Javalena

Lamb, goat, wild game, sausage, any other meats.

Moderator: TBBQF Deputies

User avatar
vermin99
Rustler
Posts: 161
Joined: Thu Oct 29, 2009 12:05 pm
Contact:

Javalena

Postby vermin99 » Mon Feb 15, 2010 6:35 pm

I was given a rack of ribs and a rear leg from a Javalena. I have no clue how to prepare it or cook it. Any advise?
Weber 22.5 Blue Performer
Weber 22.5 OTG
UDS
18.5 " WSM
Weber Jumbo Joe
Weber Q100
Charmglow Gasser
User avatar
DATsBBQ
Deputy
Posts: 7948
Joined: Sat Jan 13, 2007 11:15 am
Location: Yorktown, VA
Contact:

Re: Javalena

Postby DATsBBQ » Mon Feb 15, 2010 6:55 pm

Is Javalena a wild hog with a college degree? If so, do the ribs like you would pork ribs. The hind leg like a country ham, cure it and smoke it.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Javalena

Postby ChileFarmer » Mon Feb 15, 2010 9:32 pm

My Mexican friends cook them in the ground. Also most other meat. Its all good. Don't have a recipe though. Heck just do it. You cant go wrong with burnt meat. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
primetime
Rustler
Posts: 155
Joined: Mon Jan 04, 2010 2:45 pm
Location: SATX
Contact:

Re: Javalena

Postby primetime » Mon Feb 15, 2010 10:53 pm

cure the meat first, if you dont you will not like it.

i use to do javalinas in a large tub. two jars of cherrys, two cans of sliced pinaples, one bottle of spiced rum(capt. morgan) & half a bottle of everclear. let it sit in the fridge for two days
& occasionaly flip the meat around to let it soak in all the flavor.

put it on the pit & enjoy.

the javalinas i would get from my ranch were small 10-15 pounders already skinned & gutted.

my brothers called it a drunken javalina.(i do the same to hog)

oh!!! by the way, a javalina is not realated to a hog.
User avatar
Pony Express
Outlaw
Posts: 1350
Joined: Tue Jul 28, 2009 4:38 pm
Location: Seguin, Texas
Contact:

Re: Javalena

Postby Pony Express » Tue Feb 16, 2010 3:40 pm

primetime wrote:
oh!!! by the way, a javalina is not realated to a hog.


True, they are related to Hippos!!!
Charmglo gasser,
New Braunfels offset smoker
Custom trailer pit offset smoker

Git-er done
GIG EM
primetime
Rustler
Posts: 155
Joined: Mon Jan 04, 2010 2:45 pm
Location: SATX
Contact:

Re: Javalena

Postby primetime » Tue Feb 16, 2010 4:20 pm

Pony Express wrote:
primetime wrote:
oh!!! by the way, a javalina is not realated to a hog.


True, they are related to Hippos!!!




nope. to rats
User avatar
Pony Express
Outlaw
Posts: 1350
Joined: Tue Jul 28, 2009 4:38 pm
Location: Seguin, Texas
Contact:

Re: Javalena

Postby Pony Express » Tue Feb 16, 2010 7:22 pm

primetime wrote:
Pony Express wrote:
primetime wrote:
oh!!! by the way, a javalina is not realated to a hog.


True, they are related to Hippos!!!




nope. to rats



I cant find any referance to rat relation but can find plenty of articles siting a relationship to the Hippo. (google)
Charmglo gasser,
New Braunfels offset smoker
Custom trailer pit offset smoker

Git-er done
GIG EM
User avatar
Burnt Food Dude
Bandolero
Posts: 691
Joined: Mon Jan 15, 2007 7:22 pm
Location: Chicago, IL. a susburb of Milwaukee
Contact:

Re: Javalena

Postby Burnt Food Dude » Tue Feb 16, 2010 7:58 pm

Heck, I thought they were related to pigs.
"All who wander are not lost.

Sometimes they just can't remember where they parked their car
."

