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.

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

Re: Curing fresh ham
 

"The power of God commands you to heal. Now get out of that chair and walk. WALK!"

There. Cured ham.

Re: Curing fresh ham
 

ahahahaaaaaaaaaaa.....YOU are going to hell for sure.....


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Re: Curing fresh ham
 

how nasty are those feral hogs field dressing them??? they are ugly as sin

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.

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?

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.

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.

Re: Curing fresh ham
 

we cure using salt that the why my whole family cure there hams

Re: Curing fresh 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.My experience is with Texas feral hogs. Cook'em and the whole house will smell like someone peed on a campfire.

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.

Re: Curing fresh ham
 

whats typical wild hog terrain?? the thick stuff or the open fields? mountainous?

Re: Curing fresh ham
 

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.

Re: Curing fresh ham
 

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.