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Joined: Sep 2001
Posts: 3,011
Campfire Tracker
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OP
Campfire Tracker
Joined: Sep 2001
Posts: 3,011 |
I shot a big wild hog in April and the meat is languishing at 0 degrees due to lack of recipes.
The hog was in good condition and the meat smelled fine when quartered but I could use any tips for dealing with the bigger cuts that might come out tough if not done right.
Also, any suggestions for the ham hocks?
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Joined: Jan 2001
Posts: 16,032
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 16,032 |
John a pig is a pig is a pig. Any cook book recipies for pork will work wild or tame. Wild hogs are generally not as fat and the meat is redder and tougher but any pork recipe works. Just remember cook low and slow and done. Throw the hocks in a big pot of beans.
BCR
Quando Omni Moritati
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Joined: Jan 2001
Posts: 5,087
Campfire Tracker
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Campfire Tracker
Joined: Jan 2001
Posts: 5,087 |
yeah what Boggy said....cooks same as bear....needs fat to make sausage. Cook until done.
Bullwnkl.
Money talks Bull [bleep] walks
Business as usual
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Joined: Dec 2000
Posts: 10,353
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2000
Posts: 10,353 |
Grab that crock pot, put the seasonings and veggies to it and whammy! Good fuud! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Whatever you are willing to put up with, is exactly what you will have.
When your ship comes in. ... make sure you are willing to unload it.
PAYPAL, sucks and I will never use them again. I recommend you do the same.
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Joined: Jan 2001
Posts: 9,100
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2001
Posts: 9,100 |
Last time I shot one I had the hams sugar cured and smoked. Dam good! I made country style chops and everything else went into breakfast sausage. When I get another I'll do it the same.
"The only thing necessary for the triumph of evil is for good men to do nothing."
Edmund Burke 1795
"Give me liberty or give me death"
Patrick Henry 1775
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Joined: Sep 2001
Posts: 3,011
Campfire Tracker
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OP
Campfire Tracker
Joined: Sep 2001
Posts: 3,011 |
These hams are smoked already.
The other night my fiancee took the tenderloins and pounded them flat with a mallet, then wrapped and stuffed with some apple sausage from the same pig, fastened with toothpicks and baked in the oven.
It was good but we agreed next time it should be a true stuffing with some bread crumbs, onions, etc. to give it more texture and moisture.
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