For those of you who missed the beginning, check out the previous posts:
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.
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.