Marinade for smoked wild boar, UPDATED

Allegro marinade. As for as wood chips for pork Apple works good if you can find it, I also like to spray the pork down every couple of hour with Apple juice or Apple cider

food board would give you better/more answers

There's something wrong with frying backstrap?

Search, bro. I remember seeing this discussed here within the past week or so.

Ok, so I made my own marinade/brine last night

1 cup cabernet
2 cups hot water
1 TBsp brown sugar
3 Tbsp salt
1 tsp roasted garlic in olive oil
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp cayene pepper
1/4 tsp ground thyme
1/4 tsp ground sage


Soaked 2 backstraps (sliced in 2" x 2" x 8" strips), 4 ribs, and both tenderloins overninght.


This afternoon I removed from the brine and quickly rinsed under running water then placed in smoker with applewood chips. Set at 180 degrees and let smoke.

Unfortunately, I let them smoke too long (about 2.5 hours) I got busy and forgot about them. They were all pretty dried out except the ribs due to the retained fat with the meat. The flavor was fantastic but the meat was VERY dry.

This was my first attempt at wild hog ribs and I will be harvesting some more very soon.

Thanks for all of the suggestions.