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Cooking wild hog
Posted by Ole War Skule on 1/28/19 at 5:57 pm00
I killed a few 140 pound sows this weekend and have no idea how to cook them. I've got a few shoulders, hams, and backstraps.
I'm told the shoulders and hams are VERY hard to cook without being VERY dry.
I don't want to grind with pork or fat into sausage.
Any ideas appreciated!
I'm told the shoulders and hams are VERY hard to cook without being VERY dry.
I don't want to grind with pork or fat into sausage.
Any ideas appreciated!
re: Cooking wild hogPosted by Geauxtiga on 1/28/19 at 6:06 pm to Ole War Skule
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.
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.
This post was edited on 1/28 at 6:38 pm
re: Cooking wild hogPosted by Cowboyfan89 on 1/28/19 at 6:27 pm to Ole War Skule
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.
If my oven wasn't a piece of shite it would have been great, but the oven got too hot and it was closer to well done than I would have wanted. Still came out really good.
If my oven wasn't a piece of shite it would have been great, but the oven got too hot and it was closer to well done than I would have wanted. Still came out really good.
re: Cooking wild hogPosted by Geauxtiga on 1/28/19 at 6:29 pm to Cowboyfan89
quote:Man that sounds a helluva lot better than my way.
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.
re: Cooking wild hogPosted by Ol boy on 1/28/19 at 6:50 pm to Ole War Skule
Pulled pork in a crock pot does good,, the barbque sauce gives the moisture.
Cut into cubes an smother it down in gravy like deer
Cut into cubes an smother it down in gravy like deer
re: Cooking wild hogPosted by Theboot32 on 1/28/19 at 7:25 pm to Ole War Skule
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
Back strap is delicious no matter how you do it
Dont believe what people say about it, its damn good meat
re: Cooking wild hogPosted by celltech1981 on 1/28/19 at 7:30 pm to Ole War Skule
They have a recipe for bear ham on the cabelas site. Just follow that and plug some bacon in to it.
re: Cooking wild hogPosted by Cypressknee on 1/29/19 at 7:12 am to Ole War Skule
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.
re: Cooking wild hogPosted by mylsuhat on 1/29/19 at 7:13 am to Ole War Skule
quote:
I'm told the shoulders and hams are VERY hard to cook without being VERY dry.
If you don't know how to cook
I've smoked both front and hind quarters and they're delicious
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re: Cooking wild hogPosted by Ole War Skule on 1/29/19 at 7:54 am to Ole War Skule
Thanks to all for the tips!
re: Cooking wild hogPosted by CoachChappy on 1/29/19 at 8:14 am to Ole War Skule
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.
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.
re: Cooking wild hogPosted by Swampman on 1/29/19 at 8:25 am to Ole War Skule
If any will fit in crock pot you can barbecue it or put mushroom soup on it with taters and carrots
re: Cooking wild hogPosted by InfamousDosgris on 1/29/19 at 9:23 am to Ole War Skule
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.
re: Cooking wild hogPosted by Walkerdog14 on 1/29/19 at 1:03 pm to Ole War Skule
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
re: Cooking wild hogPosted by ChatRabbit77 on 1/29/19 at 7:01 pm to Ole War Skule
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.
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.
re: Cooking wild hogPosted by Masterag on 1/29/19 at 7:01 pm to Ole War Skule
I either smother or smoke loin and tenderloin aka chop and backstrap.
Hams I cure either wet or dry. Wet cure gets smoked, dry cure gets hung like prosciutto, country ham, Ibérico etc. for several months
Shoulders and ribs get smoked.
Liver is good, too. I’ll make boudin with that and the shoulder sometimes.
Hams I cure either wet or dry. Wet cure gets smoked, dry cure gets hung like prosciutto, country ham, Ibérico etc. for several months
Shoulders and ribs get smoked.
Liver is good, too. I’ll make boudin with that and the shoulder sometimes.
This post was edited on 1/29 at 7:25 pm
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