Wild Boar Jerky (Sweet and Spicy)
It’s not often you see wild boar jerky or even recipes for it, but many people are missing out on what could possibly be the best jerky ever.
I’m not exaggerating when I say that either.
Like many others I was apprehensive about making wild boar jerky with the risk of disease and illness, I wanted to make sure this was done properly.
Having done a lot of studying in this area before, I returned to old notes and some previous articles I’ve written and decided that with proper care and handling there is no reason not to make wild boar jerky.
The Risks
The first thing that will cross most people’s minds when thinking of wild boar jerky is the risk of illness, after all, wild hogs are known for carrying diseases and parasites, most notably trichinella.
Like many others, I was also a little concerned about this at the start, but after studying some previous notes and articles I decided there was no real risk.
I should also point out that I get my wild hogs tested for trichinella also, While this is not necessary it does provide a little extra piece of mind.
Firstly I deep freeze the meat, again, this is also not necessary but I freeze all my meat regardless.
The next defense against disease and parasites is temperature. This recipe calls for drying the meat at 160F for four hours, this is more than enough to kill trichinella.
While it may not seem like a high temperature, given that the meat is sliced thinly and the time it’s in the dehydrator, it is sufficient.
To kill trichinella, slice the meat into jerky slices and freeze at 0F for 30 days. It should be noted, that freezing does not work on all trichinella varieties, particularly arctic species.
The Cuts
Sadly there aren’t many cuts of meat on a wild hog that are suitable for jerky. Most cuts are too fatty, or the wrong grain.
For this reason, I mainly only use backstraps from a wild hog for jerky. Some may think this is a waste of a good backstrap, and if this were venison I would agree.
However, the fact that this is a wild hog and for most people is very easy to come by, it’s definitely worth it, You will agree after you try this recipe.
While I usually make this jerky using against-the-grain cuts, I find it tears much easier than venison jerky. I’ve not tried this recipe using with the grain cuts, but given the above, I would imagine it would work quite well.
The Ingredients
I try to keep my jerky recipes simple and use only a few ingredients. Most of the ingredients in this recipe are very simple to find with the exception of one that is not a regular pantry item.
Mirin is a Japanese alcohol used in cooking and for sushi. Most people should be able to find mirin in their local superstore or easily order it online.
The only substitute for mirin is sake and extra sugar, but sake is just as hard to find as mirin if not more so.
The other ingredients used are:
- Soy sauce: Adds deep rich flavor and umami
- Brown Sugar: Adds sweetness and tackiness
- Chili flakes: Adds heat and depth, could be left out if you don’t like spicy but I don’t recommend and this is not a very spicy dish
- Mirin: Adds sweetness and balance
- Apple Juice: Tenderizes and adds freshness
The Process
Making this jerky couldn’t be simpler. Mix all of the ingredients minus the meat in a bowl.
Place the meat in an airtight bag or container and refrigerate for 12-24 hours.
Drain ingredients in a colander, and place into the dehydrator.
Try to avoid patting the meat dry before dehydrating. If possible use a dehydrator with a rear-mounted fan and drip tray.
I use the Cosori from Amazon and love it.
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Wild Boar Jerky (Sweet and Spicy)
Ingredients
- 1-2 pounds wild boar see note 1
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1 tbsp chili flakes
- 2 tbsp mirin
- 1/4 cup apple juice
Instructions
- Slice the meat against the grain about 1/4 inch thick
- In a small bowl add all other ingredients and stir until the sugar dissolves
- Pour the mixture over the wild boar and mix to cover all of the meat. Store in a vacuum bag or marinade bag
- After 12-24 hours drain the the mixture in a colander (see note 2)
- Place the meat in the dehydrator for 4 hours at 160F
Notes
- Use only lean cuts of meat for wild boar jerky. I've made this recipe a few times and I've used the backstrap, hind leg cuts, and skirt steak.
- Do not pat the meat dry, use a dehydrator with a rear mounted fan and let drip.
Hi, my name Awan from Indonesia, me and my friend just learnt to make Jerky. His father sometimes hunting wild biar and we trying to make jerky for snacks and tried to preserved the meat
I would like to ask some question if you don’t mind to answer it.
1. Is it better to cold smoke it or just put in the oven?
2. It we smoke it should we cooked it first( marinated) or just brine the meat.
If you smoke it how long idealy to proses the meat as for example we cut thin slice and put them in the rack, we have lots of carcoal from coconut shells
Hi Awan,
I like both smoked jerky and regular jerky. The benefit of smoking jerky is for the extra flavor from the wood. I’ve never smoked with coconut shells, so don’t know if it adds any flavor.
Dehydrating it in the oven will be the easier choice.
If you do decide to smoke it, then a marinade would be better than brining. Cut about 1/4 inch thick and smoke for 5 hours at 180F
Do be aware of the risks of trichinella when making wild boar jerky. Ideally, you should have the meat tested