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How to make a traditional ham out of wild hog: Wet Brine
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I've been doing this for years. It's awesome. I always smoke mine. Tried it in the oven and it was not good. I brought this to my mothers easter one year. She tried baking a store bought uncurred ham. That was a disaster. I put mine out and it was gone immediately. Everyone asked me where I got it. I hadn't told them what it was because I knew some of them wouldn't have touched it. Everyone was blown away after they found out that I shot it, and prepared it. It is better than any cured ham you can buy at a store.
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Originally posted by Uncle Saggy View PostThanks for sharing
What's the average weight of the ham you use?
Sent from my iPad using TapatalkLast edited by woodsbound; 11-04-2018, 07:57 AM.
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