The Texas BBQ Forum

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?

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.

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

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.

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

True, they are related to Hippos!!!

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

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)

Heck, I thought they were related to pigs.

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.

Heck, I thought javelina was a track and field sport.

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

Yeah, just don't try to catch that javelina