cardeer

Nice lookin hog

OHdeerguts

Nice pig. did someone say bacon

burniegoeasily

He ran in the 200 to 250 range.

Kevin1
I do have a large freezer. This guy will be gone by the end of this weekend. I usually go out and arrow a hog before we have big camp out. I have a bunch of friends that I camp with on a regular basis. This weekend is the opening of Turkey season. So we will have this guy at camp while out trying to arrow a trukey. Ive got both of this guys hams curing for this weekends camp out.We will throw the hams on the smoker sat morning and the ribs on later on that afternoon. The loin and back strap will be part of Fri. morning breakfast. I made the shoulders into sausage already which will not last long either.

burniegoeasily

Thanks, Im kind of a forum harlot. I like to spread myself around the forums from time to time.

jepcho

Nice job,Congrats!

kevin1

I'm no authority on processing meat but I'm pretty sure it takes longer than a couple of days , the curing recipes I've seen for hams usually go at least a month in the salt/cure mix before even thinking about smoking them . Be careful , domestic pork may be safer than it used to be but wild porkers still carry lots of little nasties .

burniegoeasily

These hams have been curing since last week. They will have been in the brine for over two weeks. It all depends on size of the ham as to how long it take to cure. Even if it isnt cured out, it will be slow cooked for hours in the smoker. Either way it safe. Ive done many of them.

Critr-Gitr

Man I love hunting pigs with a bow. Loads of fun, it sure takes the boredom out of off season. Turkey starts this weekend though, so it may be a month or two before I get back into the hogs again.