Cooking Wild Boar

Jim Phillips

New member
Probably answered a million times. I hope to get a wild pig this year and am planning on doing a gutless clean in the field, placing the meat in a cooler with ice and salt water. In trying to research cooking the meat there are two entirely different temperatures (meat temp) that I am finding. One knowledgeable group says 145 degrees for a certain length of time, while the other group, also knowledgeable says cook until the internal temperature is 160 degrees. That's a big difference!! Also some advocate freezing for a month first. I have no problem with freezing but the difference in temperature will likely make a huge difference in the quality of the meat at the table. Not interested in taking any risks with my family. Can you help?
 
I eat it fresh I eat it frozen first. I always cook it well done, but have yet to take internal temps. I aint dead and no diseases last I was checked.
 
take my word for it. Soak it in ice water for a week to ten days then freeze or cook. I make roast, grilled steak, smoked hams,fajitas, pork tacos and more. Doubt very seriously you'll fine anyone that has cooked or eaten more hogs than my family. When you kill 300-400 hogs a year and have five kids you do what you must. Bobcat is awesome smoked as well. taste is very similar to honey roasted pork.Don't over think it just cook it and eat it, probably ten times safer than store bought meat!
 
We dont kill that many. But we skin them the same way, and did long before I read his post. Our hams, backstraps and sausage all go in the smokehouse. 200 degrees for 10 hours with redoak or pecan. Nuttin like smoked poke.
 
Hey Guess. I have been watching and enjoying your Youtube videos for a long time. I guess I just need to cook something I can test to wee when it is done like the backstrap or steak. I am thinking of getting a big green egg. 200 degrees for 10 hours sounds doable to me.
Thanks for your help!
 
I haven't cooked with the big green egg. When I use a smoker I get it up to about 150-160 degrees and let smoke for 3-6 hours. Then I pull it off add more season and rub, set on foil add bear or soda{coke in Texas no matter the brand} wrap and cook at 300 or as close as I can keep it over night till bout noon the next day. Holy cow it'll make you slap an old woman , preferably your mother in law. Unfortunately My mother in law passed many years ago, very sweet lady. I'll just have to beat Michelle! ps check obituaries LOL
 
no the first batch melts pretty quick after that just a few bags in cool location. if it's 80-100 degrees outside I put it in the fridge to age after a day in ice water.
 
Originally Posted By: Goe BlowWouldnt that take like a ton of ice,,, 24 hrs a day for 10 days ?


Depends a lot on the cooler. If you buy a decent cooler to do it with, it really doesn't take much. Use a cheap cooler and you'll feed it ice on a daily basis. Been there done that; put a hog in a $20 cooler and I fed it 10 lbs of ice daily, hot days 10 in the morning, 10 in the evening.


However, I have an Igloo Extreme 48 Quart I used a couple weeks ago in Florida, icing a deer down in black powder season. It was WARM OUT!! Put 2 - 10 lb bags on it when I threw it in the cooler 9 - 10 am, picked up 2 more that afternoon and dumped in the cooler. Drained it twice a day, and cut it up afternoon of day 4, front shoulders were on the verge of frozen solid, there was still probably 25 lbs of ice in the cooler when I started cutting it up. Temps were mid to upper 80s during the day, and upper 60s lower 70s at night. Cooler was left sitting under my skinning shed middle of the backyard, shaded most of the day, but nothing special otherwise.
 


Write your reply...
Back
Top