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Old 02-08-2015, 09:07 PM   #1
woodsbound
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Default How to make a traditional ham out of wild hog: Wet Brine

I have had several members PM me asking for this recipe so I will post it here for now and future use. This is a wet brine method using pink salt, or insta cure #1, that you should be able to pick up at a your local butcher or meat market. This will turn your traditional rear quarter into a rosy pink delicious ham, hope yall enjoy

Ingredients:
4 Quarts/ 1 Gallon of water
1 1/2 Cups kosher salt
2 Cups brown sugar
8 Teaspoons pink salt or insta cure #1
1 Fresh wild hog quarter

1. Weight the quarter to find out total weight. This brine will cure at a rate of 2 lbs per day, so knowing your total weight is important.
2. Heat the water and stir in all ingredients until dissolved (you can add other ingredients if you like, such as lemon, sage, molasses etc, but not necessary unless desired)
3. Place the quarter in a bowl large enough to completely submerged, but small enough to store in your fridge. At this point if you have an injector you can inject some brine around the bone. This is optional, if no injector don't worry, you will be fine.
4. Pour brine over quarter, should be enough to completely submerge the quarter and it should try to float on you. Just use a heavy plate or bowl and place on top to hold it under.
5. Cover and store in fridge, brine will cure at a rate of 2 lbs per day.
6. When the time has come, remove from the brine, pat dry, and season to your liking. Cook to an internal temp if 155 degrees, and will now have a delicious rosy pink ham instead of a traditional roast. Don't forget to glaze it.

Tip: If going to smoke it, pull from brine the night before and let it rest in fridge the night before. This will help the smoke stick better and provide a good smoke ring, flavor, etc
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Old 02-09-2015, 10:21 AM   #2
Kevin
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Thanks! Going to give this a try!
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Old 02-09-2015, 11:41 AM   #3
txpitdog
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Always wanted to try this. Thanks. Do you think it would work for making bacon from the belly if you got a really fat one?
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Old 02-09-2015, 01:31 PM   #4
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Good info thanks
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Old 02-10-2015, 08:40 AM   #5
huntandfishguy6
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Sounds good
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Old 02-10-2015, 08:59 AM   #6
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Thanks for sharing.
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Old 07-22-2015, 07:54 AM   #7
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In for For reference.
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Old 08-10-2015, 08:34 PM   #8
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Well guess I need a pig for this.
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Old 08-10-2015, 08:39 PM   #9
Drycreek3189
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How salty does it get ?
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Old 08-10-2015, 08:40 PM   #10
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Old 08-10-2015, 09:35 PM   #11
woodsbound
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Quote:
Originally Posted by Drycreek3189 View Post
How salty does it get ?
I haven't had anyone say too salty, but could always adjust the Kosher salt to your liking if you find traditional hams on the salty side
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Old 08-11-2015, 11:51 AM   #12
Drycreek3189
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Quote:
Originally Posted by woodsbound View Post
I haven't had anyone say too salty, but could always adjust the Kosher salt to your liking if you find traditional hams on the salty side
Thanks.
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Old 08-11-2015, 12:17 PM   #13
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Old 08-12-2015, 04:22 PM   #14
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I brine most everything, hog, turkey and some deer these day's. You wont notice the salty at all.
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Old 08-12-2015, 04:27 PM   #15
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Will try. Thanks for posting.
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Old 01-05-2018, 10:15 AM   #16
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Old 01-05-2018, 10:18 AM   #17
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Following

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Old 01-05-2018, 10:21 AM   #18
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Old 01-05-2018, 10:25 AM   #19
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Cool, I've got to try this! Thanks
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Old 01-05-2018, 10:54 AM   #20
woodsbound
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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

http://www.sausagemaker.com/insta-cu...-p/11-1012.htm
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Old 01-19-2018, 07:19 PM   #21
Coachs Wife
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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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Old 01-20-2018, 11:53 AM   #22
TWT95
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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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Old 01-20-2018, 12:37 PM   #23
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In


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Old 01-20-2018, 12:40 PM   #24
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Awesome, thanks for sharing
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Old 02-28-2018, 05:25 PM   #25
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cool
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Old 11-04-2018, 06:36 AM   #26
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Tagged for later.
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Old 11-04-2018, 06:50 AM   #27
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Quote:
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Tagged for later.
Hope you take and post pics .
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Old 11-04-2018, 07:24 AM   #28
Uncle Saggy
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Thanks for sharing

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


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Old 11-04-2018, 08:49 AM   #29
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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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Old 11-04-2018, 08:55 AM   #30
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Quote:
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 at 08:57 AM.
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Old 11-04-2018, 09:01 AM   #31
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Quote:
Originally Posted by DesertDug View Post
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 .
I 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.
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Old 11-04-2018, 09:11 AM   #32
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Quote:
Originally Posted by TWT95 View Post
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.
What do you bring the internal temp up to when smoking. Do you coat the surface with brown sugar, and other items?
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Old 11-05-2018, 07:25 PM   #33
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Quote:
Originally Posted by TD2000 View Post
What do you bring the internal temp up to when smoking. Do you coat the surface with brown sugar, and other items?
145 internal temp over high heat 325 or so. This is prevent stalling.

Rub or glaze as you heart desires.

I will not get to start tonight, forgot to thaw out the meat.
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Old 11-06-2018, 09:02 PM   #34
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Quote:
Originally Posted by woodsbound View Post
I 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.
There is not much to the process. Very easy and quick start. Then a bunch of waiting, then smoke.





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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Old 11-07-2018, 07:53 PM   #35
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Day 2:




Brownish tint from brown sugar.
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Old 11-08-2018, 09:09 AM   #36
woodsbound
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Looks great DesertDug! You did use some pink salt/Instacure #1 in the brine right? I'm sure you did, but didn't see it in the pic so figured I would double check, that is what cures it/gives it that rosy pink look and ham taste.
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Old 11-08-2018, 09:13 AM   #37
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Ha, nvmnd I see it now in front of the bucket, these old eyes sure aren't what they used to be lol. Looks great man, keep the pics coming!
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Old 11-08-2018, 08:15 PM   #38
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Making for trip to the big bend. Plan is to smoke it and freeze for travel.

Having second thoughts of brining till trip which would be @ 14 days. I would then need to keep on ice for min 24 hrs.

Any thoughts on that woods bound?
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Old 11-08-2018, 08:16 PM   #39
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Quote:
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Ha, nvmnd I see it now in front of the bucket, these old eyes sure aren't what they used to be lol. Looks great man, keep the pics coming!
Ya that's why I mentioned the tint. that's the most brown sugar I used.
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Old 11-08-2018, 09:01 PM   #40
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In.
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Old 11-12-2018, 05:39 PM   #41
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