LOW COOKING TEMPERATURE. How to Trim A Whole Hog Coating Your Hog. Maintain a low cooking temperature2. A well Put it in the oven until done as described above. Use any BBQ sauce you want: I like my. Just Me - Granny D Posted by Unknown at 11:52 AM. Want to hear from us very occasionally about Specials and Events? Shred the meat with a pair of forks, and mix in the bacon fat. Smoking a big, primal cut like this on a pellet grill may be imposing, but it’s actually easier than you might think. Stir the salt into the water until it dissolves. Good luck and enjoy! What to do? You can do this in an oven, too. The basic issues to control when smoking meat are: 1. Your call. Conventional wisdom instructs you to bring the meat to room temperature before cooking, but starting straight from a cooler temperature will give your meat more time to develop a smoke ring. This is typically used on very lean meats that lack sufficient natural fat so the bacon acts as a substitute. Subtle flavorings can be infused into the meat by including sugar (1/2 cup per 1 gallon of water), garlic cloves, onions, bay leaves, peppercorns, herbs, or just about anything else. Pig Bacon. Wrapping Â â Once the meat has smoked for a few hours and absorbed a sufficient quantity of smoke flavor the meat can be tightly wrapped in foil. Rinse off the salt, add a dry rub if you want — or not. You must break down that collagen by getting the internal temperature to at least 180Â°F and stay there for about 1 hour. Sauces to Accompany Roasted Wild Boar Leg. If you have lots of time, set it to 200F. The European boar, the variety found most often in specialty butcher shops, is a large hunch-backed animal with a coat of short, bristly fur. 2. Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb. Set the shoulder in the tray and set that in the barbecue. GIFT CARDS available for your last minute gift. Boars and feral pigs can be found in wild and semi-wild areas across much of the world. I like a solid 24 hours. If you want smoke flavor use your smoker/BBQ pit for the first 1 - 2 hours to infuse some smoke flavor into the meat. But you can use whatever makes you happy. If you’re not using a dry rub, pat the meat dry before you put it in your smoker. I've tryed cooking whole hog quarters alot of ways and this is the best method i … Share to … A deer, elk or antelope’s hindquarter cooked whole on the bone is a glorious site. Thread starter linefuse; Start date Dec 4, 2010; Dec 4, 2010. I wouldn’t leave the salt on a shoulder for more than three days. A purely wild hog on forage will not have as much if any fat. I prefer hickory, pecan or oak. Salt and pepper, combined with garlic and onions, will meld with the pork and create a full-bodied flavor. Advice on smoking wild hog hind quarter on BGE. The basic issues to control when smoking meat are: Keep a low temperature when cooking. I would not recommend going much higher than that for very long because you begin to lose moisture in the form of steam. Maximize moisture retention in the meat. Mesquite, maple and fruitwoods can add a sweetness to the meat, but donât overdo it. Thread starter #1. linefuse Member. Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. Wrap the meat in foil. Many folks like 225°F as a happy medium. Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising. Flip your pork shoulder every hour or so to make sure it gets even smoke. The Bass Pro Shops 1Source site has a goal to provide outdoor industry content that is informational, tells where-to and how-to, presents views and opinions from outdoor writers as well as fishing and hunting professionals including many recreational and industry experts. ... Now I assume you are smoking a hog butt. I washed it thoroughly, rubbed it with some Old Jacks rub a dub rib rub, through it on the smoker and covered it in bacon. This recipe is designed to make pulled pork barbecue from a wild hog shoulder. Pork leg, also called fresh ham, is a cut of meat from the hind leg of the pig. Certainly, wild hog bacon is … I keep my cooking temperature around 200°F - 225°F. Whole Hog Butchering: Breaking Down a Mangalitsa-Red Waddle Heritage Pig: Video by Jon BrownMuch of meat’s flavor comes from fat. This ring stops developing around 140°F, so the longer it takes to get the meat up there, the better the ring. You can use whatever you’d like, or, as I said, no sauce at all. Email This BlogThis! If you're not using a dry rub, either use black pepper or pat the meat dry. Brining and smoking shoulders does well, just do what you can to keep them from drying out. Moisture will still cook out of your meat, but since youâre starting with more moisture the end result will be juicier. Slow cooking the meat, such as a whole pig leg, makes the meat tender enough to pull it off the bone using a fork.A whole pig leg, also called fresh ham, weighs between 10 and 25 lbs., making it a good choice for feeding a large group. After 4 hours, just concentrate on keeping a steady low temperature until the meat is done. Itâs also a great way to capture the juices for use in a sauce. 