Our Sat. morning cycling plans got postponed by the sight of two wild boar tilling up the pasture right behind the yard. Husband shot one, he thinks it exceeds 300 pounds (and was the smaller of the two.) I wanted to "put a pig in the ground and some beer on ice" but unfortunately, Hank gives no further instructions.
So, now I have two huge loins and de-boned hams to deal with. They are currently in the fridge downstairs, unwrapped. With deer, we always let the meat age in the fridge for about a week before final butchering and eating and wrapping for the freezer. What about this stuff? Any ideas?
If hanging/aging is not the protocol for wild hog, then I would go ahead and eat it tomorrow night. I'm going to assume I need to marinade it. The meat looks pretty good and the fat is white, not yellow. Can I just roast a loin lowand slow, or must I braise?
And how shall I turn the ham into wild pulled pork?
I'd love to hear any tips from those w/ experience...this is our first wild hog. Oh, and if anyone has suggestions regarding the whole pig in the ground thing, I'll take those too...because if his friend comes back, we could get a do-over.