through feeding habits, exposure, etc.  So much so it cured me from seeking out and acquiring West Texas wild hogs and boars that run rampant in our state; I've had plenty of offers of hunters bringing me back one in an ice chest to cut up for myself if I'd cut up their's.   You have to freeze the parts for 30 days or more plus cook no less than to 160° guaranteed to kill parasites.    But, plenty of 'em do it and yield great results too.
     
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Pops said !!  [​IMG]

    Bear
     
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I have had wild pig several times and have cooked and smoked a few times.

    They don't have the fat that a farm raised pig and are genetically different.

    I have had some tasty wild pig but haven't had much luck cooking or smoking it here.

    If I was cooking for a family get together I would use a farm raised pig.

      Have a great day!!

      Craig
     
  15. I have had wild and farm raised pigs my whole life. If you have the opportunity, cut the balls off for like a month before you cook it. It will take a lot of the gaminess out of the meat. As far as freezing them, I have never done that. Sometimes we do the cooking the next day after the kill. Either way, the wild pigs will have a slightly tougher meat but it's ok depending how you cook it. I prefer to go after the smaller wild pigs that we catch in traps near the p-nut fields. The babies are easier to manage and have really good taste. Here are a few recent ones that we grabbed for some dinner:

    [​IMG]

    [​IMG]

    [​IMG]
     
    Last edited: Sep 30, 2011
  16. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Oh yeah...Those look great!!!

      Craig
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those little piggies look mighty tasty!

    How 'bout a Sammy?

    [​IMG]

    Bear
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cheffie daughter Casey spent 5 months training in Italy and the only pork the Restaurant served was Wild Boar...She complains now that Domestic Hog is Tasteless!...JJ
     
  19. arsmokinjoe

    arsmokinjoe Newbie

    Here they are.

    [​IMG]
    [​IMG]
    [​IMG]
     
  20. arsmokinjoe

    arsmokinjoe Newbie

    Here is one of the biguns.

    [​IMG]
     

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