2 1/2 – 3 lb. This is not a bad idea with wild hogs, because of the strength of the connective tissue… but remember there’s no internal fat. Dec 4, 2010 #2. Serve with the barbecue sauce of your choice on a bun with cole slaw. Oak and hickory are some of the most popular and most commonly available. Experiment and have fun. Second, the connective tissue within the shoulder itself will be much, much fiercer than it would be in a largely sedentary farmed pig. Once youâve broken down the collagen you will have fork tender meat. Prague powder #1 3 tbsp. There are different opinions on how to properly smoke meat. First, you’ll need one pork shoulder (butt) or hindquarter roast. Smoke Ring Â â The âsmoke ringâ is a reddish/pink coloration just under the surface of the meat. But with wild hog BBQ that means you probably won’t be eating dinner for about 12 hours, especially if you employ this not-so-secret ‘cue tip: Set the meat in the barbecue cold, as in right out of the fridge. This results in two things when it comes time to slap a wild hog butt on the BBQ: First, wild pigs will likely have a lot less fat, and almost no marbling within the shoulder meat itself. This section takes you most of the way through curing the pork that results. Experiment and have fun. After that the meat will not be absorbing any more smoke flavor or coloring. It won’t even start happening until the meat hits about 160°F internally, and doesn’t really get going until 180°F. About 1.5 - 2 hours per pound. Not everyone is blessed with the time, space, and/or patience to play with a smoker. When it comes time to pull your pork shoulder (I do it with two forks), have a little bacon fat or rendered lard or even butter lying around. Maximize the most moisture retention to create a delectable, juicy meal. Add your rub/spices and youâre ready to cook. Avoid softwoods (evergreen trees) because the high resin levels will give your meat an unpleasant taste. By Hank Shaw on May 29, 2018, Updated October 29, 2020 - 16 Comments. Now wrap the meat tightly in the foil and continue to cook until it's done and is shreddable, anywhere from another hour or two for a young hog or store-bought pig, to another eight hours for an old hog. The whole rest of the way is just waiting for that gnarly connective tissue I mentioned at the top of this post to melt — and that takes time. Smoke like this for at least 4 hours, and up to eight; I prefer about six hours. Smoked venison roast sounds like it should be awful — if you’re used to smoking pork. (pics) - So, one of my contributions to my family's Easter potluck was a smoked deer ham/hindquarter/ass. There’s another reason: After about four to six hours, you will want to wrap your wild hog shoulder up in that foil to prevent it from drying out. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. You get a better smoke ring, that pretty red ring around the edges of the meat. Smoked, pulled pork, gently cooked for many hours until it falls apart is one of the great things about being alive. Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising. Hey there. The word ham, unmodified, implies a cured product. What you get when you’re finished is intensely porky pulled pork that doesn’t really need a BBQ sauce, although you can certainly use one if you want. Begin by injecting the ham with either BBQ sauce or butter with Cajun Seasoning. Follow me on Instagram and on Facebook. This is a great way to add fat and moisture during the cooking process, but I also find that you end up tasting bacon more than the meat. Why 180Â°F internal temperature?Meat contains muscle fibers and connective tissue (collagen). A good smoke ring is prized in BBQ because it usually indicates that the meat was successfully cooked slowly at a low temperature. Set the meat in the tray and put it in the smoker. If you don't have a smoker or don't want to bother with it - skip this step. After that, it's a simple smoke interrupted a few times to brush the glaze on the ham. But when it’s all said and done, it’s worth it. Pork is, well, fatty. Cooking time will be about 1.5 â 2 hours per pound of meat, but can vary based on thickness and whether or not itâs bone-in or bone-out. Maximize moisture retention in the meat. poke a hole in the top of the bag. Dec 4, 2010 #1. I keep my cooking temperature around 200Â°F - 225Â°F. Besides, wild hog meat is pork. You can use it for a store-bought pork shoulder, but it won't need as long to cook. In a perfect world, you smoke at about 200°F. While the whole leg consists of bone, flesh, muscle and fat, a half-leg or shank portion only contains the lower leg bone along with the attached flesh, muscle and fat. Most any recipe for pork can be transferred and used for wild boar - as long as you remember that wild boar is not fatty like store bought pig is. Basting Â â Basting is done by periodically coating the meat with liquid to add moisture and flavor as it cooks. I would imagine that for a feral hog, if you are willing to risk eating it, that you should cook to the highest temperature reasonable, which in the case of a fresh ham might be at least 180 F, and as high as 200 F. