Smoked Wild Pig

[HalfSmoked]

The good and the bad.
A pig shoulder done with Tony's

The spare Ribs
and I do mean spare ribs.

In for the smoke.

Ribs were not in quite 3 hrs.

This is the bad they were more like jerky.

Pulled the shoulder at 150 IT and placed in house oven at 300 degrees and a course with the sauerkraut.

Shoulder bone clean and ready to eat.

As said ribs were very spare and like jerky but very tasty.

Warren's plate New Years sauerkraut, pork and black eye peas.

Oops forgot to show some corn bread on my plate.

Was a learning experience ribs will not do again. Shoulder was very good but tough a course there is fat no as you can see. So thinking next time injecting it may help. Any suggestions welcome. Thanks for looking.

Warren

 

[smokerjim]

looks good. I never had wild pig, but would imagine if you inject or soak in marinade it should help,

 

[motocrash]

The good and the bad.

Warren,at least there's no ugly! What temp were you cruising at?
Injecting helps a lot.I haven't yet tried it on wild pig (no wild pig in inventory) but STPP would be the goods.Hit up @daveomak Easy Peasy thread And check out @james211 spreadsheet he made for Dave's tasty concoction.Skip the cure and put the rub of choice on...
https://www.smokingmeatforums.com/t...s-disclaimer-money.276489/page-6#post-1908294

 

[crazymoon]

HS, It all looks good to me even your SPARE ribs !

 

[zwiller]

Marianski says all wild game benefits from curing so that's what I'd suggest. To be honest, I would want the cure for anything wild too for safety's sake. That said, perfectly cooked Warren!!! Bonus points for the kraut and pig combo!

 

[chopsaw]

At least you won't have any bad luck this year . Nice job Bud .

 

[hardcookin]

Good job Warren, looks like a tasty meal!!
Point

You know the old saying...every smoke is a learning experience.

 

[indaswamp]

Have to treat wild hog live any other wild game meat. The animal is running around and actually using it's muscles, therefore it is a lot tougher than domestic pork. And a lot leaner. Wild hog ribs are the only ribs I will foil just to keep them from turning into jerky. Domestic pork ribs do not need it IMO.

 

[indaswamp]

Oh- and brining helps wild pork shoulder out a lot!

 

[chef jimmyj]

Could you, or whomever butchered the pig, have left all the belly muscle attached? Saw some guys cutting up a wild hog. They cut the ribs from the loin then just removed the skin. All the belly, side muscle and fat was on the bone. Think Bacon on a Stick.
They were very meaty...JJ

 

[pc farmer]

Looks great Warren. I bet it tasted awesome. I am thinking like JJ thou, maybe if they left the belly on the ribs??? It would have been better. I know STTP injected would keep the shoulder moist and maybe more tender.

 

[HalfSmoked]

Warren,at least there's no ugly! What temp were you cruising at?
Injecting helps a lot.I haven't yet tried it on wild pig (no wild pig in inventory) but STPP would be the goods.Hit up @daveomak Easy Peasy thread And check out @james211 spreadsheet he made for Dave's tasty concoction.Skip the cure and put the rub of choice on...
https://www.smokingmeatforums.com/t...s-disclaimer-money.276489/page-6#post-1908294

It was done at 225 degrees was no marinade just dry rub.

Warren

 

[HalfSmoked]

HS, It all looks good to me even your SPARE ribs !

Thanks for the like it is greatly appreciated.

Warren

 

[HalfSmoked]

Marianski says all wild game benefits from curing so that's what I'd suggest. To be honest, I would want the cure for anything wild too for safety's sake. That said, perfectly cooked Warren!!! Bonus points for the kraut and pig combo!

Thanks for the like. It actually did not have any wild game taste to it. I'm one that enjoys wild game taste don't do much to change that in my wild game.

Warren

 

[gmc2003]

Looks really good from my screen Warren. I've never had the opportunity to try wild pig.

Point for sure.
Chris

 

[HalfSmoked]

Doug Thanks for the like it is greatly appreciated. For sure was a learning experience.

Warren

 

[HalfSmoked]

Have to treat wild hog live any other wild game meat. The animal is running around and actually using it's muscles, therefore it is a lot tougher than domestic pork. And a lot leaner. Wild hog ribs are the only ribs I will foil just to keep them from turning into jerky. Domestic pork ribs do not need it IMO.

Thanks for the reply and as said it was a learning experience and do plan on injecting next one.

Warren

 

[HalfSmoked]

Looks great Warren. I bet it tasted awesome. I am thinking like JJ thou, maybe if they left the belly on the ribs??? It would have been better. I know STTP injected would keep the shoulder moist and maybe more tender.

Adam Thanks for the like it is greatly appreciated. Yup do plan on injecting the next one.

Warren

 

[HalfSmoked]

Looks really good from my screen Warren. I've never had the opportunity to try wild pig.

Point for sure.
Chris

Chris Thanks for the like it is greatly appreciate. All though it was a learning curve it was still great tasting.

Warren

 

[tropics]

Warren looks good to me,I've never had wild pig did you hunt it?
Richie