Originally posted by DesertDug
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How to make a traditional ham out of wild hog: Wet Brine
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Originally posted by TWT95 View PostI'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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Originally posted by TD2000 View PostWhat do you bring the internal temp up to when smoking. Do you coat the surface with brown sugar, and other items?
Rub or glaze as you heart desires.
I will not get to start tonight, forgot to thaw out the meat.
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Originally posted by woodsbound View PostI havent taken a hog in a while so has been a good bit since Ive done one, but always comes out delicious. Post pics of the process and results if you can DesertDug.
Combine and put in the frig. The plan I should to smoke on the 17th. This will be 2 weeks a bit longer then needed but that's when I can finish it out. There is no problem going longer, just do not want to be short on the brining time.
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Glaze.
WISCONSIN MAPLE AND CLOVER HONEY GLAZED HAM
I snagged this recipe from an ad in a magazine from the doctor's office last month!! I knew with Easter coming, I most likely would have to cook SOME
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Honey and maple syrup!
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