I BOUGHT hog sausage yesterday... - Page 2 - Graybeard Outdoors
LinkBack Thread Tools
post #11 of 14 (permalink) Old 06-07-2020, 08:32 PM
Join Date: Feb 2005
Location: mid-Mo
Posts: 124
Default recipes for wild boar

Most of my meats come out very dry. Secrets to cooking boar?
Hillbilly Jim is offline  
Sponsored Links
post #12 of 14 (permalink) Old 06-08-2020, 05:02 AM Thread Starter
Super Moderator
land_owner's Avatar
Join Date: Jun 2005
Location: Live - Cocoa, FL; Hunt - Mims, FL; Lk. Poincette, FL; Union, SC
Posts: 10,827
Gun Cabinet
Send a message via Skype™ to land_owner

Big boar and sow are the stuff of legendary sausage. Ground, no longer tough, seasoned with the herbs and spices of the Processor's or your own favorite brand, and no beef fat added. It is IMPERATIVE that ALL of the scent/musk glands between the specific muscle groups (in the groin, under the front shoulders, mountain oysters, mainly), are REMOVED prior to applying any heat to the meat. A failure of this imperative will render the meal inedible.

A second imperative for wild game is to cook it to a temperature sufficiently high to assure parasites (if any) are destroyed. Heat to an internal meat temperature of 165-degrees F.

Dry meat can be the end result of too much heat for too long and parts cooking faster and longer than others. Here are some recommendations for you to try:
Add a pan of water in the oven or on a closed grill to produce moisture.
No frozen meat - thaw to room temperature prior to applying heat.
Try a marinate, overnight, (say) Italian Salad Dressing, which will increase internal moisture, flavor the meat, and the vinegar will weaken the muscle.
Place the meat higher on the grill and farther from that already difficult to control heat source - indirect heat - not directly over the heat.
Increase your cooking time and drop your cooking temperature.
Slow and steady gets it done with a palatable result.
BBQ sauce (sugars really) added only at the end so they don't burn.
Use a meat thermometer.

Thoughts? Other recommendations? I am not the only cook here...

Last edited by land_owner; 06-08-2020 at 05:13 AM.
land_owner is offline  
post #13 of 14 (permalink) Old 06-08-2020, 05:27 AM
lloyd smale's Avatar
Join Date: Nov 2002
Location: Munising MI
Posts: 22,159

I remember back when we killed a bison every year. It was our burger for most of the year along with venison. If wed run out for the last month or so wed buy store burger. First couple meals it tasted rancid. Im mean BAD. Even in chili or spaghettis sauce. Who knows what was thrown in the grind. Same goes for store sausage. Its sure not all muscle meat and who knows how long ago it was made and how long it sat out. My fresh sausage is all made by me out of whole pork but. I know exactly whats in it.

lloyd smale is offline  
Sponsored Links
post #14 of 14 (permalink) Old 06-09-2020, 07:45 PM
Join Date: Feb 2005
Location: mid-Mo
Posts: 124

Thanks Landowner
Hillbilly Jim is offline  

Quick Reply

Register Now

In order to be able to post messages on the Graybeard Outdoors forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:
Please enter a password for your user account. Note that passwords are case-sensitive.


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:


Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

For the best viewing experience please update your browser to Google Chrome