wild boar haunch
- Thread starter hilljim
- Start date
jthyttin
Well-Known Member
If you have opportunity for BBQ style slow smoking (around 100 Celsius):
- weigh it
- measure 2.5% fine sea salt (iodine prevents smoke from penetrating)
- rub the salt on surface, wrap in butcher's paper (make sure the liquids have a way of dripping out)
- keep in fridge 5 days to week (salt penetrates about 1cm per day)
- take the paper away and keep few hours in fridge to dry the surface
- smoke until desired inner temperature (at least 78 Celsius and most prefer several degrees over)
If you're lazy, you can smoke for few hours, wrap in tin foil and put to oven for rest of the time. You can also add other (dry) seasonings, but don't go crazy. Just salt and smoke are fine.
- weigh it
- measure 2.5% fine sea salt (iodine prevents smoke from penetrating)
- rub the salt on surface, wrap in butcher's paper (make sure the liquids have a way of dripping out)
- keep in fridge 5 days to week (salt penetrates about 1cm per day)
- take the paper away and keep few hours in fridge to dry the surface
- smoke until desired inner temperature (at least 78 Celsius and most prefer several degrees over)
If you're lazy, you can smoke for few hours, wrap in tin foil and put to oven for rest of the time. You can also add other (dry) seasonings, but don't go crazy. Just salt and smoke are fine.
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