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#6031805 - 11/15/15 11:53 PM Awesome Smoked Hog Ham
D-Box Offline
Outdoorsman

Registered: 09/21/15
Posts: 75
I'm new to hog hunting, and deer hunting too for that matter, but love to cook on the smoker. I killed my 4th last week, and after fine tuning my approach based off information from various sources, the smoked hams turned out better ever so I thought I'd share what's working for me. I got 8lbs of pulled pork from two hams from a 125lb bore.

- Remove fat and most silver skin with a fillet knife
- Inject with Tony Kachery's Cajun butter flavor, half jar in each ham (need to learn how to make this, it's pricy...)
- mix your favorite rub with veg oil and spread on hams. I use coarse ground pepper and coarse sea salt plus whatever else I feel like throwing in.
- Smoke with mesquite for 3 hours. Temp was about 150 this time, but don't need much heat since it's just about the smoke.
- Double wrap with heavy duty aluminum foil, to keep moisture in and bake in oven at 235 until internal temp gets to 180 and keep it there for one hour (I turned off the oven 30 min after it reached 180 and left it in for another 30) Oven cook time was about 7 hours. I found a very technical article that explained that 180 for one hour breaks down all the tough connecting tissue and makes any hog meat tender.
- let it cool, then pull the pork apart by hand. (This is better than slicing because the rub spices get all over your fingers and spread throughout the meat.
- Keep the juice in the pan, and store meat with some juice in the container with it.

Even a 100+ lb bore can be very tender if you do it this way. My whole family loves this stuff and I can't get enough hogs now.


Edited by D-Box (11/15/15 11:56 PM)

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#6031836 - 11/16/15 05:10 AM Re: Awesome Smoked Hog Ham [Re: D-Box]
RangerRick Offline


Registered: 03/17/09
Posts: 441
Loc: Mesquite, Texas
When we eat? food
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#6031915 - 11/16/15 07:06 AM Re: Awesome Smoked Hog Ham [Re: D-Box]
colt.45 Offline
THF Trophy Hunter

Registered: 03/16/12
Posts: 9984
Loc: wondering about the woods
welcome ta texasHF cheers grillen & chillen... Edit: My bro has several reciepies he uses for deer jerky, 2cents i used one ta make some hog jerky cheers flag
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#6031922 - 11/16/15 07:14 AM Re: Awesome Smoked Hog Ham [Re: D-Box]
Deadend Online   content
Veteran Tracker

Registered: 09/07/09
Posts: 2250
Loc: Mineola,TX
Thanks for the recipe going I try this this winter
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#6032659 - 11/16/15 12:43 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
Dalee7892 Offline
Pro Tracker

Registered: 05/04/15
Posts: 1674
Loc: Denton County
I will mix the rub with brown sugar, add some meat tenderizer in the injection along with sweet bbq sauce.

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#6032688 - 11/16/15 12:56 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
oldoak2000 Online   content
Veteran Tracker

Registered: 09/16/07
Posts: 2299
Loc: North Texas
Originally Posted By: D-Box
I'm new to hog hunting, and deer hunting too for that matter, but love to cook on the smoker. I killed my 4th last week, and after fine tuning my approach based off information from various sources, the smoked hams turned out better ever so I thought I'd share what's working for me. I got 8lbs of pulled pork from two hams from a 125lb bore.

- Remove fat and most silver skin with a fillet knife
- Inject with Tony Kachery's Cajun butter flavor, half jar in each ham (need to learn how to make this, it's pricy...)
- mix your favorite rub with veg oil and spread on hams. I use coarse ground pepper and coarse sea salt plus whatever else I feel like throwing in.
- Smoke with mesquite for 3 hours. Temp was about 150 this time, but don't need much heat since it's just about the smoke.
- Double wrap with heavy duty aluminum foil, to keep moisture in and bake in oven at 235 until internal temp gets to 180 and keep it there for one hour (I turned off the oven 30 min after it reached 180 and left it in for another 30) Oven cook time was about 7 hours. I found a very technical article that explained that 180 for one hour breaks down all the tough connecting tissue and makes any hog meat tender.
- let it cool, then pull the pork apart by hand. (This is better than slicing because the rub spices get all over your fingers and spread throughout the meat.
- Keep the juice in the pan, and store meat with some juice in the container with it.

