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Wild hog recipes
Posted on 10/18/20 at 9:57 pm
Posted on 10/18/20 at 9:57 pm
Already posted on food board, but wanted to get some ideas from you outdoor baws too. Killed my first ever hog this weekend. Have it quartered out and have the tenderloins and back straps. Just looking for some good ideas or recipes to try out. Thanks
6
Posted on 10/19/20 at 6:02 am to WhoDatLSUMan
The backstrap comes out great on the grill with some salt, pepper, and garlic. Don't over cook it though.
One of my go to recipes is Cuban Mojo Pork in the slow cooker. LINK /
I do a whole front shoulder this way in the slow cooker, it's delicious
One of my go to recipes is Cuban Mojo Pork in the slow cooker. LINK /
I do a whole front shoulder this way in the slow cooker, it's delicious
Posted on 10/19/20 at 7:26 am to WhoDatLSUMan
This is amazing. I cook a couple for thanksgiving every year. The presentation is really nice as well.
Bass Pro link to bear ham recipe
Bass Pro link to bear ham recipe
Posted on 10/19/20 at 10:55 am to WhoDatLSUMan
I made this with a little 50 pounder, it turned out fantastic: Wild Boar Ragu. It will not disappoint!!!
Posted on 10/19/20 at 11:12 am to Alertbbs1
That Ragu looks legit! What parts of the pig did you use for this?
I have some pig parts in the freezer I was wondering what to do with. I was thinking about mixing it with some butts from Rouses and make sausage with some.
I have some pig parts in the freezer I was wondering what to do with. I was thinking about mixing it with some butts from Rouses and make sausage with some.
Posted on 10/20/20 at 9:04 pm to NOLAGT
I like the backstraps sliced and butterflied, soaked in buttermilk or sweet milk, rolled in seasoned flour, and pan fried in olive oil, make a milk gravy with the drippings, serve with big fresh buttermilk biscuits. I'll take that over any deer any day.
Regular coonass pork roast with rice and gravy cannot be beat from a wild hog.
Make you some sausage. Not that hard to do, especially bulk breakfast sausage, awesome.
Occasionally you will get one good and fat enough in the belly to home cure some bacon, out of this world good. The only ones I ever did that with did not come out of the woods, they came off a cattle ranch.
A little "sandwich hog"10-20 lbs can be roasted whole, hard to beat.
Boil up the backbones/neckbones, scrape off all the meat, and make a big pot of scrapple, basically pork in seasoned corn meal mush, sliced and fried, outstanding.
I'm hungry now. Got to go find me a hog.
Regular coonass pork roast with rice and gravy cannot be beat from a wild hog.
Make you some sausage. Not that hard to do, especially bulk breakfast sausage, awesome.
Occasionally you will get one good and fat enough in the belly to home cure some bacon, out of this world good. The only ones I ever did that with did not come out of the woods, they came off a cattle ranch.
A little "sandwich hog"10-20 lbs can be roasted whole, hard to beat.
Boil up the backbones/neckbones, scrape off all the meat, and make a big pot of scrapple, basically pork in seasoned corn meal mush, sliced and fried, outstanding.
I'm hungry now. Got to go find me a hog.
Posted on 10/20/20 at 10:30 pm to WhoDatLSUMan
I like to slather a ham in french’s yellow mustard then coat liberally with salt and pepper, whatever rub you want to make, and throw it over hot coals. Let it cook for about an hour to 90 minutes then pull it and wrap it in tin foil and close it back up for another 90 minutes or more depending on size. Pull it off and shred it up, stand-alone or bbq sandwiches, it’s great.
Usually easy and turns out great.
Usually easy and turns out great.
Posted on 10/21/20 at 5:16 am to WhoDatLSUMan
I bring it to the butcher and get breakfast sausage.
Posted on 10/21/20 at 10:56 am to WhoDatLSUMan
ive always cooked it just like store bought
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