Made a smoked ham today

shader112

Member
Joined
Jan 20, 2018
Messages
74
Last week I was going through my freezer and decided i needed to do something with a rear leg off a wild missouri hog. I don't think i can stomach any more pulled pork, so I thought I might try curing it and somking it as a bone in ham.

I put it in a brine with some pink salt for 6 days and smoked it today for about 9 hours.

Turned out better than expected for my first time. The only thing I would do different is trim off some of the fat. I love the fat but it is a little much. Now I wish I had more piggies!

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Agross

Senior Member
Joined
Jan 25, 2017
Messages
335
Location
Michigan
Damn that looks good. I finally picked up a smoker after wanting one forever. Waiting for the weather to warm up a little to give it a go.
 

TomM

Member
Joined
Jan 21, 2019
Messages
54
Location
Fernandina Beach
That looks good. Wife has a smoker on my birthday list. Used to smoke a lot of salmon back in the day when I was an AK red, man it was good. Never done any meat, but have wild pork and looking to learn.

What’s in your brine besides pink salt?
 

Goliatlas

Newbie
Joined
Oct 11, 2018
Messages
2
Location
New Jersey
Looks very mouthwatering, like it with lots of moist and flavor, my dad brine the meat for 36-48 hours before it's grilled/smoked. The meat is wrapped and refrigerated to fully cure the meat.
 

beauhunter

Junior Member
Joined
Nov 14, 2018
Messages
17
Location
NWMT
That looks awesome. Don't have the opportunity to chase hogs here in Montana but I'm hoping to get a spring bear so that I can try my hand at smoking a bear ham. Congratulations and I'm sure that pig tastes as good as it looks!
 
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