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need some help with wild boar hams

 
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ratbelly
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Joined: 03 Jul 2009
Posts: 30
Location: Illinois

PostPosted: Tue Jun 23 15 11:18 pm    Post subject: need some help with wild boar hams Reply with quote

I've got a couple hams from my last hunt that I would like to smoke but I'd like some input on the prep. I was thinking a nice rub, wrap in bacon, smoke around 225 until it hits 160ish? Another idea I had was to layer pineapple slices on top and cover with bacon.

Should I inject a marinade? Use a water pan?

These hams are straight out of the woods and into the freezer, so they haven't been cured or anything.

Thanks for any help you can offer.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Wed Jun 24 15 2:14 am    Post subject: Reply with quote

I have one in the freezer at the moment, but my partner in crime, cured his, then cold smoked it, then hung it in a carefully controlled environment for 13 weeks, much in the way Pruscuitto or Parma ham is made.

Are you just aiming to smoke it or are you going to cure it too?

I'm not a fan of bacon wrapped meat that I need to move around in the smoker, so I reserve that for meatloaf and fatties.

My biggest question is probably the same as yours, fat content, if your wild boar is as lean as mine, you do need to think about some method of getting more fat into the equation! So I'd look around at all the methods that allow you to do that.

Marinating in an oil / vinegar marinade.
Injection, with either a butter / oil injection.
Larding, get a larding needle and either beef or pork fat strips, (belly pork would work well), larding the ham through holes that you create with a steel or sharp knife.
Boning and stuffing, bone out the ham, and then stuff with a mixture of force meat, (burger) and sauteed vegetables.

If I was in your shoes, (and I am), then I'd go for either the larding or boned and stuffed, and now you have me thinking that as it was killed and frozen in March, it's about time I dug mine out and did something with it! Wink
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