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Awesome Smoked Hog Ham
#6031805
11/16/15 05:53 AM
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Joined: Sep 2015
Posts: 130
D-Box
OP
Woodsman
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OP
Woodsman
Joined: Sep 2015
Posts: 130 |
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.
Last edited by D-Box; 11/16/15 05:56 AM.
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6031836
11/16/15 11:10 AM
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Joined: Mar 2009
Posts: 447
RangerRick
Bird Dog
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Bird Dog
Joined: Mar 2009
Posts: 447 |
When we eat?
The way things should be are not often the way things are.....
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6031915
11/16/15 01:06 PM
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Joined: Mar 2012
Posts: 13,614
1860.colt
emoji colt.45
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emoji colt.45
Joined: Mar 2012
Posts: 13,614 |
i'm postaddic
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6031922
11/16/15 01:14 PM
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Joined: Sep 2009
Posts: 2,929
Lance Vick
Veteran Tracker
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Veteran Tracker
Joined: Sep 2009
Posts: 2,929 |
Thanks for the recipe going I try this this winter
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6032659
11/16/15 06:43 PM
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Joined: May 2015
Posts: 4,140
Dalee7892
Extreme Tracker
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Extreme Tracker
Joined: May 2015
Posts: 4,140 |
I will mix the rub with brown sugar, add some meat tenderizer in the injection along with sweet bbq sauce.
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6032688
11/16/15 06:56 PM
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Joined: Sep 2007
Posts: 4,294
oldoak2000
Extreme Tracker
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Extreme Tracker
Joined: Sep 2007
Posts: 4,294 |
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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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6032693
11/16/15 07:00 PM
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Joined: Dec 2008
Posts: 22,630
Cast
THF Celebrity
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THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
Try dark brown sugar in the rub.
Cast I have a short attention spa
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6032714
11/16/15 07:07 PM
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Joined: Nov 2011
Posts: 4,478
4Weight
Extreme Tracker
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Extreme Tracker
Joined: Nov 2011
Posts: 4,478 |
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6033140
11/16/15 10:28 PM
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Joined: Sep 2015
Posts: 130
D-Box
OP
Woodsman
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OP
Woodsman
Joined: Sep 2015
Posts: 130 |
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6033146
11/16/15 10:30 PM
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Joined: Jan 2015
Posts: 133
Central texas
Woodsman
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Woodsman
Joined: Jan 2015
Posts: 133 |
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Re: Awesome Smoked Hog Ham
[Re: Central texas]
#6033664
11/17/15 02:14 AM
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Joined: Jan 2011
Posts: 65,531
SnakeWrangler
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 65,531 |
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6035215
11/17/15 08:37 PM
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Joined: Jan 2015
Posts: 639
DrifterAT
Tracker
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Tracker
Joined: Jan 2015
Posts: 639 |
I like the 180 Temp for an hour. I haven't smoked a pig in a long time but I'm overdue . I use a crock pot for the hams or make carnitas from the back straps.
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6039563
11/20/15 12:38 AM
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Joined: Nov 2010
Posts: 154
240z
Woodsman
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Woodsman
Joined: Nov 2010
Posts: 154 |
Smoked feral hog is the best. Those guys that shoot'em, and let them lay don't know what they're missing!,,
Harley Davidson Motorcycles.....the most efficent way to convert gasoline into noise, without the side effects of Horsepower.
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6039810
11/20/15 02:43 AM
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Joined: Sep 2009
Posts: 3,453
dfwroadkill
Veteran Tracker
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Veteran Tracker
Joined: Sep 2009
Posts: 3,453 |
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!
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Re: Awesome Smoked Hog Ham
[Re: D-Box]
#6041564
11/21/15 10:34 AM
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Joined: Aug 2006
Posts: 11,657
colt45-90
Texas colt45
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Texas colt45
Joined: Aug 2006
Posts: 11,657 |
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
hold on Newt, we got a runaway
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