Wild Boar Shoulder
 

Ok guys my buddy went hunting the other day and was able to harvest a pic. I was able to get both shoulders off of him. I told him i would smoke them.
Both have no skin fat ;s
Go ahead with seasoning tips. :dr:dr:dr

Re: Wild Boar Shoulder
 

Well you are going to need some fat. I would keep it simple and pepper them and then wrap about a lb of bacon around each one. These things are going to be tough unless you give them a lot of low slow heat and some fat.

Re: Wild Boar Shoulder
 

Can't argue with Mychal's advice. I would think maybe a brine would help too.

Re: Wild Boar Shoulder
 

I thought about bring but have never done that to red meat and do not know how well it works. I know it works great for chicken and Turkey.... maybe worth a try...
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Re: Wild Boar Shoulder
 

I've done brines on thick cut pork chops with great results. Some fennel seed, maybe some rosemary in there, plus smashed garlic cloves. Mmm, my mouth's watering.

Re: Wild Boar Shoulder
 

Either Mychal's or Bob's options would work well. You can also smoke the meat for a few hours, and then wrap it completely in foil to finish over the slow heat. This will reduce evaporation and keep the liquids trapped against the meat.

Re: Wild Boar Shoulder
 

He harvested a "pic" but I can't see it:sh

Re: Wild Boar Shoulder
 

I like this idea...

Re: Wild Boar Shoulder
 

I haven't used their wild boar recipes, but I've tried some of their others with success.
http://www.marxfoods.com/wild-boar-recipes
Good luck and...
:np

Re: Wild Boar Shoulder
 

Stab the shoulder a bunch of times without breaking through; fill the slits with bacon and garlic. Brine it (marinade) in an oven bag for 24-48 hours. Roast it at 180° overnight in the bag..

Eat!

Re: Wild Boar Shoulder
 

We're doing this guateque on Sunday?

Re: Wild Boar Shoulder
 

If you have a rimmed pan big enough for the shoulders, put them in it after a couple hours smoking, then pour one can of pepsi into the pan. Then seal the pan with foil. Then finish them in an oven at 300 degrees. Works wonders!