XXL WILDSCHWEIN Rücken und Keule im Smoker grillen --- Klaus grillt

wild boar

🥗Healthier: venison

💰Cheaper: pork

Pork is more accessible and offers a similar flavor profile.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for various diets.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Welcome to the video and introduce the dish.

Mention that the wild boar back and leg are used, and they were not hunted by the creator.

Prepare 3 liters of pickling brine (water with curing salt) and mix well.

Use a marinade injector to inject the brine into the wild boar meat.

Inject the brine thoroughly into the meat, ensuring even distribution.

Preheat the smoker to a high temperature (around 150°C).

Place the wild boar back and leg in the smoker.

Aim for an internal temperature of around 80°C, but 75°C to 85°C is acceptable.

Smoke the meat for approximately 6 to 8 hours, checking the temperature periodically.

After smoking, remove the meat and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: