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Cooking hog
#6548774
11/18/16 04:10 AM
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Joined: Oct 2009
Posts: 1,630
jrgocards
OP
Pro Tracker
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OP
Pro Tracker
Joined: Oct 2009
Posts: 1,630 |
I'm planning on targeting hogs over Thanksgiving weekend. Question is - do I need to soak a backstrap in ice for a couple days or can I just cook it in a crock pot shortly after cutting it off the hog?
JR
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Re: Cooking hog
[Re: jrgocards]
#6548829
11/18/16 05:26 AM
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Joined: Jul 2012
Posts: 877
wtjim
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Tracker
Joined: Jul 2012
Posts: 877 |
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Re: Cooking hog
[Re: wtjim]
#6549096
11/18/16 02:32 PM
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Joined: Jan 2011
Posts: 65,514
SnakeWrangler
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 65,514 |
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Cooking hog
[Re: jrgocards]
#6549564
11/18/16 07:31 PM
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Joined: Nov 2011
Posts: 2,495
der Teufel
Veteran Tracker
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Veteran Tracker
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Posts: 2,495 |
I've done both, it's all good …
I have two unwritten rules: 1. 2.
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Re: Cooking hog
[Re: jrgocards]
#6551867
11/20/16 11:14 PM
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Joined: Oct 2007
Posts: 435
rvrrat14
Bird Dog
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Bird Dog
Joined: Oct 2007
Posts: 435 |
I pull the loins and put on ice overnight. Marinate and put in crock pot overnight. Another good thing is to smoke on pit wrapped with bacon.
Good stuff!
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Re: Cooking hog
[Re: jrgocards]
#6551906
11/20/16 11:40 PM
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Joined: May 2013
Posts: 106
Afalex1
Woodsman
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Woodsman
Joined: May 2013
Posts: 106 |
This guy ^ has the right idea. They can be good either way though.
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Re: Cooking hog
[Re: jrgocards]
#6551913
11/20/16 11:44 PM
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Joined: Dec 2012
Posts: 11,902
Simple Searcher
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THF Celebrity
Joined: Dec 2012
Posts: 11,902 |
Give it a day to die, a few days is better. I was told once to "wait for the squeal to go out of the pig before you eat it." We hang ours for a week in a cooler (dry aging) before we package, eat or freeze them. It does make a difference. I was also told that cooking meat that has just been killed is tough and can give you belly ache. I saw this happen when the guys at camp though it would be cool to grill the backstraps from a morning deer kill for lunch. I mentioned that they needed to wait for the meat to die. It was really tough. No one got sick but a few guys didn't feel great. That deer had only been dead for a couple of hours.
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
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Re: Cooking hog
[Re: jrgocards]
#6552123
11/21/16 01:48 AM
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Joined: Dec 2014
Posts: 615
Frio County Hunts
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Tracker
Joined: Dec 2014
Posts: 615 |
Several times we have taken a hog on a morning hunt, smoked it on the pit all day, then ate it after the evening hunt. Each time everyone thought it was pretty tasty. I will say it's pretty hard to mess anything up when you can smoke it on mesquite all day.
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Re: Cooking hog
[Re: jrgocards]
#6552936
11/21/16 06:06 PM
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Joined: Nov 2011
Posts: 2,495
der Teufel
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There have been a few times when we've hung up a hog, removed the backstraps, and someone will take them inside to cook 'em. Cut up the backstraps into small chunks, add some onions and peppers, and supper is ready for the cleaning crew when they're done. Always good.
I have two unwritten rules: 1. 2.
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Re: Cooking hog
[Re: jrgocards]
#6557050
11/24/16 02:38 PM
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Joined: Oct 2007
Posts: 435
rvrrat14
Bird Dog
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Bird Dog
Joined: Oct 2007
Posts: 435 |
Marinate tenderloins and wrap TIGHT in foil. Put in slow cooker over night......Unwrap and shred with two forks.....add onion and/or bell pepper. Pulled Pork!
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Re: Cooking hog
[Re: jrgocards]
#6557981
11/25/16 08:57 AM
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Joined: Sep 2005
Posts: 2,273
Dink Dodger
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Posts: 2,273 |
I'm with Simple Searcher. I like to let them hang if its cold enough or sit on ice for at least a day to let the rigor resolve. I'll usually wait several days.
As far as cooking I'll put a couple of chops in a zip lock with some chopped jalapenos, fresh rosemary and a little orange juice. Let it sit for a day in the fridge and grill over a pecan fire.
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Re: Cooking hog
[Re: jrgocards]
#6563239
11/29/16 03:43 AM
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Joined: Oct 2010
Posts: 187
Deakin
Woodsman
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Woodsman
Joined: Oct 2010
Posts: 187 |
I just back strap them and quarter it. If it's not cool I leave them in a cooler with ice for a day or two. Smoke those front shoulders and then if I have killed more than one the back straps and hams make the best jerky you have ever tasted if you like jerky.
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Re: Cooking hog
[Re: Deakin]
#6563256
11/29/16 03:52 AM
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Joined: Nov 2011
Posts: 2,495
der Teufel
Veteran Tracker
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Veteran Tracker
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Posts: 2,495 |
I just back strap them and quarter it. If it's not cool I leave them in a cooler with ice for a day or two. Smoke those front shoulders and then if I have killed more than one the back straps and hams make the best jerky you have ever tasted if you like jerky. I like jerky, but I'm leery of making it from feral hog meat. The incidence of trichinosis is supposedly very low, but it's not something I want to experience. The low temps involved in making jerky aren't sufficient to guarantee killing the trich larvae.
I have two unwritten rules: 1. 2.
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Re: Cooking hog
[Re: jrgocards]
#6563315
11/29/16 04:45 AM
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Joined: Nov 2016
Posts: 4
Beendare
Green Horn
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Green Horn
Joined: Nov 2016
Posts: 4 |
Cooking them right After the kill...... you will find them surprisingly tender. The meat proteins havent changed yet.
Otherwise a little age helps IME ... though pork is a little different than beef where aging for a month makes it perfection.
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