Have a Javelina hunt planned for next March. Any good recipies out there?

Hey Allen,

We can't wait for you to finally get down here in the Lone Star State for a hunt!!

Here is some info for you....shoot one to eat and one to mount.....

"First, don't shoot a big old boar. When you buy prime beef, you don't pick out the oldest, biggest bull in the herd. You pick out young, fattened cows. So, be selective when you shoot a javalina for the freezer. Pick one that's obviously a little smaller than the rest. Second, employ a head or neck shot causing little tissue damage to the edible portions of meat. Blood shot meat is not the most flavorful or visually appealing cuts to cook. Third, be very careful to avoid getting hair or musk on the meat. If you get much on there, the meat will smell and taste just like it, nasty! Many people cut the musk gland off before skinning the animal. I think this just spreads musk around even more. Skinning carefully will remove the gland without ever squeezing or puncturing it. Making your cuts from the inside of the skin going outward will lessen the hair deposited on the meat, as well keep your blade sharp for much longer. You will still get some hair on the meat. It can't be helped. Wash any accidentally deposited hair off the meat as soon as possible. And lastly, a good marinade will do wonders for any game meat, javelina included. I like beer, or wine, or buttermilk, or Italian dressing for several hours prior to cooking, but a couple changes of cold, clean water works well also. Once done with the marinade, any recipe for veal will work well with javelina. Tossing a couple of shoulders in a large roasting pot and covering the meat with various cut vegetables and 2 cups of beef broth makes a simple but wonderful dinner. Any leftovers can be quickly and easily made into a satisfying stew or soup."

A little late but,,,
Here is a jerky recipe that I use for javelina.
Its an oven recipe but it does just as well in a smoker.
Its spicy and wont last long when its done.
coues
ds


Partially freeze the Javelina loins (approx; 1 1/2 to 2 pounds).
Trim and remove any fat then slice 1/4 inch thick either across or with the grain.

In a large bowl combine:

2 TBS packed brown sugar
3 TBS soy sauce
1 TBS Dry sherry
1 teaspoon salt
1/3 cup water
1/4 teaspoon pepper
1/4 teaspoon Chinese Five Spice seasoning
2 cloves garlic crushed (pressed)

Mix well, then add the javelina slices. Cover and let marinate several hours (best if overnight). Shake off excess marinade and place the strips close together, (do not overlap),on racks which are placed in a rimmed, foil lined pan.
Preheat the oven to 200 degrees, dry the meat from 4-6 hours until it is dark brown and feels dry. Pat off with a paper towel any oils. Let the meat cool and store in an air tight container.