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WILD GAME RECIPES FORUM
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Nov 15, 2010 1:49 pm
looks real good :toast
Nov 18, 2010 10:42 am
Meat sat in the brine for 3 days. Took out at noonish today, rinsed off and soaked in cold water for about 3 hours to leach out some of the salt
Did a slather of yeller mustard, old bay, and fresh black pepper, then into the oven where it still is now. Sure as hell smells like ham
Standing by with knife waiting for it to hit temp so I can sample............................
Nov 18, 2010 5:57 pm
Wonder if he survived the taste test?
Nov 19, 2010 1:36 am
Wonder if he survived the taste test?
Yessir
Anyone with a little space in their fridge can do this. I will never buy sandwich meat or a ham again. WAAAYYYYYYY better than store bought processed ham
Nov 19, 2010 2:36 am
if you were gonna do this with wild hog what cut would you prefer? I'm thinking whole hind quarter, what do you think?
