[Sca-cooks] RE: Home from Pennsic also + upcoming feast stuff

[chirhart_1]

As an add on ...We did the pig for their Atlantian Majesties dinner using
hardwood charcoal .Started fire adjusted it put on 140lb. pig.Roasted it for
five hours and forty-five min .Basting as we went .Boom pig done to a Tee
....Chirhart
----- Original Message -----
From: "Siegfried Heydrich" <baronsig at peganet.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, August 24, 2001 8:00 AM
Subject: Re: [Sca-cooks] RE: Home from Pennsic also + upcoming feast stuff


>     Well, I generally recommend soaking wild hog in a mild salt / vinegar
> solution overnight to get some of the gaminess out, hit it with some dry
> rub, and smoke it long & slow. If it's store bought, don't bother with the
> soaking, though . . . it's bland enough as is.
>     If you know anyone who does custom carpentry, snag some hardwood
> trimmings (walnut, cherry, etc) instead of the usual hickory or mesquite
> chips, and soak 'em overnight. I just did a brisket, a pork butt, and a
> turkey breast in my smoker the other day with cherrywood, and it turned
out
> really well. Green applewood is great, too.
>     BTW, I've found that for smoking meat, chunk charcoal (rather than
> briquettes) gives a MUCH better flavor. It burns a bit hotter, so you
don't
> add as much to start, and you have to add chunks more often, but the
results
> are markedly superior.
>
>     Sieggy
>
> ----- Original Message -----
>
> > Stefan enquired:
> > Do you mean whole? Or just as roast chunks?
>
> > Lucrezia asked:
> > > That said, if anyone has any advise on roasting wild boar, it
> > would be most
> > > appreciated.
> >
> > I mean whole boneless roast, about 4 kg worth.
> >
> > Ciao
> > Lucrezia
>
>
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>

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