Hog marinades

[JC]

There've been a few people askin for ideas on how to cook the wild hogs they've killed: the answer is "smoker"! You can use these two marinades when you smoke em or they work pretty well for just grillen too. The key is to marinade for at least 24 hours, preferably in the fridge. Increase/decrease proportions to completely cover the meat, I prefer a big plastic ziplock to get all the air out and insure everything gets the marinade. The more surface area the better the marinade will work. These can even make an old hog taste purdy darn good and a young shote as good as any store-bought pork.

Oriental Pork Marinade
1 cup of Light Soy Sauce
1 1/2 teaspoons of ginger
1 whole chopped white or purple onion
2 oz orange juice
2 cloves of garlic crushed
1 cup of light white/blush wine (white zin, riesling, etc)
Dried red chiles crushed, to taste or simply red pepper flakes from dried spice section (careful, it gets hotter as it cooks and you can always add more).
3 tablespoons sugar

Smoked over applewood it's "da bomb" as my kids say. Grill it like anything else when cut into steaks or chops. Braise it on the grill on a bone on cut then simmer on low heat (not boil) until bone can be pulled, shred meat, add marinade, bring to a boil, reduce...serve over rice.


Southwest Pork Marinade
1 bottle of Mojo Crijolla (available in most supermarkets now in ethnic or Mexican foods section)
1 med yellow onion chopped
1 clove garlic crushed
2 tomatoes diced
handfull of fresh chopped cilantro (you can't add too much)
Fresh jalapeno chopped to taste
1 tablespoon salt
1 cup applejuice
2 limes juiced and pulped

Smoked over mesquite it's finger licken good, especially when using this as a "sop" during smoking. Pull it, serve with hot tortillas, a slice of avacado, and sqeeze of fresh lime. Grill it or braise like above (even made soup out of it with this marinade by cutting the marinade with water and a splash of wine).

[devildog66]

These both look like great recipes, and I am chomping at the bit to get a boar to try with these.  Thanks for sharing them.  When I visited Tuscany, Italy I saw that the cooks there used juniper berries in wild game marinade and especially on wild boar, which is the specialty meat (Chingiale) of the Tuscan region.  It was told to me that this helped to reduce some of the extreme gaminess that boar can get.  I have some I'd mail out if anyone would like to have a sample to try with any marinade.  I suppose some dry gin would work as well, not to mention, a little marinade for the chef    :D  .

DD77