I finally got around to putting my hog from last week in the freezer yesterday afternoon. Since I forgot to take anything out for dinner, I left a piece of backstrap out.
Very simple, yet different than anything I have done before. Turned out great
I just threw the strap in a casserole dish, and seasoned with fresh black pepper, garlic salt, and Publix brand Italian seasoning.
I thin sliced an onion, and quartered about 3 taters. Went to the pantry to get a can of cream of mushroom soup, and realized I didn't have any....Only had cream of Chicken....so I used a can of that. Then topped with some dried parsley. In the oven at 325 for about 1.5hrs, till I could smell it thru the house
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The strap was melt in your mouth tender. Very unique flavor combo...Not one piece left over 
Made a package of Cheddar/broccoli rice to go with it
I just finished my hog from two weeks ago-- cured it all. Backstrap bacon--- was close to Canadian style bacon. Everything looks good but is that rice no it noddles, dam cant eat gluten.
I miss a nice soft yeast roll.
Looks very good Allen,almost kind of familiar.
