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  • Grilled Wild Hog Backstrap

    Great recipe for a tender grilled wild hog backstrap.

    1- 2lb to 3lb - backstrap from wild pig(trimmed of silver skin)
    3 Tbls - olive oil
    4 - garilic cloves minced
    3 - sprigs of rosemary, stripped from stem and chopped
    2 Tbls - coarse ground blk pepper
    2 Tbls - kosher salt

    Combine all ingredients in a bowl. Coat backstrap with mixture evenly. Let marinade in refridgerater for at least 4 hours. Grill over medium high heat until internal temperature reaches 160 degrees. Try grilling using the rib and roast rub too!
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