Cooking wild hog

I cook ham roasts just like I would a domestic hog.

With the backstrap, I season, stuff with garlic and throw on pit. You can also cut it and fry it. It’s boneless pork chops, really.

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I did a shoulder roast about a month ago off of a ~80 lber that I killed in turkey season. I dry brined it for 36 hours, then a marinade for an additional 36 hours, then roasted it.

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Man that sounds a helluva lot better than my way.

Can smoke the shoulders and hams or throw in croc pot

Back strap is delicious no matter how you do it

Dont believe what people say about it, its damn good meat

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.

We like to cube it up and marinate it with a meat tenderizer and freeze it. We make everything from gravy to tacos with the cube meat.

The shoulder is best in the crock pot for pulled pork, because, as you said, it can dry out.

The back-strap you can treat lie a store bought pork loin.

I turned the shoulders and hams into ham steak from a 250lb sow I killed. We cook them the same as we would deer steak, and the meat is never tough or dry.

Soak the meat over night in a cooler with 2 gallons of water, bottle of apple cider vinegar and a couple of cans of beer, then cook it the same as a roast or brisket

I always clean my hogs skin on. It makes them taste so much better because you keep that layer of fat over the meat. You won't ever get dry meat this way. I smoke them or make curry.

The way I do it is to first wash the hog down with a pressure washer to get out dirt and stuff. Then get a bunch of water boiling, cover the hog in burlap or a towel, and begin pouring the boiling water over it. Take something like a dull knife and scrape the hair off. After the hair is scraped off, singe the hog with a blowtorch or weed burner. Gut and take whatever meat you want. If you just want quarters and backstrap, don't even worry about getting it. Just take what you want and toss the rest.