Bacon question

[TrickyDick]

Hey all,

An employee's husband recently went hunting and ended up with a boar, which has been processed it seems. I was asked if I could make bacon from it.
I said I could try, but I've only ever done it once and this seems like a different situation. The boar "pork belly" sounds like it is a very small piece of meat, and has already been sliced into strips then frozen, but has not been cured nor smoked. It sounds like there might be at most only 1 to 1.5 pounds from the description.
I would be reluctant to attempt to cure and smoke this for fear that it would dry up completely, and I am told that boar has much less fat in it than farm raised pork.
Looking for some advice.
I am going to see if I can get a photo first.

TD

 

[TentHunter]

I have seen bacon made form boar & feral hogs. But like regular bacon it's cured & smoked before slicing.

Is it sliced into actual slices or into small sections?

If it's sliced into actual slices it can still be cured, but will only need a very short wet-curing period of maybe 8-12 hours, then it can be air dried on racks and then cold smoked. After that it can be cooked as usual.


It may not have as developed of a flavor but should still be good.

 

[TrickyDick]

I'm going to try a test piece. I can't imagine if it's been sliced, that it's going to take a long time to smoke

 

[TentHunter]

My guess is you're right. An hour or two of cold smoke (after a quick cure) should be plenty.

 

[TrickyDick]

Since it sounds like they have so little meat, I am going to experiment with one slice first maybe soak for four hours then trim a piece off, fry test for saltiness, and proceed from there to the drying and smoking. I'll have to keep an eye on it on the smoker with the amazing tube.

Any recommendations on wood for boar? Doubt with so little time in the smoke that pellet choice is going to make a big difference.

TD

 

[TentHunter]

I'd try either Apple or an Apple/Hickory combo. The Apple will be a little more pronounced.

If you have Black Walnut that would also be a good option. Black Walnut is like a strong Hickory, so it works very well for shorter smokes.