Wild hog tenderloins

[W.A.]

Now what to do with the rest of the meat from the two hogs I shot Sat night?




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[texastweeter]

Grind some for sausage and Italian sauces. I cook the rest of it just like store bought pork many times. The butts and hams need to be injected with oil though, and always crutch. A lot of the time I leave the ribs on the loins to make tomahawk pork chops that I have a recipe for and serve it over wild rice with a spicy mushroom tomato sauce spooned on top.

[W.A.]

Thanks! I hacked off the ribs though. Definitely going to try injecting and making a bunch of sausage.

[Huskee]

Jerod Broussard hunts wild hogs, maybe he can help too.

[texastweeter]

also, most lamb recipes work well for feral hog, kinda like sheep dip.

[Jerod Broussard]

I love to cube mine up, marinate it and cook it on skewers.

[W.A.]

Sounds like a great idea Jerod. Thanks!

[FireMan]

I assume those little clear boxes are pics.

[W.A.]

I see all the pictures I wanted and then saw those clear boxes. No clue what happened, but I dont give a rip

[FireMan]

That’s the spirit!

[HorseDoctor]

All above info is solid! That is unless what you shot was a big old "trophy boar hog". If so, that is why someone invented pepperoni.

[W.A.]

One was a little boar and the other a sow. Both around 100lbs each. I passed on the big one I saw.

[HorseDoctor]

You should be in great shape with that size porkers. Even the bacon from old boars smells like boar pizz! Older sows are OK and as long as they are young (prepuberal), boars make just fine table fare. Enjoy!

[Troutman]

Yea no pix bud, but if your having problems figuring out what to do with that pork, I can come relieve you of some

[W.A.]

Second try

[HorseDoctor]

Boy Howdy! Looks awesome! Hope that tasted as good as it looks!