The proper tactical application of a weapon in practical situation.
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Stuffed Pork Backstrap
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(items) 1–2 of 2
I learned this from a friend.
Ingredients:
1 box Chicken Stove Top Stuffing.
1 16 oz can of sliced peaches in heavy syrup.
1 jar of mustard, any kind. I like the honey mustard.
1 jar of peach preserves.
1 large or 2 small pork backstraps. I use feral hog, that way it's affordable.
Puree the sliced peaches in the syrup then combine with the stove top stuffing. Mix the mustard and the peach preserves together in a 1 to 1 ratio by volume. Butterfly the large backstrap and fill 1/2 with stuffing then roll the other half on top and toothpick together. Baste with the mustard/peach preserve mix and cover with foil. Put in the oven on low heat around 200* for a couple of hours and then uncover and baste every 30 minutes or so until done.
You can use the baste to do any other part of the pig, too. It does really well on ribs.
Ingredients:
1 box Chicken Stove Top Stuffing.
1 16 oz can of sliced peaches in heavy syrup.
1 jar of mustard, any kind. I like the honey mustard.
1 jar of peach preserves.
1 large or 2 small pork backstraps. I use feral hog, that way it's affordable.
Puree the sliced peaches in the syrup then combine with the stove top stuffing. Mix the mustard and the peach preserves together in a 1 to 1 ratio by volume. Butterfly the large backstrap and fill 1/2 with stuffing then roll the other half on top and toothpick together. Baste with the mustard/peach preserve mix and cover with foil. Put in the oven on low heat around 200* for a couple of hours and then uncover and baste every 30 minutes or so until done.
You can use the baste to do any other part of the pig, too. It does really well on ribs.
Page 1
(items) 1–2 of 2
