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

[twostepct]

Well, it looks good, how did it taste?

I have two pork shoulders brining right now for country style ham. My plan is to cold smoke for quite awhile and maybe cook one on the egg and one in the oven. I've never done a ham before, or a glaze.

[DesertDug]

It came out great. The glaze was fabulous. Cooked at 250 degrees.

[4wla]

I typically don't mess with hogs during deer season, but must give this a try. Shot a sow yesterday and ordered my insta-cure this morning!

[DesertDug]

you will be glad you did. I got this one 2 weeks before bow season, and they have been staying away.

[Skipshot]

Did this a couple weeks ago and it turned out good. I think I may have let it sit in brine a touch to long(an extra day) as it was a tad bit salty but not inedible. I cold smoked it for about an hour then finished in the oven to proper internal temp. Let it cool and sliced it up for lunch meat. Will be doing this again as soon as I kill another pig.