Posted: 12/29/2011 7:12:04 AM EDT
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Is there a thread for hog recipes anywhere?
If not, can we start one and tack it? I just threw a ~ 6lbs in the crock pot on low for 8 hours..... Rubbed it down with dillo dust, covered in bbq sauce and some honey mustard then let it ride. I have no idea how it will come out but I will let you guys know. |
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I marinated the tenderloins of the biggin' I just shot overnight with soy sauce, olive oil, and minced garlic.
Threw it on the grill, seared both sides, then cooked it at about 275 until the meat thermometer read at a safe internal temp. Simple but delicious Posted Via AR15.Com Mobile |
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As for me, someone suggested I dump the water out and just use BBQ sauce on low so I did.
The low setting was too low and 8 hours later the highest temp I read was 130*. I bumped it up to high for 2 more hours ~ 10 hours total and got the internal meat temp to 170-180. The next day I put the ham / roast / frankenmeat creation in a pan, added a couple cups of water and the cooked down gravy then covered it in tinfoil. I put it back in the oven for 2 more hours at what I thought was 250* but later found it someone changed it to 350*. Re heated like that it was fairly juicy and tasted fine. Next time I will put the crock pot on high and add at least 1 cup of water from the start. I'm a single guy, I don't cook much other than grilling so using a crock pot seemed like a good idea at the time. |
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I cut just the backstraps out of my first big boar I shot this year, and after eating some of the medallions I got from him, I'm wishing I would've butchered the whole thing. All I did was a 50/50 mixture of barbecue sauce and worcestershire sauce, sprinkled with tony chachere's cajun seasoning and put it in the broiler until done. Only marinated it for a couple hours, so it's more like a glaze than anything.
HOT DAMN this thing tastes good!!!! |
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Quoted:
I cut just the backstraps out of my first big boar I shot this year, and after eating some of the medallions I got from him, I'm wishing I would've butchered the whole thing. All I did was a 50/50 mixture of barbecue sauce and worcestershire sauce, sprinkled with tony chachere's cajun seasoning and put it in the broiler until done. Only marinated it for a couple hours, so it's more like a glaze than anything. HOT DAMN this thing tastes good!!!! That sounds good! Anyone have any good recipes for a crock pot? I plan on smoking some also but the crock pot is an easy set it and forget it route. |
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Quoted:
Best recipe I've found is to shoot a small shoate, 20-40 pounds, fill him with horse manure, and cook him whole in coals for 8 hours. Then remove the horse manure, throw the pig away, and eat the road apples. It works for waterfowl, too! Do you season the horse crap with anything? What do think is best to feed the horse for optimum turd flavor? |
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Quoted:
Quoted:
Best recipe I've found is to shoot a small shoate, 20-40 pounds, fill him with horse manure, and cook him whole in coals for 8 hours. Then remove the horse manure, throw the pig away, and eat the road apples. It works for waterfowl, too! Do you season the horse crap with anything? What do think is best to feed the horse for optimum turd flavor?  just what the doctor ordered...  cut some up in steaks or chops... pour some Allegro Hickery Smoke in bowl, add water, dillo dust, seasoned tenderizer, cajon seasoning, creole, add chops let sit for several hours, then it's grillen & chillen... ground up meat, usualy add same for some seasoning, can use with spagetty, chilli, tator tot casseral, anything ya use ta make with hamberger, just add the pork... also makes some good jurkey if ya got humidifier...
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This is how we make our sausage. Mama and Me that is.
25 pounds of pork pork casings (get from butcher) 3/4 cup of salt 1/2 cup of paprika 1/4 cup of dried basil 1/8 cup of dried oregano 1/4 cup of garlic, chopped 1/4 cup of whole fennel seed 1/2 cup of fresh ground black pepper 1/2 cup of fresh flat leaf parsley, chopped 1/4 cup of crushed red pepper flakes. PREPARATION 1. Soak the casings in salt water. Before using the casing rinse well. 2. Keep the casings in a small bowl of warm water. 3. Cut the pork into small pieces keeping some fat on the meat so the meats stays moist. The best ratio to this is 80% meat 20% fat. 4. Using the meat grinding attachment, grind the meat into a ground pork type texture. 5. In a large, deep pan season the meat with the remaining ingredients and thoroughly mix together by hand until all the spices are blended through. 6. For best results, refrigerate the mixture overnight to let the spices blend. 7. Take the meat out of the fridge and let it stand for about 30 minutes to reach room temperature. It makes stuffing a lot easier and doesn’t clog up the tube. 8. Test the flavor of the sausage by frying some up in a pan. Adjust seasoning accordingly before stuffing. 9. Using a tube attachment, carefully slide the casing on the tube. 10. Stuff the casing with sausage mixture being careful to not break the casing. 11. Twist the casing around every 7 inches or however long you want. |