I was finally convinced to try hog on the grill, so i harvested a 105 lb sow in Florida with my bow. I pulled the backstraps that very morning, put them on ice, marinated in italian dressing for 8 hours and grilled to medium rare. The taste was fine but the meat was so tough i couldn't eat it.

the next day, i smoked arear ham(bone in)for 6 hours (it weighed six lbs) and some of it was tender, the rest tough. The meat was juicy however.

what went wrong?