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Feral Hog picnic ham

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  • TAVyles
    Club Member
    • Nov 2017
    • 3

    Feral Hog picnic ham

    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.

    Thanks Yall!
  • boftx
    Founding Member
    • Jul 2014
    • 919
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    #2
    Sounds downright yummy!

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9575
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Great job and welcome to The Pit!!!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12335
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        Welcome to The Pit. You are off to a great start.

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9763
          • Smiths Grove, Ky
          • 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.

          #5
          Welcome TAVyles

          Comment

          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 8913
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
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              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
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              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
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              4 Pro Series cable extensions
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              Accessories:
              *********************************************
              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
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              MyWeigh KD-8000Kitchen Scale
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              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
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              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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              Crock sticks
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              Lansky Sharpening System

              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            #6
            Howdy from Kansas Territory, Welcome to Th Pit!
            Lookin forward to more feral hog cooks/pics from ya!

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 7197
              • Republic of Texallence

              • OUTDOOR COOKERS
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              #7
              Yea welcome to the Pit from that Great State of Mind...Texas !!! Next time post some pictures, we crave food porn here !!!

              Comment

              • PappyBBQ
                Charter Member
                • May 2015
                • 497
                • Los Angeles
                • Equipment:
                  Brinkman Gas/Charcoal duo with offset firebox
                  Pit Barrel Cooker
                  Maverick Remote Temperature Gizmo with Pit and meat probes
                  Thermopen Instant thermo

                #8
                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!

                Comment

                • TAVyles
                  Club Member
                  • Nov 2017
                  • 3

                  #9




                  I didn't take any pictures of it sliced.

                  Thanks for the welcome. I am wondering how a venison ham would do...

                  Comment


                  • W.A.
                    W.A. commented
                    Editing a comment
                    Did it cure all the way through? I did one for 21 days and there was still some uncured near the bone.

                  • Fire Art
                    Fire Art commented
                    Editing a comment
                    Welcome looks good enough to eat
                • Oakgrovebacon
                  Club Member
                  • Apr 2016
                  • 1820
                  • South central Illinois

                  #10
                  Welcome to the pit from Southern Illinois

                  Comment

                  • HorseDoctor
                    Charter Member
                    • Sep 2014
                    • 1149
                    • Central Iowa

                    #11
                    Well done on the ham & welcome aboard!!!

                    Comment

                    • TAVyles
                      Club Member
                      • Nov 2017
                      • 3

                      #12
                      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.

                      Comment

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