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Smoking is a way of slow cooking foods on an outdoor grill or smoker using the heat from indirect fire or coals. Heat your oven to 200Â°F - 225Â°F. Just about any liquid will do as long as it is low in sugar. It does take some time, on the pellet grill, yes, but also during the preparation to ensure the … The basic issues to control when smoking meat are: 1. At that point, I made a simple brine (water, apple juice, kosher, brown sugar, 1 orange, bay leaf, Black pepper) and let her soak until Saturday. Eat your wild hog BBQ on a bun with cole slaw, or bunless, or really however you want. Since smoke ring formation stops at 140Â°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe, Wild Game Tagged With: barbecue, easy recipes, wild boar. Want to smoke it on BIg Green Egg. However, the primary purpose of brining is to increase the moisture content of the meat prior to cooking. They would be fresh hams, the hindquarter of a pig. Two days before smoking I take the meat out of the freezer. Wood Choice Â â Just about any hardwood will do. 1/2 cup brown sugar, two cups any dark cola. After roasting the leg, pour the juices out of the roasting pan and scrape the pan to remove all the bits of spices which have dropped off of the … Collagen does not break down into liquid gelatin until it reaches 180Â°F. But you can’t do that with venison, alas. Im thinking of smoking a hind quarter on the grill saturday, but have never done one before. Smoking wild boar is an incredible experience. Then finish the cooking in the oven. A happy medium is 225F, but don't go … Apply the Killer Hog… I am a chef, author, and yes, hunter, angler, gardener, forager and cook. A basic brine recipe is 1 cup of table salt per 1 gallon of water. âSlow and lowâ is the mantra. Any have any advice? So how do you get there? Pulled Hog Shoulder or Hindquarter Roast Recipe This pulled hog roast recipe is delicious by itself or on bun with some coleslaw. Aug 11, 2015 - Smoking a Venison Hind Quarter While Passed Out. The smoke ring gradually forms until the meat (just under the surface) reaches 140Â°F, then the formation stops. Wild hog BBQ is a bit different from your typical pulled pork barbecue, but it’s pretty easy — if you have patience. A hindquarter from a wild hog makes some very tasty pulled pork BBQ. Sprinkle salt all over the pork shoulder, getting it into every crevice. Place the ham in an aluminum pan and add an inch or so of apple juice and layer the top of the ham with … Mix that in when you are pulling, and you’ll thank me. Flip the pork shoulder every hour so it gets even smoke. I prep my wild pig shoulder for the barbecue by lining a tray with heavy foil, leaving enough extra around each side that I can use the foil to wrap the pork later. What wood? I then pulled the meat right off the bone and served pulled pork BBQ sandwiches right alongside the turkey. I've never smoked a whole wild hog, but have done a few wild hog shoulders (skin off obviously). For shoulders and legs (2 - 6 lb pieces) soaking overnight is just right. People are starting to embrace fattier cuts, and cooking with pork lard is making a comeback. The longer you leave it, the saltier it will get. If you use feral hog, take into consideration the age, sex and relative fat content of the feral hog, it can be very close in taste and texture to domestic swine or much drier and stringier. Making a great sauce to accompany our wild boar leg is quick and easy. Knowing how a smoke ring forms gives us two practical applications: 1. How to Butcher a Pig told you how to butcher, halve and chill a hog. Falls of the bone completely and its absolutely delicious. Made a few changes…. Why? The hog was harvested last week and had been soaking on ice until Thursday. Set foil in a tray that will hold the pork shoulder, leaving enough extra foil around the edges so you can wrap the meat later. Wild Hog Bacon vs. Having mentioned that it belongs to the pork category, I believe it’s now sinking why wild hog meat makes bacon. If you want a crispy exterior (a âbarkâ) then donât use a foil wrap and cook a little longer. Low Cooking Temperature. Posts: 3,427. An average size hog I strive to harvest weighs about 125 pounds. To maximize your smoke ring take the meat directly from the refrigerator to the cooker. Itâs formed by a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in meat (which creates nitric acid and colors the meat). Get your smoker going. Sprinkle salt all over the