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Awesome Smoked Hog Ham #6031805 11/16/15 05:53 AM
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D-Box Offline OP
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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.
Re: Awesome Smoked Hog Ham [Re: D-Box] #6031836 11/16/15 11:10 AM
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Re: Awesome Smoked Hog Ham [Re: D-Box] #6031915 11/16/15 01:06 PM
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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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Re: Awesome Smoked Hog Ham [Re: D-Box] #6031922 11/16/15 01:14 PM
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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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I will mix the rub with brown sugar, add some meat tenderizer in the injection along with sweet bbq sauce.

Re: Awesome Smoked Hog Ham [Re: D-Box] #6032688 11/16/15 06:56 PM
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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!

Re: Awesome Smoked Hog Ham [Re: D-Box] #6032693 11/16/15 07:00 PM
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Try dark brown sugar in the rub.


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Re: Awesome Smoked Hog Ham [Re: D-Box] #6032714 11/16/15 07:07 PM
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Re: Awesome Smoked Hog Ham [Re: D-Box] #6033140 11/16/15 10:28 PM
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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...





Re: Awesome Smoked Hog Ham [Re: D-Box] #6033146 11/16/15 10:30 PM
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Yum , yum , yum

Re: Awesome Smoked Hog Ham [Re: Central texas] #6033664 11/17/15 02:14 AM
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Originally Posted By: Central texas
Yum , yum , yum


Originally Posted by Sneaky
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Re: Awesome Smoked Hog Ham [Re: D-Box] #6035215 11/17/15 08:37 PM
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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.

Re: Awesome Smoked Hog Ham [Re: D-Box] #6039563 11/20/15 12:38 AM
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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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Re: Awesome Smoked Hog Ham [Re: D-Box] #6039810 11/20/15 02:43 AM
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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

Re: Awesome Smoked Hog Ham [Re: D-Box] #6041564 11/21/15 10:34 AM
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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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