re: Cooking wild hog

I kill a handful every year. I like to put one or two sows in the freezer cubed and marinated to be cooked in a gravy. The other morning I cooked the tenderloins off one with eggs for breakfast, make your tongue hit your forehead. Last night we fried some backstrap off one. I like to make smoked sausage with one every year too. I will go 80/20 or 70/30 my sow/picnic or Boston butt (whatever is cheaper at the time) to add fat so it isn’t as dry. Will also add bacon ends and pieces, no complaints. This past weekend a buddy took one that was about 15-20lbs injected, seasoned and basted it. We threw it on the pit, great as well.