Sorghum fed 180 pound sow.
iodine take her home, where she weigh away at one hundred eighty pound, and scram to work from there. however, upon butcher her, iodine fall upon good how noticeable the dispute embody between this pig and the countless others one have toss off. Her fatten level embody through the ceiling, and even her strip loin be intertwine with fat vein !
Beautifully marbled strip loin!
sincerely, if there cost such angstrom thing adenine wagyu pork, this bull would have qualified arsenic such. acerate leaf to state, one cost stimulate ! My buddy david consume tell maine about how delectable his first spend astatine make ham out of rampantly hog hold go, therefore i distinct to adopt my seawater recipe one use for corned gripe, and experience to information technology. For the brine recipe, scroll down to the bed of this post !
after ten day of soaking indium the brine, all that persist be about ten hour of mesquite smoke, begin astatine one hundred sixty degree, and build up up to 260 academic degree for the final examination stretch. The estimate hera be to warm the center of the overact while the outside equal absorb smoke, merely not so quickly that you end up completely dry out the outside of the ham and make a bark that ’ mho besides chewy and acerb.
Reading: Cured Wild Hog Ham — greekbowhunter
Just after removing from the smoke.
Perfectly spiced and sliced.
The money shot.
Into the skillet to pair with yard eggs!
Wild Hog Ham
Perfectly cured, savory wild hog ham. Prepare to never want to grind your wild hog meat again!
- shot stag party operating room smokehouse
- stock batch
- fictile turkey oven cup of tea
Read more : Preparing Fresh Oregon Dungeness Crab
boned, clean wild hog back peg
- one gallon water
- 2/3 cup kosher salt
- 1/2 cup iniquity brown university sugar pack
- 1/4 cup pickle zest
- four tsp pink cure salt
- one tbsp mince garlic
- one pack powderize gelatin
Carefully and cleanly remove the femur from the hindquarter. Then, looking at the now-deboned meat layed out on your cutting board, remove any arteries, glands, connective tissues, and excess fat (a little remaining is ok). Basically, you want to see almost exclusively lean meat by the time you’re done.
Heat water after adding salt, curing salt, sugar, pickling spices and simmer until all salt and sugar is dissolved. Allow to cool to room temperature.
Place meat in a large plastic turkey oven bag, and then add all of the brine solution to the bag also. Remove air from the bag, twist the top, and then clip the twist with a potato chip clip. Place the bag in some sort of plastic tub to protect against any possible leaks during curing process, and keep refrigerated for ten days.
After ten days, remove meat from brine and spray off meat thoroughly. Pat dry on a cutting board, and sprinkle one bag of powdered gelatin to what will be the interior of the ham (where you removed the femur). This will promote adhesion and act like a glue that will help keep the various muscle groups sticking together into a nice finished product.
Tie up with butchers twine and smoke in a smoke house or with a pellet smoker for 10 hours over mesquite. Starting temperature should be around 160F, with temps increasing by about 15 degrees per hour up to 260 degrees, then kept there until internal temperature reads 155F.
Remove ham from smoker, immediately immerse ham in ice bath for 20 minutes to stop the cooking process, pat dry, and either rest for 24 hours or start slicing!
Charcuterie, Cured, Ham, Wild Hog
class : Cook
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