Hog backstaps ?

[N.DaWoods]

they're delicious. we fillet open and stuff with peppers or mushrooms then bacon wrap and broil in oven it is delightful.

[metalmangeorge]

My favorite is the pork trifecta. Boudin stuffed and bacon wrapped.

recipe...????

[metalmangeorge]

A buddy of mine makes Canadian bacon out of hog back straps, but he wont give up the recipe.....

[metalmangeorge]

I take the back straps and the front shoulders off the big boys. Never even gut the big ones. The sows and smaller males, we take it all. Under 50 lbs get cut in half and tossed on the smoker.

[Bowtech Lefty]

Get a McCormick's Slow Cooker's Pulled Pork seasoning packet from the grocery store and mix with 2 lbs of hog backstrap. Super easy to make in the slow cooker and my family loves it!!! I got this recipe from the recipe forum on here.

[RogueSamurai]

Following.

[DoubleGProstaff]

Turn them into carnitas

[NAVY CHIEF]

You have been throwing away$$$$$$...best meat in Texas.

[salth2o]

hog backstraps = the best pork chops ever.

I slice them into steaks and chicken fry them with a side of gravy and taters.

[BURTONboy]

I stuff mine with jalapenos and cream cheese, wrap in bacon and smoke low n slow until done. Got told this weekend its the best meal ive ever made at deer camp.

[bloodtrailer28]

Start eating wild pork and you will want it more than venison. Pork backstrap is the best.

X2. I have never thrown a hog away. Way to much good meat on a hog.

[bloodtrailer28]

Never had a bad one. Some of the best I have ever had came from a 300 lb boar.

This as well^^^ I have ate boars up to 250 and they were **** good!

[catslayer]

I'm going all fancy and doing a crown roast out of the next one I shoot.

PLEASE DO THIS AND TAKE PICS OF PROCESS only thing cooler than a crown roast is the giant tomahawk steaks some guys get done with there cattle...

OK do to nature of this post and my food safety training from college I feel obligated to be the nervous nelly.

DON'T EAT UNDERCOOKED WILD PORK!!! farm raised pork I can make the argument that you can serve it a little more rare. but WILD PORK should never, never, never, never be served without being properly cooked. the old number was 160 but this has ben changed a little

http://www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

ok off soap box

[BowTech 4 life]

Man yall got me hungry all of this sounds so good

[SwampRabbit]

recipe...????

It's pretty simple.

Take the back strap and butterfly it (triple the width.)
Take boudin out of the casing and spread it accross and roll up the backstrap around it.
Wrap the outside in bacon, using a toothpick to hold it.
Grill until the bacon gets crispy.
Let it sit, and then slice it out into medalions.

I make the boudin at home.