How do y'all cook wild pig backstrap and make it tender?

[Chew]

I shot a young boar night before last. Probably weighed 125 lb. Took the back straps and ribs. Smoked one back strap along with the ribs and it was okay but I was afraid not to get it up to 165 internal and that seem to dried out and make it tough.

I grilled the other back strap today at 500? very hot and fast to 165 internal with fajita seasoning on it. Tasted good but still tough and dry. How can you make a wild pork back strap tender and still get the internal temperature to the safe level?

I know I could probably wrap in bacon and make it a little better but not always something I want to do.

[Walker]

Good luck on the backstraps. It very hard to cook store bought pork loins without drying them out.

[SaltwaterSlick]

If the hog is fat, leave the fat on the backstrap. If you have a vacuum sealer and a sous vide machine, season, vacuum seal it and sous vide it to the desired temp, then remove from the bag and either throw it on hot grill or just lay it on a cold one and use a torch to seer it...
Last year, my buddy shot one at the lease and I cut the back straps out and we sliced it and pan-fried it. it turned out great! A whole back strap with no fat on it is hard to cook to temp without drying it out.

[Chew]

I forgot that Mama has a sous vide machine we may try that

[Austin]

A lot of the time I will trim all the fat and sinew off and then cure them then smoke to 165 internal. Slice into thin slices and pan fry Canadian Bacon

[East_Texas]

Treat it like a venison back strap, slice, tenderize and fry. I prefer to fry it in corn meal versus flour.

[Raybo]

Well I slit the back strap and stuff it with boudain / wrap it in bacon and smoke it., it’s amazing!

[GarGuy]

Slice 1/4 inch thick. Sprinkle with Adolphus unseasonably tenderize on both sides.sit 10 minutes. Pound with a meat mallet. Dip in milk and egg, roll in flour and drop I'm hot grease.

Tony Cs over the top after done. Oh my! Thank me later.

[220swift]

Sous vide absolutely

[Fishndude]

In sausage.

[Quackerbox]

I cooked 2 a couple weeks ago of a sow a little smaller than that.

Rubbed in honey hog, smoked at 225 till 165, spraying with apple juice every 30 or 45 mins. then wrapped in foil and glazed with some bourbon honey stuff we had and pulled at 205.

Some would consider it a little dry but it was tender! The loins from the 15lb that also died that day was like hotdog tender.

You gotta get pork loins, buts etc over 200

[RutnBuk]

I only eat the ones under 50lbs. Tender every time.

[RiverRat1]

I made this out of a 100lb boar backstrap. Even my wife loved it.

https://www.kitchengidget.com/2018/12/14/carne-guisada-recipe-mexican-style/

[asu-indian]

Sear on all sides. Remove place on a sheet of HD foil. Add sauces/seasonings of choice. Seal foil and cook low and slow as long as you want. You can’t mess it up.

[tminc]

Crock pot ,works on even old pigs,just cook it till it falls,apart.