Wild Sow Backstraps

[EliteDriver]

Any good recipes? Cook just like a boneless chop on the grill without drying out???

[BURTONboy]

Hog backstrap is hard to beat chicken fried. I mean it's way better than venison done the same way....

[Mrs. JS]

Here's what I like to do. I soak mine overnight in Worcestershire sauce and greek seasoning. Then wrap it up in bacon, from one end to the other, and put it on the grill. Low and slow until the bacon is done....yummy!!!

[jerp]

I posted this about 5 years ago but I have tweaked the recipe a bit since:
First, butterfly the backstrap and trim off all the fat. Flatten it out and dust with Ragin' Blaze then rub in a small amount of Liquid Smoke


Chop these ingredients and run them in a food processor until it is almost a puree'

Add slices of smoked Gouda cheese then ladle on the veggies

Roll it up from the end and wrap in bacon

Cook low and slow - at 250* for 3 1/2 hours, basting occasionally

[Coachs Wife]

Any of these:

http://www.mywildkitchen.com/smothered-wild-pork-backstrap-crockpot-recipe/

http://www.mywildkitchen.com/wild-hawaiian-skillet-pork/

http://www.mywildkitchen.com/shredded-chilpotle-wild-pork-tacos/

http://www.mywildkitchen.com/wild-pork-bruschetta/

http://www.mywildkitchen.com/wild-pork-parmesan/

http://www.mywildkitchen.com/grilled-stuffed-pork-backstrap/

http://www.mywildkitchen.com/mexican-pork-and-rice/

[oktx]

Mark

[btoptrip]

My favorite way is to lightly oil the backstrap with olive oil then salt, pepper and minced garlic. Brown all sides in a hot cast iron. Add 1/4 cup of balsamic vinegar and finish in 350 degree oven for 25-30 mins. Doesn't get any easier and the flavor is awesome. Instead of time use a meat thermometer to your preference.

[DOUBLE.A]

Had some last night. Butterflied Stuffed with candied jalaps and cream cheese and bacon wrapped. They were awesome.

[LWD]

I cut them 1" thick, bacon wrap them, season with Cavender's greek seasoning, and grill them like a pork chop. Usually I do a lower heat than with a steak since I want them more evenly and thoroughly cooked. I'll take my steak charred rare.

LWD

[DOUBLE.A]

Try some fiesta steak seasoning. I use it on whatever. It's awesome. Not salty. Can't apply it generously.

[Abcdj]

I have shot a 80-100 hogs in the last 3-4 years and left them laying. After this information and pictures I will be cutting the straps out of them from now on. I am hungry now!

[DOUBLE.A]

I have shot a 80-100 hogs in the last 3-4 years and left them laying. After this information and pictures I will be cutting the straps out of them from now on. I am hungry now!

Don't forget the ribs. Get some limb loppers and just cut em out. Man you don't know what you're missing

[Incline]

I'm always concerned that I'm going to undercook them, and wind up overcooking them which is making them tough. Need to try some of these low and slow recipes.

[LWD]

I have shot a 80-100 hogs in the last 3-4 years and left them laying. After this information and pictures I will be cutting the straps out of them from now on. I am hungry now!

Wild hog backstrap is really good stuff. Much better than store bought stuff. It's got a lot of flavor. And they're really easy to remove. Don't worry about the size of the pig either. Some of the best I've had came from a 200 pound sow. If it's stinks leave it. But otherwise go for it. Also, I've found the hams on pigs to be much easier to remove than deer hams, so if you need some sausage meat, pull them too.

LWD

[parkchief100]

Make some guisada