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Magikphun | 12-11-2009 03:03 AM
Curing fresh ham Does anyone have any experience or suggestions for curing fresh ham? I shot a feral pig about a year ago, and I have several large chunks I would like to turn into ham. I have heard about various brines, etc... that the meat soaks in, but wondered if anyone here had any suggestions as to a good solution to use, or method.

Tn...Andy | 12-11-2009 03:40 AM
Re: Curing fresh ham Morton salt makes 3 cures.....Tenderquick, Sugarcure, and Sugarcure w/smoke. You can order it online several places, including the Morton website, and they have a good booklet on how to cure. http://www.mortonsalt.com/products/m...ing/index.html

beercritic | 12-11-2009 08:21 AM
Re: Curing fresh ham "The power of God commands you to heal. Now get out of that chair and walk. WALK!" There. Cured ham.

Tn...Andy | 12-11-2009 08:41 AM
Re: Curing fresh ham ahahahaaaaaaaaaaa.....YOU are going to hell for sure..... Look me up......

tanner12oz | 12-11-2009 12:52 PM
Re: Curing fresh ham how nasty are those feral hogs field dressing them??? they are ugly as sin

Magikphun | 12-11-2009 04:10 PM
Re: Curing fresh ham Not nasty at all. To each their own though I guess. my 325ish lb pig had about 35-40lbs of gut removed during field dress. In Michigan farm pigs breed with escaped bores from hunting lodges. They get about 350lb and pretty ugly. In the northwest part of the state they are tearing up land, so if you are in the field hunting and you see one, the DNR just says kill it. But they taste DANG GOOD! Lean as hell, but still decent. While other swine are eating refuse all day these things eat corn, wheat, & sugar beats I would imagine.

ONG | 12-11-2009 04:33 PM
Re: Curing fresh ham How large are the chunks of meat? You may want to inject the brine solution into the meat if they are larger than 5" by 5". I have done quit a few both hog and deer. If you have any questions let her rip. Do you plan to smoke it also?

hoarder | 12-11-2009 04:42 PM
Re: Curing fresh ham Have you ever eaten any of it yet? Usually any wild hog over 150 pounds or boar over 50 pounds or so is unpalatable. Those cures have a lot of chemicals "Tender Quick� mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform." I'll take my pork without antifreeze, thank you.

Magikphun | 12-11-2009 05:55 PM
Re: Curing fresh ham Well - unfortunately that antifreeze mixture and nitrates is the difference between pork and HAM. I don't get too jumpy bout the leadshot in the deer meat either. To each there own. I think most the cures I have seen marketed are made up with the same of not similar ingredients. I'm not sure what you mean my non-palatable. This 'lil beast has made some of the best sausage I have ever eaten. The loin and steaks have been quite good as well.

mick silver | 12-11-2009 05:58 PM
Re: Curing fresh ham we cure using salt that the why my whole family cure there hams

hoarder | 12-11-2009 06:23 PM
Re: Curing fresh ham Quote:
Originally Posted by Magikphun (Post 2071185) Well - unfortunately that antifreeze mixture and nitrates is the difference between pork and HAM.
In the old days they used only salt, but I suppose they used LOTS of it. I wonder if there is a healthier substitute, maybe just salt and sugar. I just freeze my pork. Quote:
I'm not sure what you mean my non-palatable. This 'lil beast has made some of the best sausage I have ever eaten. The loin and steaks have been quite good as well.
My experience is with Texas feral hogs. Cook'em and the whole house will smell like someone peed on a campfire.

buff01 | 12-11-2009 06:45 PM
Re: Curing fresh ham Salt isn't bad for you, I'm sure that pure salt curing is much better for the body than with chemicals.

tanner12oz | 12-18-2009 10:13 PM
Re: Curing fresh ham whats typical wild hog terrain?? the thick stuff or the open fields? mountainous?

hoarder | 12-18-2009 10:29 PM
Re: Curing fresh ham Quote:
Originally Posted by tanner12oz (Post 2083708) whats typical wild hog terrain?? the thick stuff or the open fields? mountainous?
They prefer sandy soils but they can adapt to just about anything but northern climates. I've seen them in rocky terrain. Their snout is used for "rooting", they love to eat tubers of many kinds, especially bermuda grass.

specsaregood | 12-19-2009 12:25 AM
Re: Curing fresh ham Quote:
Originally Posted by hoarder (Post 2083736) They prefer sandy soils but they can adapt to just about anything but northern climates.
They are now rampant in PA and are rooting around NJ too. And the OP states that he got his in MI. How much more north are you talking about? It seems to me they can adept to those northern climates as well.

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