Feral Hog

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Joined Nov 23, 2009
I trapped and butchered two feral hogs this weekend, one a 200 plus pound sow, and one a 70 pound sow.  I have never cured and smoked the hams on a feral hog, and while there is a wealth of information on the internet I am curious if any of you have gone through the curing process.

Both hogs were skinned and quartered.  Unfortunately, when I left to get ice and ice chests, the sides (pork bellies) were discarded.  I really wanted to make some feral hog bacon and the large sow would have been ideal.

Any information would be appreciated. 
 
6,367
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Joined Feb 1, 2007
OldPro, are you looking a cure recipe? To be walked through the procedure? What?

Keep in mind, most of all you have to have a work area where it's cool but not freezing.

A real shame about the bellies. That's why you should never walk away when the butchering is going on. You could have salvaged the jowls, too, another great source of bacon.
 
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123
12
Joined Nov 23, 2009
I would like to be walked through the procedure.  While I've cooked a lot of feral hogs, I have never tried to cure the hams.  The large sow was in perfect condition, and I really want to learn the best way to make some cured hams.  I know we will be trapping a lot more during the hunting season because they are such a problem on our hunting lease.  . 

I'll probably smoke the picnics tomorrow, and we have some excellent sausage makers in this area and  I'll have one of them process a portion of the hogs..  As you are aware, there is a LOT of meat on two hogs of this size.
 
477
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Joined Aug 6, 2010
I know we will be trapping a lot more during the hunting season because they are such a problem on our hunting lease.  . 
I would be happy to drive over and do some extermination. /img/vbsmilies/smilies/laser.gif
 
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