How to Smoke Bear and Wild Boar Safely
Bear and wild hogs can carry Trichinella, a parasite. They make great pulled meat and roasts, as long as every piece reaches a safe temperature.
Best wood
Hickory, oak
Safe internal temp
160°F (Trichinella)
Tips for Smoking Bear & Wild Boar
- Cook every cut to at least 160°F.
- Shoulders do well low and slow, like pork butt.
- Clean boards and knives well after handling raw meat.
Featured Recipe
Smoked Pulled Wild Boar Shoulder →More ideas in the Wild Game Library, or get the free 12-page Pitmaster Field Manual.