Backstraps
- Thread starter BCox
- Start date
Never cooked pig straps, but I think I'd boil them.....Then bbq them with good bbq sauce.....Kind of like boneless ribs.
Dry rub of your choice. Put on the treager and smoke for an hour then turn the heat up 375 and cook till internal temp hits 150. I like to cut them about 8" long for cooking.
I treat it like beef you don't want to dry it out to much. Cook it just like you would a tri tip. Haven't got sick yet and I eat it medium rare. People will have a hard time differentiating it from beef if you do it right.
You could even cut it into little 1" filet mignon size steaks wrap the outer edge with bacon and give it like 6 minutes on each side on the grill. People will go nuts for it.
You could even cut it into little 1" filet mignon size steaks wrap the outer edge with bacon and give it like 6 minutes on each side on the grill. People will go nuts for it.
I brine mine for 24 hrs. Then make a medium spicy rub. Slow smoke at 225-250. While it's smoking I reduce 2 cups of honey and 1 cup of good maple syrup. After 2 hrs on the smoker I start to lather the turkey with the reduced honey and maple syrup
Rare-medium rare. Has a beefy flavor and is delicious. Don't worry about undercooking pork.
True. If you want to be absolutely sure about killing parasites though, you can always freeze the meat before you cook it. I make prosciutto (uncooked, salted and hung for 9-12 months) out of about half my boar hams. I freeze it to -10 to -20 for 3 months in a chest freezer before I salt it. The lower your freezer temp, the less time the meat needs in the freezer.
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