Wild Boar

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arsmokinjoe

Newbie
Original poster
May 16, 2011
28
10
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?
 
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
 
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
 
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
What Dave said.

On all points.

Bear
 
X3
 
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
 
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 !
 
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..?
 
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...
biggrin.gif
 
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.
 
agree with the above, especially with the parasite issues. I read an article a while back how wild boar is all the rage in many restaurants in Hawaii and other places. No mention was made about prepping the meat for consumption. However, be very careful.

Did a quick search for wild boar parasites and many sites popped up. Here's 2. http://www.huntinghog.com/wild-hog-disease-and-parasites/  http://rstb.royalsocietypublishing.org/content/364/1530/2697.full
 
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
 
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:

badc45ef_2011-05-08_16-45-49_7.jpg


e72146ca_2011-05-08_16-46-38_989.jpg


ddcbd41f_pig.jpg
 
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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
 
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