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fisherman66 · January 26, 2006, 10:23 AM

In light of the venison recipes I'd like some cook'n idears for a couple feral pigs I have sitting in the freezer. I'll start off with the one dish I've tried (and it turned out great, but a little dry due to over cooking - I didn't want to chance it with porcinus.)

Take the backstrap and rinse well and pat dry.

Make slits about 1 1/2 inches deep and fill with a broken clove of garlic (to break clove just lay flat on cutting board and hit with the ball of your hand) add jalapeno if desired. Pepper the surface.

Wrap the backstrap in bacon covering the entire surface of the meat.

Cook in a turkey bag to maintain moisure content. Cook slow on low heat. (I have some experimenting to do on the actual heat heat level and time. I did it 300 for 3 hours and it was perfect; but dry when reheating the next day.)

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I am requesting ham recipes. I stupidly gave the shoulders away (thinking they were like deer shoulders and less tender; I have since been told that was a bad move.) Another bad move....I deboned the hams to save space in the already stuffed cooler (2 deer, 2 hogs.)

January 26, 2006, 10:23 AM	#1
fisherman66 Senior Member Join Date: August 22, 2005 Location: The Woodlands TX Posts: 4,679	Feral Hog Recipes In light of the venison recipes I'd like some cook'n idears for a couple feral pigs I have sitting in the freezer. I'll start off with the one dish I've tried (and it turned out great, but a little dry due to over cooking - I didn't want to chance it with porcinus.) Take the backstrap and rinse well and pat dry. Make slits about 1 1/2 inches deep and fill with a broken clove of garlic (to break clove just lay flat on cutting board and hit with the ball of your hand) add jalapeno if desired. Pepper the surface. Wrap the backstrap in bacon covering the entire surface of the meat. Cook in a turkey bag to maintain moisure content. Cook slow on low heat. (I have some experimenting to do on the actual heat heat level and time. I did it 300 for 3 hours and it was perfect; but dry when reheating the next day.) <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< I am requesting ham recipes. I stupidly gave the shoulders away (thinking they were like deer shoulders and less tender; I have since been told that was a bad move.) Another bad move....I deboned the hams to save space in the already stuffed cooler (2 deer, 2 hogs.)