Da Dude's new blog
Hj
Bandolero
Posts: 521
Joined: Mon Feb 23, 2009 10:21 pm
Location: Arizona
Contact:

Re: Javalena

Postby Hj » Fri Feb 19, 2010 10:45 am

Javalena are MUSK HOGS only in New Mexico- Texas and Arizona

These might help you

Boil together ~
4 parts water to 1 part vinegar
2 c. salt
some bay leaves
whole peppercorns.
Let cool. Place pork in this mixture and soak 12 hours or overnight.

Meanwhile- make sauce. Bake or grill meat uncovered, after rubbing with salt- pepper n Lawerys salt 2 hours at 300 F. .
or grill slowly -turning

Remove from oven or grill - place meat on a large piece of heavy duty foil. Dribble sauce over meat. Seal foil tightly so juices will not run out. Return to oven or grill 2 to 3 hours at 250 degrees F. Test - if not tender- bake or grill longer.

When done- shred or cut up. Serve leftover sauce in a pitcher alongside meat.

Sauce
3 c. catsup
3 T. Worcestershire sauce
6 to 9 dashes Tabasco sauce
3 c. water
3/4 c. vinegar
3 T. granulated sugar
1 T. salt
1 T. celery leaves fresh chop fine
1 1/2 teaspoons Liquid Smoke

Boil -blend well.
or

Javelina Sausage from the Musk Hog
Using 10 lbs. of meat (use ½ javelina with ½ pork trimmings
Add
4 T. salt
2 T. sage
2 T. black pepper
1 T. brown sugar

Sausage lind and yield 10 pounds of smoked sausages after twelve hours of smoking.
For those desiring a more heavily seasoned flavor without the sweetness:
Using 25 lbs. of meat (½ javelina with ½ pork trimmings

Add
10 T. salt
5 T.black pepper
2 T.red pepper
2 T. garlic powder (for pan sausage, delete garlic powder

recipe from http://www.tpwd.state.tx.us/publication ... 0_1669.pdf" target="_blank
site explains a lot about javalena

More sites n recipes
http://www.bowhunting.net/susieq/boar.htm" target="_blank
or
this one with many wild game
http://en.allexperts.com/q/Cooking-Meat ... dex_11.htm" target="_blank
Hopes these help

here is one from site allexperts
Javalena is just like pork. In your smoker, you can roast it. I do a whole pig every year for my company. First you want to scrape him, that is get all the hair off. You can cut the head off, quarter him whatever, but do not skin him at this point.
Get some jamaica jerk rub or any other dry rub and rub him inside and out.

Get your fire up to about 290F and then put the meat in, keep the temp constant until done. Use a meat thermometer and get the meat up to 165 or so. Depending on the size, it could take half a day. For a 130 lb pig it takes 8 hours or more.

Another alternative is skin the hams and shoulders, sear them over a grill. Then put them on foil, cover with BBQ sauce and lots of chopped onions. Then wrap them up good, then put in your smoker at around 250 until internal temp is 190 or more.
A mistake is sometimes a great creation
User avatar
tex_toby
Deputy
Posts: 4065
Joined: Wed Oct 22, 2008 9:22 am
Location: Van Alstyne, Texas
Contact:

Re: Javalena

Postby tex_toby » Sat Mar 06, 2010 6:56 pm

Heck, I thought javelina was a track and field sport. ;)
20" x 40" Party Gator Pit
48" Custom Firepit

I can't always please everybody. I'm not bacon.
User avatar
Kenny 13
Outlaw
Posts: 1669
Joined: Tue Sep 29, 2009 10:02 pm
Location: Belle Chasse, LA
Contact:

Re: Javalena

Postby Kenny 13 » Mon Mar 08, 2010 12:33 pm

tex_toby wrote:Heck, I thought javelina was a track and field sport. ;)


Yeah, just don't try to catch that javelina :lol:
Large Big Green Egg
Weber 22.5" One Touch Gold

What's On The Grill?

Return to “Other Meat and Sausages”

Who is online

Users browsing this forum: No registered users and 2 guests