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Hog Backstrap (small one)
#2669998
12/11/18 10:56 PM
12/11/18 10:56 PM
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Joined: Jan 2011
Posts: 5,792 Hoover, AL
M48scout
OP
12 point
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OP
12 point
Joined: Jan 2011
Posts: 5,792
Hoover, AL
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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]
Last edited by M48scout; 12/11/18 11:27 PM.
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Re: Hog Backstrap (small one)
[Re: Rooster600]
#2671370
12/13/18 11:32 AM
12/13/18 11:32 AM
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Joined: Feb 2005
Posts: 25,696 Locust Fork, Alabama
BC
Freak of Nature
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Freak of Nature
Joined: Feb 2005
Posts: 25,696
Locust Fork, Alabama
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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.
"Some men are mere hunters; others are turkey hunters."
-- Archibald Rutledge
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