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Recipe for smoking a wild hog ham


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.




Smoking Guru
Staff member
OTBS Member
SMF Premier Member
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.


Smoking Guru
OTBS Member
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.....

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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