First thing i plan on doing when I get my first hog this year is taking the backstraps out, seasoning them and putting them over the fire. Are they as good as venison backstraps? Any other methods of cooking them fresh after a kill?

Jhog

"good" is subject to your taste.

I like them, but I prefer venison to pork.

Grilling them over a fire will be great

My opinion is not as good as venison, but when I cut them into chops and grill them they seem to have the texture of steak, I would recommend wrapping it in bacon so it doesnt dry out.

We like to marinate ours in Zesty Italian salad dressing.

Then grill as always

X2

inject them with melted butter and garlic! cook them slower and longer.. keeps it moist but cooks all the way through

I'm a big fan of the smoker. I like to brine it over night, maybe as long as 24 hours depending on the size. Then a nice rub with salt pepper, chili powder, garlic, and onion. The on the smoker uncovered for probably 3-4 hours however long it takes to get the center to about 150.

I like to marinate overnight in favorite marinade, then grill on indirect low (250deg)heat 2-3 hours.Make sure slow cooking and not over direct heat source or will dry out. Nice an juicy when finished, finger licking good. Oh wait thats chicken, anyway good stuff.

My kids much prefer hog over venison. I use an offset smoker and the low-and-slow method (20 hours or so for a quartered hog). On venison you cook to about 145 degrees or it will become as tough as boot leather. Hog is the exact opposite. If you do not cook to 206 degrees it can be really tough. Between 190-206 something magical happens with hog (the collagen between the muscles breaks down) and it goes from boot-leather to soft as butter (you can eat well smoked hog with a spoon).

I Always soak my pig meat in ice and water for at least 2-3 days to bleed out the funky stuff. Makes a huge difference.

I cook mine like a dove. butterfly the backsrap, fill it with cream cheese, stuff with jalopenos and wrap it in bacon.

Deeelish.

Do ours a couple different ways but we always marinate overnight using Italian dressing or we use a mix of veg. oil and cilantro with some garlic. We either grill or bake

We just fry ours like you would chicken fry a steak. Cut them to about 1/2 " thick. Very good.

This ^^^^^ but I cut mine about an inch thick and tenderize

I leave hog meat in ice chest with some 4" PVC pipe on the bottom to keep meat out of any melted ice water. In the morning add ice and drain repeat for 3-5 days. I like the back straps cut into 1 inch cuts, then hammered out about 1/4 inch thin, then soaked in evaporated milk for a few hours then breaded in smashed up crackers with a little flour, salt & pepper. Then deep fried like a chicked fried steak. Place it on a slice of toasted texas toast all buttered up, add a scoop of mashed potatoes with dark gravy, put the other texas toast on top and that's a sandwich.

I keep the ribs attached to the loin, brine, and slow smoke.

Pork always seemed to turn out better with slow and low heat cooking. I would personally be hard pressed to choose between wild pork and venison.