Bates7
Moderator
- Messages
- 947
I have shot several pigs in the past and I've always either roasted the meat in the oven and made pulled bbq "pork" or sausage & chorrizo out of it. It's good those ways but I wanted to expand my culinary horizons a bit this year. I shot my pig but I'm making 50% breakfast sausage and the other 50% chorrizo again. My uncle wants to give me one of his pig's quarters and try smoking it. My questions are, has any of you out there ever smoked javelina meat? If you have what wood did you use? If you have no experience in the area of smoking one of these stinking critters what would you recommend?
"Vegetarians are cool. All I eat are vegetarians - except for the occasional mountain lion steak."
-Ted Nugent-
"Vegetarians are cool. All I eat are vegetarians - except for the occasional mountain lion steak."
-Ted Nugent-