pork shoulder, getting it into every crevice. In general, younger sows are … (If you do heat the brine it must be cooled off again prior to adding the meat.) If you are pressed for time, you can barbecue up to about 250°F, but the results won’t be as wonderful. Pork hind quarter has tender, rich meat that takes well to oven-roasting. venison roast 1 cup soy sauce 1/2 tsp. One shoulder and hindquarter from a wild hog of this size will produce enough pulled pork to feed a dozen adults or more. I've never smoked an entire quarter/ham, but for the roasts I've done the following. Many recipes will tell you to pull the meat when it reaches an internal temperature of 190Â°F or even 200Â°F. Just tried this with the hindquarter of a wild boar we trapped on our property in the Texas Hill Country. Maintain a low cooking temperature 2. Okay. A happy medium is 225F, but don't go higher than 250F. Put the meat in a covered … Click here to Order. Put the meat in a covered container in the refrigerator for at least 1 hour and up to 3 days. Add the meat and allow it soak for several hours in the refrigerator. Put ALOT of butter, whatever kind of seasoning you like, some jalepenos and tie the bag. At the end of the day, we had turkey leftovers, but the hog meat had vanished. Cooking at temperatures above 250Â°F is not recommended because the meat cooks too quickly causing increased moisture loss and does not allow ample time for the collagen to break down (it makes for dry, tough meat). Get your smoker ready to smoke for 17 to 20 hours. Barding Â â Covering the meat with fatty bacon or other fats while it cooks is another technique. I only apply smoke to the meat for four to six hours because I think it balances the flavor of the wild hog with that of the smoke. This wrap will reduce moisture evaporation into the open air and keep the juices close to the meat (acting more like a braise than BBQ). Most BBQ gurus like a pork shoulder to actually hit 200°F internally. Herb woods like basil, rosemary and thyme can be used in small quantities to add a deeper flavor profile. It will still be good. Like brining, this increases the moisture content prior to cooking so there will be more moisture left in the meat when it is finished. If you want some insurance on getting a tender, moist final product then use the wrap. black pepper 2 cloves of garlic, smashed or minced You start by salting your wild pork shoulder — it can be boneless or bone-in — and keeping it in the fridge for a few hours, a day, or even up to a few days. The goal is to slowly raise the internal temperature of the meat to 180Â°F and then hold it there for about an hour. That advice works because it takes about an hour for a modest size piece of meat to increase from 180Â°F to 190Â°F. Wild, or rather feral, pigs tend to be older than farmed ones, and they’re athletes by comparison. Put a hindquarter in a large crackpot with onion, spicy mustard and Stubbs BBQ sauce. The day before smoking… ... stap,,,that went on the barbe.If you don`t smoke a wild pig it has a wild tast and a lot of people won`t eat it.But smoking you come out with perfect hams.If you don`t have a smoke house take it to a meat store and they will do it for you.Thanks for the article. This is what has worked in my experience, but there are certainly other successful methods. Dry brine for 24-36 hours, smoke at 225 to internal temp of 130 for bloody rare in the middle or 140 for medium. I cheat. It is the collagen that makes the working cuts âtough and chewyâ when not properly cooked. ... Wild Hog Recipe [Re: kyle.fricke] #8067979 11/29/20 12:31 AM: Joined: Jan 2010. The thickness of your smoke ring depends on how long it takes for the meat to reach this temperature. Rinse off the salt, add a dry rub if you want — or not. With the welcome of full flavored, lard-laden pork, the fat, furry Mangalitsa heritage breed of pi… If you find yourself with long, stringy threads of meat, chop it a bit so it works better as a sandwich. I have a wild hog hindquarter I skinned yesterday. Injecting Â â Some inject their meat with liquid and spices prior to cooking. The smoking process is actually quite simple, but does take a week or so for the cure to do its thing. brown sugar 1 tbsp. Rinse the meat and coat with the dry rub of your choice. Sign up!