Author Topic: OK. I'm in the deep end now  (Read 1627 times)

Offline takem01

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OK. I'm in the deep end now
« on: November 03, 2015, 05:15:45 pm »
Went and shot a hog. 325#. No belly meat to speak of. The guy that butchered it separated the butt & shank hams. Now where do I start?  I'm thinking a butt ham, brined and smoked.

beefmann

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Re: OK. I'm in the deep end now
« Reply #1 on: November 03, 2015, 05:46:14 pm »
good  place to  start,,, dont  forget the loin for Canadian  bacon. shoulders for  pulled pork,,, and ribs

Offline Habanero Smoker

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Re: OK. I'm in the deep end now
« Reply #2 on: November 04, 2015, 01:28:00 am »
By brining I'm thinking you are curing and not flavor brining. I'm not familiar with the size and taste of wild boar, but if you do brine the butt ends of the ham, I would also brine the shank ends also. Juniper berry helps to tame any gamey flavor, so including that in your brine may be helpful.


     I
         don't
                   inhale.
  ::)

Offline takem01

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Re: OK. I'm in the deep end now
« Reply #3 on: November 04, 2015, 10:18:45 am »
It's not a Russian Boar. This is a place where they breed the Russians, but he used farm hogs as breeding stock. Already had some of the meat (chops).  It's 'supermarket' tasty, but it's free range and mostly organic (he does suppliment with feed).

Offline Habanero Smoker

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Re: OK. I'm in the deep end now
« Reply #4 on: November 05, 2015, 12:58:12 pm »
It's not a Russian Boar. This is a place where they breed the Russians, but he used farm hogs as breeding stock. Already had some of the meat (chops).  It's 'supermarket' tasty, but it's free range and mostly organic (he does suppliment with feed).

So it can be treated like commercial pork, but it does sound a little leaner. Curing the ham is a good place to start.


     I
         don't
                   inhale.
  ::)