Smoked "WILD" Ham

Sausage making and curing meats.

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Bobcat
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Smoked "WILD" Ham

Postby Bobcat » Sun Dec 04, 2016 2:04 pm

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 ! :lol: :chef:
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OldUsedParts
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Re: Smoked "WILD" Ham

Postby OldUsedParts » Sun Dec 04, 2016 2:06 pm

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 :tup: :salut: :cheers:
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Re: Smoked "WILD" Ham

Postby Bobcat » Sun Dec 04, 2016 2:29 pm

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 . :D :texas:
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Re: Smoked "WILD" Ham

Postby OldUsedParts » Sun Dec 04, 2016 4:24 pm

Looks good to me and you'll just get better at it :tup:
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Re: Smoked "WILD" Ham

Postby ChileFarmer » Sun Dec 04, 2016 7:14 pm

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 :D
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Re: Smoked "WILD" Ham

Postby woodenvisions » Sun Dec 04, 2016 7:23 pm

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.
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Re: Smoked "WILD" Ham

Postby Txdragon » Wed Dec 07, 2016 7:25 am

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!
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Re: Smoked "WILD" Ham

Postby jmcrig » Wed Dec 07, 2016 9:28 pm

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.
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Re: Smoked "WILD" Ham

Postby ChileFarmer » Thu Dec 08, 2016 11:09 am

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

TD, the ham photos sure look good. CF :D
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Re: Smoked "WILD" Ham

Postby Bobcat » Thu Dec 08, 2016 5:46 pm

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 :lol: :texas:
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Re: Smoked "WILD" Ham

Postby Williep » Fri Dec 09, 2016 6:54 am

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

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