Neighbor asked me to BBQ what he said was "ham" from a wild boar he bagged. I cant tell if its the front or rear but not sure if that makes a difference. Seems to be about 13-14 lbs.
I know wild game is much leaner than the farmed stuff we get, so the question is, do I cook this with same techniques as a pork butt and bring it up to pulling temps? Or, is it being much leaner going to dry it out so I should cook it more like a loin to 150-155 and slice?
I know wild game is much leaner than the farmed stuff we get, so the question is, do I cook this with same techniques as a pork butt and bring it up to pulling temps? Or, is it being much leaner going to dry it out so I should cook it more like a loin to 150-155 and slice?