Bobby if you are pulling off a hot and fast cook at 165 its probably climbing to 180 due to carry over. Id pull it at 150 and let it rest. It will climb to 165 on its own. You could do a quick brine for an hour before cooking as well.
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How do y'all cook wild pig backstrap and make it tender?
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Originally posted by tminc View PostCrock pot ,works on even old pigs,just cook it till it falls,apart.
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My mamma used to put it in a pressure cooker for about 20 minutes and then take it out and finish it in the oven... Did the same with old tough fox squirrels... That's a surefire way to make 'em tender... Be good too if you leave some of the fat on the meat when you bake it in the oven or even put it on the grill/smoker to get whatever flavor you want. Don't put nothin' but water and a little salt in the pressure cooker then dump the whole back strap in and cook it 20 minutes after the little wiggly thing starts to spit n wiggle... Easy-Peasy...
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I know this is going to sound different but I actually picked it up back in 2010 or so on here. A couple of folks recommended it. It seems like if I freeze backstrap, deer or pig, that its always more tender after the thaw. I actually split two up from the same animal and tested it, There was a noticeable difference...especially on the deer.
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