Breaking down the boars this AM. Me and the guys are trying three different rubs/binders to see what we like best for texture and flavor. Three hams, each with its own rub went in at 0800, ribs went on at 1100... trying to line them up for a 5'oclock pull test.
We're trying it this way first w/o brining it. See what we think and probably brine the next set. Should have ~20# of sausage.
Pulles one set of ribs at 1630, the other at 1730 - really good ribs. No gamey taste. The hams were becoming problematic. Below:
Well.... that cook.. this cook FFS is beyond the pale. 14 hours, ~8# bone in roast... (not frozen, but rested at room temp 0600-0800). Then on 225° until wrapped at 1400 ~160° IT
At 1800 bumped to 255°
It's 2215.. still below 200° and I put all three probes in various parts of the same roast.
Unbelievable, right up there with the regulator gremlin, the frame lenght worm hole and the magnet sign witch weve had my buddy Jeff's place..
Jefé's place must is built on a Indian burial mound!
Gotr done at 2315... left wrapped in a cooler until this AM.
Wild boar hams. Last time I cooked one was 2012 for Moochs retirement party from the Marine Corps.
Lessons on wild boar ribs,
- bump to 240 for the 6 hour cook
Wild Boar Roasts
- debone
- Aluminum foil wrap sans paper
- brine for 24- 36 hours.
- bump to 240 to start
We'll see.
We're trying it this way first w/o brining it. See what we think and probably brine the next set. Should have ~20# of sausage.
Pulles one set of ribs at 1630, the other at 1730 - really good ribs. No gamey taste. The hams were becoming problematic. Below:
Well.... that cook.. this cook FFS is beyond the pale. 14 hours, ~8# bone in roast... (not frozen, but rested at room temp 0600-0800). Then on 225° until wrapped at 1400 ~160° IT
At 1800 bumped to 255°
It's 2215.. still below 200° and I put all three probes in various parts of the same roast.
Unbelievable, right up there with the regulator gremlin, the frame lenght worm hole and the magnet sign witch weve had my buddy Jeff's place..
Jefé's place must is built on a Indian burial mound!
Gotr done at 2315... left wrapped in a cooler until this AM.
Wild boar hams. Last time I cooked one was 2012 for Moochs retirement party from the Marine Corps.
Lessons on wild boar ribs,
- bump to 240 for the 6 hour cook
Wild Boar Roasts
- debone
- Aluminum foil wrap sans paper
- brine for 24- 36 hours.
- bump to 240 to start
We'll see.
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