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Thanks to Gato, who put out a contract on two of his pilfering hogs a few months ago, I had ten people for a barbecue feast Friday night. I did a smoked combo of brisket, ribs, chicken and a hind quarter from one of Gato's corn-fed huskers. Normally the ladies gravitate to the chicken, but a strange thing happened. The pork, brisket and ribs got most of the attention and accolades. I was worried about the wild pig because my wife had taken a backstrap from a Gato hog and used her recipe for farm raised pork loin that normally rocks, and the result was a little tough, not bad, but not as tender as the domestic version. I think maybe the wild hog needs more time under temperature to get the same tenderness as a domestic pig. Wednesday I brined the hog hind quarter overnight in two gallons of water with two cups of kosher salt. Thursday I soaked it overnight in two jars of Cabela's Pulled Pork Rub mixed with one gallon of water and one gallon of apple juice. Friday I cranked the smoker up to 250 and slipped the ham in at 10:00am. I planned to wrap the ham at about 2:00pm and finish it by 5:30pm. The color and temperature of the meat however pushed my schedule ahead an hour. I wrapped at 1:00pm and by 4:30pm the internal temperature was 192. I pulled it out of the smoker, wrapped it in some old t-shirts and stuck it in a small cooler. (The brisket went into the smoker an hour earlier and came out about the same time.) I'm probably going to change my cook from 250 degrees, down to 225 next time. When we finally decided to eat around 8:00pm, the pork was fantastic. I'm a hands-on guy and that wild pig hind quarter just fell off the bone as I grabbed at the various muscles. I had sauce, but as usually happens, the sauce is an afterthought once the people start loading their plates with meat. I smoked a ten pound brisket(including bacon-wrapped burnt-ends from the brisket point), five chicken (leg) quarters, two racks of pork ribs and maybe a six pound wild pig ham. We had leftovers but I count that as a plus. Very little pork remained. I've got enough brisket, ribs and chicken for about two meals for me, my wife and her son visiting for Christmas. Last weekend was barbecue overkill. The day after my party, a Peruvian friend was turning 60 so his wife and siblings decided to do a pachamanca, get a live band, and invite about fifty people over to celebrate with him. They dug a hole three feet deep by four feet wide in their backyard, and buried their meal; including puerco, carne de vaca, gallina, cuy, cordero, and corn, yuca and potatoes. http://www.npr.org/sections/th...the-earth-inca-style About six pisco sours later (and a few sangrias) we dug-up dinner and pigged-out. Too many little bones in the cuy for my taste, but the pork was fabulous; as moist and tender as I've had. I can take or leave the beef hearts. We got to talking over a few more pisco sours and my friend said the next time I pop a wild hog, he wants first dibs on the meat. (I can feel a hunt coming on.) | ||
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Wow - Great cooking and great corn feeding by gato. Mike | |||
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I need to move to Texas. There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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It is like the old commercial says, "TEXAS, it's a whole nother country". And a good country it is! | |||
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My wife tried another backstrap last night. She used a recipe very similar to the one shown on this link. https://www.brokenarrowranch.c.../Tips-WBBnlsLoin.htm The result was OK, but not wonderfully tender like her result with domestic pork. Anyone have any thoughts? We could have run the internal temperature up to 180, but I don't want all our wild pork dishes to taste like pulled-pork. We're a little frustrated at the moment. | |||
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Wild pig backstrap is almost always less tender than domestic pork. It has to be cooked low and slow with some kind of liquids if you want dead tender. Otherwise, you just have to enjoy the additional flavor while chewing.  Of course you can always pound (tenderize) it and chicken fry it. Everything is good chicken fried. xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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I have not tried this recipe, but it looks good for MY purposes. I like easy and crockpot dishes just suit the hell out of me. They cook while I play or drink or..... It also seems to me that almost any part of the pig's meat would work in it, even the neck, just make smaller chunks. http://www.mywildkitchen.com/s...rap-crockpot-recipe/ xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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Charlie, that recipe looks fabulous. I may have to venture south to the land of Socialism for a pig hunt. There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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Bill: I don't know why you would ever be in NE Texas, but if you are, let me know and you can try to kill as many of my hogs as you can shoot. That is, unless Kensco kills them all first.  