Best way to cook hog?

[greenhead bower]

I shot a bear awhile back and I wont lie it wasnt that great. Sausage and pepperoni is the way to go. I was just wondering what do with it because I'm going next week.

 

[greenhead bower]

with a hog is what i meant to say

 

[Mel Carter]

My family doesn't like wild hog. So I always have it made in to Breakfast sausge, summer sausage and linquesa. It's the best for us this way and normally doesn't last long.

 

[greenhead bower]

Thats what i figured thanks

 

[myfriendis410]

We kill and butcher several hogs a year; it's all good! We make schnitzel with the backstraps, saute the tenderloins, slow cook the roasts for either pulled pork or pork carnitas, and grind the rest to make a variety of sausages. We try to save up a few packages of grind and mix some venison in with a lttle uncured bacon for the fat. I've even brined and cured several hams, which turned out to be the best ham we've ever eaten. Thanks to LtDann for the recipe on the ham. We also only shoot boars, and it all converts to pork, as long as it's handled properly.

 

[FRISCOHNTR]

We kill and butcher several hogs a year; it's all good! We make schnitzel with the backstraps, saute the tenderloins, slow cook the roasts for either pulled pork or pork carnitas, and grind the rest to make a variety of sausages. We try to save up a few packages of grind and mix some venison in with a lttle uncured bacon for the fat. I've even brined and cured several hams, which turned out to be the best ham we've ever eaten. Thanks to LtDann for the recipe on the ham. We also only shoot boars, and it all converts to pork, as long as it's handled properly.

WHAT HE SAID.........

 

[flingem71]

Wild summer hog, neck chops, back straps go in the smoker. Steaks go on the grill. Tender loins get a marinade of red wine and tonys cajun seasoning for 8 hours then in the smoker for 3 hours with applewood chips. Sauteed onions added to any of that! Sausage: half to breakfast sausage and half goes through the jerky blaster and into the oven. Sausage makes good spagetti. Sow ribs get grilled with teriyaki sauce, boar ribs get pepper corn and garlic rub. Now I'm hungry!

DISCLAIMER: some of the things I say may be unfiltered, offensive, or even complete B.S.

 

[ltdann]

Make hams.....hhmmmmm good.

http://www.jesseshunting.com/forums/showthread.php/202016-Before-and-After

 

[Dust feeder]

Wow! I'm glad I'm already eatin right now otherwise this thread would force me to run ou and get some kind of a pork product. I really really really can't wait to go hog hunting now!!!!

 

[easymoney]

Great feedback (no pun intended) everyone, on cooking hogs...
I go along with many here, the premium cuts (back strap, tenderloins,etc)get handled the same as store bought, the hams get made into hams and everything else becomes sausage.
Wild pork is lean and when I mix it with venison or elk I always add some pork fat from the market. I love making sausage and my family or friends love eating it.
I have never had "bad tasting" wild pork, but then I usually shoot dry sows in the 100-150lb range, never boars or never bigger if I can help it. And I always butcher it and cool it as fast as I can.
IMHO, wild pork is one of the best tasting and least gamey wild meats you can harvest...

 

[pierpont scott]

low and slow never fails

 

[augnmike]

Last two I killled I took the ribs just the heck of it and boiled them then BBQ'd they were very good.