Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Wild hog tenderloins

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • W.A.
    Charter Member
    • Sep 2014
    • 758
    • Kingwood, TX
    • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

    Wild hog tenderloins


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




  • texastweeter
    Club Member
    • Jul 2017
    • 2932
    • Republic of Texas

    #2
    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.

    Comment


    • W.A.
      W.A. commented
      Editing a comment
      Thanks! I hacked off the ribs though. Definitely going to try injecting and making a bunch of sausage.
  • Huskee
    Administrator
    • May 2014
    • 15423
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #3
    Jerod Broussard hunts wild hogs, maybe he can help too.

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 2932
      • Republic of Texas

      #4
      also, most lamb recipes work well for feral hog, kinda like sheep dip.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9925
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5
        I love to cube mine up, marinate it and cook it on skewers.

        Comment


        • W.A.
          W.A. commented
          Editing a comment
          Sounds like a great idea Jerod. Thanks!
      • FireMan
        Charter Member
        • Jul 2015
        • 8308
        • Bottom of Winnebago

        #6
        I assume those little clear boxes are pics.

        Comment


        • W.A.
          W.A. commented
          Editing a comment
          I see all the pictures I wanted and then saw those clear boxes. No clue what happened, but I dont give a rip

        • FireMan
          FireMan commented
          Editing a comment
          That’s the spirit!
      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #7
        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.

        Comment


        • W.A.
          W.A. commented
          Editing a comment
          One was a little boar and the other a sow. Both around 100lbs each. I passed on the big one I saw.

        • HorseDoctor
          HorseDoctor commented
          Editing a comment
          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
        Club Member
        • Aug 2017
        • 7833
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #8
        Yea no pix bud, but if your having problems figuring out what to do with that pork, I can come relieve you of some

        Comment

        • W.A.
          Charter Member
          • Sep 2014
          • 758
          • Kingwood, TX
          • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

          #9

          Second try

          Click image for larger version

Name:	9B08180D-BAFF-4F66-8E11-1AC5BC3BB60D.jpeg
Views:	49
Size:	3.53 MB
ID:	484647Click image for larger version

Name:	5C230213-93A9-4D5E-A509-95E40A4DEFFC.jpeg
Views:	61
Size:	4.32 MB
ID:	484648Click image for larger version

Name:	897FCA98-1333-4007-AB68-42525D993C3A.jpeg
Views:	52
Size:	2.65 MB
ID:	484645Click image for larger version

Name:	39212B8B-E1BB-4A6C-B0DA-5B0E21D4396B.jpeg
Views:	54
Size:	2.81 MB
ID:	484646Click image for larger version

Name:	9EA550A9-C860-49D5-A19A-9723C1E05A77.jpeg
Views:	59
Size:	2.44 MB
ID:	484644

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1147
            • Central Iowa

            #10
            Boy Howdy! Looks awesome! Hope that tasted as good as it looks!

            Comment

            Announcement

            Collapse

            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
            See less
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}