How do you cook hog backstrap?

[RiverRat1]

I'm looking for ways to cook some wild hog backstrap. I never have a problem with the tenderloins. They always turn out good but the backstraps always seem to dry out on me.

Be specific if possible. I want to try a few other ways of cooking them. Otherwise I'm sticking with the ribs and tenderloins Hmmm.. ready for lunch now LOL

[quarterback]

Cut into bit sized pieces. Soak in buttermilk for 24 hours in fridge. Put in crock pot with veggies (your choice), spices, water to top, pot roast powder mix and cook for 12 hours on low. Mmmmmm Mmmmmm!

[kcmarullo]

I like to stuff mine with boudin and wrap with bacon and cook on low heat till done do not over cook !! pretty good stuff.

[Geezy Rider]

I injected mine with Tony's Praline & Honey marinade. Put a pork rub on it then smoked it with mesquite wood for 2 hrs uncovered and then 3 hrs covered with some Shiner Bock added for moisture.
Didn't have any complaints.

[nanny_slammer]

we usually leave the back strap on the bone and let it smoke for about an hour and a half we put a dry rub or seasoning and pepper on it during this process after that hour and a half we pull it off and wrap it in extra heavy duty foil with potatoes carrots onions a few garlic cloves a shot of beer butter and italian dressing, leave it to cook for about 3 hours and u talk about some good stuff when its done, we usually do this to hogs 200 pounds of bigger. good luck

[TexasTom]

flatten it out with a knife and mallet to about 3/8 to 1/2 inch thick. puree the following ingredients: onions, bell peppers, jalapenos, cilantro, cream cheese. spread the mixture evenly over the flat strap. start rolling one end until the entire strap is rolled. wrap bacon around your roll and secure with a few well placed tooth picks. slow cook at 250 in oven for like 6 hrs, or until done.

when finished, cut across the grain and lay a piece over. it should resemble a cinnimon roll (Swirl)

[red]

butterfly fillets tenderize with fork, thin string cut onions, bell peppers, jalapenos fry is shallow oil for a few mins, flip and fry for few mins. serve with brown or dirty cajun rice

[Deb]

These are some good recipes. Mine taste like dooky no matter what I do.

[Dejashoot]

Fajitas - place on alum foil, douse with seasoning and chopped onion. Add 1/2 cup Italian dressing as you wrap with foil. Put on the pit or oven and slow cook. Be sure not to over cook. Cut and put on a tortilla with your favorite fixins.

[Muddy Bud]

I dice it up in 1'' cubes spice it with your prefered spices and throw it in the disc or deep fryer fry it up and squeeze 2 hole oranges in it just before I pull it out that gives the meat a dark red tint and a great flavor just watch out as the grease will probably pop a little. Pull it out slap it in between a flour tortilla and some Pico de Gallo and some rice and beans and throw down on some carnitas tacos.

[Horitexan]

I cover it (whole) with Lawrys seasoning salt and black pepper and then I put it on a smoker pit for 1.5-2 hours. Then I put it in an aluminum pan with chopped potatoes and onions and cover the pan with heavy aluminum foil and let it sit in the smoker area again (near the fire box) for another 6-8 hours while I keep some medium hot coals going. Tastes great!

You can also add BBQ sauce or any sweet sauce to meat when it goes into pan. Pork + sweet sauce = always good!

Been thinking about doing same thing with a stuffed backstrap. Either boudain or a shellfish mixture.

[dc1986]

fry it like backstrap

[daveally]

I marinate mine in McCormick's mesquite marinade and then grill them. I tenderize them pretty thin and then throw them on the grill for a minute or two on each side...around 350. They cook pretty quick so you can't leave them on long.

[skeeter]

fried!

[CaptJack]

slow in smoke
like everything else......