I have my typical ways of doin the back strap up for my deer but I was wondering if you guys had any diffrent ideas for hog. All thoughts are well appreciated. Thanks!

I cook mine on the pit. Rub down good with dry Fajita marinade and smoke for about 2 hours. I then put it in one of those foil pans and fill it about half way up the meat with Dr. Pepper. Put some more dry seasoining on the top. Cover and cook for another 2 hours. This works good on the hams and shoulders too.

bump

yes sir:
no need to clean the rest of those nasty F:ers

Poke holes in and stuff a garlic clove in each hole. Rub all over with Toney's seasoning, top with sliced onion and bake covered in the oven or on the grill wrapped in foil.

Thanks guys. Anymore thoughts?

Here is a few ways I made them.

One slice thin and fry fast with butter, onions and garlic. Another way is to roll in a bit of flower seasoned with salt and pepper before frying. To do this one slice real thin and fry real fast.

Next I smoke this in a pit most. But wild hog is real lean (unless they are tearing up a deer feeder 24/7 so try putting some really fat bacon on the top of them.

One thing is for sure it is hard to mess it up. An old boar is tough and needs to be cooked long and seasoned well but young boars and sows just treat it like what it is, pork but add some fat to compensate for the lean meat.

HELL OF A DEAL !!!!!!!!

I cooked a couple of wild hog hams a couple of weeks ago for some of the deer hunters I was guiding in south Tx. One of the guys shot a hog about 100lbs. After I skinned it out I cut off both hams right where the hams and back meet, I left it all as one piece. I cleaned them all up and seasoned them with salt pepper and some season all, that's all we had with us at the ranch. Next I covered them in foil and put them in the fridge for about 24 hours or so. I cooked these hams on an old Smoky grill, I got the coals all ready and put the hams on, after about 4 hours I seasoned them a little more with the same seasonings and wrapped them good and tight in foil. Next I cooked them for about another 5 hours, adding coals as needed. When I unwrapped the hams I could pull every bone out by hand. All the meat fell apart just like it was a nice pot roast. The hunters ate it up, they loved it.