I shot a couple of 50 lb little sows last week and decided to play around a bit in how i cooked them.
on one of them, I cut the ribs out and left the backstrap and tenderloin attached to the rib still, but cut the spine out.

This turned out restaurant quality .... at least I think so
put some rib rub and some butter on it and vacuum sealed the bag. put it in the water bath for 24 hrs at 145 degrees and then took it out of the sous vide and dried it off, brushed it with a little BBQ sauce and then gave it 3 minutes on very hot gril.l

Piglet lollipops... the lollipop ends just melted in your mouth and the meat along the rib... despite being very little of it, just pulled right off the bone












I also did a deboned fresh ham. it came out more tender and juicy than most pork loins

Looks very good

Wild pig is some of the best eating you can find......

That looks awesome!!

Looks great!

What's that thing you have in the water?

Charlie

Would

it is a cooker. it creates an exact temperature and keeps the water at that temp while circulating the water.
after you put the meat in vacuum sealed bag, it cooks in the constant temperature bath, without losing its moisture. so you can cook it to exactly medium rare and not go past that.
also allows you to cook for long periods of time to break down connective tissues without drying out the outer portion of the meat

Looks good ... personally I would bump the temperature up a bit on feral hog to be on the safe side, 160+ to insure all potential diseases are neutralized.

Man that looked excellent! I might have to invest in one of those "sous vide " things.
Looks like you could turn a cooler into a huge crock pot!

Can you post a link to one? Would like to read more about it.

Thanks,
Charlie

https://anovaculinary.com/ca/anova-precision-cooker/

this is the one i have, but there are many similar models

i had to engineer a mount so i could use the bigger capacity of my bison cooler
but i have also used a regular pot and a big crawfish boiling pot too