Wild Hog Back Strap - How to Cook

Spring Chicken · January 2015

Our neighbor, a wild hog hunter, just brought us a nice size piece of 'Back Strap' from a large, over 100 pound hog. He said it is cut from the loin area. The piece was trimmed of fat. To me it looks like a flat iron steak. Here's a photo:

DSC02807 by springchickentexas, on Flickr

He said it was cleaned well and should have little or no 'gamey' taste to it.

I've never cooked a wild hog before so I'm looking for advice on how to 'Egg Cook' it.

He said he wraps his in bacon and smokes it on a charcoal smoker.

I would appreciate any ideas or suggestions.

Spring "Wild And Wooly" Chicken
Spring Texas USA

tz666 · January 2015

I will tell you to be careful that is lean pork and will dry out quickly we cut into chops and pound flat with meat hammer batter with egg wash and bread crumbs and make cutlets
Cut into thick chops and butterfly stuff with onions cream cheese and close wrap with bacon and grill
You can do plenty just be careful not to dry it out I have put quite a few on the table

SGH · January 2015

I'm presuming you are asking about how to cook it on the egg. That said, I recommend indirect or low temp raised direct. For indirect I like 275 degrees. Just my opinion, you should not cook it any higher than 140 degrees internally as it starts becoming dry. I prefer to pull at 135 degrees but many folks think that this is under cooking. The biggest tip that I can give you is to pull it at 135 internal my friend.

yzzi · January 2015

I'm with @sgh on this one. I would brine in though because wild hog can be very lean. Cook like a rack of pork or chops.

Wild Hog Back Strap - How to Cook

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