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42 members (3Gs, mossyback, beano1, 7PTSPREAD, Turkeyneck78, Irishguy, outdoorguy88, Curdoggin, Ron A., kyles, jacannon, MoeBuck, StateLine, MikeP, 000buck, Fbw93, cartervj, Narrow Gap, Skullworks, wareagle22, Obsession, PikeRoadHunter, AUjerbear, Josh3, MCW, BPI, Young20, 7mmSTW, mopar, Bama-66, fur_n_feathers, mjs14, janiemae, Fishminer91, gobblebox, 7 invisible),
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Key:
Admin,
Global Mod,
Mod
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Joined: Jan 2012
Posts: 111
3 point
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3 point
Joined: Jan 2012
Posts: 111 |
This was a very good addition to our turkey day meal. Whole hind quarter off a wild hog my brother killed in south MS last Christmas. It was just under eight lbs, and I brined it for 2.5 days using Hank Shaw's method described here: http://honest-food.net/2014/04/16/smoked-ham-honey-recipe/Smoked it over pecan wood to 140 IT, while glazing with local honey every hour. Finished it in the oven at 350, and pulled at 160 IT. This turned out fantastic, and if we can get another, will become tradition. 
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Joined: Nov 2014
Posts: 8,060
14 point
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14 point
Joined: Nov 2014
Posts: 8,060 |
That looks great. Does wild hog taste a lot different than regular pork
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Joined: Jan 2012
Posts: 111
3 point
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3 point
Joined: Jan 2012
Posts: 111 |
Tasted exactly like any ham you got at the store. It's cured, so it has the same pink color, and stayed moist.
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Joined: Nov 2014
Posts: 4,495 Likes: 3
10 point
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10 point
Joined: Nov 2014
Posts: 4,495 Likes: 3 |
“Everything Woke Turns To SH_T” Donald J. Trump
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Joined: Nov 2004
Posts: 11,358
Booner
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Booner
Joined: Nov 2004
Posts: 11,358 |
Alabama Hog Control, Inc. www.alabamahogcontrol.comBarry Estes The only thing necessary for the triumph of evil is for good men to do nothing. Edmund Burke
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Joined: Nov 2015
Posts: 13,024 Likes: 3
Booner
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Booner
Joined: Nov 2015
Posts: 13,024 Likes: 3 |
Whoever is happy will make others happy too. Anne Frank
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Joined: Nov 2014
Posts: 14,858 Likes: 33
Puts sugar in his cornbread!
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Puts sugar in his cornbread!
Joined: Nov 2014
Posts: 14,858 Likes: 33 |
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Joined: Oct 2007
Posts: 1,720
8 point
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8 point
Joined: Oct 2007
Posts: 1,720 |
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Joined: Jan 2015
Posts: 2,155 Likes: 4
8 point
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8 point
Joined: Jan 2015
Posts: 2,155 Likes: 4 |
Man that looks good! The durn recipe made my mouth water!
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Joined: Oct 2002
Posts: 18,110 Likes: 1
Old Mossy Horns
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Old Mossy Horns
Joined: Oct 2002
Posts: 18,110 Likes: 1 |
Tasted exactly like any ham you got at the store. It's cured, so it has the same pink color, and stayed moist. I've always found it to be WAY better than store-bought pork...less fat and more good, firm meat to them. Can't imagine that'd be the case with a bigger boar, I've never fooled with a boar over about 100 lbs or so. 'Huntress killed a 250 lb sow a few years back, and it was FINE!
Well behaved women never make history.~ Out back
Quit laughing...I think I broke something.
Fifteen is my limit on Schnitzen-Gruben, Baby...
I have OCD and ADD, so everything has to be perfect, but only for a minute.
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Joined: Dec 2002
Posts: 14,332 Likes: 65
Booner
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Booner
Joined: Dec 2002
Posts: 14,332 Likes: 65 |
How would you cook it (time and temp) if you wanted to pull it like bar BBQ?
That does look good!
Everything woke turns to shucks
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Joined: Nov 2016
Posts: 1,008 Likes: 5
6 point
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6 point
Joined: Nov 2016
Posts: 1,008 Likes: 5 |
Just going to bump this as a recommendation. It's hard to keep smoker temps around 200, but this is a good recipe/method. I might add a little whiskey to the honey next time. Definitely recommend this one.
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