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wild hog #486140 11/14/08 10:26 PM
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colt45-90 Offline OP
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has anyone tried the brineing method? I have a ham in the solution now, will cook it Sunday



hold on Newt, we got a runaway
Re: wild hog [Re: colt45-90] #486141 11/15/08 07:58 AM
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Tres Offline
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Brining is the way to go, don't matter what meat it is.



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"Between two evils, I always pick the one I never tried before."
Re: wild hog [Re: Tres] #486142 11/16/08 11:39 AM
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OkieDokie Offline
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Please explain how to do this. Is this similar to smoked ham you get in the store?



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Re: wild hog [Re: OkieDokie] #486143 11/16/08 12:55 PM
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Re: wild hog [Re: WildEd] #486144 11/16/08 05:14 PM
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campcook Offline
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aslo go on my page of our website

www.shoestringsafaris.com

Lora


Re: wild hog [Re: campcook] #486145 11/16/08 07:05 PM
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OkieDokie Offline
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Thanks for the tips I'll try this out. I have a couple of pork hindquarters in the freezer.



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Re: wild hog [Re: OkieDokie] #486146 11/25/08 04:55 PM
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ForneyRider Offline
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We do brine for boar overnight with garlic salt.



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Re: wild hog [Re: OkieDokie] #486147 11/26/08 12:48 AM
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I have a brine I use on just about everything - go over to my page of our website.

www.shoestringsafaris.com

Lora


Re: wild hog [Re: campcook] #486148 11/28/08 03:40 AM
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Thank's Lora. I saved a bookmark for your brine recipe.
David


Last edited by OkieDokie; 11/28/08 03:43 AM.

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Re: wild hog [Re: OkieDokie] #486149 12/10/08 01:25 AM
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OkieDokie Offline
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Well I brined a couple of pork backstraps I had and they turned out great.



[IMG]
Turned over at about 5 minutes

http://i253.photobucket.com/albums/hh64/OkieDokie2008/Picture053.jpg[/IMG]





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