Got home from camp yesterday and was hungry so I grabbed a couple pieces of loin and decided that was supper. Being lazy I decided just to bake them. Rubbed down good with Grill Mates pork rub and put them on a rack over a cookie sheet. Chucked them in the oven at 325 and let them cook for an hour pulled them out and poured some BBQ sauce on them and back in the oven for a half hour. Down right tasty. A little chewy but, that is wild hog.
Pressure cookers and crock pots will make it tender and are great for making pulled pork. I happen to
like it grilled or baked and don't mind a little chewy. Hassel never tried to cure a ham. Usually separate the hams by muscle segments, slice them down and cube them. Wife makes an awesome country fried steak with white gravy out of the cubed steaks.
Boars have a strong taste whether wild or domestic. Cured brined smoked hams and bacons is a fun hobby and not hard to do, with the many recipes out there and seeing as you have an endless supply of pork that's what I'd be doing.
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