Ok first of prepping i find it best to soak the quartered hog in ice water for 4 days or so. Soak it until the water stays clean oh yea change the water daily and keep the ice topped off.
You want pulled pork.
Take the ham or two place in large foil pan.
1/8- 1/4 cup teriyaki
1/8-1/4 cup olive oil.
1/4-1/2 cup Italian dressing/ or some 1/8 cup apple side vineger and some garlic and some more olive oil
cover with foil cook slow 4-5 hours
you can just cook like that or you can add salt, honey, crushed red pepper seeds.
I have also done them with onions oranges peppers pineapple. When there done they should shred with two forks
I missed this up top
But i like BBQ Sauce Honey and crushed red pepper seeds. Hot sweat and tangy
Try wet curing a ham - make sure the recipe uses pink salt. You can fine that on line.
Try wet curing a ham - make sure the recipe uses pink salt. You can fine that on line.
I have posts on here where I have done it. Matter of fact, I have 4 small hams thawing now to start curing
Yep i know. I have two from the last wild hog just waiting to be smoked.
Oh man. That sounds great. I may have to try curing the ham next!
