MidlandsPaperPuncher
Well-Known Member
In August I shot my first two boar in the Forest of Dean, and with a friend who'd done it before, skinned/butchered them both.
Two weeks later I did a leg of boar for some friends, smoking it overnight on my charcoal smoker.
First of all I coated the joint in a rub of brown sugar, salt, black pepper, mustard, fennel and szechuan peppercorn:
And then smoked it for ~12 hours at 110C with a chunk of oak to add smokiness. Interestingly half of the meat was very tender, and the other half less so. It wasn't too dry, though definitely dryer than fatty domestic pork would have been, absolutely delicious flavour though!
Bit of a delay between doing this and posting, but thought I'd share anyway! Next thing I'm going to try is sausages.
Two weeks later I did a leg of boar for some friends, smoking it overnight on my charcoal smoker.
First of all I coated the joint in a rub of brown sugar, salt, black pepper, mustard, fennel and szechuan peppercorn:
And then smoked it for ~12 hours at 110C with a chunk of oak to add smokiness. Interestingly half of the meat was very tender, and the other half less so. It wasn't too dry, though definitely dryer than fatty domestic pork would have been, absolutely delicious flavour though!
Bit of a delay between doing this and posting, but thought I'd share anyway! Next thing I'm going to try is sausages.
