For those of you who missed the beginning, check out the previous posts:
http://atomic-temporary-17826715.wpcomstaging.com/2011/11/14/le-sanglier-part-i/ and http://atomic-temporary-17826715.wpcomstaging.com/2011/11/16/le-sanglier-part-ii/
After 5 weeks of soaking in a spiced salt brine, it was time to get down to business. I removed the sanglier shoulder, rinsed and soaked it in 4 changes of clean water for about 24 hours.
The night before I had soaked some wood chunks we had brought with us from Senegal. They were all mixed up but we think maybe apple and some hickory.
I smeared the old boar with yellow French’s mustard and sprinkled it liberally with Emeril’s Essence.
We then hung it in the smoking cabinet a 225 degrees Fahrenheit, Roger, with a hook that our neighbor, M. Parret, made.
Emeril’s Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix together. Can be stored in a jar for about 3 months
In the meantime, we took a well deserved escargot break with a little chilled Chablis.
Food and wine are such wonderful things. I hope we’re not overdoing it….. Nah.
The sanglier shoulder, weighing 10 lbs, took about 4 hours to hot smoke.
If my husband sees this, he’ll be on the first plane. It does look divine and I have to say that your refrigerator crisper method of brining is inspired. (I don’t know why, but that never would have occurred to me.)
Thank you Michelle. Live a while in Africa, you’ll be amazed with your brillance 🙂
Spectacular! This is definitely my kind of project. And wild boar, I’ve been dreaming of being able to cook that for quite some time. Wonderful story and the results look fantastic!
Thank you Josh. I had fun with this!
That looks wonderful and I can smell that smoky spiciness. Do you have a smoking cabinet in your kitchen?
Thank you. Smoking cabinet is in the garden with the dog.
Oh, this is what I’ve been waiting for. Looks just amazing and to take a snail break (sorry, I know it’s a prettier name in French) heaven!
Escargots, Greg 🙂