I took a 4lb ham from a wild hog I shot a month or so ago and followed the instructions outlined on here for making a picnic ham. Soaked for 9 days. Pulled it out, dusted with Memphis dust and smoked for 5 hours at 225.
It was juicy, tasty, tender, and just down right awesome. I made the mustard sauce and it was really good, but the ham didn't need it. Someday I will learn that a half batch of sauce is plenty for my household.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Don't I wish. Not much hunting going on here in La-La land. To even admit you might own a firearm is enough to get expelled from some folks guests lists. And, yes, pics please!! Only way i'm gonna get to enjoy some feral hog!
It was cured all the way through. I ran it a little on the long side. I think it called for a little over 8 days on the chart and I ran it for 9. I had trimmed as much fat and connective tissue off as I could.
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