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Wild Hog Backstrap #3957677 01/16/13 02:38 AM
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centexJAA Offline OP
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I have a wild hog back strap and was wondering if anyone had some good recipes for it. Really thinking about grilling it but open to anything. Anybody got any good recipes?

Re: Wild Hog Backstrap [Re: centexJAA] #3958103 01/16/13 04:25 AM
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Last ones I coated them with Cabela's wild game seasoning and grilled them. Turned out good. seared on high heat then cooked on indirect lower heat until well done. I do not want any pork any way other than well done. Have also sliced about 1/2 inch thick steaks and chicken fried which is always a good option. Another way is slice and grill like pork chops (really same cut as pork chops without the bone)


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Re: Wild Hog Backstrap [Re: kmon1] #3958907 01/16/13 02:55 PM
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Bob in TX Offline
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If you want to cook it inside, this is one of the ones I use:

Orange Marinated Pork Tenderloin

Serves: 4
Total time: 1 hr 30 min Prep time: 10 min

1 cup orange juice
1/3 cup soy sauce
2 tbs fresh rosemary (chopped)
3 tsp minced garlic
1 1/2 lbs pork tenderloin
salt
black pepper

1 Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.

2 Preheat oven to 350 degrees F. Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 160 degrees F

3 Meanwhile, strain the reserved marinade and bring it to a boil in a small saucepan. Serve this as a sauce for the meat.






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Re: Wild Hog Backstrap [Re: Bob in TX] #3959689 01/16/13 05:33 PM
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I have chicken fried it, and baked it, but my favorite is to cube it up and make carne guisada out of it.

Takes a couple hours to cook, but is very simple.

Cube the meat into 3/4 inch cubes.

Get large cast irons skillet or pot on hi heat melt a couple tablespoons of butter and sear the meat, then add in a large diced onion and bell pepper some salt pepper, minced garlic and cumin and a cup of hot sauce of your choice cover with water and let simmer, check occaionaly to stir and add water.

Eventualy when the meat gets fall apart tender you will stop adding water and when it cooks into the perfect gavy serve it.

matt


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Re: Wild Hog Backstrap [Re: redchevy] #3965993 01/18/13 03:50 AM
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Originally Posted By: redchevy
I have chicken fried it, and baked it, but my favorite is to cube it up and make carne guisada out of it.

Takes a couple hours to cook, but is very simple.

Cube the meat into 3/4 inch cubes.

Get large cast irons skillet or pot on hi heat melt a couple tablespoons of butter and sear the meat, then add in a large diced onion and bell pepper some salt pepper, minced garlic and cumin and a cup of hot sauce of your choice cover with water and let simmer, check occaionaly to stir and add water.

Eventualy when the meat gets fall apart tender you will stop adding water and when it cooks into the perfect gavy serve it.

matt


OMG!! That sounds GOOD!

Re: Wild Hog Backstrap [Re: Armalite260] #3967329 01/18/13 05:01 PM
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Made some using deer meat last week, came out great. My wife doesnt like eating the same thing often, and she ate it for lunch and dinner 3 days in a row without complaint!


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Re: Wild Hog Backstrap [Re: redchevy] #3967344 01/18/13 05:06 PM
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split it open longways....stuff with cream cheese oniouns, garlic tonys etc...close it back up wrap in bacon pinn it all down and cook slow on the grill

Re: Wild Hog Backstrap [Re: Navasot] #3967478 01/18/13 05:47 PM
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^^^ thats really good too


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Re: Wild Hog Backstrap [Re: redchevy] #3968108 01/18/13 09:02 PM
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That does it!!! I'm going to try both this weekend!! Freaking starving now..

Re: Wild Hog Backstrap [Re: Navasot] #3968837 01/19/13 01:24 AM
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Originally Posted By: Navasot
split it open longways....stuff with cream cheese oniouns, garlic tonys etc...close it back up wrap in bacon pinn it all down and cook slow on the grill




This

Re: Wild Hog Backstrap [Re: BowfishNinja] #3977427 01/21/13 10:36 PM
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Sounds yummy!

Re: Wild Hog Backstrap [Re: dbzell] #3978095 01/22/13 01:38 AM
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centexJAA Offline OP
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All of these sound great!! It's going to be hard to pick one. Thanks.

Re: Wild Hog Backstrap [Re: centexJAA] #3987881 01/24/13 03:06 PM
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Bob- tried your recipe last night and it was delicious!! Thanks for the recipe!!

Re: Wild Hog Backstrap [Re: Bob in TX] #4017880 02/02/13 08:07 PM
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Now that sounds great I'm going to have to try that out on my next hog.


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Re: Wild Hog Backstrap [Re: rick13] #4020114 02/03/13 07:28 PM
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That looks great. We cooked some pork backstrap last week. 150lb Boar. It was excellent, it tasted like pepper-bacon-steak.


