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Javelina 2020

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Went out a couple days ago and shot a big boar. He was a whopper!


Roasted him over mesquite today. This is what he looks like now.


The meat just falls off the bone. It is delicious man! 

Seared over the fire and then wrapped up with some bacon on top to provide some fat. About 7 hours over the coals. Then I pour off the juice and make the sauce. I "pull" the meat and then pour the sauce back over the meat and let it all cool overnight. 

I use a little Claude's BBQ sauce and rub the meat with black pepper and red Chile before cooking. The sauce is the juices with molasses and red chile thickened on the stove before pouring back over the meat.

No wild taste whatsoever. It is tender and delicious. You can tell it is wild game, but you can't tell what it is. It is milder than deer or elk. 

I pack it in small freezer bags and use it for tacos, bbq sandwiches and burritos. After it is all cooked and bagged one brush pig makes about 10-12 lbs of finished meat. All you have to do is heat it up and it is ready to eat.

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