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How to make a traditional ham out of wild hog: Wet Brine

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    #16
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      #17
      Following

      Sent from my SM-G900V using Tapatalk

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        #18
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          #19
          Cool, I've got to try this! Thanks

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            #20
            I'm surprised no one on here has tried this, I promise you wont be disappointed. If going to try it please don't confuse the pink salt with Himalayan pink salt. You will need insta cure#1 but ppl often refer to it as pink salt, link for some online is below

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              #21
              I may have to document/steal this for my website next time we get a pig. Sounds amazing and simple. Our son missed a pig a few weeks ago, but I know he'd love to try this if he can get a good shot off.

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                #22
                I've been doing this for years. It's awesome. I always smoke mine. Tried it in the oven and it was not good. I brought this to my mothers easter one year. She tried baking a store bought uncurred ham. That was a disaster. I put mine out and it was gone immediately. Everyone asked me where I got it. I hadn't told them what it was because I knew some of them wouldn't have touched it. Everyone was blown away after they found out that I shot it, and prepared it. It is better than any cured ham you can buy at a store.

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                  #23
                  In


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                    #24
                    Awesome, thanks for sharing

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                      #25
                      cool

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                        #26
                        Tagged for later.

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                          #27
                          Originally posted by JES View Post
                          Tagged for later.
                          Hope you take and post pics .

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                            #28
                            Thanks for sharing

                            What's the average weight of the ham you use?


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                              #29
                              I made this 2 yrs ago, and just got my Prague salt in the mail for my next,brine starts Monday.
                              It is tasty to say the least .

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                                #30
                                Originally posted by Uncle Saggy View Post
                                Thanks for sharing

                                What's the average weight of the ham you use?


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                                The weight all depends on the size of the hog you shoot. The brine will cure the ham at a rate of 2lbs per day, so weigh the quarter before you put it in the brine and then just calculate how long to brine it for best results
                                Last edited by woodsbound; 11-04-2018, 07:57 AM.

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