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Mar 25th, 2012
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Swine Backstrap #7268872 08/27/18 04:57 PM
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My roommate shot a pig 2 days ago and we have a couple backstraps to cook over the next week. I have a general idea for a recipe, but I wanted to see if y'all have any recipes that y'all swear by. We have a traeger, fryer, gas grill, and skillet so I feel like we can do anything. The idea I originally had was to blend onions, bell peppers, cilantro, jalapenos, and cream cheese into a nice spread. Then pound the backstrap out about a half inch thick and coat that spread all over it. After that, wrap it like a cinnamon roll, wrap it in bacon, then chunk it on the traeger (just don't know what temperature yet). Do y'all approve of that or should I try something different? I appreciate the help!


You may all go to hell and I will go to Texas! -Davy Crocket
This is duck hunting...shirts and shoes are optional
Re: Swine Backstrap [Re: B Razorback] #7268874 08/27/18 04:58 PM
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DON'T pound it... that will ruin it. Look at my other post.

Re: Swine Backstrap [Re: mattyg06] #7268876 08/27/18 05:00 PM
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Originally Posted By: mattyg06
DON'T pound it... that will ruin it. Look at my other post.
Which post are you referring to? Thanks for the warning


You may all go to hell and I will go to Texas! -Davy Crocket
This is duck hunting...shirts and shoes are optional
Re: Swine Backstrap [Re: B Razorback] #7268879 08/27/18 05:01 PM
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I would imagine that would be good. Here's one of my fav's

marinade: olive oil, soy sauce, honey, sliced onion, fresh rosemary garlic, and pepper. Cut back strap into pork chops, or drop it in marinade whole. Marinade for at least 24 hours. Grill.


Originally Posted by txhuntingguide
If I choose to hunt in a coon tail hat, a pink tootoo and hip waders that is my fine...
Re: Swine Backstrap [Re: B Razorback] #7268885 08/27/18 05:09 PM
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Originally Posted By: B Razorback
Originally Posted By: mattyg06
DON'T pound it... that will ruin it. Look at my other post.
Which post are you referring to? Thanks for the warning


'Sous Vide Que' Hog Backstrap

Re: Swine Backstrap [Re: B Razorback] #7268904 08/27/18 05:21 PM
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Pan fried is hard to beat.

Re: Swine Backstrap [Re: B Razorback] #7269259 08/27/18 10:50 PM
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how big of a hog?

I've done similar mixture but butterflied the backstrap lengthwise, stuffed the middle, then rolled back to a backstrap shape, then wrapped in bacon. smoked at 225* until internal temp was 155*. Then cross cut into 1" thick slices.

my biggest concern with wrapping like you described would be all the stuffing mix would leak out while on the smoker but might work OK in a skillet.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Swine Backstrap [Re: PMK] #7269316 08/27/18 11:47 PM
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Originally Posted By: PMK
how big of a hog?

I've done similar mixture but butterflied the backstrap lengthwise, stuffed the middle, then rolled back to a backstrap shape, then wrapped in bacon. smoked at 225* until internal temp was 155*. Then cross cut into 1" thick slices.

my biggest concern with wrapping like you described would be all the stuffing mix would leak out while on the smoker but might work OK in a skillet.


Yes. Butterfly rather than pound

Re: Swine Backstrap [Re: B Razorback] #7269334 08/27/18 11:56 PM
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Cut it in 1/2" thick, soak in milk, put in frig until ready to fry. Take it from frig and dredge in flour and fry. Very good and better with white gravy.

Re: Swine Backstrap [Re: B Razorback] #7269612 08/28/18 03:58 AM
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Originally Posted By: B Razorback
Originally Posted By: mattyg06
DON'T pound it... that will ruin it. Look at my other post.
Which post are you referring to? Thanks for the warning
I think he wants you to boil it.

Re: Swine Backstrap [Re: SapperTitan] #7269926 08/28/18 02:32 PM
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Originally Posted By: SapperTitan
Originally Posted By: B Razorback
Originally Posted By: mattyg06
DON'T pound it... that will ruin it. Look at my other post.
Which post are you referring to? Thanks for the warning
I think he wants you to boil it.


You boil carnitas not loin and there are much better cuts of meat for carnitas than loin.

Re: Swine Backstrap [Re: PMK] #7270060 08/28/18 04:19 PM
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Originally Posted By: PMK
how big of a hog?

I've done similar mixture but butterflied the backstrap lengthwise, stuffed the middle, then rolled back to a backstrap shape, then wrapped in bacon. smoked at 225* until internal temp was 155*. Then cross cut into 1" thick slices.

my biggest concern with wrapping like you described would be all the stuffing mix would leak out while on the smoker but might work OK in a skillet.

