Guys,
I want a good recipe for slow smoking some of the thick roasts & hams from this big old tough guy. I have cooked several of the cuts already by injecting them with wine & then slow simmering for 3-6 hrs and they were great tasting & tender. He's tasty but tough. My question now is what do you guys inject & or marjinate with & for how long for the big hams & roast when puting them on a slow (200-255f) smoker for hours??

Hang him in the cooler for at least 14 days and let rigor mortis run its course and they will all be tender.

I have had good results in the slow cooker. Fill it up with meat, lots of onions and veggies, and I cover it in a mixture of tomato sauce and water. I cook for 12-18 hours on low. It crumbles apart when done.

blake

If it's very tough just grind it up and make Bolognese sauce !!

This will sound off, but the one thing we did/do with tuff meat is cover it in COKE A COLA, the cheapest stuff we can find,let set in frig over night or a day or two then slow roast on grill

quote:

Originally posted by Dave James:
This will sound off, but the one thing we did/do with tuff meat is cover it in COKE A COLA, the cheapest stuff we can find,let set in frig over night or a day or two then slow roast on grill

I'm going to try this Coke one first. Thanks Dave. Guys, keep them coming if you have more.

Thanks all

You guys are able to eat boars chased with dogs? We do not, I've tried and found the stench to be more than I could take. Am I missing something, or are these boars taken from a stand, I believe it makes a difference. We generally cut the pecans off and hope to get him another day.

Typical marinades have acid in them which tenderize the meat. Wine,beer,Coke Cola [phosphoric acid], vinegar, buttermilk all have acid just pick the one that adds the flavor you prefer....Any animal that has been running will be less desirable as chemical changes in the meat effect the flavor.

cube the big pieces...1" cubes work well
put them in a BIG ziplock with "zesty italian" dressing and a cup or 2 of white wine .. just "white table wine" which is generally a little sweet .. let sit in the fridge for the night...

in the morning, make a brunswick stew in a crock pot ... drop the meat, but not juices, into the pot, let cook till after work....

you can subst apple cider vinegar, and some brown sugar...

if you want to make great pulled pork, you need cumino, garlic, leeks, black pepper, white pepper, and a pinch of really good sea salt.. and brown sugar

WASH THE LEEKS
dice up a leek into 1/4" thick cuts...
a tablespoon of minced garlic
2 tablespoons of cumino
1/2 a TEAspoon of pepper
1/4 teaspoon of salt
white pepper to taste .. i like it!
chunked up ham, about 2 or 3 inches
more than cover with water in a crockpot

let cook over night.. it will be tough as a boot in 2-3 hours, and then fall apart around lunch.. but top it off with water at least twice...

chunk in 2 tablespoons of brown sugar in the morning...

eat as posole, or a "lots of gravy" meat with FLOUR tortillas...

for me, I would drop in 2 dark green jalepenos in the morning.. but if you don't like it very hot, slice a single pepper longways and scrape everything out, then put that 1/2 a pepper in... 1/4 if you don't like really hot foods.

serve over rice, homoney, grits, cornbread, or with tortillas

add some dark chili powder (1/2 a cup) and 1/2 a cup of paprika, and you have a nice red
jeffe

Mete has the secret. The Colas have phosphoric acid to give the soda a bite. The cola syrup, when shipped, has a warning label for caustics. In its soda form it will tenderize the meat if given at least an overnight soak. I prefer a 24 hour soak, then marinate and inject with half Worcestershire and half Soy sauce. Try a small cut that way before a long slow smoke to see if you like it. Then go to major cuts like the hams if you like it. With wild game being low fat (less marblelized fat) I use bacon strips on the outside of the meat. Then feed bacon to the dogs. Good luck and let us know what works for you the best. Packy

Thanks guys you've provided something for me to work with. Truly though I haven't any problems with toughness, just the strong taste and oder of the meat which I'm sure has to do with the running and fighting with the dogs with the adrineline (sp) pumping. My adrineline (sp) gets going as well which makes it all so much fun.

As rank as some of the boars I've shot over feeders have been, I can't imagine what one that has been run through the cactus with dogs in July in South Texas would smell like. But, we've used the big ones as tamale meat--and they are great!

quote:

Originally posted by Larry Matherne:
You guys are able to eat boars chased with dogs? We do not, I've tried and found the stench to be more than I could take. Am I missing something, or are these boars taken from a stand, I believe it makes a difference. We generally cut the pecans off and hope to get him another day.

They do get rank when they're pumped up on adrenaline. You guys have posted some great ways to prep the meat and damnit, I'm hungry!

