Cooking and butchering wild hogs

[peewee]

Alright folks, I've got a few hogs I'm butchering. Right now I'm about 1/2 way through and I been cleaning my loins and straps up just like I do with deer. I put a couple whole shoulders and quarters up whole with the thought of smoking them. I cleaned the fat and film off of them just like I do my venison. Then I got to thinking a hould I leave that fat on there.

Also how do y'all like cooking these things.

[Long Cut]

Besides having excellent sausage made with it one of our family favorites is to take the straps and cut into 1/4 or 1/2 inch medallions. You can tenderize medallions with a meat mallet or whatever you have before freezing or before cooking. We love to make a wild hog Parmesan fix it just like veal or chicken parm. Pan fry then bake with parm and mozzarella to finish. Serve with penne or whatever pasta and sauce you like. Just google how to make parm and sub the hog meat but for sure tenderize it before you cook it

[jdbuckshot]

i ate some fried tenderloin last night. i perfer to eat it over deer meat.

go to meat eater and look up his recipie for smoked shoulder...

[Woodgoat1]

****CAUTION****.....Make damn sure you wear rubber gloves when you clean them....they can/do carry Brucelosis....and you sure don't want to contract that!!!