Tips to eliminating the “GAME TASTE” from wild boar
A good thing to know and keep in mind before you start preparing wild boar hog is that the meat contains much less fat than domestic or production pork. The meat will be a bit darker and the grain will be tighter.
This doesn’t mean the meat will be tough or taste bad. It just simply means that if not prepared correctly it can be dry compared to store bought pork. This is important to remember when baking, smoking, or grilling whole portions such as legs, ribs and other large portions.
Another good point to keep in mind is that wild pork has different fat than domestic or production pork.
Wild boar meat will have a so called “Soft Fat” and production pork will have “hard fat”.
Soft fat is not as desirable and should be trimmed away when possible. It is worth noting, that soft fat is not nearly as unhealthy as hard fat.
The larger boar meat is often criticized and assumed as tough and not fit for table fare, well folks they are flat out WRONG!! Lots of high end restaurants consider wild boar as a fine table fare, and the much larger older boar is preferred. Most every one is familiar with the commercial slaughter house for wild hog in Devine TX. They seek hogs over 200 pounds and pay more per pound for those hogs.
If the meat is prepared correctly BEFORE COOKING it will surely have your guests complimenting you at the table!
The first thing to make sure of is that a quick clean kill is made on any game animal. If the animal was chased, gut shot, or has unfortunately, died a slow death, then more than likely a strong game taste could result.
There is a solution to this problem though…..
WILD MEAT SOAK and TENDERIZER
This technique is highly recommended for most meaty wild game.
- Skin and Debone, then quarter the animal out, if necessary and place the meat in a large ice chest with the following mixture.
- ICE WATER!! Along with 1/2 – 1 cup of vinegar and approximately 18 – 20 oz of real lemon juice.
- Soak large portions of meat for 2 to 3 days, changing the water as needed and keeping the water ICE COLD. Keep all meat covered within the ice water. Soak the meat until it turns white and all blood has leached out.
- NOTE, if the meat begins to darken or turn blue then you have too much vinegar! The meat is not spoiled!! Change the ice water and reduce the amount of vinegar.
Smoking (slow cooking Quarters or Whole Hogs)
This is the most common and preferred way for preparing wild pork. Often served to friends and at family gatherings.
First, make sure you apply the preparation tips noted above to your boar meat for best tasting results.
- Gather your favorite seasonings, such as lemons, peppers, onions, potatoes, and any other seasonings that suit your taste.
- Completely wrap the meat so the vapors are locked in as much as possible and to reduce meat dripping loss.
- Slow smoke (or bake) at about 275 – 300 degrees turning or rotating as needed to insure even cooking. The time will vary greatly depending on the portion of the meat.
- Whole hogs should cook overnight or all day. Quarters will usually cook in 5 – 6 hours.
If you want to serve the meat in slices, cook it until you notice the meat is ready to fall of the bone and has become very tender. At that point you would unwrap the meat and brown then baste to firm up the meat.
If you prefer the meat extremely tender and juicy then it should remain covered and cooked till it falls off the bone.