How long do I bake wild boar in the oven?

Christopher from Newport Beach, California said:

I recently went on a hunting trip for Wild Boar and was successful in harvesting  3 good size animals. My question is: How long per pound should I bake the hams in the oven?

Christopher,

Wild Boar is one of my favorite wild game meats so I'm very glad you asked! I have embedded a video from my Butcher Block segment below. In the video, you will see how we prepare an elk roast using the new CanCooker. I realize you are preparing this roast in an oven, but the segment I would like you to see is the seasoning application. The method that we use to cut the roast and get the seasoning deep inside that large muscle is very important. When you simply rub the seasoning on the outside surface of the meat you will get very little seasoning penetration, but by deboning the roast and placing the seasoning deep inside the meat you will get a spectacular flavor out of your Wild Hog Roast! 

Try it out - I know you will enjoy it! And as far as cooking time is concerned, my theory on all wild game meat is: "Low and Slow." Cook at a low temperature, 250-300F and the size of the roast will determine the cooking time. If you use a Reynolds oven bag as we do in several of our Butcher Block Segments, it will hold the natural juices in and give you a moist and tender product. I cook all my roasts until they fall & shred apart. The length of time will be determined by the size of the roast, but if you use an oven bag inside your smoker or oven, you will have no issues with the meat drying out on you, so you can cook it about as long as you want.

Try the CanCooker on wild game meats as well! You will love the way it cooks with steam and keeps the meat nice and moist! You can check it out on my Hunter's Butcher Shop site: TheHuntersButcherShop.com/Cancooker.

Thanks for your question Christopher!

Brad 

Love of the Hunt TV: Soy Ginger Turkey Breasts in the CanCooker

This is a segment from Love of the Hunt TV. In this episode, Brad shows you how to make Turkey Breasts using Hi Mountain Seasonings, a Weston Vacuum Sealer, and the Cancooker. The recipe is below:

Soy Ginger Turkey Breasts

2 turkey breasts
Hi Mountain Soy Ginger Marinade
balsamic vinaigrette
extra virgin olive oil
1 onion
4 carrots
2 stalks celery
4 small potatoes
1 can beer


Following the instructions on the package, mix together the Hi Mountain seasoning, olive oil, and vinaigrette. Place the turkey breasts into a Weston Vacuum Sealer Bag with the mixture and seal with a Weston Vacuum Sealer to marinate*. Refrigerate for 24-48 hours for maximum marination.

Once marinated, pour the beer into the bottom of the CanCooker. Cut up the vegetables and place them on the CanCooker rack with the turkey breasts. Close the CanCooker and place it over any heat source. Once it begins steaming, the turkey should be ready in about an hour and a half. 

*Tip: Fold a paper towel into a long strip and place in the bag before sealing to stop the juices from entering the vacuum chamber.

Love of the Hunt TV: Elk Roast in the CanCooker

This is a segment from Love of the Hunt TV. In this episode, Brad makes an Elk Roast using Outdoor Edge Knives and the Cancooker.

How do I get roasts and different cuts from wild game?

Lonnie from Henryetta, OK asked:

Is there a way to get a diagram of deer and hog cuts? My kids both started hunting this year and we are trying to process our own. We'd like to try getting roasts and such.  It's just been steaks and burger. Haven't tried on a hog but planning. Thanks!

Thanks for the email Lonnie!

My advice would be to get the Deer and Big Game Processing DVD that is on The Hunter's Butcher Shop website. Just click Videos at the top of the homepage. I've also included a link so that you can just click here: Deer and Big Game Processing DVD.

If you have more than one hunter in the house, you're going to need it. The diagrams will cost more than the DVD and the DVD contains over 3 hours of step by step instructional information to help you with everything from field dressing to skinning, caping, proper aging of the carcass, quartering & de-boning, and the majority of the DVD is spent defining all the cuts available from each primary muscle in the animal. This is very helpful for beginner to advanced processors. The game processing library with all the titles is also a great value with all the information you will ever need! 

Good luck!

Brad Lockwood

Love of the Hunt TV: Venison Hotdogs in the Cancooker

This is a segment from Love of the Hunt TV. In this episode, Brad shows you how to make Venison Hotdogs using Hi Mountain Seasonings, a Weston Sausage Stuffer, Bradley Smoker, and the Cancooker.

Do I need to use water when smoking snack sticks?

Brad:

Do you recommend using water when smoking snack sticks in my Bradley smoker?

Thanks!

Keith

Keith,

Yes, I do recommend using water for a couple reasons. First, the water in the pan placed below the smoke generator feed is very important for extinguishing the old brick of sawdust. If the brick is not drowned out, the brick will keep burning - releasing a bitter burnt flavor into the smokehouse and into your meats. 

This water and the brick feed are a very important part of savoring the flavor of your Bradley smoker. This way, you are burning a fresh new brick of sawdust and not the same old burnt dust (similar to cleaning a pipe so you don't get the resin flavor).

Secondly, the water will create moisture in the house, giving you a good moist product.

Brad

What's the proper temperature and timing for smoking summer sausage?

Brad-
What starting temperature would you use when using a 4 inch casing for summer sausage?

Thank you,
Dan
Aylmer, Ontario CA


Dan,

The protein in the meat will begin to set from the outside in as the heat penetrates the product. So the larger the product, the higher the starting temperature can be. A good example for your summer sausage would be:

155 - 1 hour with smoke
165 - 2 hours with smoke
180 - 1 hour
190-200 - until an internal temp of 158 degrees F is reached

If you can, place a pan of water in your smoker. This is a good idea on large diameter products (like summer sausage) to hold the moisture in the product.

Good Luck Dan!

Brad