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<blockquote data-quote="JimFromTN" data-source="post: 1984488" data-attributes="member: 113268"><p>I made a smoked cajun wild boar porchetta this weekend. Thats what I call it at least. Wish I had taken a picture. I made some wild boar andoulli sausage and took the sausage that was left over in the stuffer and packed it around a 1.5 pound chunk of wild boar loin and then wrapped the whole thing in wild boar pork belly. I decided to save some of the belly to try and make bacon but decided to use it for porchetta instead. I tied it, coated the outside with blackening spice, and smoked it for 8.5 hours using hickory. It was fantastic. I was a little worried that the belly meat would have an off flavor but that was not the case at all. It was really fatty but it just melted into the roast. Even cold, it is wonderful. I thought the fat would be hard and clumpy. Even cold, it is a wonderful heart attack in the making. I am going to definitely be saving the belly meat in the future. I used to just grind it.</p></blockquote><p></p>
[QUOTE="JimFromTN, post: 1984488, member: 113268"] I made a smoked cajun wild boar porchetta this weekend. Thats what I call it at least. Wish I had taken a picture. I made some wild boar andoulli sausage and took the sausage that was left over in the stuffer and packed it around a 1.5 pound chunk of wild boar loin and then wrapped the whole thing in wild boar pork belly. I decided to save some of the belly to try and make bacon but decided to use it for porchetta instead. I tied it, coated the outside with blackening spice, and smoked it for 8.5 hours using hickory. It was fantastic. I was a little worried that the belly meat would have an off flavor but that was not the case at all. It was really fatty but it just melted into the roast. Even cold, it is wonderful. I thought the fat would be hard and clumpy. Even cold, it is a wonderful heart attack in the making. I am going to definitely be saving the belly meat in the future. I used to just grind it. [/QUOTE]
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