Pig pictures

Oh my...

Take the backstrap and slice it into 3/4" slices and coat it with seasoned meat tenderizer and drop it in milk and put it in fridge for a few hours... take it out and re-season with creole seasoning and throw the slices on the grill

Leftovers can be cubed and mixed with cream of mushroom and poured onto rice or pasta... geez im hungry now

 

Damn it, now im hungry too!

 

Few decent ones i have caught over the years that were saved to the desktop. One hanging from the forklift was being loaded on to a scale where he went 495. One on the tailgate went in the 380s and if you look close you can see where he layed my leg open.lol

 

^^^^^Some serious porkers there^^^^^