Cooking Wild Hog - ONLY Using The Oven

Cooking Wild Hog - ONLY Using The Oven
In Today's video, we cook wild hog backstraps in the oven. Not everyone has a smoker or even a grill. Cooking the wild pig meat in the oven is totally possible. Doing a hunt, cleaning, and cook was the plan, but with the hunt video being so long I put these into two separate videos. If you are wanting to cook your wild hog and aren't sure what recipe to use, TRY THIS! It was delicious when it was all said and done. Wild game can be intimidating to cook, but when cleaned and prepared correctly, with the right recipe you are bound to have a yummy meal! I hope you learned in this video how to cook your wild game hog in the oven because all the other videos that I watched seem to only use a smoker or grill. Hunt clean and cook wild boar is all over the internet, but they don't teach you how to do it only in the oven! This being our first time cooking wild game we weren't sure exactly what we were doing, but it turned out to be some of the best pork that I have ever had. Wild hog meats cook temperature is 160, we ended up going a little over that on accident, but it was still everything that I wasn't expecting, DELICIOUS!
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#CookingWildHog #WildGameCook #OnlyUsingTheOven

[@Saltyscales]

Looks tasty, nothing more rewarding than catch and preparing your own meal. 👍

[@tdmmcl1532]

one thing I would note on wild hog food safety: brucellosis! This germ can really ruin your health and cause serious problems. what you can do to minimize the transmission safe food handling: wear latex or nitrile gloves when handling raw uncooked wild hog/pig! cook to internal temp or 160-170 degrees. 1. never process a wild hog/pig unless you are wearing latex or nitrile gloves. wash your hands and arms thoroughly with a 10 percent water bleach solution immediately after handling the hog/pig. throw the gloves away. 2. many like to use the slow and low cooking method for pork. This is a good way to make the meat tender. However it involves a very real risk that the internal temperature does not reach the safe eating temp of 160-170 degrees. So you MUST use a meat thermometer! If the temp does not reach 160 minimum internally, there is a high risk that you will be eating meat still infected by the BRUCELLA BACTERIA. Don't guess . Take the temp and if the cooking temp STALLS (meaning it does not get higher than 130-140, then you can wrap the meat in aluminum foil and continue to cook it. You may have to raise the temperature more. The foil is ONLY to retain moisture and to trap heat. It does not actually cause the meat to cook faster. It is simply a way to get the meat to rise in temperature evenly and thoroughly without losing moisture. So the meat remains tender as it rises to the SAFE EATING cooking temp of at least 160. I shoot for 170. If you try to do this without foil your pork meat will come out tougher. summary: always wear food safety gloves when handling raw uncooked wild hog/pig. If you have any open wounds or cuts, even with gloves, make sure you don't get any blood or meat fluids on the open wound! Wash hands and arms thoroughly. Do not wipe your face, nose or eyes or your clothes when dressing the pork! (if the pork blood/fluid contacts your clothes, you can later transfer the bacteria to your clean hands later!). Protip: I always wear old clothes and they go immediately into a bleach water solution before into the washer! Always cook to at least 160 degrees. Wear gloves when turning the pork or basting when cooking. Make sure you drop those gloves into a bleach water solution and clean thoroughly each time after handling the pork during cook time! Brucella is a common bacteria infecting nearly every wild hog and pig and almost all other wild game too! It will make you very sick and untreated can cause serious and painful health issues in humans. Be safe. Nobody likes getting "bang's disease"! It's easy to avoid if you take the right precautions.

[@brucker1016]

Man I didn’t know Jess was such a Chef 👩‍🍳!! Love seeing her on the channel and that blackstrap looks 🔥🔥🔥

[@CaptChrisCanning]

Jess is defiently a master chef Blaze, common! The backstraps were actually even better than I thought that they were going to be

[@stephenlnoe]

145 degrees for pork, otherwise it's leather... 165 for beef....

[@i2aspire]

That looks good making me hungry, 👍👍

[@CaptChrisCanning]

It was delicious, Chris. I look forward to doing it again soon. Maybe smoke one of those hams

[@dinoharrison5138]

Hey Chris & Jessica, looks Delicious (with a capital "D") Great video. Goes nicely with your hunt. Take Care and God Bless ☝🏻

[@CaptChrisCanning]

Thanks for watching Dino! IT was better than expected, that is for sure. BTW if you see this comment brother, I accidentally deleted your comment on my most recent video. feel free to go re-comment. God Bless, brother!

[@garydirks8223]

I must admit the final product looked pretty good. Have you tried cooking one on a smoker?

[@CaptChrisCanning]

I haven't tried it in the smoker. I personally do not have one. I was thinking about bringing one of the hams to a friend's house and using the smoke there. Thoughts?

[@marcusyoung2870]

I agree, cooking wild game is totally different. My first time cooking ground venison was an experience 🤢

[@CaptChrisCanning]

You didn't do a good job cooking your first venison, Marcus?

[@marcusyoung2870]

@@CaptChrisCanning It came out alright. It was the browning burger part that wasn't fun. The whole house smelled morbid 😂

[@davescheer5038]

🌴🌺 I see BBQ pig ribs in your future 😳. 👍🏼🌺🌴

[@CaptChrisCanning]

You already know Dave! Probably going to smoke the hams here soon