Wild Hog Ham Cured - TexasBowhunter.com Community Discussion Forums

Aggiehunter08 · 01-02-2022, 04:50 PM

Decided to cure a wild hog ham for the first time and it turned out great! Here’s the recipe I used : https://www.homesicktexan.com/2010/0...-cure-ham.html. I smoked it at 225 until internal temp was 145. Here’s some pics.

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frazee3200 · 01-02-2022, 05:06 PM

That looks amazing!!!!

DFWPI · 01-02-2022, 05:22 PM

Tag

huntingarcher · 01-02-2022, 05:30 PM

That looks great and sounds easy to do.

TKP1991 · 01-02-2022, 05:49 PM

that looks delightful!!
Tyler

kae006 · 01-02-2022, 05:59 PM

Great job, that looks like a delicious meal

fulmer34 · 01-02-2022, 06:08 PM

Very nice. You cure it skin on or off? Looks like off from pics but not sure.

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kd350 · 01-02-2022, 06:59 PM

This is a dumb question. Did you get the gland out of it before curing/cooking?

Geezy Rider · 01-02-2022, 07:38 PM

Saved that recipe, thanks. I already make my own baca on so this will be a good way to up the game.
Here piggy, piggy, piggy.

Aggiehunter08 · 01-03-2022, 09:07 AM

Quote:

Originally Posted by fulmer34

Very nice. You cure it skin on or off? Looks like off from pics but not sure.

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Skin was off, that was just a crust from the smoker.

Aggiehunter08 · 01-03-2022, 12:37 PM

Quote:

Originally Posted by kd350

This is a dumb question. Did you get the gland out of it before curing/cooking?

Yessir

3ChordTruth · 01-06-2022, 06:38 PM

That is looking tasty!

kruppa24 · 01-06-2022, 06:43 PM

Wow, that turned out good, looks outstanding

Geezy Rider · 01-08-2022, 11:06 AM

I wonder if that would work with a venison roast.

sp-bow · 01-08-2022, 11:38 AM

Looks good.

wilded · 01-08-2022, 12:27 PM

Good job, it looks great. I have also done it with venison and it is wonderful.

Stins · 01-08-2022, 07:26 PM

How was the salt level? I tried it once with the meat eater recipe and it was too salty. I also should have soaked it in fresh water after the brine to draw some of that salt out.

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SmTx · 01-08-2022, 10:53 PM

I'd take turkey over ham any day but now I have the need to cure a ham. Thanks for posting

HUNTNETIME · 01-09-2022, 10:54 PM

Quote:

Originally Posted by kd350

This is a dumb question. Did you get the gland out of it before curing/cooking?

What gland?

Aggiehunter08 · 01-10-2022, 02:03 PM

Quote:

Originally Posted by Stins

How was the salt level? I tried it once with the meat eater recipe and it was too salty. I also should have soaked it in fresh water after the brine to draw some of that salt out.

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This one wasn't too salty. I just washed in fresh water good before smoking. The recipe called for letting it soak in fresh water 1 day prior to smoking/baking.

Big Al · 01-11-2022, 02:06 PM

Quote:

Originally Posted by HUNTNETIME

What gland?

Hogs have glands that can taint the flavor. Glands have a gray color are located in the rear ham and front shoulder neck area. I may be missing one other spot.

Name: Hog glands.png
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Name: Hog glands.png
Views: 101
Size: 242.8 KB

01-02-2022, 04:50 PM	#1
Aggiehunter08 Pope & Young Join Date: Sep 2009 Location: West Texas Hunt In: The World	Wild Hog Ham Cured Decided to cure a wild hog ham for the first time and it turned out great! Here’s the recipe I used : https://www.homesicktexan.com/2010/0...-cure-ham.html. I smoked it at 225 until internal temp was 145. Here’s some pics. Sent from my iPhone using Tapatalk

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01-02-2022, 05:06 PM	#2
frazee3200 Ten Point Join Date: Apr 2011 Location: Glen Rose Hunt In: Bosque County	That looks amazing!!!!

01-02-2022, 05:22 PM	#3
DFWPI Pope & Young Join Date: Oct 2006 Location: Arlington Hunt In: Jack/Young County	Tag

01-02-2022, 05:30 PM	#4
huntingarcher Six Point Join Date: Apr 2012 Location: New Waverly,Tx Hunt In: Newton Co	That looks great and sounds easy to do.

01-02-2022, 05:49 PM	#5
TKP1991 Eight Point Join Date: Jan 2019 Location: Brazoria County	that looks delightful!! Tyler

01-02-2022, 05:59 PM	#6
kae006 Pope & Young Join Date: Oct 2014	Great job, that looks like a delicious meal

01-02-2022, 06:08 PM	#7
fulmer34 Ten Point Join Date: Aug 2012 Location: Robert Lee, TX Hunt In: Coke	Very nice. You cure it skin on or off? Looks like off from pics but not sure. Sent from my SM-A426U using Tapatalk

01-02-2022, 06:59 PM	#8
kd350 Pope & Young Join Date: Jun 2011 Location: Cypress Hunt In: Regan wells, fedor, paige	This is a dumb question. Did you get the gland out of it before curing/cooking?

01-02-2022, 07:38 PM	#9
Geezy Rider Pope & Young Join Date: Jan 2010 Location: Weatherford, Tx. Hunt In: Wise Co.	Saved that recipe, thanks. I already make my own baca on so this will be a good way to up the game. Here piggy, piggy, piggy.

01-06-2022, 06:38 PM	#12
3ChordTruth Ten Point Join Date: May 2020 Location: Grapevine	That is looking tasty!

01-06-2022, 06:43 PM	#13
kruppa24 Pope & Young Join Date: Mar 2014 Location: gholson, tx Hunt In: currently looking	Wow, that turned out good, looks outstanding

01-08-2022, 11:06 AM	#14
Geezy Rider Pope & Young Join Date: Jan 2010 Location: Weatherford, Tx. Hunt In: Wise Co.	I wonder if that would work with a venison roast.

01-08-2022, 11:38 AM	#15
sp-bow Ten Point Join Date: Jul 2012 Location: Magnolia, TX Hunt In: SHNF, MI	Looks good.

01-08-2022, 12:27 PM	#16
wilded Ten Point Join Date: Oct 2006 Location: Lampasas,Texas	Good job, it looks great. I have also done it with venison and it is wonderful.

01-08-2022, 07:26 PM	#17
Stins Ten Point Join Date: Oct 2006 Location: Willis, TX Hunt In: Blanco TX & Dixon Co Nebraska	How was the salt level? I tried it once with the meat eater recipe and it was too salty. I also should have soaked it in fresh water after the brine to draw some of that salt out. Sent from my iPhone using Tapatalk

01-08-2022, 10:53 PM	#18
SmTx Pope & Young Join Date: Sep 2008 Location: San Marcos/Hempstead Hunt In: Jim Wells	I'd take turkey over ham any day but now I have the need to cure a ham. Thanks for posting