The domesticated-pig version of this recipe is a Toups’ Meatery staple he serves over his signature dirty rice. But using wild hog deepens the taste—and the experience. “The brine helps keep the chop juicy since you have to go with a little higher temperature on the wild boar,” he ...
Melissa: I think the backstrap is always the prime cut. I know like anytime we get a deer, it's the backstrap is your most coveted cut. Tammy: Yes. Melissa: Everybody is so excited to get the backstrap and also because you only get that, the one spot of the backstrap, and so...