Hi guys! It's been a while since I have been on here, and I do miss it, but as we all know, sometimes priorities (work) come first...which most of the time just plain sucks.
Anyhow, I do get a break from work this week and am going on a pig hunt. This will be my first, and wanted to learn from you guys any different preparation methods for cooking wild pigs vs store bought farm raised pigs. I have heard that these pigs are rather lean, and am wondering if that will come into play when smoking for long periods of time. Meaning, when the fat and connective tissue render in your standard pork butt, it keeps things nice and moist...will that go away with a lean piece of meat?
Those are the type of questions I have on this matter, and would love to have some feedback if you guys have any to offer. Also, any recommendations on processing besides the standard hams, butts, ribs, loins...etc?