Awesome thanks buddy…I go with 1 tsp…thanks a bunch …
Sugar cure wild hog ham
Hi I ran across this site and was hoping someone could give me a few pointers. I have been hunting wild hogs for several years and have in the past had a processor sugar cure the wild hams, they were excellent. Well this year they state they cannot do it do to some new government regulation so I am going to try it myself. Could someone share with me your recipe if you have a good one for sugar curing wild hog hams and what all stuff I will ned thanks Erik.
tomcat1963 last edited by
I don’t know about dry cure, but Waltons sell an excellent wet cure, the honey cure is what I use and it produces a great ham. Hope this helps
A Former User last edited by
I don’t think Walton’s has a video but there are plenty on You Tube. Just search your browser for https://duckduckgo.com/?q=sugar+cure+wild+hog+hams&t=ffcm&ia=web. (I use duckduckgo.com for a search engine. hate google)
I’ve used this from The Texas Gourmet a couple times and it’s pretty good but pay attention to the details or it can go bad on you. https://www.thetexasgourmet.com/sugar-cured-feral-hog.html
knifemaker3 Masterbuilt last edited by
If I remember correctly I believe I read somewhere that they are recommending not to eat wild hog due to tricinocious (spelling?)
I may be wrong so take this post with a grain of salt…just don’t use curing salt! LOL!
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Erik We haven’t done a wild hog ham but in general the same process is followed as long as you aren’t dry curing it like knifemaker3. knifemaker3 tricinocious is an issue but as long as the meat is properly handled and cooked to temp it shouldn’t be an issue. Recently the USDA lowered the recommended cooking temp for pokr down to 145 (or so) because there are so few cases of tric. nowadays!
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Old post, but here is the current info on trichinosis from the CDC
Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.
Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms
There are freeze resistant Trich in northern climates, so it’s recommended that all wild game to include wild pork be cooked to temp to kill it.
If you like wild hog meat you can cure them like domestic hogs with all the same processes, but some cuts will not turn out as expected such as bacon. The wild pigs are just too lean to make good bacon, just make sure that it’s all cooked to the proper temperature before consumption.
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
mrobisr thanks for the update.
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!