GUIDE TO COOKING WILD BOAR MEAT

Wild boar is lean meat that should, as a rule, be cooked at lower temperatures than other meats. Avoid overcooking. Wild boar, raised like beef, is range fed and therefore can be served on the rare side. A rule of thumb for cooking wild boar is “low and slow”. The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit. The amount of time depends on your personal preference as to how well done you would like to cook your meat. For chops, bake with a sauce for best results or if you prefer, pan-fry at a medium heat. Always check frequently so as not to overcook.

Wild boar is excellent barbecued. When prepared properly it is flavorful and very tender. Wild boar also makes tasty sausage, jerky and ground meat products.

When preparing wild boar for cooking remember, NEVER thaw or cook this meat in a microwave, as it will become very tough and dry. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is a particularly good choice for marinade because it contains an enzyme that actively breaks down muscle fiber. Therefore it is highly effective as a meat tenderizer.

The wild boar’s light fat layer can be easily trimmed. But many cooks believe the fat layer provides a “self-basting” element and helps retain succulence.

Smoking (slow cooking Quarters or Wild Boar Hogs)

This is the most common and preferred way for preparing wild pork. Usually to be served at friend and family get-togethers.

First of all read the tips and reminders and apply those to those tips in preparing the meat for best results.

Gather your favorite seasonings such as lemons, peppers, onions, potatoes, and any other seasonings that suit your taste and get that part taken care of.

Completely wrap the meat so the vapors are locked in as well as possible and the drippings will not escape.

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 size.

Whole hogs should cook overnight or all day. Quarters will usually cook in 5 – 6 hours.

WILD MEAT SOAK and TENDERIZER

Skin and Debone or Quarter the animals out and place the meat in a large ice chest with the following mixture:

ICE WATER!! Along with ½ cup of vinegar and a medium or large (18 – 20 oz) size container or real lemon juice.

Soak large portions of meat for 2 or even 3 days – changing the water as needed and keeping the water ICE COLD and all meat covered with the ice water. Soak the meat till it turns white and all blood is leached out.