The place I bowhunt deer every Oct-Dec is overrun with wild hogs. Other than using the pork to mix with venison for sausage, I am hesitant to shoot another hog, not knowing "quality" ways to prepare the meat. Suggestions on recipes, etc.
Take a loin or large tenderloin and fillet it out to a smooth sheet of meat, about 1/4" to 1/2" thick, smooth some apricot preserves and place a piece of bacon in the middle, sprinkle with some pepper and a good bit of onion, then roll it up, wrap with a ton of bacon and secure with toothpicks or skewers so the bacon doesn't flop.
then grill on medium heat, careful not to burn the bacon, that is a sin.
once well done slice in one inch pieces and devour.
old standby is to take a backstrap and cut into two inch cuts, butterfly and wrap with a piece of bacon and sprinkle with salt and pepper, grill and enjoy.
man wild hog is GOOD EATS as long as it ain't no old boar, take them to the butcher to mix with domestic pork/pork fat and make sausage.
inject a whole shoulder with chile powder cumin garlic powder and worschestershire sauce/ beer mixture and grill indirectly (or smoke) over apple wood or mesquite.
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