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Wild hog recipes
Posted on 10/18/20 at 9:54 pm
Posted on 10/18/20 at 9:54 pm
Killed my first ever hog this past weekend. Just looking for some good recipes to use. Have it quartered out and of course have the tenderloins and back straps to use also. Thanks for any recipes or advice.
9
Posted on 10/18/20 at 10:04 pm to WhoDatLSUMan
Get some pink curing salt. Cure it for several days, then smoke it slow. It's very lean.
Posted on 10/18/20 at 10:18 pm to WhoDatLSUMan
Good luck. I’ve found it’s one of things that you either cook correct or you don’t. There is no in between with it.
Posted on 10/18/20 at 10:31 pm to WhoDatLSUMan
quote:throw it in the bayou and feed the turtles and gators
Killed my first ever hog this past weekend. Just looking for some good recipes to use.
Posted on 10/19/20 at 11:03 am to WhoDatLSUMan
brine and smoke, no fat on the meat so remember that. good luck
Posted on 10/19/20 at 11:11 am to WhoDatLSUMan
Grind with fat and make sausage
Posted on 10/19/20 at 4:30 pm to WhoDatLSUMan
You guys have heard me say this several times before. The best piece of pork I have ever had was a rear quarter from a small wild pig, smoked "Low and slow @ 250 f" by a cousin in the delta (Cleveland, MS).
He started with lots of rub seasoning, and his quarter in a shallow pan with apple juice. Occasionally he would baste the quarter. I think he roasted it (Pecan) for maybe 10 hours to an internal of 205 degrees F.
I think he kills 10-15 a year and cooks them all sorts of ways.
Unrelated story - My youngest son killed a boar that came in at about 300 pounds, with a black powder 40 caliber round, thus earning him the "Mighty Killer of Pig" award in our family. He shot it at maybe 20 yards, square in the head, coming hot and heavy at him, The boar dropped maybe 5 yards from him. Unfortunately, he froze after the shot and says he was busy preparing to die when it hit the ground. It qualified as a "Feed to the gators" pig, and we buried it with a backhoe at the camp.
He started with lots of rub seasoning, and his quarter in a shallow pan with apple juice. Occasionally he would baste the quarter. I think he roasted it (Pecan) for maybe 10 hours to an internal of 205 degrees F.
I think he kills 10-15 a year and cooks them all sorts of ways.
Unrelated story - My youngest son killed a boar that came in at about 300 pounds, with a black powder 40 caliber round, thus earning him the "Mighty Killer of Pig" award in our family. He shot it at maybe 20 yards, square in the head, coming hot and heavy at him, The boar dropped maybe 5 yards from him. Unfortunately, he froze after the shot and says he was busy preparing to die when it hit the ground. It qualified as a "Feed to the gators" pig, and we buried it with a backhoe at the camp.
Posted on 10/19/20 at 8:14 pm to WhoDatLSUMan
I see you’re in Bossier. Bring it to Cottens and get breakfast sausage and smoked sausage made with it. I bring mine to a place here in Lafayette and get sausage and pork steaks made out of them. I smother the pork steaks down in a gravy and have changed many people’s minds about eating wild hog. Even the boars are good if cooked right.
Posted on 10/21/20 at 3:44 pm to WhoDatLSUMan
LINK
Personally I love making tacos with them based off this video. He doesn't do a great job of describing amounts for the rub, but I just ballparked it and they turned out fantastic.
I also take the backstraps and cut into medallions, season with tonys or any other creole seasoning, toss in italian bread crumbs and fry them.
Both recipes are a hit with the wife and kids.
Personally I love making tacos with them based off this video. He doesn't do a great job of describing amounts for the rub, but I just ballparked it and they turned out fantastic.
I also take the backstraps and cut into medallions, season with tonys or any other creole seasoning, toss in italian bread crumbs and fry them.
Both recipes are a hit with the wife and kids.
Posted on 10/21/20 at 4:05 pm to WhoDatLSUMan
Take a Boston butt or similar size roast, stuff with garlic, onion and bell pepper. Season well, then tie it up and deep fry
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