Avoid overcooking. Here's my favorite preparation method: Lightly season the meat. We don't have a grill or a smoker, and I can't afford to go out and buy a lot of expensive stuff to cook it with. The hogs can reach 400 lbs., resulting in a significant amount of meat for the freezer. Brining – Moisture can be added to the meat prior to cooking by brining it. It can be as simple as salt and pepper. This makes me sad, let me help. To cook a wild pig pork loin is not difficult, but it may take some experience to do it well consistently. Wild game is often very lean, so much so, that even wild hogs struggle to produce a decent slice of bacon. Prepare the backstrap of your wild hog correctly in the field. Venison is one of the most delectable red meats on the planet, yet not everyone knows how to cook it. WIld hog don't have the soft fat that the pigggys in the store have. We don't have a grill or a smoker, and I can't afford to go out and buy a lot of expensive stuff to cook it with. I have a wild hog back strap and was wondering if anyone had some good recipes for it. For smaller pieces, such as a shoulder, an ordinary barbecue or smoker works fine. The backstrap is the elongated muscle mass that lies along both sides of the spine on the back of the … Wild boar is lean meat that should, as a rule, be cooked at lower temperatures than other meats. I know I need to soak it in ice water for a couple days until it turns white. Anybody got any good recipes? Wild hogs have less fat than domestic pork with dark meat and a tight grain. My BF brought home a 5 pound hog backstrap, and I'm not sure how to cook it. How to Cook Wild Pig By Fred Decker ... For a whole hog you'll need a large cooking pit, either made commercially or improvised with cinder blocks. Wild boar boneless loin can be prepared much like domesticated pork loins. Anybody got any good recipes? Really thinking about grilling it but open to anything. Wild boar is much leaner than domesticated pork, however, so a little extra care must be taken not to overcook it. Plus, this gives it great flavor and keeps it moist! I discovered both of these on a deer hunt in Pike County, Illinois, when the outfitter took me across the state border for an all-you-can-eat pork tenderloin feast. Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. Yes,I said it, BACON. Really thinking about grilling it but open to anything. My BF brought home a 5 pound hog backstrap, and I'm not sure how to cook it. As a result, you must cook the backstrap properly to ensure a delicious result. Then I coated the roast with a little olive oil and a liberal amount of Montreal Steak Seasoning (Sea Salt and Black Pepper would work also) and seared on both sides in a large frying pan. I have read that the meat can be much drier than commercial pork. You may choose to apply so I have read that the meat can be much drier than commercial pork. Midwesterners do two things really well: grow big bucks and cook wild hog. Wild boar, raised like beef, is range fed and therefore can be served on the rare side. Fire up your favrotie grill (I like hickory or any other hardwood coals) and throw the meat on. To keep the bacon on the meat, I like to staple them to it. Cooking Wild Boar Meat. One of the best cuts from a hog is the backstrap, or tenderloin. Once ya meat is all prep'ed out, apply a libral amount of your favorite rub and wrap the whole backstrap in bacon. I started out with a wild boar shoulder roast, un-netting the roast and splitting it into two pieces that would fit into my slow cooker. I have a wild hog back strap and was wondering if anyone had some good recipes for it. WIld hog don't have the soft fat that the pigggys in the store have. A rule of thumb for cooking wild boar is "low and slow". I know I need to soak it in ice water for a couple days until it turns white. Don't over cook it and enjoy! Yes,I said it, BACON. The reason for the vingar and lemon juice is to netrualized the gamey taste in big wild hogs. Moisture will still cook out of your meat, but since you’re starting with …