The pig was around 50-75 pounds. I'm new to this, but I feel like an internal temp of 155 is too low?


You may all go to hell and I will go to Texas! -Davy Crocket
This is duck hunting...shirts and shoes are optional
Re: Swine Backstrap [Re: B Razorback] #7270064 08/28/18 04:22 PM
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Also, what kind of rub do y'all recommend?


You may all go to hell and I will go to Texas! -Davy Crocket
This is duck hunting...shirts and shoes are optional
Re: Swine Backstrap [Re: B Razorback] #7270090 08/28/18 04:43 PM
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Guess I am not that picky about it. Chicken fried is great. Another good way is to slice it thin or pound it out and soak in Tiger Sauce for a day. Wrap a piece around a jalepeno slice, bacon wrap that and grill til done.


Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."
Re: Swine Backstrap [Re: B Razorback] #7270273 08/28/18 07:07 PM
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Might have to try some of these I usually go the lazy route and make pulled pork.


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Re: Swine Backstrap [Re: B Razorback] #7270659 08/29/18 02:55 AM
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Originally Posted By: B Razorback
Originally Posted By: PMK
how big of a hog?

I've done similar mixture but butterflied the backstrap lengthwise, stuffed the middle, then rolled back to a backstrap shape, then wrapped in bacon. smoked at 225* until internal temp was 155*. Then cross cut into 1" thick slices.

my biggest concern with wrapping like you described would be all the stuffing mix would leak out while on the smoker but might work OK in a skillet.

The pig was around 50-75 pounds. I'm new to this, but I feel like an internal temp of 155 is too low?


Nah, pork is fine with a little red still inside. Cook it to 165 if you don’t feel comfortable with 155

Re: Swine Backstrap [Re: BigPig] #7271007 08/29/18 03:14 PM
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Originally Posted By: BigPig
Originally Posted By: B Razorback
Originally Posted By: PMK
how big of a hog?

I've done similar mixture but butterflied the backstrap lengthwise, stuffed the middle, then rolled back to a backstrap shape, then wrapped in bacon. smoked at 225* until internal temp was 155*. Then cross cut into 1" thick slices.

my biggest concern with wrapping like you described would be all the stuffing mix would leak out while on the smoker but might work OK in a skillet.

The pig was around 50-75 pounds. I'm new to this, but I feel like an internal temp of 155 is too low?


Nah, pork is fine with a little red still inside. Cook it to 165 if you don’t feel comfortable with 155


Eat it at 140 and you will never want to cook it again up to 155.

Re: Swine Backstrap [Re: B Razorback] #7271161 08/29/18 05:55 PM
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agree, I used to go to 165 minimum but it was always very dry and usually tough .... USDA new recommendation is 145 but I tend to still go a bit higher on feral pork just to be on the safe side.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Swine Backstrap [Re: B Razorback] #7271274 08/29/18 07:36 PM
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I just made a batch of jerky from a backstop and it was delightful!


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Re: Swine Backstrap [Re: B Razorback] #7271817 08/30/18 03:28 AM
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The best way to prevent trichinellosis is to cook meat to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. USDA recommends the following for meat preparation.

For Whole Cuts of Meat (excluding poultry and wild game)
Cook to at least 145° F (63° C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest* for three minutes before carving or consuming.

For Ground Meat (including wild game, excluding poultry)
Cook to at least 160° F (71° C); ground meats do not require a rest* time.

For All Wild Game (whole cuts and ground)
Cook to at least 160° F (71° C).

For All Poultry (whole cuts and ground)
Cook to at least 165° F (74° C), and for whole poultry allow the meat to rest* for three minutes before carving or consuming.

*According to USDA, “A ‘rest time’ is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens.”

Re: Swine Backstrap [Re: B Razorback] #7271819 08/30/18 03:29 AM
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Re: Swine Backstrap [Re: B Razorback] #7271824 08/30/18 03:32 AM
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Re: Swine Backstrap [Re: B Razorback] #7271850 08/30/18 04:07 AM
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Re: Swine Backstrap [Re: B Razorback] #7271995 08/30/18 01:20 PM
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Re: Swine Backstrap [Re: TexasTURhunter] #7272061 08/30/18 02:24 PM
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Originally Posted By: TexasTURhunter
The best way to prevent trichinellosis is to cook meat to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. USDA recommends the following for meat preparation.


For All Wild Game (whole cuts and ground)
Cook to at least 160° F (71° C).


*According to USDA, “A ‘rest time’ is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens.”


The above is why I don't let the govt 'think' for me.

You might as well throw away all wild game if 'needs' to be cooked to 160.

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