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First Wild Hog w Q-View - Page 2

post #21 of 31
Thread Starter 
Hopefully the resting period will allow natural flavors to return...
post #22 of 31
Personally, I never really disliked the gamy flavor of venison...that is until my dad brought out the point that it tastes like liver. At that point it kinda killed it for me. Now my focus is more on reducing that game flavor while still keeping it unique. Its also kinda fun feeding it to those that oppose eating "bambi" and having them ask for seconds.....Priceless!
post #23 of 31
Only a guess here on my part, but the boiling could have been suggested to remove excess lard which may have been thought to be "rank" from the wild boar.

I know that's what I've done with alligator meat that's going into a sauce piqaunt as suggested by some Louisiana friends.. ??

StoneBriar - you gotta ask "WHY" for us!
post #24 of 31
I was always told by my grandfather to boil tough meats before throwing them on the grill. It might be that whoever told you to do that was from an old school mentality. Wild boar can be a bit tough because they don't sit in the pins being fed. They are on the move, and are typically eating the highest starch foods they can find. I have harvested my share of russian boar on the west coast. We ground everything but the tenders and backstrap. We also looked for "color" in the hogs before we shot. Any color on a boar shows it has some feral pig in it. They were typically more tender than the pure black boars. Look forward to the results of your smoke. sure looked awesome!
post #25 of 31
Thread Starter 
I will ask this evening. Thanks for the replies...
post #26 of 31
The reason wild hogs are usually tough and gamey is because they grow up still having their "cajones". Domestic male porkers are relieved of their "cajones" at an early age to eliminate this problem, otherwise the pork you buy in the store would be the same as wild hogs. Around here hunters usually only keep female hogs or very young male hogs they shoot to cook.
post #27 of 31
I would venture to guess that a good soak in salt brine would only help. Just thrown off by the boiling part.
post #28 of 31
Good looking hog either way.
post #29 of 31
Thread Starter 
I was able to finally ask the question today of the one suggesting I boil the wild hog shoulder in salt water before smoking... His answer - "I don't know why." Sorry guys.

Nonetheless, I think I am in agreement w/ most of you. If needed, simply soak in a brine solution and DO NOT boil. We will be thawing the shoulder tonight and serving during tomorrow's Super Bowl...

Thanks again for all the interest.
post #30 of 31
Actually, it's none of those reasons. Originally, hogs were dropped in boiling water, scalding them, then the hair scraped off the skin. This boil also solidified the layers of fat under the skin to the fascia on the outer membrane of the meat, making it firmer. Scalding lost its favor in place of skinning; once a fresh-killed hog is skinned, the underlying fat layer is almost like jello. Dropping it in boiling water again 'solidifies' the fat layers into more cuttable form and boils off any stray hairs that can be bacteria-laden from the exterior of the hog, esp. in the hindquarters with guts and feces easily contaminating the surfaces and stray hairs. It's a good thing to do.
post #31 of 31
Thread Starter 
Pops - Interesting thought. I guess we'll see...
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