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David Lueb · Posted: Thu May 27, 2010 3:58 pm Post subject: tenderizing wild hog

Anyone know how to tenderize wild hog without affecting the delicious flavor? I recently fixed some wild hog for my parents and it was too tough to enjoy. Not sure if it was the hams or backstrap since I didn't label it when I froze it (I am thinking it was the hams though). Any help is appreciated.

Pelon · Posted: Thu May 27, 2010 4:04 pm Post subject:

On the pit it's slow and low . Lower than low actually. Slow cooker works great. There is a fine line between tough ,and tender and dry.
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Raymond Gendron · Posted: Thu May 27, 2010 4:22 pm Post subject:

Richard Litton · Posted: Thu May 27, 2010 6:38 pm Post subject:

Yep, I smoked a ham all day on low temp. Couldn't believe how it just fell apart as I was cutting it!
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Pelon · Posted: Thu May 27, 2010 7:30 pm Post subject:

You're right Ray . Bacterias grow in temps of 40 to 170
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David Lueb · Posted: Fri May 28, 2010 2:18 pm Post subject:

how long are you cooking at 170 degrees...basically how long so it is safe to eat?

Pelon · Posted: Fri May 28, 2010 2:40 pm Post subject:

You need an internal temp of 160 . Buy a meat themometer and don't let the probe touch the bone or you will get a fasle reading. You can buy the wireless kind from Academy .
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Raymond Gendron · Posted: Fri May 28, 2010 4:19 pm Post subject:

Minimum of 170 in pork or chicken or wild game PLEASE.

Ray
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Pelon · Posted: Fri May 28, 2010 5:51 pm Post subject:

Raymond Gendron · Posted: Fri May 28, 2010 6:11 pm Post subject:

Thats what I was trying to say but could'nt quite spit it out correctly. Rolling Eyes

Thanks for clarifying Paul Wink

Ray
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Gerald Grabowski · Posted: Fri Jun 04, 2010 1:41 pm Post subject:

Ever try injecting the meat with different flavors. It adds flavor and moisture to the meat. The injecting gets it deep inside. Good luck.
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Bill Winfrey · Posted: Tue Jun 08, 2010 1:33 am Post subject:

I took home a nice pair of rib racks from Carl's last Texas adventure.. Very Happy

Had never cooked Feral pig ribs before, so just cooked like the fatter domestic variety.. Rolling Eyes

After 6hrs on my bud's smoker at 250deg looked great, but couldn't cut with chainsaw Embarassed

However not to give up so easily, I took them home, wrapped in a foil tent, added a little liquid refreshment, cooked at 200deg for 6 more hrs...They were very tasty, however slightly overcooked and dry Embarassed

but rest assured...none went to waste. Very Happy

I did get the proper cooking instructions from Ray for the next cookout ! Cool

Lower the heat!!! and give'um a little liquid for a steam bath!! Repeat!! LOWER THE HEAT!!!....
OK Ray I think I got it now.. Embarassed

Sometimes those young guys ain't so dumb anymore..Like I was when I was that age.. Rolling Eyes

Bill

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luvthemhogs · Posted: Tue Jun 08, 2010 1:35 am Post subject:

Bill Winfrey · Posted: Tue Jun 08, 2010 2:00 am Post subject:

I hope we'll try to see if I get another try.. Very Happy

Just got home from another trip to the VA...Couldn't get out of bed this morning.. Mad

Mom came in at 8am to ck on me, my first words were "I'm sure glad to see you !" Second sentence was please help me sit up, hand me the bottle of Hydrocodone, and wait to see if I can get up before you leave !

I had been awake since 5:30, and couldn't get up, sit up, roll over, reach my cell phone, pills, NADA ! I was a wreck... Called a friend to take me to the ER, and 8 and 1/2 hrs later I'm home.. Very Happy

My chest flexed during the night, and the ribs wouldn't get back relaxed or whatever the state of moderately excruciating pain is called Sad

They got me into Xray, and when they lifted my arms and placed me against the screen, my ribs made a loud snap noise that hurt a little more than they did when I woke up Shocked

I hollered, the Tech hollered, and everyone but Security burst through the door. Shocked

She got the frontal, side and rear views done without even having to touch the screen! The diagnosis is the same #5 & 6 on the right side are broken in the front and in the back... Treatment consists of another prescript for 60 more Hydrocodone, and let them know if I have any noise from my lung,other than screams, and try to stay in a position that doesn't cause pain Rolling Eyes

When I find that position, I want a picture to keep on my wall and in my billfold Rolling Eyes

In the mean time, I am going for another range session with my little friend..aka BFR and keep it tuned up!
See you guys Friday, and I may fall off the wagon till the weekend is over, but we will get through it alive ! Wink

Bill
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luvthemhogs · Posted: Tue Jun 08, 2010 2:13 am Post subject:

Whatever it takes Bill- we`ll come get you if necessary- rent a wheelchair & personal assistant Wink

Your attendance is a requirement Exclamation

In the mean time please take it tame.
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Bill Winfrey · Posted: Tue Jun 08, 2010 2:34 am Post subject:

Sure...you know I always take it easy! Rolling Eyes

I've got to get up in the am, drive to Waco, pick up my bud Blake...more like give him a ride.. Embarassed

Go to the Heart O Texas Auto Auctions barns, let the owner train me in opening procedures, lights, A/C, Sound Stage, Concessions. He is allowing us to use the facility to hold our own Car Show to raise funds to purchase a prosthesis for my good friend to have "an extra leg to stand on", and even to do a little walking on if it suits his fancy! Laughing

They have provided the whole place for us to hold an event for Blake, and are allowing full use of the facility, including utilities, and handbills to be posted at the upcoming auctions to announce the event!.. These are truly wonderful people to do this.. Cool

The only catch, we gotta run the whole thing, clean it up, and return the keys when done. Very Happy

See Ya' Friday Wink

Bill
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crash700 · Posted: Thu Aug 26, 2010 2:07 pm Post subject:

I have been told to use apple cider vinegar or balsamic vinegar. Im sure that it will change the taste, but should tenderize it.

Gerald Grabowski · Posted: Thu Aug 26, 2010 2:44 pm Post subject:

Yeah, Crash. The acid in the vinegar breaks down the muscle, causing tenderizing. Balsamic also adds some sweetness. Good stuff.
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VTDW · Posted: Thu Aug 26, 2010 3:39 pm Post subject:

As stated above, cook on low temp for a long time. For a shoulder or ham I use the Turkey sized oven bags and put in the oven at 200-250 degrees for 3 hr or so and then take it to the smoker at 250 degrees and no hotter until the internal temp is 160-165. Do that and there is NO need to tenderize!!! It will fall apart.

I like pecan smoked and also like the Goya Mojo Criollo marinade for overnight and while in the oven.

Dave Cool

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hogcaller · Posted: Thu Aug 26, 2010 4:32 pm Post subject:

Gerald Grabowski · Posted: Thu Aug 26, 2010 6:08 pm Post subject:

I have to thank you guys. For years, I would do a wild game dinner for all the guys from our camp, enjoying all of our harvest, in various forms, with adult beverages. Seems like this year it'll have to be resurrected again. Good luck to all, and be safe out there.
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VTDW · Posted: Fri Aug 27, 2010 12:06 am Post subject: