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#3428827 - 10/31/13 09:20 AM Re: Barbecue: Wild Hog vs. Domestic [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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1) Since you've expressed your complete disdain for injecting meat, how would a brine fare?
2) 6 hours cook time?????
3) Frequent lard rub-downs like with Craig's smoked venison leg?
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#3428880 - 10/31/13 09:45 AM Re: Barbecue: Wild Hog vs. Domestic [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: TAFKAP
1) Since you've expressed your complete disdain for injecting meat, how would a brine fare?
2) 6 hours cook time?????
3) Frequent lard rub-downs like with Craig's smoked venison leg?


A dry brine would probably work well, but we wanted to keep the smoking processes as similar as possible. The use of the Ghee was the only exception because most wild game is going to need supplemental fat in order to smoke it.

The pork reached internal temp after 6 hours. Ideally, the wild meat would have been braised for awhile, but wanted to do as close a comparison as possible.

Not sure if the frequent fat additions would have changed much. The wild meat was reasonably tender if you are familiar with wild game. Its only when you compare it directly to the rendered fat of the domestic pork that you could describe it as lacking in any way. Even the barbecue judge, who is enthusiastic about the "winning at all cost" approach in competitions was surprised at how much the flavor of the wild meat compensated for the lack of fat.
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#3428911 - 10/31/13 10:07 AM Re: Barbecue: Wild Hog vs. Domestic [Re: Poser]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1587
Loc: Cleveland & Bedford CO

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Love wild swine, it makes me mad as hell when i hear of people shooting them and letting them lay in the woods to rot.
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