What could it be? Wild Schwein updated

[Tiny Tim]

I'm guessing it isn't unicorn meat unless  the camera malfunctions.  :)

[3rensho]

I'd guess whale steaks.  Whale carpaccio tastes great.

[SouthernSmoked]

I think you have it Sonny! However, I thought it was his brother who had a connection with Mary?

[Tenpoint5]

Ham?

We have a winner! This will be a Wild Schwein Ham when I finish it.

[classicrockgriller]

I Won! I Won!

"Mary had a little Ham..........."

[muebe]

I can't believe I wasn't even close ::)

[SiFumar]

I was wondering what the inside joke was with Mary! ;D

[Tenpoint5]

Time to update this with a prequel post.

One of my Physical Terrorist's son went wild boar hunting, and shot one. We were talking about it and I said hey have him bring over a ham and I can cure it for him.  They brought over two hams and also a couple of packages of what he called bacon. Ended up being the flap of meat between the ribcage and the ham. No Problem I can cure it just like bacon. (Been done with the same cut of meat off deer, so I know it works done it before) The Bacon and one of the Hams went into the Bradley's this morning at 7:30.

The Ham started out looking like this



Took all the bones out and stuffed it into a ham net.



Mixed up a batch of injection/brine



Weighed said little ball of ham. Hard to see but it is 5:11.7 pounds (5 pounds 11.7 ounces)



Did a little math and figured out the amount then injected the Ham



Put the lid on the bucket and into the fridge to rest for a week after making sure the Ham was kept submerged with a plastic cup



Can't seem to find any pictures of the bacon I will get some pictures during the smoking slicing part

[Tenpoint5]

Took some pictures of the bacon

Going in



Just as the Smoke stopped rolling




Bacon in the 4 rack Ham in the 6 rack if your wondering

[Tenpoint5]

Just in case someone stumbles across this thread.

After the Smoke had rolled for 8 hours (Whiskey Oak) and I had gotten a couple hours of sleep.



Here she is all done. I guess it doesn't matter what size the ham is 28 pounds or 6 pounds it still takes 36 hours in the Bradley to finish the ham to 153 degrees.

[Tenpoint5]

Oh yeah forgot about the BACON. I sliced that up this morning. everyone is all vac sealed and ready to go.

[KyNola]

Nice looking boar bacon!

[Consooger]

WOW

[Mark in Ottawa]

That looks awesome! You'll have to let us know how it tastes and if your son liked it.

Thanks for sharing!

Mark (in Ottawa)

[OU812]

Im really likin the bacon lookin stuff  ;D