Shot my first hog last weekend. I have the two backstraps, one shoulder, and two rumps. Any and all advice on preparing and cooking will be gladly appreciated.

smoke, smoke, smoke low and slow WET..... stirfry, pan fry, grind and mix with beef/pork for sausage.

Smoke a ham and make a bunch of chopped pork sandwiches. Good stuff, man!

Rub them down with Tony's Cajun seasoning and crushed garlic

put them in a pan with either a rack or plate on the bottome to keep them out of the liquid and chop up an onion and throw it on top of the meat.

cook at 325 until the meat will pull from the bone.

Try brining one of those hams.

Use some of this. http://www.americanspice.com/products/Prague-Powder-No.1-Pink-Curing-Salt.html Use 1 level teaspoon per 5 lbs, put just enough water to cover the top, let it sit in fridge for 24 hours and then smoke it for about 6 hours or so.


It will turn out like this.

http://i139.photobucket.com/albums/q305/DCS1_photos/002-1.jpg[/IMG]