Smoked Bear Loin (With Apple Chutney)

Who loves the smell of meat on the smoker? If you do, then you definitely want to try the Wild Smoked Boar Loin which was prepared during one of our Texas From Field To Table events.   This tender entree is definitely the star of the show!  The smoked loin pairs perfectly with Apple Chutney to complete a perfect main course!

Ingredients:

6 lbs Boar Loin

Brine

¼ c Morton Tender Quick

¼ c Brown Sugar

¼ c White Sugar

½ G Apple Cider

Rub for all 6 lbs of meat

¼ c Kosher Salt

2 tsp White Pepper

1 T Garlic Powder

1 T Onion Powder

1 tsp Coriander

1 tsp Paprika

½ c Oil

Method:

Prepare brine by dissolving all salts and sugars in hot cider, chill and inject into meat and let cure overnight. Remove from brine, rinse and pat dry, rub with oil and spice blend.  Cold Smoke for two hours, hot sear until internal temperature of 160, remove from heat let rest. Slice thing and across the grain.

• APPLE CHUTNEY
• Ingredients:
• 2 qts Apples, peeled, cored, small dc
• ½ c onion small dc
• 1 T chpd fresh ginger
• ½ c OJ
• ½ c raisins
• ½ c sweet red Thai chili sauce
• ½ c light brown sugar
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ c cider vinegar
• 1 T pickling spice

‍Method:

• Combine pickling spices with vinegar, bring to boil, let steep for minimum of an hour. Strain out spices. Peel, core, dice apples and onions, chop ginger, combine. Mix sugar, salt, and cinnamon. Combine all ingredients and cook for approx.3hours.
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