Nacho, I would say that depends on you. How much can you eat, are you going to freeze it, etc.(Every single sportsman should own and use a vacuum sealer). I would think on a big hog, you could do a shoulder roast(Boston Butt), or you could do the entire ham. If doing a ham, I would de-bone it first, but thats just me. Deboning a ham is pretty simple to do. Technically it is CURED, so it will last a long time in the fridge once done.
Only step I screwed up on was the soaking in plain water after the brining was done. It says to soak in plain cold water for 24 hours to leach out some of the saltiness.. Well I am in a hurry because I am leaving today for 10 days and didn't have the whole extra day. I only let it soak about 3 hours and it was pretty salty. Its ok, my family liked it and they sell plenty of beer to wash it down. A piece of this fried up real quick with some eggs and grits is on the menu real soon.
I think next time I will make up a glaze of brown sugar/cane syrup as opposed to the mustard. Lots of ways you can tweak the recipe. Also, I used too many bay leaves. A little bit over powering but still good
After us eating dinner on it last nite, I sliced one big chunk on my electric slicer real thin for sandwiches, and left another section a little thicker. Still got 4 pounds of meat vacuum sealed
I just used the last of my ground hog meat to make a bean soup that came out great, but still have to buy pork, usualy the boston butt. one or two good kills a year would be enough for me and the wife.when I deer hunted 2- over 100 lbs was just about right anything more than 3 was too much, but I like pork more than venison.thanks for the recipe.
looks good, you gonna make a good wife for someone. lol
Looks awesome, Allen! I can't wait to kill one of them porkers, because that's one of the things I've been wanting to do! I'm also gonna build a Cajun microwave and try to kill one of those Crock-size, just-off-the-teat piglets and roast it whole!
+1 on the piglet. with the skin on though for sure.
