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Old 10-18-2021, 08:10 PM   #1
doghouse
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Default Pig Backstrap question

Had a Grandkid bring me these two pig backstraps. I searched a little but didn't find much. Any suggestions from the green screen? Chicken fry like deer backstrap, smoke low and slow, or high heat cut thin on grille or skillet? Pig weighed about 75 lbs. Forgot to ask whether boar or guilt. Any advice appreciated.
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Old 10-18-2021, 08:12 PM   #2
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I like to butterfly and shake and bake.
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Old 10-18-2021, 08:14 PM   #3
Drycreek3189
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However you cook them, better tenderize them or they will be chewy. Wild pigs ain’t ever still !
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Old 10-18-2021, 08:17 PM   #4
1riot1ranger
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Cook it anyway you like deer backstrap. I like to butterfly the pig backstraps and stuff them with cheese, peppers, and other goodies, wrap in bacon and cook it on the grill or oven. They will make good pull pork if you want to slow cook in a crockpot. Make good jerky too
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Old 10-18-2021, 08:23 PM   #5
Muskles
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Originally Posted by 1riot1ranger View Post
Cook it anyway you like deer backstrap. I like to butterfly the pig backstraps and stuff them with cheese, peppers, and other goodies, wrap in bacon and cook it on the grill or oven. They will make good pull pork if you want to slow cook in a crockpot. Make good jerky too
Yep. Cook them however you like deer back strap. Or, it's just a pork loin, so any recipe you have for pork loin will work.
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Old 10-18-2021, 08:45 PM   #6
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It's a pork loin. Make pork chops, pulled pork, whatever. But, do cook it thoroughly as 85 percent of feral hogs has that parasite that starts with a t.
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Old 10-18-2021, 08:47 PM   #7
Bayouboy
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Cook like a pork loin.
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Old 10-18-2021, 09:27 PM   #8
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Originally Posted by SabineHunter View Post
It's a pork loin. Make pork chops, pulled pork, whatever. But, do cook it thoroughly as 85 percent of feral hogs has that parasite that starts with a t.


Where’d you get that stat?

I’ve looked into trichinosis in feral pigs and found no information to indicate it is common.


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Old 10-18-2021, 09:31 PM   #9
doghouse
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Where’d you get that stat?

I’ve looked into trichinosis in feral pigs and found no information to indicate it is common.


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I'm curious for an explanation or at least a website. I've heard that but not much science supporting it.
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Old 10-18-2021, 09:34 PM   #10
Kenner97
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Best one I ever did was stuff with jalapeño, onions and wrap in bacon and smoke for a few hours.
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Old 10-18-2021, 09:41 PM   #11
mmurphey
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Marinate in soy with ginger & garlic for a couple hours, then grill until 160F (to kill possible trichinella) while basting with a mixture of honey, brown sugar, & sesame oil. It's amazing, I have 3 girls and it's their favorite meal.

Don't overcook it or it will dry out and get chewy. I usually pull it between 150-155 and wrap in foil, and just check it 5 min later to make sure it passed 160F. I believe trichinella is common in feral pigs and bears...no big deal if you cook it right.
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Old 10-18-2021, 10:54 PM   #12
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Quote:
Originally Posted by doghouse View Post
I'm curious for an explanation or at least a website. I've heard that but not much science supporting it.
I’ve seen numerous articles on it. Here is a quote from the parks and wildlife website,
“ Wild pigs are capable of carrying and transmitting at least 30 bacterial, fungal, and viral diseases which threaten humans, livestock, and wildlife (7, 57). Some of those which can infect humans are brucellosis, leptospirosis, toxoplasmosis, and trichinosis (58)“
But I usually eat them, just make sure to cook and handle properly
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Old 10-18-2021, 11:38 PM   #13
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Quote:
Originally Posted by SabineHunter View Post
It's a pork loin. Make pork chops, pulled pork, whatever. But, do cook it thoroughly as 85 percent of feral hogs has that parasite that starts with a t.
Not sure how common it is, but the manager at the ranch we hunt got supper sick and hospitalized with it. He won’t even help load one anymore. Refuses to touch them, let alone eat one. We make sausage out of all of ours.
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Old 10-21-2021, 11:52 AM   #14
brrdnk
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I sous vide some back strap last week at 155 for 5 hrs. Then used a pineapple coconut mango tequila sauce/marinade on it when I put it on the grill. Then sliced thin and made tacos with some slaw on it. Meat was tender and moist.



