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Old 01-02-2022, 04:50 PM   #1
Aggiehunter08
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Default 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.





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Old 01-02-2022, 05:06 PM   #2
frazee3200
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That looks amazing!!!!
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Old 01-02-2022, 05:22 PM   #3
DFWPI
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Tag
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Old 01-02-2022, 05:30 PM   #4
huntingarcher
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That looks great and sounds easy to do.
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Old 01-02-2022, 05:49 PM   #5
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that looks delightful!!
Tyler
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Old 01-02-2022, 05:59 PM   #6
kae006
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Great job, that looks like a delicious meal
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Old 01-02-2022, 06:08 PM   #7
fulmer34
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Very nice. You cure it skin on or off? Looks like off from pics but not sure.

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Old 01-02-2022, 06:59 PM   #8
kd350
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This is a dumb question. Did you get the gland out of it before curing/cooking?
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Old 01-02-2022, 07:38 PM   #9
Geezy Rider
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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.
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Old 01-03-2022, 09:07 AM   #10
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Quote:
Originally Posted by fulmer34 View Post
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.
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Old 01-03-2022, 12:37 PM   #11
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Quote:
Originally Posted by kd350 View Post
This is a dumb question. Did you get the gland out of it before curing/cooking?
Yessir
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Old 01-06-2022, 06:38 PM   #12
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That is looking tasty!
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Old 01-06-2022, 06:43 PM   #13
kruppa24
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Wow, that turned out good, looks outstanding
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Old 01-08-2022, 11:06 AM   #14
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I wonder if that would work with a venison roast.
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Old 01-08-2022, 11:38 AM   #15
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Looks good.
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Old 01-08-2022, 12:27 PM   #16
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Good job, it looks great. I have also done it with venison and it is wonderful.
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Old 01-08-2022, 07:26 PM   #17
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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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Old 01-08-2022, 10:53 PM   #18
SmTx
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I'd take turkey over ham any day but now I have the need to cure a ham. Thanks for posting
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Old 01-09-2022, 10:54 PM   #19
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Quote:
Originally Posted by kd350 View Post
This is a dumb question. Did you get the gland out of it before curing/cooking?

What gland?
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Old 01-10-2022, 02:03 PM   #20
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Quote:
Originally Posted by Stins View Post
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.
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Old 01-11-2022, 02:06 PM   #21
Big Al
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Default hog glands

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Originally Posted by HUNTNETIME View Post
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.

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