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Wild boar in my new uds

ot my uds in usable shape and smoked some wild boar, 2 loins, 1 cured sholder and 2 cured hams. Held 150 degrees for 3 1/2 hours if 17 degree weather before I had to take the meat out and go home. The goal was not to fully cook be to add smoke flavor. I call it a success! :ban: I plan on adding...

I have 2 hams and a sholder cured and going into the smoker Sat, along with 2 loins. As soon as they are out of the fridge I am going to start curing 3 more hams. We have caught 5 boars so far. I gave two away to some ne who needed the meat.

The state is setting a hog trap up at work this week and we expect/hope to catch several wild russian boar. It will probably be several weeks before I can do any curing, or smoking. I assume that it is safe to freeze the meat until I have time to cure and smoke it but wanted to check and see if...

I don't know what the starting SG was, I fermented on the fruit which makes it hard to get a reading. The port sounds like a good idea, haven't made any (yet). Will look into that. Thanks.

A good wild berry recipe that works all the time is 3lb fruit, 3 lb sugar per gal. Add yeast energizer, yeast nutreant, pectic enzyme per instructions. 71B is a very good yeast for berries. I have used 5lb of berries per gal. for a full bodied strong favored wine. Mixed berry is one of my all...

I have a wine glass that will hold FOUR 750ml bottles.

I would love to know how this turns out, had not thought of using service berries before. I love making wine from wild fruit!

I made a 5 gal batch of raisin wine and it finished way to sweet, the sg is 1.085. I used 14 lb of raisins and 12 lb sugar with D47 yeast, not thinking that 1 lb of raisins = 4 lb of grapes. I thought about adding some EC1118 yeast to see if it would burn enough sugar to make it drinkable but I...

I have been thiking about making a screw press, I have most of the materials but am short on time, maybe this winter I will get it done.

I will probably buy some juice and add to the apples or just use juice for the cider and make some apple wine from the apples.

I had a friend give me 2, 5 gal buckets of Granny Smith apples last weekend and I want to make her some cider. I have never made cider and do not have access to a press. I have been making wine for many years by fermenting on the fruit and then squeezing the fruit in a straining bag to separate...

I haxe an extre wood stove for a fire box and some ducting, just need to get a container to use for a chamber. I will probably get more hogs and am waiting to do a large batch at one time.

I butchered a wildboar yesterday and am curing the hams, shoulders, hocks, and side meat. I am trying 3 different cures, one I bought at the local meat market which they use for there hams ( salt, sugar, nitrates ), one is just brown sugar and salt, the last is rubbed with liquid smoke, then the...

I am glad I found this thread, the state is going to try and trap some wild hogs at the farm where I work in a couple of weeks. What happens to any caught is up to me! I was already planing on putting some in the freezer and this info will really help.

If you want a sweeter wine you can keep adding sugar in small amounts until the alcohol kills the yeast. This can give you a very high ABV depending on the yeast used, I have hit 20+%! Another method I have read about is to add a non-fermentable sugar after the wine is clear, I have never tried...

6 gallons of elderberry 912+6=918

I have persimmion (from last years crop), blackberry, and elderberry. Going to harvest more persimmions after we get a good frost.

I have searched here for info on organic wine making but haven't had any luck. I am mainly interested in sanitizing/killing wild yeast without using sulfites or other cemicals. is there any one with ideas on this?

I just checked the calculator on another forum and estimating 10 lb of peaches,( a gallon ziplock holds about 5 lb of fruit), it shows a potential ABV of 19+%. D47 has a tolerance of about 14%, it will probably be sweet. If it is to sweet for your taste you can add some high ABV yeast like...