Tips on cooking wild hog

[McBullseye]

I recently got my first hog and processed over 100lbs of meat, i have cooked up a few chops, both loin and rib. In both cases I found the meat to be tough. I understand that the meat is very lean, there must be some experts on this site that have some tips on how to cook this beast. As a side note, I do not have a smoker.

Looking forward to your cuinary tips!

 

[#1Predator]

Try this website:

Recipes | MeatEater

Articles, videos, podcasts, recipes and more covering hunting, fishing, wild foods, conservation and everything in between.

www.themeateater.com

Generally, moist cooking (braising, slow-cook crockpot, pressure cooking) will result in tender meat. Use Adolf's Meat Tenderizer (it contains papaya, a natural meat tenderizer that breaks down amino acids) if necessary.

 

[McBullseye]

Thanks for the tip, I hate to think I have 100lbs of shoe leather.

 

[muskeg]

I like it slow sautee on the stove top in cream of mushroom soup. Start out with onions and garlic in a little olive oil. Then put in the meat and get it going, spice to taste. Add the Cream of Mushroom, cover and slow cook.

 

[McBullseye]

Thanks for the tips. Keep em coming