Elk Camp Delicacy

[cnelk]

Preparing food for elk camp so I decided to cure and smoke a wild hog rear ham.

I deboned the ham and made two portions. I then made a brine with Kosher salt, sugar, honey, quick cure and water.

I let it soak in the brine for 36 hours, then I seasoned it and trussed the portions up.

Smoked with hickory for 5 hours at 225

Turned out awesome
C’mon September!

 

[Skull10]

Great looking hams, now I’m hungry

 

[serorem]

Good chompin’s right there!

 

[Still Hunter]

Wow, I just ate and now I am craving some smoked pork! Those look great!

 

[Mighty Mouse]

Looks good! I smoked a pork butt last weekend and a brisket this weekend. Ate some and froze the rest to take along to elk camp in a few weeks.

 

[stanginthe11s]

let me know where you're setting up I'll swing by, you can hunt safely knowing I'll be watching the food for you

 

[Clarktar]

Probably a neophyte question,but why the quick cure in the brine?

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[orionsbrother]

That looks good!!

 

[cnelk]

Probably a neophyte question,but why the quick cure in the brine?

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The sodium nitrate [quick cure] not only gives the meat a cure, it also gives the internal meat a nice red color

 

[5MilesBack]

I smoked a couple racks of spare ribs last week, then cut them up and froze them. They'll go in the cooler and I'll reheat and crisp them up on the Q-grill in camp.

 

[Jstumbaugh]

The sodium nitrate [quick cure] not only gives the meat a cure, it also gives the internal meat a nice red color

Do you soak in a water bath before smoking to tone the salt down some?

 

[Coveyleader]

Damn, you guy living it!

 

[MallardSX2]

And here all along, I thought I was living good splurging for Peak meals that I get to eat 10 minutes before I crawl into my sleeping bag only to wake up a few hours later and do it all over again. lol

My wife and I seriously need to re-evaluate our priorities while we are on "Vacation"...lol

 

[cnelk]

Do you soak in a water bath before smoking to tone the salt down some?

The water dilutes and mixes all of the sugars and salts to create a brine that penetrates the meat

 

[cnelk]

This is the format I followed to some degree

Honey Glazed Smoked Ham Recipe - Smoked Ham Recipe | Hank Shaw

A smoked ham recipe for a glazed Easter-style ham with store-bought pork or wild pig. This recipe uses skinless ham, cured, smoked and glazed with honey.

honest-food.net

 

[dingle]

Nice choice on the recipe and a beautiful result.

 

[LongWayAround]

Looking good.

I did a brisket yesterday that I'm planning to save a big chunk of for a few lunch tacos.

 

[11boo]

That looks good. I’m going to smoke off some pork tenderloins for camp.

 

[LostArra]

Hot pastrami this weekend. 4 hours of dry cure, rinsed 3 times, dry rub, mainly salt and lots of pepper over night, smoked about 9 hours, last 2 wrapped
( The ketchup went on granddaughter's fries NOT the pastrami). I plan to make more before leaving for Wyo.

 

[ScreamingPotato]

Preparing food for elk camp so I decided to cure and smoke a wild hog rear ham.

I deboned the ham and made two portions. I then made a brine with Kosher salt, sugar, honey, quick cure and water.

I let it soak in the brine for 36 hours, then I seasoned it and trussed the portions up.

Smoked with hickory for 5 hours at 225

Turned out awesome
C’mon September!

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View attachment 442846

Man that looks really good and you obviously did a great job on it. I'll have to try this, we eat a lot of wild hog down here but I've not ever prepared it in a way I'd call a delicacy.