Pretty much the title. We bought a pig, not knowing about boar taint so didn’t inquire about the state of the pig (gender, age) beforehand. First cook and it’s heavily present.
Will trimming off all the fat and boning it help mitigate the taint (and crossing my fingers here so hard it hurts) or remove it altogether? Anyone have experience on this problem?
I’m not sure that smoking alone will do it sadly. The rendered fat just runs through the meat still. I have tried smoking it with varied success, but after responding to another comment I realized my lesser success may have been tied to a shorter smoke time. There is still hope and will combine both methods.
Thank you!