Wild boar shoulder

[Faster]

Hi all, I got a wild boar shoulder in the freezer and I'm wondering if anyone has a recipe for smoking it .
It's about 2.5kg, with bone, what can I do with it that's not too complicated? (As far as preparation goes)
Any thoughts, ideas please?
I have a charcoal "bullet smoker" that works great up to 100⁰C or 220⁰F and is good in lower temperatures, easier to control.
Thanks in advance.

 

[in. pred]

id guess same as a deer quarter? only thing i could suggest is brining it. not many wild boars roaming my IN. hunting woods unfortunately. i couldnt imagine having free pork anytime i wanted it, like my southern brothers.

 

[BigW.]

not many wild boars roaming my IN. hunting woods unfortunately. i couldnt imagine having free pork anytime i wanted it, like my southern brothers.

As fun as they are to hunt. It is a good thing they are not up here (yet)

 

[chef k-dude]

As fun as they are to hunt. It is a good thing they are not up here (yet)

Yes, they are very destructive. I've only cooked wild boar once and that was in the crock pot as I recall. Hated it. My buddy went on a hunt at one of those organized places where they set you up in a kill zone position then they run the boars with dogs toward the kill zone. I've read that when an animal is killed in mortal fear of its life like that the adrenaline or something makes the meat super strong.

I read about in "jolly ole England" way back in the day they would butcher cows by first letting the dogs chew on them to get them freaked out before putting them down. They preferred the strong tasting beef,

 

[Faster]

Yes, they are very destructive. I've only cooked wild boar once and that was in the crock pot as I recall. Hated it. My buddy went on a hunt at one of those organized places where they set you up in a kill zone position then they run the boars with dogs toward the kill zone. I've read that when an animal is killed in mortal fear of its life like that the adrenaline or something makes the meat super strong.

I read about in "jolly ole England" way back in the day they would butcher cows by first letting the dogs chew on them to get them freaked out before putting them down. They preferred the strong tasting beef,

This is how they hunt in France too, at least in this village

in. pred , if I wanted to smoke it, cold or medium heat smoke, how should I brine it and for how long?
Thanks

 

[bill1]

I'd think wild boar would be awful compared to the breeds that've been domesticated for 500 years. Yet I know someone who went bow-hunting for one and he said it was good. But he didn't offer me any...FWIW.

 

[Faster]

Actually it is excellent meat, I have eaten different cuts of wild boar for last few years. Mostly ribs, and other pieces or cotelettes. Never ham part.

I was wondering how others smoke it, if they do. Doesn't seem too popular...
It is darker meat and you can eat it almost pink, not well done like regular pork.
They have a good diet of acorns, chestnuts, fruits, mushrooms etc...no hormones, antibiotics etc...
And NOT for sale. You have to know a hunter that will give you some, or trade for alcohol...
I could treat it like a leg of regular pig? Cure it and smoke it?
What's the best to do with pork shoulder?
Thanks

 

[1MoreFord]

OP, based on what you say they eat in France I would treat it like any pork shoulder or boston butt. Cure, or not, if you wish.

To the U.S. folks, my father grew up in an area where the farmers let their hogs run loose and forage. Their diet, back then, was very similar to what Faster says they eat in France. I got to eat a couple of the remnants of the loose roaming hogs from where my father grew up and they were nice and plump and very tasty. They were far fatter than the commercial pork everyone is accustomed to today. Hogs, being hogs, aren't prone to doing a lot of running around unless they have to do so their muscle groups don't get worked like deer work their muscles.

Based on my experience with "wild" hogs, as they were called in my youth, I'm amazed about how people talk about them being lean today. Maybe it's a difference in modern breeds that have become feral compared to what I knew or maybe they are forced to move around a lot more than they were in olden times.

 

[Faster]

1MoreFord , those were the days, weren't they?

Ok I'll treat it as a pork shoulder, as other member suggested, thanks.

We have another curiosity here, called "Mouflon" which is a wild sheep, imported from Corsica. They are becoming a real nuisance, invading your garden, destroying young shoots of trees, anything, almost as destructive as goats:))
And they taste good too, (I heard, didn't get any yet), when young, maybe this year;)

Nice weekend y'all