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manny
10-25-2011, 03:46 PM
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
LostAbbott
10-25-2011, 03:59 PM
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.
Chainsaw13
10-25-2011, 04:02 PM
Can't argue with Mychal's advice. I would think maybe a brine would help too.
LostAbbott
10-25-2011, 06:47 PM
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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Chainsaw13
10-26-2011, 04:11 AM
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.
kaisersozei
10-26-2011, 07:31 AM
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.
Blak Smyth
10-26-2011, 08:23 AM
He harvested a "pic" but I can't see it:sh
manny
10-26-2011, 03:44 PM
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.


I like this idea...
DMK
10-26-2011, 04:47 PM
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
lenguamor
10-26-2011, 07:31 PM
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!
lenguamor
10-27-2011, 04:22 PM
We're doing this guateque on Sunday?
SvilleKid
10-27-2011, 04:29 PM
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.

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!