[whiskey]

Sorry, but I am a wild pig snob. The only way I cook it is smoked. Of course I have eaten it other ways, but if it is my meat and I am going to be eating it, I want it smoked. I am very particular about “bleeding” the meat prior to freezing it, but you can “bleed” it afterwards too. I clean the pig and keep it on ice in a cooler for about 5 day. Everyday you need to drain the bloody water off and add more ice. When the water runs clear, then the majority of the blood is out. I smoke the meat unwrapped, rubbed with a good meat rub for about an hour to an hour and a half. Then I wrap it in foil after the outside is good and brown and sealed. Then smoke it for several more hours (4 to 8) till the meat is easily pulled away from the bone, but not to the point that it is overcooked and dry. Don’t forget to let the meat “stand” in the foil for about 30 minutes to re-absorb the juices.