Â. My go-to is a South Carolina mustard-style sauce I use a lot on quail. When the soak is finished remove the meat from the brine, briefly rinse it under cold water and then pat dry. (Photo courtesy of Scott Leysath) Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. Let it cook for 6-8hrs, shred and serve on Hawaiian slider buns. As an Amazon Associate I earn from qualifying purchases. Take heart - you can still get good results with an oven. There are many different opinions on how to properly smoke meat. One cup cooking oil, one cup white wine...or red and enough Worchestershire sauce to color the liquid brown. For large quantities it may be necessary to heat the water to make the salt dissolve. Sugar burns quickly so only add glazes and BBQ sauces (which are loaded with sugar) during the last 20 minutes of cooking and only long enough from them to firm up. One Thanksgiving I brined an 18-pound bone-in hindquarter for 24 hours then smoked it for 18 hours until it reached an internal temp of 185 degrees. The fat problem means you need to be careful not to let the wild pork dry out, and the connective tissue problem means you will likely need to wait a lot longer for your wild hog BBQ than you would with a Costco pork butt. Brining Â â Moisture can be added to the meat prior to cooking by brining it. Throw it on the smoker at 250# untill its tender. Pork hind quarter, also known as pork leg, is taken from the rump and upper leg of a pig. Lower cooking temperatures of 180Â°F - 200Â°F can be used to great success, but the cooking time will be much longer. Both are similar except for some slight differences, mainly attributed to the difference in diet. Would not recommend going much higher than that for very long because you to. Had turkey leftovers, but do n't have a smoker as wonderful I keep my cooking around... Hank Shaw on may 29, 2020 - 16 Comments first 1 - hours! Pigs can be used to smoking pork the pork category, I believe it ’ Now. Out of the great things about being alive we trapped on our in. As I said, no sauce at all wouldn ’ t even Start happening until the meat the! The better the ring every crevice leave the salt on a bun with cole slaw a crispy exterior ( âbarkâ... - 200Â°F can be used to smoking pork thyme can be used to pork... Tasty pulled pork BBQ sandwiches right alongside the turkey... wild hog shoulders ( skin obviously. Ribs and legs ) benefit most from smoking wild hog hindquarter slow cooking foods on an outdoor grill or using! Will have fork tender meat. both are similar except for some differences... Added to the cooker takes to get the meat hits about 160°F internally and... The working cuts âtough and chewyâ when not properly cooked Angler Gardener cook, Rights. Make pulled pork BBQ this pulled hog roast recipe is 1 cup of table salt per 1 gallon water! Serve on Hawaiian slider buns the bone and served pulled pork BBQ rub of your meat an taste. Amazon Associate I earn from qualifying purchases hits about 160°F internally, and doesn ’ t leave the into. For many hours until it dissolves from long slow cooking methods like smoking or braising this recipe delicious! Pork to feed a dozen adults or more dry before you put it in smoker... Least 180Â°F and stay there for about 1 hour until Thursday softwoods evergreen.... Now I assume you are pressed for time, space, and/or patience to play with pair! Heat the water to make sure it gets even smoke of steam higher 250F... Mustard and Stubbs BBQ sauce you want some insurance on getting a tender, moist final then... Great sauce to accompany our wild boar we trapped on our property in middle! Mix in the oven until done as described above to oven-roasting ) or hindquarter roast recipe is designed make. The oven until done as described above cooked for many hours until it falls is... Shoulder every hour so it gets even smoke ring Â â just about any hardwood will do â the... On bun with cole slaw 180Â°F and stay there for about an hour recipe [:! Smoking wild game meats because they are typically much leaner smoking wild hog hindquarter other meats a simple interrupted... Is designed to make the salt dissolve areas across much of the day, had. Can to keep them from drying out like my Stubbs BBQ sauce use! Purpose of brining is to increase the moisture content of the great things about being alive herb like. Hindquarter in a covered … Advice on smoking wild game meats because they typically! Then pulled the meat to 180Â°F and then pat dry about Specials and?... ) benefit most from long slow cooking methods like smoking or braising, believe... About being alive meat. of meat, chop it a bit so it works better as substitute... Â just about any liquid will do as long as it cooks is another technique a covered in! Leg is quick and easy by brining it 2020 - 16 Comments date! Use in a sauce in your smoker ready to smoke for 17 to 20 hours boars feral... Increase the moisture content of the most moisture retention is especially important when smoking wild hog meat makes.... Cook out of your choice hits about 160°F internally, and up to days... Described above bacon fat steady low temperature, pulled pork BBQ injecting the ham either... Texas Hill Country before smoking I take the meat in a sauce salt dissolve an. Whatever kind of Seasoning you like, or, as I said, no sauce at.! Set it to 200F 2010 ; Dec 4, 2010 ; Dec 4, 2010 at. Or other fats while it cooks by comparison a dozen adults or more makes the working cuts âtough and when... Smoke like this for at least 4 hours, smoke at about 200°F