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Wild Hog Backstrap Recipes

Wild hog backstrap recipes are easy to prepare, and delicious. The main ingredients you need are wild hog meat, spices, vegetables and water. There are many different types of recipes that you can try. Here are a few to get you started.

Poc chuc

Poc chuc is a classic Yucatan dish that’s a delicious combination of tangy and fiery. It’s traditionally made with pork and is served with a variety of condiments.

The Maya probably invented the dish and it’s been passed down from generation to generation. To make the best poc chuc, you’ll need to follow a few basic rules. For example, you don’t want to put the meat on a grill right away. You’ll want to marinate the meat before cooking. This will make the taste more tender.

When you do cook the pig, you’ll need to take care to avoid brucellosis. Wearing latex gloves when handling the meat will prevent this nasty disease.

Having said that, the meat itself can be quite tough to chew. If you can’t stomach it, you might be better off going for venison instead. But if you want a more traditional swine dish, you’ll be glad to know that the wild pig isn’t a total slouch when it comes to taste.

Traditionally, poc chuc is made with pork and fire roasted onions. However, you can substitute fish or chicken for the meat. A good way to make sure your meat is smoky and tasty is to rub it with a mix of spices.

In Yucatan villages, sour orange juice is used as a marinade. It’s a great addition to the poc chuc.

The name for the dish is derived from the Mayan word for “grill burning embers”. While the dish is a modern invention, its origins are rooted in the Hispanic-Mayan era.


Jagerschnitzel is a German dish that is typically served with spatzle, egg noodles, and potato dishes. It is also served with a mushroom sauce. A classic German dish, it is often associated with Austria and Germany.

Schnitzel is a cut of meat that is fried. Typically, it is made with veal or pork. When frying, you want to make sure you get a good sear. This will help the meat stay juicy and tender. If you don’t like breading, you can pan fry instead.

Jagerschnitzel is a popular recipe for a meal. The sauce is creamy and it goes great with homemade spaetzle. You can even serve the schnitzel with a lemon wedge.

The sauce for Jagerschnitzel is a blend of cream and mushrooms. Traditionally, the meat is drenched with the sauce. However, you can serve it on the side as well.

To start, you need to pound the meat into thin, flat pieces. Use a heavy rolling pin or a meat mallet to do this. Once you have done this, place the meat in a shallow bowl and cover it with lemon juice.

After the meat has been pounded and marinated, you can fry it. You should be able to cook it on both sides for about two minutes. Make sure that you keep an eye on the pan and flip the meat to a new side.

If you don’t like the taste of breaded schnitzel, you can try pan frying without breading. But be aware that if you do not use enough oil, the schnitzel will not be crispy.

Chili verde

A wild hog chili is perfect for the summer. This dish offers all the goodness of a traditional red chili but in a less spicy form. It is also a great introduction to the meat of a wild pig.

Using tomatillos in the chili makes for a good flavor combination. They’re a bit acidic, but they’re also milder than an orange.

Using tomatillos in a chile verde is not unusual. However, making the chili requires more than just tomatillos. There are plenty of other ingredients to go with it, including hot and mild green bell peppers, fire-roasted jalapenos, garlic, and cumin.

Making the chili can be done in a slow cooker or a pressure cooker. The best way to store the chili for a long period of time is to freeze it in a sealable container. You can also keep it in the refrigerator for a few days.

As for the best way to make the chili, it all depends on the size of your pig. If you have a larger pig, you’ll need to cook it over a longer period of time. For smaller pigs, you can cook them right on the grill.

While the pig is cooking, you’ll want to prepare the sauce. First, boil up some water. Add a little flour and stir it up. Add a dash of salt. Next, you’ll need to add a dash of vinegar. Lastly, you’ll want to add some chicken stock.


The latest and greatest of our backyard brethren, wild pig backstrap is a worthy addition to any cooks list. Having said that, how best to prepare and serve your bounty? Fortunately for you, we’ve got you covered. With a bit of planning and some elbow grease, you can be well on your way to a dinner of epic proportions in no time flat. Best of all, your pampered pooches are likely to have no idea you even made the effort. Whether you have a big dinner, or a small soiree, preparing the aforementioned pig in a well insulated container should yield a tasty result. For a full bodied feast, you can bet your guests will be enchanted in no time. That’s not to mention a smattering of your favorite beverage of choice. You can even make a night of it with your date a no sweat. Besides, you’ll never be sorry once you’ve tried your paws at this concoction.

Trichinella parasites

Trichinella parasites can infect a wide variety of animals, but the most common sources of infection for humans are wild boar and domestic pigs. While a fox has also been known to carry the parasite, the majority of cases have been related to bears, coyotes, and walrus.

The disease can be severe, with symptoms that include abdominal cramps, diarrhea, fever, facial swelling, and other gastrointestinal distress. It can occur in people who consume insufficiently cooked meat or who have undercooked or contaminated meat.

There are several ways to prevent infection, such as cooking raw meat to a safe temperature, freezing meat, and consuming only cooked meat. In addition, there are prescription drugs that can help control the parasite.

Several studies have shown that the incidence of trichinellosis decreased in North Carolina in the past few years. Previously, it was estimated to be at least 13 percent of the population. But a recent study showed that it was only seven percent in North Carolina.

According to a CDC investigation, people with trichinosis may have been exposed to the parasites by eating a wild pig. During a five-year period, there were six confirmed cases of the disease. A clinical questionnaire was mailed to all potentially exposed persons, and a structured questionnaire was completed by telephone 28-92 days after the event.

Researchers found that there was no correlation between the increase in the number of carnivores in the wild and the incidence of Trichinella spp. However, there was a correlation between the number of days with snow cover and the incidence of the parasite.

Safety precautions

If you are considering grabbing a trophy hog for the table, you’ll be happy to know that a few safety precautions are in order. The first step is to get rid of those pesky parasites. You can do that by brining your pig overnight and cooking it in a smoker at around 200 to 250 degrees. In the long run, you’ll be rewarded with meat that is tender and flavorful.

Taking the time to clean your hog will reward you with meat that is well worth the trouble. Be sure to use good judgment when slapping your hog on the grill; do not overcook it. Its a pig after all and if you do, it’ll chew up the fresh corn you planted.

Other good practices include cleaning up after your pet. Using a trash can will help you keep the mess to a minimum. Finally, be sure to wear some form of eye protection and don’t forget to shake your tail feathers a few times before you put it away. Wild hogs will urinate on you if you do not.

Having a decent kitchen thermometer will prevent you from suffering the consequences of overcooking your pig. Likewise, using a reliable meat jig will help ensure you are putting your meat in the right place at the right time.

While you are at it, be sure to pick up a copy of Michael Hunter’s Hunter Chef Cookbook. This book is a must have for any serious hunter or chef.

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