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Old September 21, 2009, 03:48 PM   #8
Christchild
Senior Member
 
Join Date: June 19, 2009
Location: Loadbenchville, Bolt 02770
Posts: 544
Vaccuum Seal, definitely. I've been told that Freezer Paper is also great for protecting against freezer burn, but that's hear-say from Cattlemen.

As far as cooking it, cook it as You'd cook almost any other meat.

Chunk of Pork: Sliced into chops/steaks, season, a little oil in a skillet, sautee until cooked. Slice into strips. Fajita's or taco's, anyone???

Pork Roast: Just like any other roast. "Stuff" with chunks/slices of onion, garlic and celery, season the outside, and cook in a crockpot, oven, or on the pitt. Cooked in the oven or crockpot, throw in some potatoes, carrots, and anything else that You like. Again, from the oven or crockpot, either prepare, Flour and Water, and add it to the roast drippings (while it's hot) to thicken into gravy, or add some "Gravy Mix" to the roast drippings, while hot, and turn thin drippings into gravy, and serve over rice and/or the potatoes. Pitt Pork Roast is incredible once You get it right.

Anything else You can come up with that You can already cook, that You already like, try it. But take into consideration that alot of wild hogs are lean, not fatty like some. Treat the lean pork as You would with any lean meat.
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