On a positive note, they taste really good.
If you like shoe leather. I shoot several every year and they become buzzard and or coyote bait. Problems is the buzzard hardly touch them unless you open up the gut.
Once it gets cold we eat all of them that we shoot (up to 200lbs).
We smoke the shoulders and hams and they ALWAYS come out extremely tender and juicy. We shred the meat andmake pulled pork out sandwiches of them. You just have to know how to prepare it. If you go by time instead of internal meat temp then it will have a higher probability for it to turn out like boot leather.
The tenderloins aren't that big so we usually throw those on the grill for a little snack after we get finished cleaning them.
I chicken fry the backstrap in a Ritz cracker breading. It's simple and AWESOME! Cut your backstrap (silver skin removed) into 1" slices and pound them out. In a ziplock bag, add a couple of packages of Ritz crackers. Remove all the air from the bag and close it up. Pound out the crackers until it is a fine powder. I usually let my son do this part. You can add cajun seasoning to take it up a notch. Just remember that pork is naturally salty so you don't want to add too much at first. Then just cook it as you would any other chicken fried steak. Egg mixture, breading mixture, hot oil.
Just a thought for anyone who hasn't shot one and tried to cook them.
