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Post by hornharvester on Jun 15, 2011 14:09:44 GMT -5
I brought two fresh hams home from my Florida hog hunting in April. Fresh hams are not as good baked as front shoulders, the flavor isn't as good for some reason. After surfing the net I found a recipe to make boiled ham. I used 1 cup Morton's Tender Quick salt and added about a teaspoon of Prague cure and 1 tablespoon of Wrights liquid smoke. I brined the ham in my refrigerator for 10 days and cooked it last night in the oven in a water bath @175 degrees until it was 158 degrees inside. I wrapped it up and refrigerated the ham over night and sliced a piece off today and WOW.....is this ham delicious! It has a slight smoke flavor and tastes as good as any boughten ham. I have one more ham and two front shoulders that I'm going to cure. Here is the recipe I used. h.h. schmidling.com/ham.htm |
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Post by dadfsr on Jun 15, 2011 15:13:14 GMT -5
How big was the hog these came from and boar or sow?? I had some sugar cured hams made from the first boar I got that probably was in the #300+ range...and to tell you the truth they were hardly edible-that is/was the "gamiest" meat that I've ever eaten. Really wish I would have had it made into sausage!
The two sows that I got a couple of years ago that were probably just under the #200 range made much better table fare! And the "griller" that my daughter took was about like eating pork veal!!
I'll have to keep this recipe in mind for whenever the next time is that I have a chance to pop another feral hog though.
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Post by hornharvester on Jun 15, 2011 16:37:31 GMT -5
The hog was about 150 lbs. Add acid in the form of oranges to take away the strong oder. h.h.
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Post by hornharvester on Jun 16, 2011 12:41:11 GMT -5
If you kill a big boar and want to get rid of the strong odor/taste soak the meat in ice in a cooler and add about 6-8 oranges cut in half and squeezed. Leave the hog soad in the ice bath for a couple days and then process it. The oranges will take the odor out.
Fresh hams that are not frozen are suppose to make the best cured hams but the one i did was froze since March and I have to say it tastes outstanding in my opinion. I have 1 more ham and two front shoulders Im going to cure. h.h.
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Post by drs on Jun 16, 2011 13:27:18 GMT -5
The hog was about 150 lbs. Add acid in the form of oranges to take away the strong oder. h.h. So will lemon juice too. |
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Post by hornharvester on Jun 16, 2011 14:19:57 GMT -5
The hog was about 150 lbs. Add acid in the form of oranges to take away the strong oder. h.h. So will lemon juice too. Dont know but probably would. In Florida camp they use sour oranges right off the tree on boars. Thats where i learned this. The sour oranges remove the strong odor of a boar. Ive done this many times in the last 10 years or so Ive been hog hunting in Florida and it works very good. Gives the meat a slight orange flavor. Ive given several packages of hog meat away to friends and the first comment they make is about the orange taste and how good it was. h.h. |
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Post by drs on Jun 16, 2011 15:58:09 GMT -5
Dont know but probably would. In Florida camp they use sour oranges right off the tree on boars. Thats where i learned this. The sour oranges remove the strong odor of a boar. Ive done this many times in the last 10 years or so Ive been hog hunting in Florida and it works very good. Gives the meat a slight orange flavor. Ive given several packages of hog meat away to friends and the first comment they make is about the orange taste and how good it was. h.h. I've never tried sour oranges, but no reason why it shouldn't work on any game. I'll have to give it a try on venison, as I always soak my venison pieces in lemon juice, before cutting & wrapping. |
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Post by daworz on Aug 25, 2011 9:43:16 GMT -5
That on my Bucket List to do a Hog Hunt, Thanks for Recipe....HH.
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