The Texas BBQ Forum

Got a wild sow about 130-140 lbs & want to cure the hams & was wondering about the fat on the hams ? I trimmed most of it off but is that going to affect anything when I put the salt cure on them ?? This hog has been eating very well looks like !! Excellent shape for a woods hog - lots of corn & acorns apparently ! The hams weigh 6 1/2 lbs each & I will get them salted tomorrow when I get in from work. Thanks for your input .

The more fat, the better. Overall aside from diet and fat content, pigs are pigs. A wild hog cures just like any other!

Here is one of many wild hams I have done.. For some reference

viewtopic.php?f=47&t=22064&p=182989&hilit=wild#p182989

Thanks Dragon , After curing & smoke it does it need to set a few days or cook it immediately before slicing ? Also what temp should I bring it to during smoke ?

Bobcat wrote:Thanks Dragon , After curing & smoke it does it need to set a few days or cook it immediately before slicing ? Also what temp should I bring it to during smoke ?

After you cure it, you have a good deal of wiggle room before you need to "cook" it. I like to finish the cure process then give it a couple days to dry in the fridge. Usually 1 at minimum; you can go as long as 3 weeks, with certain criteria met. Keep it simple though, a day or 2 or 5 will be ok!
As far as heat goes, stay <225. Usually I try to keep from 180-200. Timeframe depends on the size of the ham. About 8-10 lbs, you'll be around 10 hours at 200 deg. You don't really want to "cook" the meat, just getting good smoke and some heat to tighten it up a bit. Interior temp, you'll want to see about 150-160 if i remember correctly. (I never probed any of mine though).

Thanks Dragon , this is my first time to cure hams so it's a learning curve for me . Thanks again !!