Smoked Wild Boar Neck
The wild boar neck is ideal for the smoker due to its higher fat content. Over a long, slow cooking time, the intramuscular fat is gently rendered and the meat becomes buttery soft. A robust spice blend with chili and juniper accentuates the intense game flavour.
Ingredients(for 1 kg)
Instructions
Preparation & Marinating
4-12 hoursThoroughly combine all rub ingredients. Remove rough tendons from wild boar neck, pat dry. Apply rub generously on all sides and massage in. Wrap in cling film and rest in the refrigerator.
Initial Smoking
3-4 hoursPreheat smoker to 107-115 °C, add hickory and cherry as smoking wood. Place wild boar neck cold from the refrigerator directly into the smoker. Most smoke flavour is absorbed in the first 3-4 hours.
Cooking to Core Temperature
6-10 hoursContinue smoking and cooking at 107-115 °C. Monitor core temperature regularly. Simply wait out a possible stall phase at 72-74 °C. Target is a core temperature of 88-93 °C for pull-apart texture.
Resting & Pulled Serving
30-60 minutesWrap neck tightly in aluminum foil and rest in a cool box for 30-60 minutes. Then pull apart with two forks into Pulled Wild Boar or cut into thick slices.
Pro Tip
At a core temperature of around 72-74 °C a so-called stall phase may occur. Simply continue smoking – after 1-2 hours the temperature will rise again.
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