Tried my hand at a ham from a wild hog using dizzy pigs method of curing and smoking..Cant wait to eat a sammitch!! A friend gave me a 15 lb ham from a wild hog that he took here in NW Florida. I cured it in a brine of brown sugar, sea salt, pickling spice, garlic and prague powder #1 for about 8 days. Smoked it on the egg today at 250 to 275 with applewood chips. Im at about 6 hours right now @152
internal. Brushing over the last hour or so with a glaze of Florida Tupelo honey, OJ, yellow mustard and a little of my bbq rub(Steve Rachlein's basic rub)...Will write back post sample!!!