Hog eatin ideas

[Ricky T]

Looks like the other white meat may be what I'm relegated to work with this year. Other than sausage, what are some of the ways y'all eat pigs?

[Knight in Mossy Oak]

Backstrap fajitas...

[Dr. D]

Ham steaks, porkchops, ribs, bacon on a bigger hog...on smaller ones I leave it on the ribs.....I didn't mention backstrap or loin because Tom kinda already covered that.

[Tmag]

I'm getting hungry!

[Dr. D]

I'm getting hungry!

Hey Tim...hang on I gotta few pics for ya.

[Tmag]

Bring it!

[Flash]

Shoulder in the oven, low and slow, with carrots - onions - taters... Best thing you'll ever slap a lip around!

[agatut]

My husband does all the outside cooking.
But I made a "pig steak parmesian" recently: like chicken parmesan but with the pig steaks, or deer steaks even
i also make smothered pig steaks: brown them some, with or without a flour breading, and then make a sauce using cream of mushroom or whatever, add whatever seasonings, i like to add extra mushrooms also and mix the sauce real well then add the steaks into it and simmer as long as you likie, the longer the more tender, if smother too long might have to add some water to it
Sometimes cut the steaks into tiny strips and fry for like an appetizer or something,
He also has ground pig that i use as hamburger meat for whatever. I aven made hamburger patties and cooked them on the stove till done, then made a brown sauce and added a couple beef boulion and steamed for a little while, great flavor.
btw, when he cuts out the steaks he tenderizes them before he freezes them.

[agatut]

oh yeah, he also makes an awesome ham that tastes just like a ham from the store. he soaks it in tenderquik and brown sugar for a couple days and inject, the longer the soak the better. then pack it with brown sugar and tenderquik for like a crust then wrap it up and cook...yum! it comes out with the pretty pink color on the inside and tastes just like a christmas ham to me!

[Chew]

Email sent Ricky.

[Ricky T]

Thanks for the ideas, guys and girls. Keep 'em coming.

[Ricky T]

Chew, email might have changed from when we talked last. rickytee55@comcast.net

[Tmag]

Hey Tim...hang on I gotta few pics for ya.

Hope I don't have to wait as long for your pics as the wait on Bear's deer.

[Dr. D]

Hope I don't have to wait as long for your pics as the wait on Bear's deer.

Look on the other thread....Bear is also killin' me.

[DaveS903]

I take a shoulder or ham roast (~5-10 pounds?) and rub it all over with a little liquid smoke and a lot of BBQ rub. Wrap it in several layers of tight foil and slow cook it at about 225 for 6 hours or 8 hours (or more for larger pieces). Unwrap and put it on a smoker for about 3 hours. Spray it with apple juice while smoking to keep it from drying out. It is ready to eat when you decide it is ready!

Sometimes I turn the roast into carnitas by shredding the meat into bite-sized pieces, tossing with some chili powder, and toasting on a baking sheet in a hot oven. Serve on warm flour tortillas with pico de gallo, grated cheese, guacamole, sour cream, and lime wedges.

Dave S