So finally I shot a wild boar in the right size to make a roasted boar (read the Instagram story post here)

The shot was placed from a high seat, and while it went in right behind the shoulder, the shot went out quite low, damaging only the lower ribs – perfect for roasting a whole (half) boar.

After four days in the fridge at 8°C, we removed the hide and the head and had 17kg of boar (meat& bones) left.

After doing a second thorough clean up of the meat, I decided on a Cajun spice rub :

  • 140g salt
  • 3 tbsp garlic salt
  • 3 tbsp onion powder
  • 3 tbsp paprika powder
  • 6 tsp white pepper
  • 6 tsp black pepper
  • 6 tsp cayenne pepper
  • 6 tsp thyme (dried)
  • 3 tsp oregano (dried)

(tbsp = tablespoon, tsp = teaspoon)

After rubbing the spice mix thoroughly into the meat from both sides, the boar went back into the fridge for another 36 hours at 2°C.

Early Saturday morning I went up at 07:00 to warm up my full size smoker and hanged the boar inside.

After that I raised the temperature slowly from 60°C to 70°C, 90°C and finally 110°C of the course of 8 hours.

When the meat hit 50°C after 7 hours I turned on the smoke generator and gave it 1 hour of smoke from alder wood chips.

After that we took out to the boar and mounted it onto the rotating grill.

Over an open coal fire, we roasted it for another 2 hours raising the temperature to 65-70°C core temperature, while spraying the surface with beer and olive oil.

To ensure that the meats got evenly grilled, I covered the ribs with aluminum foil, which I removed before the final roasting.

After that we had fine roasted boar with crispy surface, joints cracking and meat falling of the ribs.


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