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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="Deleted member 115360" data-source="post: 2554923"><p>The two issues with wild pork are: </p><p>1. Low fat content </p><p>2. Wild flavor issues. </p><p></p><p>The methods you described above wouldn't help either of those issues much. Here is my suggestion:</p><p>I haven't cooked a wild pig like that, but your temp scares me. I smoke domestic pork at way lower temps. Pork fat becomes soluble at about 130°. In other words, by the time your internals hit 160° when cooking with a temp of 325°, you're going to have drained all of the fat out of the outer layers of the meat. They are already lean anyways. I wouldn't get my cooking temp above about 225°, and I'd be looking at 8-10 hours. In fact, to aid in time and prep, what I would do is vaccum seal them individually with an aggressive brine, then drop them into a big vat and sous vide them for probably 24 hours at 140°. That will get 90% of the cooking done, and the brine would be deep into the meat. Then, I'd pull them out, drain them, wipe them dry, add a coat of mustard and then a dry spice rub. Then I'd smoke them open (not in foil) for 4-6 hours at about 200°, maybe 225°.</p></blockquote><p></p>
[QUOTE="Deleted member 115360, post: 2554923"] The two issues with wild pork are: 1. Low fat content 2. Wild flavor issues. The methods you described above wouldn't help either of those issues much. Here is my suggestion: I haven't cooked a wild pig like that, but your temp scares me. I smoke domestic pork at way lower temps. Pork fat becomes soluble at about 130°. In other words, by the time your internals hit 160° when cooking with a temp of 325°, you're going to have drained all of the fat out of the outer layers of the meat. They are already lean anyways. I wouldn't get my cooking temp above about 225°, and I'd be looking at 8-10 hours. In fact, to aid in time and prep, what I would do is vaccum seal them individually with an aggressive brine, then drop them into a big vat and sous vide them for probably 24 hours at 140°. That will get 90% of the cooking done, and the brine would be deep into the meat. Then, I'd pull them out, drain them, wipe them dry, add a coat of mustard and then a dry spice rub. Then I'd smoke them open (not in foil) for 4-6 hours at about 200°, maybe 225°. [/QUOTE]
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Pulled pork from a wild hog... your experience?
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