You can also ask around in rural areas to see if you can find someone raising their own hogs. Weighed maybe 250lb. It is delicious, but needed 1 or 2 more days in the wet cure as it did have about a 1/2" circle of uncured meat in the center next to the bone. I love processing wild pigs and one of my favorite products is smoked wild boar ham and I would be happy to give you a few tips. Back in the April issue this year, I introduced a curing process on wild turkey, designed to take an otherwise generally dry piece of meat and turn it into a succulent and tender treat . Re: wild hog to ham Post by Papa Tom » Tue Jul 07, 2009 11:55 pm The trick is when butchering it to leave some length on the main (large ) vein and pump the cure into the vein to insure it goes to all parts of the ham. Hog hunting and processing wild hog meat is a great way to stock your freezer for the winter. Once the wet cure is complete, both the ham and the loin will be ready for the smoker For instructions on how to butcher a wild hog and isolate the ham, click here . She was also the fattest wild hog I had ever seen. I said yes (I hate wasting good meat). To read the story behind the hunt for this Texas hog, click here . A fresh ham is exactly that, a ham fresh from the hog. Thank you for the question and congratulations on your hog harvest! If you have a fatty leg you will run the risk of your meat spoiling more easily than if it is lean. The freezing must be below 5*F for 30 days in order to kill Trichinella round worms if present in the meat. To brine a ham is basically to wet cure a ham. Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. These 14 ounce lonzas at left will probably be cured in a month or two. For a large 25 pound ham, it can take a year. Many times families will raise extra hogs to sell in order to offset the cost of raising them. The smoking process is actually quite simple, but does take a week or so for the cure to do its thing. I'm not looking to end up with a "honey baked ham" just a good start to work with. Please realize that making a ham from the pigs you have raised is not going to be an immediate thing — it’s definitely a process. Home › Food › How to Salt Cure a Wild Hog Ham. She was huge. Back in the April issue this year, I introduced a curing process on wild turkey, designed to take an otherwise generally dry piece of meat and turn it into a succulent and tender treat . How to Salt Cure a Wild Hog Ham By greatoutdoordinary on December 14, 2016 • ( 0). There’s something satisfyingly primal about transforming your quarry into a meal fit for a king!