- Joined Nov 28, 2013
On a recent hunting trip I shot a Wildboar.what is the best way to smoke the whole hams. I am new at this so I need detailed instructions.
Wannabe, I have smoked A LOT of these. Let me tell you, they are wonderful!
Here's what I do:
Get a bottle or jar of the creol butter or garlic butter and inject the ham or shoulder with that. Brand doesn't matter. You won't even taste it but it will help keep it moist. Do this the night before the smoke and put in the fridge over night.
The next day, coat the outside with mustard or olive oil, apply your favorite rub and smoke at 225 degrees. Every 45 minutes I will spray it with an apply juice, canola oil, and Captain Morgans mixture. Once the internal meat temp gets to 165 degrees, wrap in a minimum of two layers of foil and put it back on the smoker. Or, put the foil wrapped pork in a pan and cook it in the oven at 225 degrees. Take it out when the meat temp reaches 202 degrees. I try to put mine in the oven since the smoker has added all the smoke flavor it is going to by that point.
Once it comes out of the oven or smoker, let it rest for a miminum of 30 minutes before you open the foil. I usually let mine sit in a cooler for an hour. When you do open the foil make sure to retain all of the juice that is sitting in the bottom. After you open the foil, start pulling the meat off the bone with your hands (gloves are a necessity here) and shredding it with your fingers. I actually like to chop mine with a meat cleaver. Pour the remaining juices from inside the foil over the top of the shredded meat. Make sure to mix it in so all of the meat is able to absorb the juices.
There you go...Pulled Pork Samiches
When you are ready to open the foil and start to pull, make sure not to discard the juice in the bottom of your foil. You will need this!!! After you pull/shred all of the meat, pour a good portion of the juice over the meat and mix it in with your hands. How much you use is up to you. I use most of it. This will make it even better. I promise!This sounds good, I'm getting some wild boars this wknd so I will give this a try!!
When you are ready to open the foil and start to pull, make sure not to discard the juice in the bottom of your foil. You will need this!!! After you pull/shred all of the meat, pour a good portion of the juice over the meat and mix it in with your hands. How much you use is up to you. I use most of it. This will make it even better. I promise!
ycastane, morning.... In the interest of food safety, it is recommended to freeze wild pig for 30 days below 0 deg. F, to kill any parasites in the meat....
I don't know what needs killing in the wild pig..... or which "bad things" will be killed by temp, "high or low" temp..... cooking or freezing to be clearer.... I'm just passing on what someone in the food industry has made note of....
I do know yeasts will live when stored below 0... I dry and freeze my "Sourdough" starter... and it revives... so it must be "worms" or some other little animal that is killed.... I know my daughter freezes nuts for 30 days before feeding them to her exotic parrots...
I would freeze it just to be safe.... As far as the 0 deg F in the freezer, most freezers are below zero... I put a therm in mine and all 3 read below zero...
0 degrees f ? Freezing is 32 degrees f do you mean 0 degrees c? And does a standard freezer get to zero f ? I know we have some at the lab that do but they are special freezers.
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