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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-12-2015, 04:48 AM   #1
COS
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Default I was wrong, wild boar meat now what?

I posted a thread a while back about wild boar meat. I thought I was going to get a Boston butt type cut. I was wrong. I ended up getting small baseball size pieces of boar meat. No idea what cut or where the cut is from. I got it in a cooler of ice water and vinegar now for this weekend. I'm thinking of reverse sear, put it in the pit at semi high temp then wear it. It does look pretty lean. I'm more worried of the reverse sear it tasting gamey. Any ideas?







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Old 10-12-2015, 06:21 AM   #2
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Whenever we get a lean wild hog, we make carnitas. That looks pretty lean.
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Old 10-12-2015, 06:46 AM   #3
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Well, it's probably the Italian coming out in me, but I'd have to make Cingiale.

http://www.ciaoitalia.com/seasons/13...d-boar-in-wine
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Old 10-12-2015, 09:05 AM   #4
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Carnitas is a good Idea or Chile verde. How about Lasagna with Wild Boar Bolongese
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Old 10-12-2015, 09:45 AM   #5
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Since it's already in vinegar you could make vina dosh.

Adobo is good too...
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Old 10-12-2015, 09:52 AM   #6
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Quote:
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I posted a thread a while back about wild boar meat. I thought I was going to get a Boston butt type cut. I was wrong. I ended up getting small baseball size pieces of boar meat. No idea what cut or where the cut is from. I got it in a cooler of ice water and vinegar now for this weekend. I'm thinking of reverse sear, put it in the pit at semi high temp then wear it. It does look pretty lean. I'm more worried of the reverse sear it tasting gamey. Any ideas?







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Old 10-12-2015, 04:10 PM   #7
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Just make sure you have dark shoes and a brown belt and you will be fine.
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Old 10-12-2015, 08:28 PM   #8
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Thanksgiving/Christmas tamales.
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Old 10-12-2015, 08:43 PM   #9
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A guisado would be ideal.
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Old 10-13-2015, 04:23 AM   #10
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I was searching the Internet about wild boar meat. I found along with soaking it in ice water in a cooler is also to add baking soda.
http://www.wideopenspaces.com/top-8-wild-boar-recipes/

Anyways I'm thinking of treating it like a steak with it being so lean. Your suggestions sounded good but to much work. A few of those suggestions never even heard of.
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Old 10-13-2015, 06:09 AM   #11
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I would just rub it with salt/pepper...reverse sear it like steak.
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Old 10-13-2015, 06:34 AM   #12
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Quote:
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I would just rub it with salt/pepper...reverse sear it like steak.
That's what I'm thinking. What temp should I take it to. I was reading to prevent disease to cook to a internal of 160. Does this sound ok?
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Old 10-13-2015, 07:50 AM   #13
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I personally wouldn't go to 160­. I'd go 140 and let it carry over to 145.
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Old 10-13-2015, 08:03 AM   #14
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I'd personally go even lower...about 130F-135F.


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Old 10-13-2015, 08:11 AM   #15
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We soak the meat in milk to remove all the blood. Gets rid of any gamey taste.
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