Even a 100+ lb bore can be very tender if you do it this way. My whole family loves this stuff and I can't get enough hogs now.


low and slow - you got it down! you wrote my method exactly!
We even did hog ribs this way - we'll never let a single hog morsel go to waste again! never any leftovers!
Welcome to the forum, and hogs!

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#6032693 - 11/16/15 01:00 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
Cast Online   happy
THF Celebrity

Registered: 12/14/08
Posts: 16324
Loc: North Texas - God's Country
Try dark brown sugar in the rub.
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#6032714 - 11/16/15 01:07 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
4Weight Online   content
Veteran Tracker

Registered: 11/09/11
Posts: 2919
Loc: Tarrant Cty and Murray
worthless
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#6033140 - 11/16/15 04:28 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
D-Box Offline
Outdoorsman

Registered: 09/21/15
Posts: 75
I haven't put any brown sugar in the rub yet, but I'll give that a try next time.

Ok, here are some pics...





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#6033146 - 11/16/15 04:30 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
Central texas Offline
Woodsman

Registered: 01/30/15
Posts: 131
Yum , yum , yum

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#6033664 - 11/16/15 08:14 PM Re: Awesome Smoked Hog Ham [Re: Central texas]
SnakeWrangler Online   content
THF Celebrity

Registered: 01/22/11
Posts: 27676
Loc: Fairfield, TX
Originally Posted By: Central texas
Yum , yum , yum
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Now that food has replaced sex in my life, I can't even get into my own pants.

"Death is permanent...everything else is temporary!"

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#6035215 - 11/17/15 02:37 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
DrifterAT Offline
Tracker

Registered: 01/25/15
Posts: 525
Loc: Austin, Texas
I like the 180 Temp for an hour. I haven't smoked a pig in a long time but I'm overdue smile. I use a crock pot for the hams or make carnitas from the back straps.

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#6039563 - 11/19/15 06:38 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
240z Offline
Outdoorsman

Registered: 11/20/10
Posts: 88
Loc: N. E. TX.
Smoked feral hog is the best. Those guys that shoot'em, and let them lay don't know what they're missing!,,
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#6039810 - 11/19/15 08:43 PM Re: Awesome Smoked Hog Ham [Re: D-Box]
dfwroadkill Offline
Veteran Tracker

Registered: 09/15/09
Posts: 3350
Loc: D/FW, TX
Maybe it's just me, but it looks a little dry. I make up salt water and inject it hourly...keeps it moist. I also generally push for 195 - 200. The meat breaks down at different points from animal to animal.

Thanks for the recipe and welcome to the forum! cheers

welcome

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#6041564 - 11/21/15 04:34 AM Re: Awesome Smoked Hog Ham [Re: D-Box]
colt45 Offline
THF Trophy Hunter

Registered: 08/19/06
Posts: 6885
Loc: bastrop county
Originally Posted By: D-Box
I'm new to hog hunting, and deer hunting too for that matter, but love to cook on the smoker. I killed my 4th last week, and after fine tuning my approach based off information from various sources, the smoked hams turned out better ever so I thought I'd share what's working for me. I got 8lbs of pulled pork from two hams from a 125lb bore.

- Remove fat and most silver skin with a fillet knife
- Inject with Tony Kachery's Cajun butter flavor, half jar in each ham (need to learn how to make this, it's pricy...)
- mix your favorite rub with veg oil and spread on hams. I use coarse ground pepper and coarse sea salt plus whatever else I feel like throwing in.
- Smoke with mesquite for 3 hours. Temp was about 150 this time, but don't need much heat since it's just about the smoke.
- Double wrap with heavy duty aluminum foil, to keep moisture in and bake in oven at 235 until internal temp gets to 180 and keep it there for one hour (I turned off the oven 30 min after it reached 180 and left it in for another 30) Oven cook time was about 7 hours. I found a very technical article that explained that 180 for one hour breaks down all the tough connecting tissue and makes any hog meat tender.
- let it cool, then pull the pork apart by hand. (This is better than slicing because the rub spices get all over your fingers and spread throughout the meat.
- Keep the juice in the pan, and store meat with some juice in the container with it.

Even a 100+ lb bore can be very tender if you do it this way. My whole family loves this stuff and I can't get enough hogs now.
welcome to the forum..thanks for posting
_________________________
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