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Wild hog hams #1137381 12/30/09 03:57 PM
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bill oxner Offline OP
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I've never shot a wild hog in my life. i brought one home one time. It was around 140 pounds. I took the hams to Doziers and had them cured. They didn't come out all that well. I did eat them, but I boiled them first.

What do you do with your hams?



Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Wild hog hams [Re: bill oxner] #1137755 12/30/09 05:40 PM
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I make breakfast sausage out of the wild pork.






Re: Wild hog hams [Re: Driller] #1139100 12/31/09 02:43 AM
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Breakfast and link sausage,steak out of the bigger muscles and cube some for soup and stews.


Re: Wild hog hams [Re: cowboy] #1139791 12/31/09 02:45 PM
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bill oxner Offline OP
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Looks like someone could pick up a few extra dollars by curing hams on the side. My dad cured our hams when I was growing up on a farm in Arkansas, but he smoked them on some type of dry cure method. Below is what I googled. Sounds pretty good;



Put your OWN ham in that sandwich!!!



Home cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. It's something that sounds hard to do, that few people know how to do, and that does take a long time…but home cured ham is actually very easy to make! Home curing your own ham (wet cure) takes just a few minutes of active work and about a week of waiting until you are left with a ham you have preserved yourself.

There are two kinds of American ham, of course, wet cured and dry cured. The famous hams of Virginia are dry cured, and they cannot, unfortunately, be reproduced in a week inside your refrigerator. The hams that you buy pre cooked at the supermarket can – and you can make them better at home.

Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. curing salt, among other things). This ready to use curing salt is sold as a pre mixed combination of 93.75% salt and 6.25% nitrite. It is the nitrite that guards against the slim possibility of botulism, and also what gives ham its rosy pink finish. Nitrite in high concentrations is toxic, so measure carefully (but don’t be scared either!!!). You can find this curing salt in better supermarkets and



Last edited by bill oxner; 12/31/09 02:46 PM.

Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Wild hog hams [Re: bill oxner] #1140186 12/31/09 04:55 PM
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Bill you might look at this. Easy to do.

http://uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_cure.html
http://www.mortonsalt.com/products/meatcuring/sugarcure.html

Meat Curing Methods
Dry Curing

Dry curing involves applying the cure mix directly on the meat. Curing is done in the refrigerator. After curing, the meat is rinsed to remove the excess salt and then cooked. Dry curing is used in curing hams and bacon as well as smaller cuts of meat.

Brine Curing

Brine curing is also popular for curing meat. This method is also called a sweet pickle cure. Brine curing involves mixing the curing salt with water to make a sweet pickle solution. The meat is cured with this brine by injecting the brine using a meat pump or by soaking the meat for a specific time. Curing takes place in the refrigerator and the meat is cooked after curing.

Combination Curing

Combines the dry rub cure with injection of brine solution (also known as a sweet pickle solution). A combination cure is used for curing hams. This method shortens the curing time required and reduces the chance of spoilage because the cure process takes place inside and outside the ham. Curing takes place in the refrigerator and the ham is cooked after curing.

Sausage Curing

The method for making cured sausage is different from the curing methods described above. Curing salt and spices are mixed with ground meat. Curing takes place in the refrigerator and the sausage is cooked after curing.






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Re: Wild hog hams [Re: bill oxner] #1140788 12/31/09 08:45 PM
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Originally Posted By: bill oxner
I've never shot a wild hog in my life. i brought one home one time. It was around 140 pounds. I took the hams to Doziers and had them cured. They didn't come out all that well. I did eat them, but I boiled them first.

What do you do with your hams?


SMOKE THEM FOR ABOUT SIX HRS THEN COOK IN OVEN FOR 10 HRS AT 225 FALLS OFF THE BONE. YOU CAN SEASON AS U WISH. JUST HAD ONE CHRISTMAS EVE.



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