Hey guys...we will be doing our annual trip down to HUNTERS CREEK RANCH here soon. 8 of us are going so we will be beinging home a lot of pork!!!

I was wondering if y'all had any delicious ideas for some of the meat we are bringing home. We always do spicy breakfast sausage, and a variety of brats.
Last years creation was an Italian brat with spaghetti sauce, high temp mozzarella cheese, and Mancini peppers stuffed inside. Came out AWESOME!

We also did a andouille sausage and we mixed in a couple boxes of zatarans jambalaya and some shrimp and pepper jack cheese stuffed inside. That too was great.

In the past we've done a polish dog with pepper jack cheese and kraut inside,

This year I want to make a regular brat with some pineapple and jalapeños, and some high temp cheddar mixed in and a breakfast brat made with Apple pie filling mixed in.

We smoke the backstraps and make chops out of them. But we were wondering if there were any other ideas/recipes out there!?

Thanks in advance!!

in addition to sausages and others you've mentioned

stew like you would beef, then vacuum sealed and freeze

Carnitas and/or Green Chili Stew

I leave the bone in the shoulder and smoke whole, makes killer pulled pork. Ham roasts and shoulders can be cooked in a crock pot and eaten as pork tacos.

Been wanting to try this:

1) Cut meat up into pieces
2) Season and sear in skillet
3) Put in crock pot with 1 chopped onion, 1 can of chicken broth and 1 pkge of Liptons Onion Soup and slow cook.
4) Thicken gravy with corn starch and serve over gravy.

I did this last week with venison and it was great. With venison, I use a can of French Onion soup instead of chicken broth. It's actually my mom's old roast recipe.

Jerky

Mmmmm! Gravy served over gravy.

sounds good. have made hog jerky, got some deer jerky left that my bro. made this season. just gotta get his new reciepy. i use Cajun Blast & Hickory Grill from Gander Mtn. nothen fancy

I've never taken mine to the processor, but man those sausages and brats sound good!

I usually either smoke the butts (shoulder) or grill the steaks/straps and they come out pretty dang good.

This is how I will be doing the next one I get!

Man, all that sounds great!!! I'm liking that gravy idea!!

We do all our own processing as well!! Like trying different things with it!

We had made jerky before but heard that we should stop due to the diseases these pigs carry and the temps don't get hot enough to kill them,,,is that true..we really loved the jerky but are afraid to make it??


Thanks everyone...good stuff !!

very good point. been Blessed so far. Do our own cutting grinding.

Tamales

Keep one whole... dig a pit and cook it underground slow

Definitely tamales!

I'll take a dozen.

The USDA has guidelines for commercial jerky makers-basically it involves cutting it into desired strips, boiling to 165 degrees and then seasoning as desired overnight or longer. Dehydrate as usual. Think that would be the only way I would make feral hog jerky.

http://www.fsis.usda.gov/wps/portal/fsis...safety/CT_Index

Cube some of it and make carne guisada.

We like plain old bbg sausage with jap and hi temp chedar, no other weird stuff in it.

May try making bacon if you have a fat enough one.

Cure a ham.

Hogz, when are you gonna be there?

Mike

Mike,
We will be there next Friday and Sat. Can't wait!!!

Love that place!!

Awesome...thanks!!!

Years ago when I went to Texas the first time the guide told me he had a good recipe.
After I tried it, I had to correct him ............GREAT RECIPE!

Take a 5 or 6# pork roast.
Moisten the outside with your adult beverage of choice.
Rub in TWO packets dry fajita mix.
Wrap in sheet of heavy duty aluminum foil.
Wrap again in another sheet of foil.
Place on BBQ grill (or in oven) on low temp (250 degrees or so).
Cook about 2 hours then turn over and cook additional 1 1/2 to 2 hours.
Remove from foil and slice ........... ENJOY!

Leftovers (around my house the question is "What are leftovers???") make great pulled pork.

I posted this in the recipe forum — It's a favorite with my wife and myself.

http://texashuntingforum.com/forum/ubbthreads.php/topics/5582436#Post5582436

It's pork with a mustard sauce.