Recipe for Wild Hog Back Straps

[bula]

Wife's co-worker's Husband and friends took a small refrigerated vehicle and went south on a hog hunt. Went well, lots of hogs down. Some backstraps and sausage made it here. The backstraps from a sow, I do not know how large, old she was. A soak a good idea ? Butter milk ? Salt water ? Wife thought to chunk and sear. Put in slow cooker under sauerkraut. I'd like to taste it. We've eaten a good array of game fish and fowl here. Have a smoker... Opinions ?

[cddogfan1]

If its a Sow I would treat it just like regular pork just on the leaner side. Good slow smoke to 150-155 internal pull and by the time you eat its hit 160. Good to go.

[Big Bore]

No need to soak it. As cddogfan1 said, slow smoking is a good idea. Crock pot is another good route.

[KRal]

Put whole loin on wood fire pit after rubbing down with olive oil and sprinkling with your favorite rub (supposed to cook well done but I cheat a little). Saute some onions and mushrooms in blackberry wine and pour over when loin is on plate - dangitboy! Got my mouth watering!

[bigbrowndog]

As has been said, sows take no special consideration, boars 100# and less can be considered the same. Boars over 100# can be hit or miss on having a “smell” about them!!! Nothing you can actually taste, but the smell is there while it’s cooking and sitting on your plate so it gets associated with taste. A good vinegar soak overnight typically takes care of it, but anything over 150# boar gets fed to the wolves.
Slow and easy, smoked, or in a grill, a crockpot, or pressure cooker works great, even a big hindquarter in a roasting pan slow and easy is delicious.

Trapr

[giblett]

Slice up chicken fry make gravy and bisscuits and taters. I would just as soon have a big sow hog as i would a deer. Makes good carnitas too.

[bigbore5]

Feb 9, 2022 20:51:14 GMT -5 giblett said:

Slice up chicken fry make gravy and bisscuits and taters. I would just as soon have a big sow hog as i would a deer. Makes good carnitas too.

Now that is eating high on the hog right there.

[45MAN]

Feb 9, 2022 20:51:14 GMT -5 giblett said:

Slice up chicken fry make gravy and bisscuits and taters. I would just as soon have a big sow hog as i would a deer. Makes good carnitas too.

I USUALLY MAKE CARNITAS WITH WILD HOG BACKSRAPS. BTW, TRAPR's "WEIGHT SCALE" IS A VERY GOOD GUIDE.

[bushog]

Marinate in sour orange and garlic and grillbarely to temp. Use a thermometer so you dont overcook. Its the only way to really tell. That’s a Florida recipe. Dont know where else to get sour oranges….

[bula]

Thank You guys ! We are narrowing it down. We have decided to take 2-3 small chop type cuts off and pan cook in cast iron skillet, and are reading thru all info above to come up with ideas for the rest. Only 2 of us hear, will take advantage of that and try 2 methods. More fun, and if one idea bombs...

[flyfisher66048]

Canadian bacon - brine for enough days to properly cure, rinse off, add rub, and smoke.

[bula]

Wow ! Some good ideas. This to be Sunday dinner. Will let y'all know how it goes. Thank you. 

[bula]

So, about one third was cut into mini chops/medallions and sauteed in butter, and teriyaki sauce. Was VERY good. You guys correct, no need for a soak. Rest went into Croc-Pot under sauerkraut n bit of apple sauce and slow cooked. Also very good. Parsley taters and brussel sprouts.  Yum.

[flyingzebra]

We're going to need some photos to go with these recipes

[bula]

My go to pic guy is moving cross country right now.. lol. But it all came out better than hoped.