The Texas BBQ Forum

Got my cured hams smoked yesterday , smoked for 7 hrs at 175- 185 , wraped in butcher paper for 3 hrs until fire went out & just left them on pit all night . Sliced up this morning & ready to vac seal ! A little dry but has a great smoky ham flavor !

I"ll bet that dryness is your worst enemy with long smoking a Wild Hawg, isn't it
That sure looks like some great snacking however

Yea , I overdone the smoke time but still has a good flavor ! I vac sealed some extra small pkgs for seasoning beans , green's & so forth. This was my first time to cure & smoke a green ham so overall it wasn't to bad .

Looks good to me and you'll just get better at it

Looks like good eats for sure. I have cured and smoked hams, but in my smokehouse with low heat. I also used a dry cure. Nice cook for sure. CF

Bobcat, looks good !
Don't lose any sleep over it being overdone, we've ALL been there and some of us still do it lol.
Do what I do in these cases...
Put those slices in a crockpot with some good sketti sauce and simmer on low overnight with some fresh garlic and parm cheese.
Those strips will cut like butter and go great over Penne.

Excellent outcome, bobcat! The main downside to feral pork is the dryness that can accompany any great cook. The flavor more than makes up for it though!

Pictures look good. Have you thought about doing a wet cure, and injecting the cure into the ham. Alot of times you can find the main artery at the hip joint, and inject through it. Just some ideas for your next.

Mark, great idea on the injection. Guess I am gonna have to try that one. CF

TD, the ham photos sure look good. CF

Yea that might be the best way to go. I will have to get me a injector since I don't have one . I have never cured or smoked a green ham, but I had to start somewhere I guess. lol

Looking at that makes me want to make a ham sandwich.