Hello redneck69. My questions still stand. Was it "boar" or feral? Was it a boar or sow? The main reason is how to treat the meat, and as you said the meat was soaked. We may differ on exact procedure but we agree that there needs to be a procedure. AND we are talking about a 220 lb. animal.
Hello Ducksanddogs. Fellow Tx. boy. Even with feral hogs a covering of bacon will greatly help with the dryness. Using a brine would also help with these animals.
Maybe I should explain why I asked the questions for folks who are not avid hunters: "Wild Boar" is a generic term used to describe a totally wild animal that has never been "bred" to achieve certain characteristics such as leaner meat, more fat, faster growing. Like cattle and horses; pigs were a totally wild animal that man has domesticated and changed over time. The term "Wild Boar" usually incorporates both male and female animals. Feral hogs were once domesticated but their ancestors escaped, reverted to a wild nature and have even bred with the true wild pig. I will use "male" and "female" to avoid confusion. Whether you should shoot "hogzilla" or the biggest buck with the most horns and cull your best breeding stock is a post for a hunting forum. We are talking about meat here. A younger, smaller animal will ALWAYS have a better taste and be more tender. Even with pigs and cattle we usually butcher these animals between certain age and weight for quality. A 220 lb. wild pig has developed some STRONG flavour. If "wild boar" more so than feral. If a male, more so than a female. If a male, I would have left him to breed as you are going to SERIOUSLY have to do something with the meat to use it for other than sausage and even then it might be too strong ( soak in ice water, soak in milk, brine, all 3? ). Even with a female it will be touch and go. Feral hog is slightly better at that weight because of slightly more fat, but the same applies with male or female.
If I am being honest, I think you will be ok with the back strap ( I soaked mine overnite in milk and then dry well with paper towels before cooking ) wrapped in bacon no matter the answers. I would soak the rest in ice water, milk, whatever and grind it for sausage. This is only my opinion. Good luck. Keep Smokin!
Danny