TEXASBOARS.COM

[Boarbarian]

My daughter shot her first hog Saturday night. It was a boar about 100-125lbs. I quartered it, cut out the backstraps and loins. It is all soaking in ice water with a little lemon juice and vinegar now.

So...need a few ideas for recipes/seasoning...

As far as the backstrap goes, I know fried is great. Wanting to to either grill or bake it this time though. Anybody got a good recipe for me to try?

Also, I am going to attempt my first try at making breakfast patty sausage with a friends grinder. I want to use a pre-packaged seasoning for my first stab at it. What brand, how much and where do I buy it at? Something at a grocery store, academy, etc. would be best (so i can get it quickly).

Thanks in advance for your help. I'm looking forward to some good hog later this week!

[luvthemhogs]

Gosh with a name like Barbarian , I`m suprised you cook the meat
Walter (baystealth2430) has an awsume grilled loin recipe. I believe he posted it in Jan. of this year if you want to look back.
Congrats to the daughter for her hog !
_________________
life member N.A.H.C.
member N.R.A.
www.totempoles.net
WISH I LIVED IN TEXAS

[Boarbarian]

[Pelon]

[quote="luvthemhogs"]Gosh with a name like Barbarian , I`m suprised you cook the meat

@ Carl.
Barb, can i call you Bard ? Oh sorry it says Boarbarian Dice up a roast , place it in a slow cooker on low . Make a green sauce with (10)tomatillos , (2) med.onion , (some) garlic , (some) cillantro , and (some) serranno peppers. Some meaning to taste .Take the paper skin off the Tommas , peel the onions , add the peppers ,add the garlic, in a small pot cover with water simmer till soft. Drain in a collinder. Place tommas , onion , garlic in a blender . As you blend add salt ,cilantro , peppers to taste . Place sauce in a container till meat is fork tender . Drain the meat , add the sauce . Heat up some some corn or flour tortillas ( I like corn) make tacos and enjoy. This is good by itself , but you can kick it up a notch and serve it with fried eggs.
_________________
Paul Marx

If you don't stand behind our troops, please feel free to stand in front of them.

[Raymond Gendron]

Hey there Boarbarian...

Welcome to TexasBoars and the FORUMS

We make a ton of sausage for p-o-r-k-i-e-s.org and have literally tried them all.
I do custom sausage for the house as we like it on the spicy side, but here are 2 that really have my vote as the number one...

Here is the link to the site: www.alliedkencosales.com

Old Fashion#3 Pork Sausage Seasoning for breakfast sausage...
Dobesh Red Smoked Sausage Seasoning with cure...

Really reasonable in price and truly the best and easiest option.
Let us know your opinion on them both.

I believe this is also something you were looking for...
Good stuff as well.

[Boarbarian]

Thanks guys!

[Raymond Gendron]

Ray
_________________
"Making the WORLD a better place one family at a time"
www.p-o-r-k-i-e-s.org

[possom813]

I'll go ahead and throw in a recipe or two...

First up, Spicy Steaks, works with hog or any other steak

Mix up and grind up in a pestle if you've got one,

1T Chili Powder
1T Cayenne Pepper
1T Red Pepper Flakes
1T Black Pepper
1T Garlic Powder
1T Onion Powder
1t Ground Mustard
1t Ground Cumin

Get it all ground up into a decent powder mix.

10 fresh jalapenos, grocery store is ok, but farmers market is better, and homegrown is best.

Chop them up real fine, a food processor does it well.

Now mix up your spicy powder with the chopped up jalapenos with most of the juice still mixed in, add about a cup of worcestershire sauce to get a watery consistency.

Cut up your hog, I like to use one of the rear quarters, cut it into steaks about 4 inches round and about an inch thick.

Put the spicy mix into a gallon ziplock bag with the steaks and let it set overnight. Get the steaks out about an hour before you're ready to cook.

Put them on the grill and cook the way you like. About 5 minutes in, pat some honey bbq sauce on the side facing up, not cooked yet. Let it set for another couple of minutes before flipping.

Serve it with whatever you prefer, I like baked potatoes and corn on the cob(especially if the corn is cooked in the coals).

Good stuff right there, not good for the kids though, a little bit on the warm side.



Next up,

Pork Ribs a la yum yum

This takes a while to make, a couple of days at least.

Get your ribs out of the freezer(if not frozen, skip this step

)

You need a cooler, even if not frozen.

Put the ribs in the cooler with a bag of ice and fill it up with water, a cup of lemon juice, 3 lemons cut in quarters, and 1/2 cup of worcestershire sauce.

Let it set overnight.

Next day, drain all the water and ice out and put another bag of ice on and add the lemon juice and lemons again, leave out the worcestershire.

Next day, drain the cooler and add fresh ice with no water yet. Add a gallon of whole milk and then fill up with water.(this step isn't necessary but give the ribs a less wild flavor).

Next day, drain it all out and get a good size vacuum sealable bag. Put the ribs in the bag, you may have to use more than one bag or cut the ribs up some.

Now mix up your marinade,

I start with a bottle of KC Masterpiece original bbq sauce
Then add 1/3 cup of vinegar
1/3 cup of lemon juice
1 cup of orange juice
1/2 cup of soy sauce
2T onion powder
1T garlic powder

Mix it up and get it to a water consistency, you may have to mix in just a little bit of water to thin it out.

Put your mix in the bag with the ribs and vacuum seal it, let it set overnight. Put them on the grill or in the oven the next day.

It takes a few days, but this is a great tasting rib recipe. You don't have to take an entire day between steps, but several hours are needed to get the flavors right.
_________________
Only two things go straight to a man's heart, bullets and gold.

[Boarbarian]

Well, I just spent a couple hours making breakfast sausage. Decided to make it from a recipe versus pre-packaged. Am going to fry some up for bfast in morning. I'lll let you know how it goes. Can't wait to try it!

Left one of the quarters for a roast and the backstraps for another recipe.

[Pelon]

Well how was it ?
_________________
Paul Marx

If you don't stand behind our troops, please feel free to stand in front of them.

[Raymond Gendron]