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Old 10-21-2021, 01:13 PM   #15
tx_basser
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Tenderize, season and pan fry in some olive oil and butter
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Old 10-21-2021, 01:15 PM   #16
UrbanBuck
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Chicken fry, frickn heavenly. Better than deer
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Old 10-23-2021, 10:23 PM   #17
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Originally Posted by UrbanBuck View Post
Chicken fry, frickn heavenly. Better than deer
X2. Hands down the absolute best way to prepare a wild pork loin.
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Old 10-23-2021, 10:33 PM   #18
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Venison Jägerschnitzel but also work well with wild hog.

Vegetable oil, I like peanut oil.
* 4 venison steaks 4-6 oz or sliced backstrap.
* salt and freshly ground black pepper
* 1/2 cup all-purpose flour combined with 1 teaspoon salt
* 2 large eggs, lightly beaten
* 3/4 cup plain breadcrumbs
* Brown Mushroom Gravy
* Chopped fresh parsley, garnish

INSTRUCTIONS

*
* Pound the venison between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick.* Lightly sprinkle both sides with salt and freshly ground black pepper.

* Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the venison in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.* (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)**
* Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy).* Use just enough oil so that the Schnitzels "swim" in it.* Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
* Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.**
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Old 10-24-2021, 06:40 PM   #19
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I've pretty much gone to cooking them over Pecan and Mesquite coals only. Along with a little Tony's More Spice. And I've been leaving the meat on the bone. And cutting the chops to the thickness of my liking.


I'm sure no matter what method you choose to cook them, they will be enjoyed. If not, bring them to me next time.
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Old 10-24-2021, 06:45 PM   #20
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Quote:
Originally Posted by Geezy Rider View Post
Venison Jägerschnitzel but also work well with wild hog.

Vegetable oil, I like peanut oil.
* 4 venison steaks 4-6 oz or sliced backstrap.
* salt and freshly ground black pepper
* 1/2 cup all-purpose flour combined with 1 teaspoon salt
* 2 large eggs, lightly beaten
* 3/4 cup plain breadcrumbs
* Brown Mushroom Gravy
* Chopped fresh parsley, garnish
*
* Pound the venison between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick.* Lightly sprinkle both sides with salt and freshly ground black pepper.

* Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the venison in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.* (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)**
* Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy).* Use just enough oil so that the Schnitzels "swim" in it.* Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
* Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy remains crispy.**
I bet you lived in Germany at some point.
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Old 10-24-2021, 06:54 PM   #21
doghouse
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I just cut into steaks, tenderized, and chicken fried them this time. Taste like store bought pork to me. Still got one so I'll try something different next time.
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Old 10-24-2021, 07:11 PM   #22
rjs68
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Search on Recipes section and look up Wild Hog carnitas, it’s our favorite way to cook wild hogs.
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Old 10-24-2021, 07:12 PM   #23
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https://discussions.texasbowhunter.c...d+hog+carnitas
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Old 10-24-2021, 07:20 PM   #24
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Quote:
Originally Posted by UrbanBuck View Post
Chicken fry, frickn heavenly. Better than deer

Agreed^^^


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Old 10-24-2021, 07:57 PM   #25
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Originally Posted by Kingfisher789 View Post
I bet you lived in Germany at some point.
Ja, 5 jahre und ich bin Deutsch.
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Old 10-24-2021, 08:54 PM   #26
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Quote:
Originally Posted by Kenner97 View Post
Best one I ever did was stuff with jalapeño, onions and wrap in bacon and smoke for a few hours.
Interested. Temp? Cook time ?
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Old 10-24-2021, 09:55 PM   #27
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Tag

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Old 10-29-2021, 01:26 PM   #28
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This is how I like cooking my wild boar loins before slicing and serving on tortillas. I cook them on a Kamado Joe.
Coat backstrap with:
Olive oil/Regular Mustard mixture
Season with Chupacabra

Use 3 apple wood chips
Keep KJ @ 200-225 degrees F
Place backstrap on the low temp side (high rack over heat deflector) until IT hits 140 degrees F

Open vents all the way
Sear on high temp side (rack in medium position) until 153 degrees F (flip only once when doing this)
Pull backstrap off when IT hits 153 degrees F and wrap in foil for 15 minutes (carry over will take it to 160 degrees F)

Coat veggies and peppers in olive oil and seasoning. Put in a make shift aluminum foil pan. Start on the high temp side (rack in medium position). Move to low temp side when backstrap is moved to the high temp side.

