My youngest son shot his first pig a couple of weeks back and was itching to try it out. I don't eat a lot of wild hog unless they are the right size and this one was.
Decided to throw the backstraps on the smoker with some ribs and sausage I was already doing.
At some point in the past online I saw someone make these into pinwheels with cream cheese, so I thought I'd try a variation of that.
First I trimmed them up and marinated in Worcestershire for about 7-8 hours. Seasoned them up with some SPG.
Next I mixed up some cream cheese and sweet heat peach jam that is made here locally and spread that on the backstrap with some diced sweet onions.
From there I rolled them up, wrapped in bacon and seasoned with a sweet heat type rub I had laying around.
Onto the smoker for about 2 hours. Added a touch of sauce at the end.
Served up with some STL style pork ribs (as previously mentioned), homemade pickles, potatoes, and cajun pork sausage I made last week. Pork overload! They turned out great and had zero gaminess and were a hit. Will definitely be keeping this method in the rotation. Apologies as I forgot to get a pic of the final plate. Thanks for looking!
Decided to throw the backstraps on the smoker with some ribs and sausage I was already doing.
At some point in the past online I saw someone make these into pinwheels with cream cheese, so I thought I'd try a variation of that.
First I trimmed them up and marinated in Worcestershire for about 7-8 hours. Seasoned them up with some SPG.
Next I mixed up some cream cheese and sweet heat peach jam that is made here locally and spread that on the backstrap with some diced sweet onions.
From there I rolled them up, wrapped in bacon and seasoned with a sweet heat type rub I had laying around.
Onto the smoker for about 2 hours. Added a touch of sauce at the end.
Served up with some STL style pork ribs (as previously mentioned), homemade pickles, potatoes, and cajun pork sausage I made last week. Pork overload! They turned out great and had zero gaminess and were a hit. Will definitely be keeping this method in the rotation. Apologies as I forgot to get a pic of the final plate. Thanks for looking!