Wild Boar Loin with Lingonberry

Name: Wildschweinrücken mit Preiselbeere
Total time: 6 h
Ingredients: 80 g Preiselbeerkonfitüre; 18 g Meersalz; 6 g Schwarzer Pfeffer, grob gemahlen; 4 g Wacholderbeeren, zerstoßen; 10 g Brauner Zucker; 3 g Thymian, getrocknet; 4 g Knoblauchpulver

MarinadeGameHot SmokingMedium6-8 hrs72-75 °C110-120 °CBeech + Apple

The wild boar loin is rubbed with an aromatic lingonberry marinade and hot-smoked to enhance the bold game flavor. The acidity of the lingonberries acts as a natural tenderizer, lending the meat a subtle sweetness. Beechwood provides a mild, balanced smoky aroma.

Ingredients(for 1 kg)

Lingonberry jam80 g

Sea salt18 g

Black pepper, coarsely ground6 g

Juniper berries, crushed4 g

Brown sugar10 g

Dried thyme3 g

Garlic powder4 g

Instructions

Preparation

15 minutes + 12 hours marinating time

Mix all ingredients into a smooth marinade. Remove the silver skin from the wild boar loin, rub evenly with the marinade, and marinate vacuum-sealed or covered in the refrigerator for 12 hours.

Tempering

60 minutes

Remove the meat from the refrigerator, pat dry, and let it rest at room temperature for even cooking. Preheat the smoker to 110-120 °C and add beech and apple wood chips.

Smoking

6-8 hours

Place the loin in the smoker and smoke at a constant temperature until a core temperature of 72-75 °C is reached. Regularly replenish the wood chips and monitor the temperature.

Resting

15 minutes

Remove the meat from the smoker, loosely wrap in butcher paper, and rest for 15 minutes so the juices redistribute evenly. Then slice and serve.

Pro Tip

Serve lingonberry jam separately on the side – this enhances the fruit experience without overpowering the smoky note.

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