Use cilantro and fresh lime to top it off when serving.
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Old 10-29-2021, 02:01 PM   #29
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Old 11-01-2021, 05:07 PM   #30
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Quote:
Originally Posted by critter69 View Post
Not sure how common it is, but the manager at the ranch we hunt got supper sick and hospitalized with it. He won’t even help load one anymore. Refuses to touch them, let alone eat one. We make sausage out of all of ours.

trichinosis how common is the disease

Just for any inquiring minds. Here is an excerpt.

It varies with one study showing a 5.7% infection rate and other showing 13%.2, 3 In Texas, however, a study sampling 226 wild boar found 0% infection rate!4 The most comprehensive study, performed by the USDA, sampled from 32 states found an average wild boar trichinella infection rate of 3%.5
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Old 11-01-2021, 05:13 PM   #31
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Quote:
Originally Posted by brrdnk View Post
I sous vide some back strap last week at 155 for 5 hrs. Then used a pineapple coconut mango tequila sauce/marinade on it when I put it on the grill. Then sliced thin and made tacos with some slaw on it. Meat was tender and moist.

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Where do you get that sauce/marinade? That sounds awesome.
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Old 11-01-2021, 05:17 PM   #32
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I made this the other day with deer backstrap but it would be good with pork also.

Best I’ve ever had.

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Old 11-01-2021, 05:18 PM   #33
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Sous Vide is the best way to do it.
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Old 11-01-2021, 05:38 PM   #34
brrdnk
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Originally Posted by donpablo View Post
Where do you get that sauce/marinade? That sounds awesome.
HEB of course.
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Old 11-01-2021, 05:47 PM   #35
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Slice it lengthwise, down the entire backstrap at about 1/8"; but not all the way through. Kind of unroll it as you slice. Should leave you a thinner whole backstrap. I like to take boudin and spread it all over the inside, then cover the boudin with shredded colby jack cheese (pepperjack cheese would work as well) now take the whole backstrap and start to roll it back up. Once done you can use toothpicks to hold it together. You can also wrap it with bacon to keep it together. Season however you like.

I take mine and back it at 350 for about 35-40 mins. or until internal temp reaches 180*

Take it from the oven, let it rest about 5-10 min, slice thin and it will look like a Pinwheel Steak.

Enjoy
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Old 11-08-2021, 12:33 PM   #36
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Yes
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Old 11-08-2021, 12:38 PM   #37
Micahm31
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Beat it down,Chicken fry with some bacon grease gravy. If it’s a boar, it will be good dog food
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Old 11-11-2021, 07:51 AM   #38
DFA
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Quote:
Originally Posted by Rotney View Post
I made this the other day with deer backstrap but it would be good with pork also.

Best I’ve ever had.

Incredible Venison Backstrap Recipe: Marinated Venison Seared And Baked (Best Venison Recipe) - YouTube
Thanks for posting, I cant wait to try it out
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Old 11-11-2021, 08:02 AM   #39
cva34
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Quote:
Originally Posted by tx_basser View Post
Tenderize, season and pan fry in some olive oil and butter
Yep..slice (cross ways)1/2" to 3/4" pound/tenderize...season... grease...

Flour /fav coating if ya like before fry

Last edited by cva34; 11-11-2021 at 08:05 AM.
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Old 11-11-2021, 08:34 AM   #40
sharpstick35
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slice about 1.5 inches thick and season with salt and pepper. Grill until just short of done and add pineapple habanero jelly and let it just begin to caramelize.

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Old 11-11-2021, 08:46 AM   #41
buckfan50
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Butterflied and chicken fried!!
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Old 11-11-2021, 08:57 AM   #42
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I like to cube and make/grille shish kabobs w/ onion, squash, maters, (whatever you like) served on a bed of rice.
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Old 11-11-2021, 09:31 AM   #43
Bertwarbutton
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Slow cooker.... has been our experience...
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Old 11-18-2021, 05:01 PM   #44
da_pepper
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I dont fry Hog back strap. I slice it, I stick it in a zip lock baggy... I use soy sauce, weber kick n chicken, and minced garlic... close the bag up... get the spices good and distributed, and then let marinate anywhere from an hour to 3 hours, then cook on the grill with internal temp of about 160-165. Wife, kids, friends, all LOVE it! Say its the best they have ever had.... I have never chicken fried anything from a hog.
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