Wet Curing My Own Ham For The First Time

[Barrion2018]

I have some wild hog meat that a friend gave me. I have already smoked some of it and like it very much.

Since I have a lot of wild hog meat to work with, I decided to try making my own wet cured ham. I'm starting with a simple cure recipe of salt, pink curing salt, and brown sugar. I also decide to add some spices for flavor.

This is the recipe I used for one gallon of brine (I made a total of three gallons of brine):

1 Gallon of water
1-1/2 Cups of Kosher salt
2 Cups of Firmly Packed Brown Sugar
6 Tsp of Pink Curing Salt
1/2 Cup of Spices

I had/have ~22 pounds of misc hog that I want to make a couple medium sized hams and a few small hams, along with some smaller chunks for ham hocks and beans.

I made the brine and added the meat to the brine yesterday. I plan on smoking everything next weekend. I'll post some pics later. I forgot to take some when I was making the brine and adding the hog to the brine.

Here's a picture of the hogs hanging.

[Iwishicouldcook41]

Nice! Interested to see how this turns out. I’ve had wild hog once, and it wasn’t bad. They’re abundant on my hunt club, so I may have to copy you.


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