I figured I had taken enough pigs that the freezer was full. But last evening the wife cooked up a pig backstrap that was fantastic. Best thing I have eaten in forever. I want more of that, and I don’t want to run out, so the trap gets baited and the hunting gets more serious. Must have more backstrap. And here’s where I’ll get it…

Go get 'em!

My nephew bought property down in San Saba County a couple of years ago and I have carte blanche to hunt all I want, anytime. When he first got it he expressed concerns that maybe we should only kill a handful of pigs each month (and I kinda LOLed). We've killed upwards of 200 so far and they ain't gettin scarce. We haven't even dressed one out in quite a while...we just like to kill em. When I lived in the trans-Pecos it was jackrabbits by the truckload, but now when I think "hunt," images of hogs flash through my noggin.

Trapped a 100+ pound sow this morning. Big back straps. She was super fat. On corn or acorns, I don’t know, but I’ll be ‘gathering’ back straps regularly.

I load the trap up with corn and then a good dose of Hog Wild. I’m thinking the Hog Wild is helping a bit.

Post her recipe for the fantastic backstrap!! I'm always looking for ways to cook em up.

JR

She says she needs to write it down, to make sure she has it correct, and she’s doing that now.

Rather than copy her notes, I’ll make pictures.



If any translation is needed, I’ll ask her.

That last sentence, where it says “about an hour or so” (which made no sense to me), she means that, depending on the size of the backstrap, it’ll take an hour or so to reach 145 degrees.

And, she said to serve the backstrap with the juices.

Perfect

Thank you and please tell her thanks too!! Can't wait to try it out!

JR