Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Wild ham

Tomcat225Tomcat225 Posts: 41
edited February 2012 in EggHead Forum
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!!!


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