Getting Ready to smoke some Wild Boar

[Trae Bar IV]

Any suggestions? Some have suggested brining it beforehand

 

[RayClem]

I have never eaten wild boar, but having lived 2/3 of my life in Virginia, I have had my share of smoked hams that were dry cured with salt. However, that curing process is a lengthy one. You can also dry cure ham with sugar. Most less expensive hams these days are cured by injecting solutions of salt, sugar and other ingredients into the ham for and letting it cure for a few days,

Of course, I have also had my share of pulled pork from whole hog BBQ which is common in the eastern regions of Virginia, North Carolina, and South Carolina. In that case, there is no curing at all, the meat is cooked, seasoned and basted during the cooking process with a vinegar based BBQ sauce. If this is more to your liking, then check out this video about the process of cooking a whole hog as performed by Rodney Scott.

 

[Trae Bar IV]

As usual , you always have insightful advice.

Thanks Ray!

 

[Retinla53]

Great video RayClem