nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

smokerless wild boar

lorraine_treanor_477120

I want to use your smokerless recipe for wild boar 4.5 lb shoulders. ever tried that? And when in the brine, does it need to be refrigerated? And my oven only goes down to 170 degrees F. How do I adjust the cooking time?

Find more posts tagged with

Hi! My name is ________!

Comments

lorraine_treanor_477120

I think I get it. The 140 is for the water temp in the sous vide! I'm trying it. So the only questions are: has anyone cooked boar this way? And I'll need to cook 2 shoulders. Can I cook them in the same water container?

wolfiegirl

I've cooked wild pig and it's delicious! Very tasty. As for cooking, it depends on the texture you would like the shoulder to be when it's done cooking. Based on the 4.5 pounds, for medium, 145°/72 hours. Or if you want a braised shoulder (as you would use for pulled pork), 167°/12 hours. As long as you have a container to hold enough water for both shoulders you're good to go. Remember that the meat must be submerged in the water bath and have enough room so that the water circulates around it as it cooks.

As for brining, whatever you are brining, it must be kept cold as it brines. So, yes, please....refrigerate! Have you ever brined anything before?

lorraine_treanor_477120

Thanks, Byrdie. I'm very encouraged. I was going to follow the ChefStep recipe for smokerless pork shoulder. They recommend 140 for 24 hours. Do you think the boar needs a longer time? I've brined turkey - which I'll also be serving to this group of 16. My source for the boar - in case anyone is reading along and want to try it is D'Artagnan.

wolfiegirl

I would treat the boar as pork when it comes to cooking. It's just that boar has so much more flavor (usually, anyway). D'Artagnan sells quality meats & game so you're good to go! If you're going for the CS smokerless pork shoulder, then by all means, follow their guidelines and you won't go wrong! Good luck!! And have fun!!

lorraine_treanor_477120

Many thanks. My guests - all from Buffalo, NY - have no idea what I'm planning. Best wishes to you for holidays as happy as ours will be.

tshewman

If the container is big enough yes. Make sure you account for evaporation (use a cover if some sort) and depending on the cut and fat, it may float in which case put a plate or something on top to make sure it stays submerged.

lorraine_treanor_477120

Thanks, Todd.