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Re: Wild Hog Backstrap [Re: Erathkid] #4020738 02/04/13 12:09 AM
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I cooked one from a 250lb+ sow the other day. All I did was marinate it in Italian dressing over night, butterflied it into some small steaks and threw it on the grill for a few mintues per side.

Tasted great!

Re: Wild Hog Backstrap [Re: clharr] #4026798 02/05/13 11:42 PM
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Use your leftovers for chinese twice cooked pork. It's a great dish. You can google the recipe.


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Re: Wild Hog Backstrap [Re: bill oxner] #4029677 02/06/13 07:25 PM
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Thank i will have to try this!


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Re: Wild Hog Backstrap [Re: quackcommander] #4035052 02/08/13 02:59 PM
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So many options with pork blackstrap. Try carne adovado. Delicious! 1lb Cubed pork, take 1/2 cup course ground red chili from NM and 1/2 fine red chili from NM (or wherever). Put chili in blender with 2 cups water and 2 tables spoon of minced garlic and blend. Pour over pork in casserole dish. Cover and marinade overnight for best result otherwise go straight to oven and bake for 2-3 hours on 275 degrees. Serve with your choice of white rice or just each with some flour tortillas. Delicious.


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Re: Wild Hog Backstrap [Re: 1ShotSmackdown] #4035516 02/08/13 05:44 PM
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Originally Posted By: 1ShotSmackdown
So many options with pork blackstrap. Try carne adovado. Delicious! 1lb Cubed pork, take 1/2 cup course ground red chili from NM and 1/2 fine red chili from NM (or wherever). Put chili in blender with 2 cups water and 2 tables spoon of minced garlic and blend. Pour over pork in casserole dish. Cover and marinade overnight for best result otherwise go straight to oven and bake for 2-3 hours on 275 degrees. Serve with your choice of white rice or just each with some flour tortillas. Delicious.


That sounds GOOD!

Re: Wild Hog Backstrap [Re: skinnerback] #4080919 02/25/13 01:13 PM
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got a couple pigs this wknd, so im trying 4 of these recipes soon.



Re: Wild Hog Backstrap [Re: stuko] #4081456 02/25/13 04:20 PM
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Last time I rubbed the backstrap with olive oil, sea salt (generous), ground black pepper, cumin, garlic powder and onion powder, then put it in the oven for about 2 hours on 250 - then on 400 for 20 minutes to make it nice and golden on the outside. It was a little tough, still, so I pulled it apart as best I could and sauteed it in a pot with 2 cubed onions and added water every 30 minutes for 2 hours. Some of the BEST pulled pork carnitas I've ever had hands down.

Re: Wild Hog Backstrap [Re: TxReflex] #4081539 02/25/13 04:38 PM
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my daughter tried a new recipe on me this weekend while we were visiting down in Katy. she took 1 1/2 to 2 lbs pork backstrap, cut into about 1 inch thick slices, lined crock pot with crockpot bag, dumped pork in, 4 golden delicious apples pealed and sliced on top.
combined 3 Tbls brown sugar, 1 teaspoon ground cinamon, 1 teaspoon sea salt, 1 teaspoon fine ground black pepper (I would add a teaspoon of garlic & a teaspoon of onion powder myself). sprinkled dry seasoning over top of apples.
turn crockpot on low for 6-8 hours... was yummy!


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Re: Wild Hog Backstrap [Re: TxReflex] #4098387 03/04/13 03:31 PM
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Originally Posted By: TxReflex
Last time I rubbed the backstrap with olive oil, sea salt (generous), ground black pepper, cumin, garlic powder and onion powder, then put it in the oven for about 2 hours on 250 - then on 400 for 20 minutes to make it nice and golden on the outside. It was a little tough, still, so I pulled it apart as best I could and sauteed it in a pot with 2 cubed onions and added water every 30 minutes for 2 hours. Some of the BEST pulled pork carnitas I've ever had hands down.


I made this over the weekend and it wasnt to bad. I also added a package of dry taco seasoning while it simmered in the pot.



Re: Wild Hog Backstrap [Re: redchevy] #4105284 03/07/13 01:59 AM
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Made it tonight but with elk, it rocked! Did change bell peppers to jalapenos!
Originally Posted By: redchevy
I have chicken fried it, and baked it, but my favorite is to cube it up and make carne guisada out of it.

Takes a couple hours to cook, but is very simple.

Cube the meat into 3/4 inch cubes.

Get large cast irons skillet or pot on hi heat melt a couple tablespoons of butter and sear the meat, then add in a large diced onion and bell pepper some salt pepper, minced garlic and cumin and a cup of hot sauce of your choice cover with water and let simmer, check occaionaly to stir and add water.

Eventualy when the meat gets fall apart tender you will stop adding water and when it cooks into the perfect gavy serve it.

matt

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