In a large ceramic or glass bowl, mix all the brine ingredients with a wire whisk until the tender quick and sugar are dissolved. Add the wild pig, mix thoroughly, and put a plate on top to be sure all meat remains submerged.
Refrigerate for 8 to 10 hours, stirring occasionally.
Drain the brine and remove the meat. Do not rinse the meat. If additional pepper flavor is desired, sprinkle white pepper on the wild boar at this time.
Pat dry or place on racks and let air dry for up to 1 hour.
Follow smoking directions on your smoker. Cooking times vary greatly and depend on the make and model of the smoker and outside weather conditions. Try to keep the temperature of the smoker between 150 and 200 degrees F (66 to 93 degrees C). Check for doneness after 3 hours.
Larger cuts of jerky can be finished on a baking sheet in the oven at 165 degrees F (74 degrees C), checking every 15 minutes.
When the jerky is done, place it in a glass bowl and cover it with plastic wrap until cool. Keep refrigerated or frozen if stored for an extended period of time.