Wild Boar Bacon
Wild Boar Recipe
1Setup & Prepare
About This Recipe
A expertly prepared approach to wild boar that produces delicious results that highlight the natural flavors. This recipe uses careful attention to detail to bring out the best in your harvest, creating a memorable meal for family and friends.
Home curing technique
Artisanal Bacon This recipe transforms wild boar belly into exceptional bacon using traditional curing and smoking techniques.
Ingredients
- 8-10 lb wild boar belly, skin on
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp black pepper, coarse ground
- 1 tbsp garlic powder
- Cure #1 (follow manufacturer's instructions)
- Apple or cherry wood for smoking
Method
-
Cure Application: Mix your curing salt with sugar and spices, then coat the belly evenly on all surfaces.
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Curing: Place in the refrigerator and cure for 7 to 10 days, flipping the belly daily to ensure even curing.
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Rinsing: After curing, rinse the belly under cold water to remove excess salt, then pat completely dry.
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Pellicle Formation: Let the belly air dry for 2 to 4 hours until the surface becomes tacky. This helps the smoke adhere.
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Cold Smoking: Smoke at 80°F to 90°F for 12 to eighteen hours. This is a cold smoke, not a cook.
-
Cooking: If eating right away, cook the bacon to 165°F internal (essential for wild boar food safety). Otherwise, it can be stored in the fridge or frozen.
2Ingredients
Shopping List
3Cooking Instructions
-
Cure Application: Mix your curing salt with sugar and spices, then coat the belly evenly on all surfaces.
-
Curing: Place in the refrigerator and cure for 7 to 10 days, flipping the belly daily to ensure even curing.
-
Rinsing: After curing, rinse the belly under cold water to remove excess salt, then pat completely dry.
-
Pellicle Formation: Let the belly air dry for 2 to 4 hours until the surface becomes tacky. This helps the smoke adhere.
-
Cold Smoking: Smoke at 80°F to 90°F for 12 to eighteen hours. This is a cold smoke, not a cook.
-
Cooking: If eating right away, cook the bacon to 165°F internal (essential for wild boar food safety). Otherwise, it can be stored in the fridge or frozen.
FDA Food Safety Guidelines
⚠️ Important: Wild Boar carries a risk of Trichinella parasites. ALL cuts — including steaks, roasts, and ground meat — must reach an internal temperature of 165°F (74°C). There is no safe rare or medium-rare preparation for this species.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 455 calories, 39g protein, 29g fat, 12g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 455 calories, 39g protein, 29g fat, 12g carbohydrates.
