Hog meat

[Deleted member 4607]

A friend of mine brought me a half of a hog last night. I froze it for now but I have not idea what to do with it. I assume the meat will taste a little bit different from farm-raised pig. Do you guys have any preparation suggestions, brines, marinades, rubs?

Thanks,
Alex

 

[Toby Keil]

Prep some for shipping and send it my way.

 

[K Kruger]

Whether the meat's taste and/or texture will be different will dpend on the breed of pig and how it was raised (what is was fed, whether it was confined, etc.). Mine are fattier than commercial pigs but not as fatty

as pastured pure Berks or Durocs.

Looking at a cross-cut of the loin will give you a good idea of overall marbling. If fattier than commercial (as is possible) then low/slow is good for conventional Q cuts, slightly lower cooktemps for the other cuts (ham, loin, tenderloin). Anything you like to use on commercial pork is fine for your pig, but steer clear of excessive sugar, especially on the loin, tenderloin and ham if you have a pastured pig, as pastured pig's meat often has a sweet quality that is nice to enhance in way other than the use of sugar.

Enjoy it! (And make your own bacon!)