Hog Backstrap (small one)

Posted By: M48scout

Hog Backstrap (small one) - 12/12/18 03:56 AM

Killed about a 40-60 lb hog (?) a couple weeks ago. Grilled me up a backstrap. Marinated in olive oil, apple vinager, apple wood rub. Grilled over charcoal and hickory chunks. Turned out pretty good.

[img]https://imgur.com/gallery/fNLjZdl[/img]

[img]https://imgur.com/gallery/I1CkJUy[/img]

Posted By: M48scout

Re: Hog Backstrap (small one) - 12/12/18 04:28 AM

Can’t figure out this auto picture posting. Click link

Posted By: BC

Re: Hog Backstrap (small one) - 12/12/18 06:33 PM

Let me help you out with that.

[Linked Image]

Posted By: M48scout

Re: Hog Backstrap (small one) - 12/12/18 06:58 PM

Thank you BC

Posted By: top cat

Re: Hog Backstrap (small one) - 12/12/18 07:37 PM

Posted By: BC

Re: Hog Backstrap (small one) - 12/12/18 07:57 PM

Originally Posted by M48scout

Thank you BC

Anytime brother.

Posted By: SouthBamaSlayer

Re: Hog Backstrap (small one) - 12/12/18 09:22 PM

I love that hot sauce! Have some in the fridge right now.

Posted By: JohnnyLoco

Re: Hog Backstrap (small one) - 12/12/18 09:46 PM

Posted By: M48scout

Re: Hog Backstrap (small one) - 12/13/18 01:48 AM

Originally Posted by JohnnyLoco

There you go. Kill hog, extract meat! Haha

Posted By: Rooster600

Re: Hog Backstrap (small one) - 12/13/18 02:27 AM

That looks good. I’ve never had any luck with hog backstraps, they always dry out too bad for me.

Posted By: BC

Re: Hog Backstrap (small one) - 12/13/18 04:32 PM

Originally Posted by Rooster600

That looks good. I’ve never had any luck with hog backstraps, they always dry out too bad for me.

You are overcooking them. What temp are you cooking them at? Try 10-15 degrees less than what you normally cook them at. Hog is like chicken and can get tough in a hurry.