recipie for wild hog

[RobertN]

Garlic Pork
1-2lb pork cutlets or strips
1-2 heads garlic, cleaned and coarsely chopped
1/4 cup honey
1/4 cup soy sauce
1/4 cup rice vinegar
1 sweet yellow onoin, thickly sliced(OPTIONAL)

Lightly brown pork on sides in skillet(I use a little olive oil
Thoroughly mix soy, rice vingar, and honey
Throw garlic, and liquid mixture
Bring to very slow simmer; cook till pork is cooked thru

Serve over long grain brown, or wild rice

*Cook in a deep skillit that you can cover

 

[gsganzer]

I like the ones that are about 75lbs. After aging the meat about 4 days, I then take a hind quarter and soak it in a bourbon-brine overnight. After removing from the brine rub it down with a good barbeque rub and let it sit for 2 hours. Put the quarter on a smoker for 4 hours, then wrap with foil and continue cooking for up to 4 more hours.

Bourbon-brine recipe:
6 tbls brown sugar
6 tbls coarse salt
2 cups hot water
4 cups cold water
6 tbls bourbon
4 tbls vegetable oil

Combine sugar and salt. Stir in hot water until dissolved. Stir in cold water, bourbon and oil.


Rub recipe:
1/4 cup brown sugar
1/4 cup sweet paprika
3 tbls black pepper
4 tbls coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
1/4 teaspoon cinnamon

 

[RobertN]

Smothered chops
1-2lb pork chop
lemon
mustard powder
garlic powder
salt/pepper
large can stewed tomatoes

Place chops on a plate. Squeeze lemon juice from fresh lemon over chops
Sprinkle cops with mustard podwer, garlic powder, and salt/pepper
Set aside for 15-20 minutes
Lightly brown chops in a skillet
Pour stewed tomatoes over chops(should completely cover chops)
Bring to slow simmer and cover.
Cook till pork is cooked thru

*use a deep skillet you can cover

 

[RobertN]

Timothy Manion had some wild game cookbooks out a few years ago. He has some great recipes. One of them is a "menu" cookbook, that highlites side dishes that would complement the main dish, ie:

Boar Chops with Beer
Parsley Rice and Peas
Heart of lettuce with Dill Dressing
Apple Muffins

or

Stuffed Wild Boar
Sour Cream Broccoli
Popovers
Poached Plums with Vanilla Custard

He had a cooking show a few years back. Never saw it, but do like his cookboks.

 

[Stimw]

Google brining meat and read about how the salt causes it to tenderize. I read up about it after reading tips about brining turkeys.

 

[gsganzer]

Google brining meat and read about how the salt causes it to tenderize. I read up about it after reading tips about brining turkeys.

The first time I used the bourbon-brine recipe above, we were amazed at how tender the meat became. With the smoking and then wrapping in foil, the meat will literally fall off the bone.

Another good pork rub is from Corky's in/near Memphis. I believe you can order their rub via internet.

 

[schmism]

you can do this like classic whole hog BBQ?

 

[schmism]

Another good pork rub is from Corky's in/near Memphis. I believe you can order their rub via internet.

mmmmmm Corky's The best is the original on popular.

 

[jayste]

Bourbon-brine? Man, you guys are eatin' high on the hog! I like them to be 100lbs or less and smoke the little suckers. Back when the kids where at home 4 teenagers could go over one like a pack of wolves! I never had any special recipe just hickory smoked and kept it wet.

 

[gsganzer]

you can do this like classic whole hog BBQ?

If you're talking about cooked on a spit, that's something different. I'm not sure how you would brine something that large. You could probably baste it while it cooks, but I'm not sure you'd get the same results.

With a 75 pound hog (or smaller), I'll usually rip the hog down the backbone, creating two halves. Each half will typically fit in a large cooler, where you can keep it cool and brine it overnight. One of these halves will fit on a large gas grill. Make a couple of smoke packs by making an envelope of aluminum foil, filling it with hickory chips and sealing it up. Keep placing these on the burners as you cook on low heat for the first few hours.

Once you have the smoke flavor on the surface of the meat, wrapping it in foil and continuing to cook will get that smoke flavor to permeate without drying out the meat.

I'm starting to salivate, thinking about this!!