Of course at the rate he kills them, if I have a hundred now, by the time he kills 5 I'll have 300.....so I don't see that as a problem.  It's not that he can't shoot, it's shooting where he needs the bullet to go that seems to create problems. But, he tells me he's hell on paper targets.  Seriously, I kid Kensco all the time, but he is fine company and I truly enjoy his too seldom visits, for that matter, so do my pigs, many live to root another day. BTW, you are welcome anytime, but the easy pig hunting is over with when it heats up, and it's already hitting the 80s almost everyday. In short, if you come in the summer, plan on buying bacon to take home with you. xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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Got the bipod removed from my Model 700, 25.06 Rem. yesterday. (Since when do Gato's hogs allow you to set-up on a bipod.....like never.) I've convinced my wife that my knees are OK, and that Gato is currently surrounded by hogs that are slowly tightening the circle, much like the standoff at the Alamo. It's either get him some help in the next three weeks or he's overrun. On the recipe front, we've decided to try my wife's Muchacho recipe with the next backstrap. I think it is a can't-miss. Her Muchacho is a killer. She won't share the recipe with me, but it is similar to this one. https://mommyshomecooking.com/venezuelan-asado-negro/ Today I pick-up the Kuby summer sausage sample I had done. Comes out to about $10.00 a pound I think. Not bad considering the $20,000 I spent on a pound of cape buffalo tongue a few years back. Gato's support for my shooting skills continue to motivate me. I feel like everything is coming together. The stars are aligned. Shit's going to happen. The hog siege will be lifted. Another hog or two will bite the dust. I have been rubbing Warfarin tablets on the tips of my bullets. Fear alone will rid Gato of his hog problem. Those hogs talk to each other. Word will spread. Rolling Thunder is sharpening his knives, and laying-out his gear. | |||
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Now that's funny, and knowing you makes it even funnier. Last time I checked, batting .500 was world class, but we're not talking baseball here......"Rolling Thunder" indeed...... .......is that referring to farts?xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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My wife's Muchacho recipe worked like a charm. The backstrap was pull-apart tender. It is the perfect way to cook a wild hog backstrap. I asked her again for her recipe, and she started yelling at me in Spanish, and throwing things. I'm pretty sure that meant "No". In addition to the recipe link in a previous post that is very close to my wife's recipe, here are two more Muchacho recipes: https://snapguide.com/guides/cook-el-dorado-muchacho/ You probably noticed that Step 6 is very important. http://www.mycolombianrecipes....ith-cane-sugar-syrup Regarding the Kuby's sausage. I picked it up today. I got 4.5# (three logs) from the front shoulder. It is fully cooked by Kuby's, and is more or less a Jalepeno/Cheese Salami, or Summer Sausage. It is probably going to go well sliced on a cracker of some kind, ....... along with a beer. | |||
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I'm damn glad she loaned you the family pair of pants to come hunting. Probably walking thru the brush with a skirt might have been tough on the cojones, if you could find them. On the brighter side, that sounds like a great recipe, if I can get my wife to cook it, she doesn't like to get her pants dirty in the kitchen. xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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I have had great success putting the WH backstraps in a crock pot on low for 4-5 hrs +-, always falls apart and is delicious. | |||
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We have a couple coming over for backstrap Muchacho and some of the Kuby sausage this evening. They never has tasted wild hog. I'm surprised at the number of Yankees that have come to Texas with zero acquaintance with eating any variety of wild game. I have two other friends that have a similar problem (background). Next chance I get I'm going to have to bust an extra Gato husker just so everyone can give wild hog a try. One man asked for a ham before my last trip, but then backed-out when his wife got squeamish, he said. (I'm pretty sure it wasn't his wife that got squeamish.) | |||
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Be sure to tell Randy and I ahead of time, so you'll have some to take home..... xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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I love my Mississippi wild hog backstraps butterflied, dredged in seasoned flour, and pan fried in olive oil. Make a milk gravy with the pan drippings, throw over hot buttery biscuits, holy cow I like venison too but I'll take that over any deer any day of the week. The rest of the hog we generally cook in the crock pot or pressure cooker, kind of a wild pork stew. Great stuff. | |||
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