Simplest way is one of the oldest, barbeque it BUT season the uncooked meat with a decent rub to your taste, WRAP it (meaning completely enclosed, not just wrapped around like a tamale, it doesn't have to be completely air tight but the bottom layer needs to hold the juices) in foil for six or or 8 hours of slow heat and smoke and then open the foil up from the top, leaving the bottom in tact to retain the juices, for an hour or two. Have a good commercial or homemade BBQ sauce available if you want, but it isn't really necessary. It will be fall off the bone tender. The ribs are especially good done this way.

You could probably do this in an oven and use some liquid smoke at the end for city/apartment dwellers but I've never tried it, I like the fire and beer part of the process.

Guys,
keep em coming, I'm glad I asked as there are some really good sounding recipes on here.

Dave---I tried the Coke method first on a large roast. It work splendid. I marinated it for 24+ hrs in Coke and then injected it with a Mexican Chile Lime formula and slow baked it in a covered cast iron pot for 8 hrs. It was absolutely spectacular. Moist & tender easily cut with the fork and tasting similar to beef roast. Now I will try some of the other recipes on ribs

One of the secrets of some of the old barbeque masters was to make a sauce with ordinary commercial barbeque sauce plus coca-cola. It was so simple they truly tried to keep it secret.

I use the juice from a big can of Jalapeno Peppers for my Bar B Q sauce...Nothing added..

On a big bore like yours I suggest you cook him on a pine board and then eat the board..Always shoot a smaller pig to eat. The old boars are trophy and sausage as far as I'm concerned.....

I like to smoke them in my huge outside smooker made out of a 46" OD pipe with a box cooker on one end...I use only mesquite...I cook the pig wrapped in foil and dry rub for 8 hours at 180 to 200 degrees, then open the foil for another hour or so covered with Jalapenos and liberal doses of juice every 15 minutes, testing as I go, and if there is any pig left I give it to whoever stayed around that long! and drank all my beer, the beer drinkers really like it by then!

In the town where I live there is a meat market that makes mine into pan sausage for me. Cost is 50.00 a piece. All I do is skin and quarter and throw in the ice chest. About 8-10 days later the meat is wrapped, frozen and labeled on the package. Sure does make for some good eating. I took some on a recent hog hunt and everyone enjoyed it.

Saute up some onions, cook some bacon add it to a pot of simmering saurkraut. Drop in a small roast. Cook until the bone falls out. It's a good one.

Here is some more information.

From the "Meat Man":

Cooking Wild Boar Meat
"Wild boar is lean meat that should, as a rule, be cooked at lower temperatures than other meats. Avoid overcooking. Wild boar, raised like beef, is range fed and therefore can be served on the rare side. A rule of thumb for cooking wild boar is "low and slow". The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit. The amount of time depends on your personal preference as to how well done you would like to cook your meat. For chops, bake with a sauce for best results or if you prefer, pan-fry at a medium heat. Always check frequently so as not to overcook.

Wild boar is excellent barbecued. When prepared properly it is flavorful and very tender. Wild boar also makes tasty sausage, jerky and ground meat products.

When preparing wild boar for cooking remember, never thaw or cook this meat in a microwave, as it will become very tough and dry. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is a particularly good choice for marinade because it contains an enzyme that actively breaks down muscle fiber. Therefore it is highly effective as a meat tenderizer.

The wild boar’s light fat layer can be easily trimmed. But many cooks believe the fat layer provides a "self-basting" element and helps retain succulence.


Smoking (slow cooking Quarters or Wild Boar Hogs)

This is the most common and preferred way for preparing wild pork. Usually to be served at friend and family get-togethers.
First of all read the tips and reminders and apply those to those tips in preparing the meat for best results.

Gather your favorite seasonings such as lemons, peppers, onions, potatoes, and any other seasonings that suit your taste and get that part taken care of.

Completely wrap the meat so the vapors are locked in as well as possible and the drippings will not escape.

Slow smoke (or bake) at about 275 - 300 degrees turning or rotating as needed to insure even cooking. The time will vary greatly depending on the size.

Whole hogs should cook overnight or all day. Quarters will usually cook in 5 - 6 hours."

Bob

quote:

Originally posted by foxfire:
Saute up some onions, cook some bacon add it to a pot of simmering saurkraut. Drop in a small roast. Cook until the bone falls out. It's a good one.

Foxfire,
Tried this recipe on some ribs w/o the bacon & it was outstanding

I'm going to try Bob in Tx's slow smoked recipe soon

I hate these posts as they always succeed in making me hungry and then I have to go dig something up to eat.......