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Recipe for smoking a wild hog ham

bmoe52

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Joined Apr 11, 2016
Hey folks,

I need some guidance in smoking a wild hog ham. The ones we shoot are mostly grain fed ( from the deer feeders) so not overly gamey . This one is approximately 10 lbs. bone in, and not cured. I'm not looking to end up with a "honey baked ham" just a good start to work with.

Thanks

Bill
 

crankybuzzard

Smoking Guru
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Joined Jan 4, 2014
For a ham flavor you'll need to cure it prior to smoking.  If you smoke it as is, it'll be like smoking a shoulder or butt.
 

indaswamp

Master of the Pit
OTBS Member
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Joined Apr 27, 2017
 
Some "authorities" recommend freezing wild hogs for somewhere around 30 days at temps below zero, to kill parasites.... 

For curing, I use a method, explained below, in my thread......

If you have any questions, I'm here.....

http://www.smokingmeatforums.com/t/236375/ham-from-fresh-picnics-update-10-21-money
I'm about to start curing 2 small wild hog legs to put on the smoker to make sugar ham. The freezing must be below 5*F for 30 days in order to kill Trichinella round worms if present in the meat. Even if not frozen, once the meat is cooked past 137*INT, the parasites are killed.
 

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