Forums46
Topics538,024
Posts9,732,001
Members87,055
|
Most Online25,604 Feb 12th, 2024
|
|
|
Swine Backstrap
#7268872
08/27/18 04:57 PM
|
Joined: Aug 2012
Posts: 1,096
B Razorback
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Aug 2012
Posts: 1,096 |
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
|
Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
|
Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
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
|
Joined: Aug 2012
Posts: 1,096
B Razorback
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Aug 2012
Posts: 1,096 |
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
|
Joined: Nov 2011
Posts: 9,934
unclebubba
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Nov 2011
Posts: 9,934 |
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.
|
|
|
Re: Swine Backstrap
[Re: B Razorback]
#7268885
08/27/18 05:09 PM
|
Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
|
Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
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
|
Joined: Oct 2010
Posts: 909
driedmeat
Tracker
|
Tracker
Joined: Oct 2010
Posts: 909 |
Pan fried is hard to beat.
|
|
|
Re: Swine Backstrap
[Re: B Razorback]
#7269259
08/27/18 10:50 PM
|
Joined: Sep 2012
Posts: 12,866
PMK
THF Celebrity
|
THF Celebrity
Joined: Sep 2012
Posts: 12,866 |
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
|
Joined: Sep 2013
Posts: 1,930
ETexas Hunter
Pro Tracker
|
Pro Tracker
Joined: Sep 2013
Posts: 1,930 |
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
|
Joined: Jul 2013
Posts: 6,063
Wilhunt
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jul 2013
Posts: 6,063 |
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
|
Joined: Nov 2010
Posts: 29,609
SapperTitan
Taking Requests
|
Taking Requests
Joined: Nov 2010
Posts: 29,609 |
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
|
Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
|
Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
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
|
Joined: Aug 2012
Posts: 1,096
B Razorback
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Aug 2012
Posts: 1,096 |
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
|
Joined: Aug 2012
Posts: 1,096
B Razorback
OP
Pro Tracker
|
OP
Pro Tracker
Joined: Aug 2012
Posts: 1,096 |
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
|
Joined: Nov 2009
Posts: 4,604
chalet
Extreme Tracker
|
Extreme Tracker
Joined: Nov 2009
Posts: 4,604 |
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.
Shoot. Eat. Repeat.
|
|
|
Re: Swine Backstrap
[Re: B Razorback]
#7270273
08/28/18 07:07 PM
|
Joined: Feb 2018
Posts: 428
PoppinPiggies
Bird Dog
|
Bird Dog
Joined: Feb 2018
Posts: 428 |
Might have to try some of these I usually go the lazy route and make pulled pork.
Follow me on instagram @crosstexasoutdoors
|
|
|
Re: Swine Backstrap
[Re: B Razorback]
#7270659
08/29/18 02:55 AM
|
Joined: Aug 2009
Posts: 22,716
BigPig
THF Celebrity
|
THF Celebrity
Joined: Aug 2009
Posts: 22,716 |
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
|
Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
|
Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
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
|
Joined: Sep 2012
Posts: 12,866
PMK
THF Celebrity
|
THF Celebrity
Joined: Sep 2012
Posts: 12,866 |
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
|
Joined: Oct 2012
Posts: 4,579
Son of a Blitch
Extreme Tracker
|
Extreme Tracker
Joined: Oct 2012
Posts: 4,579 |
I just made a batch of jerky from a backstop and it was delightful!
|
|
|
Re: Swine Backstrap
[Re: B Razorback]
#7271817
08/30/18 03:28 AM
|
Joined: Oct 2016
Posts: 103
TexasTURhunter
Woodsman
|
Woodsman
Joined: Oct 2016
Posts: 103 |
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]
#7271850
08/30/18 04:07 AM
|
Joined: Nov 2010
Posts: 29,609
SapperTitan
Taking Requests
|
Taking Requests
Joined: Nov 2010
Posts: 29,609 |
|
|
|
Re: Swine Backstrap
[Re: B Razorback]
#7271995
08/30/18 01:20 PM
|
Joined: Sep 2009
Posts: 18,543
NewGulf
THF Celebrity
|
THF Celebrity
Joined: Sep 2009
Posts: 18,543 |
|
|
|
Re: Swine Backstrap
[Re: TexasTURhunter]
#7272061
08/30/18 02:24 PM
|
Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
|
Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
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.
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|