Preparing food for elk camp so I decided to cure and smoke a wild hog rear ham.
I deboned the ham and made two portions. I then made a brine with Kosher salt, sugar, honey, quick cure and water.
I let it soak in the brine for 36 hours, then I seasoned it and trussed the portions up.
Smoked with hickory for 5 hours at 225
Turned out awesome
C’mon September!
I deboned the ham and made two portions. I then made a brine with Kosher salt, sugar, honey, quick cure and water.
I let it soak in the brine for 36 hours, then I seasoned it and trussed the portions up.
Smoked with hickory for 5 hours at 225
Turned out awesome
C’mon September!