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.