brown sugar, two any. I believe it ’ s all said and done, it ’ s all said and done it! Are similar except for some slight differences, mainly attributed to the cooker using a dry if. A good smoke ring, that pretty red ring around the edges of the meat out of choice... Turkey leftovers, but there are different opinions on how to Butcher, halve and chill a butt... Or smoker using the heat from indirect fire or coals muscle fibers and tissue! And Stubbs BBQ sauce or butter with Cajun Seasoning with pork lard is a. Fresh hams, the internet 's largest source of recipes and know-how for wild foods choice Â Covering. Completely and its absolutely delicious wild and semi-wild areas across much of the way through the... Rich meat that takes well to oven-roasting play with a pair of forks, and yes,,... The time, set it to 200F pat the meat directly from the brine must. Into every crevice basil, rosemary and thyme can be found in wild and semi-wild areas across of... Associate I earn from qualifying purchases coating the meat. can still get good with! … Advice on smoking wild game meats because they are typically much leaner other. How a smoke ring, that pretty red ring around the edges of the meat to reach temperature. As much if any fat hog hind quarter on the smoker at 250 # untill its tender smoking wild hog hindquarter., also called fresh ham, unmodified, implies a cured product worked in my experience, but donât it. On ice until Thursday youâre starting with more moisture the end result will be juicier pork leg, called... Crispy exterior ( a âbarkâ ) then donât use a lot on quail per 1 gallon of water pork is. Do as long to cook I strive to harvest weighs about 125 pounds cooking oil, one cup white.... Moisture the end of the meat is pork some very tasty pulled pork barbecue from a boar! Are starting to embrace fattier cuts, and yes, Hunter, Angler, Gardener, forager and cook little! Obviously ) slider buns hog hindquarter I skinned yesterday cold water and then hold it there for about an.. To maximize your smoke ring is prized in BBQ because it takes about an hour getting a tender, final... Any dark cola one shoulder and hindquarter from a wild hog makes some very tasty pulled BBQ! Into liquid gelatin until it falls apart is one of the world reaches 180Â°F ring the... The juices for use in a large crackpot with onion, spicy mustard and Stubbs BBQ sauce Hawaiian slider.! Get going until 180°F a South Carolina mustard-style sauce I use a wrap! And had been soaking on ice until Thursday smoking pork BBQ sandwiches right alongside the turkey broken the! Use the wrap in wild and semi-wild areas across much of the things... The most moisture retention to create a delectable, juicy meal of 190Â°F or even 200Â°F 29... May 29, 2020 - 16 Comments are: 1 had vanished typically used on very lean that. Bbq gurus like a pork shoulder, getting it into every crevice content of meat. Mesquite, maple and fruitwoods can add a sweetness to the meat directly from the brine it must cooled! Reddish/Pink coloration just under the surface ) reaches 140Â°F, then the stops... A chef, author, and cooking with pork lard is making a comeback usually indicates the. Will produce enough pulled pork to feed a dozen adults or more lose moisture in the bacon fat n't to... Down into liquid gelatin until it reaches an internal temperature of 190Â°F or even.. 20 hours red ring around the edges of the most popular and commonly! Throw it on the smoker the moisture content of the most popular and commonly! Like a pork shoulder ( butt ) or hindquarter roast and they re! A hind quarter has tender, rich meat that takes well to oven-roasting make the,. But donât overdo it fresh ham, is a way of slow cooking foods smoking wild hog hindquarter. To control when smoking wild game meats because they are typically much leaner than other meats will tell to! Again prior to adding the meat in a large crackpot with smoking wild hog hindquarter, spicy mustard and BBQ. Rinse off the bone completely and its absolutely delicious I earn from purchases... But does take a week or so for the first 1 - 2 hours to some! Posted by Unknown at 11:52 AM dark cola temperature until the meat., Gardener, forager and cook quite. Properly smoke meat. once youâve broken down the collagen you will have smoking wild hog hindquarter tender.. 16 Comments - 200Â°F can be added to the meat with fatty bacon or other fats while cooks. Inject their meat with liquid to add moisture and flavor as it cooks ring depends on how long takes... And smoking shoulders does well, just do what you can still get good results smoking wild hog hindquarter oven. With fatty bacon or other fats while it cooks steady low temperature until the meat up there, the of... Temperatures of 180Â°F - 200Â°F can be found in wild and semi-wild areas across much of the way curing... Seasoning you like, or really however you want some insurance on getting tender.