Join Date: Jun 2005
Location: Live - Cocoa, FL; Hunt - Mims, FL; Lk. Poincette, FL; Union, SC
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.