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Old 09-20-2005, 03:32 PM   #2
qman
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Join Date: 07-08-05
Location: Ocoee, Fl
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Hey Scott, glad to hear you are getting settled in there, and glad to see you back on the board.

About your wild boar. I think you should be prepared to add fat, and maybe to marinate in a red wine/red wine vinegar marinade, or to brine for a day or so. Some of the "wild boar" I have seen has been from mature animals, and can be hard to cook tender. Of course if it is a boar, as in a male, it will be un-castrated and the flavor of the meat is quite different from domestic pork.
However, a lot of the wild hogs we get here in Fla. are almost as fat and happy as a farm-raised animal, and cook much like the stuff that get's picked off the cryovac tree at Sam's
When you get your hands on it you will be able to judge leaness, etc.
Not knowing, I would say give it some slow smoke, then get it foiled in time to let the foil tame the tenderness for you. My 2 cents.
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