Wild boar vs pork

roddy

Fire Starter

Original poster

Aug 30, 2012

30

10

Hamilton (Mercer) NJ.

• Apr 3, 2013

• #1

My son is married to a woman from Slovakia. She loves bbq pork ribs here. I wanted to send her some bbq recipes but my son says they have wild boar there and the meat is different then pork as we know it here. Very much like a tender beef roast then pork.

Any thoughts. I thought I would just send the same recipes we have here. Pig is pig in my opinion.

 

forluvofsmoke

Smoking Guru

OTBS Member

Aug 27, 2008

5,170

409

• Apr 4, 2013

• #2

Whatever recipes you send them, I'd tell them to reduce the salt a bit, and possibly increase the savories ratio or just rub it an extra time for an extra coating. Wild meat is leaner and has more hemoglobin (less white/light colored meat) due to the animal using more of it's muscles, and more frequently, to forage for food, unlike farm-raised hogs. Stronger flavor in wild meats is normal, so an increase of savories such as rosemary and thyme helps smooth the natural flavors...should have garlic, onion and black pepper of course...reduced salt because of less fat to render out. Maybe it's just me, but on leaner meats I drop some of the salt. Take whole brisket, lightly trimmed...I cram the salt to the fat-cap, then use a dry rub for the rest...the salt seems to help break-down the fat for faster rendering, but also helps develop a crust on the fat a bit faster.

Eric

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Apr 4, 2013

• #3

  Kinda like the difference here between store bought pork and wild hog. Different diet and lifestyle but still similar. Use your receipes on the wild though the outcome will be somewhat different.(adjust to tastse!)

  Mike

 

sniltz

Meat Mopper

May 21, 2008

228

11

China Grove, NC

• Apr 5, 2013

• #4

 I have smoke wild hog before.  Very lean!  Doesn't have alot of the fat a raised hog will have.  Just use the methods you have used before. Adjust for taste.  If it seems to lean just add a fat to it.  I would use olive oil for base to put rub on, and maybe add a little butter to the foil and juice. 

 

roddy

Fire Starter

Original poster

Thread starter

Aug 30, 2012

30

10

Hamilton (Mercer) NJ.

• Apr 7, 2013

• #5

Sounds great guys . Thanks.

 

roddy

Fire Starter

Original poster

Thread starter

Aug 30, 2012

30

10

Hamilton (Mercer) NJ.

• Apr 7, 2013

• #6

By the way Mike that pug looks just like ours.

 

baja traveler

Meat Mopper

Apr 28, 2012

153

19

San Diego, Ca

• Apr 12, 2013

• #7

Here's a recipe they can add to the box - real texas wild boar chili.

Wild Boar Chili

• 3 Tbsp vegetable oil
• 3 cloves garlic, shaved
• 1 cup finely diced yellow onion
• 2 Lb. Wild boar, ¼”-½” cubes
• ¼ cup Creole Meat Seasoning
• 2 Tbsp. Chili powder
• ¾ Tbsp. Cumin
• ¼ cup tomato paste
• 2 cups diced tomato, skinned & seeded
• 2½ cups water
• 3 Tbsp. Maseca (corn flour)
• 2 Tbsp. Water
• ½ cup crème fraiche
• 1 cup shredded pepper jack cheese
• 2 Tbsp. Minced onions and cilantro

Put oil, garlic and onion in pot and sweat down. Add boar and brown. Add seasonings and toast in. Add the diced tomato’s, tomato paste and water – make the chili thinner than you want, it will cook down an hour and a half to two hours. Make a paste out of the Maseca and stir into the chili. Dish into bowl and top with a dollop of creme fraiche and add shredded pepper jack, onions and cilantro to taste.

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Apr 12, 2013

• #8

I've been to Slovakia and had boar cooked their way. Believe me - he need's local help cause it was EXCELLENT!