<![CDATA[Sugar cure wild hog ham]]>Hi I ran across this site and was hoping someone could give me a few pointers. I have been hunting wild hogs for several years and have in the past had a processor sugar cure the wild hams, they were excellent. Well this year they state they cannot do it do to some new government regulation so I am going to try it myself. Could someone share with me your recipe if you have a good one for sugar curing wild hog hams and what all stuff I will ned thanks Erik.

]]>https://waltonsdev.nodebb.com/topic/2097/sugar-cure-wild-hog-hamRSS for NodeThu, 10 Sep 2026 19:28:40 GMTWed, 12 Feb 2020 17:35:17 GMT60<![CDATA[Reply to Sugar cure wild hog ham on Fri, 17 Dec 2021 17:43:26 GMT]]>mrobisr thanks for the update.

]]>https://waltonsdev.nodebb.com/post/61915https://waltonsdev.nodebb.com/post/61915Fri, 17 Dec 2021 17:43:26 GMT<![CDATA[Reply to Sugar cure wild hog ham on Thu, 16 Dec 2021 14:51:11 GMT]]>Old post, but here is the current info on trichinosis from the CDC

Trichinellosis/trichinosis
Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.
Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms
https://www.cdc.gov/parasites/trichinellosis/gen_info/faqs.html

There are freeze resistant Trich in northern climates, so it’s recommended that all wild game to include wild pork be cooked to temp to kill it.

If you like wild hog meat you can cure them like domestic hogs with all the same processes, but some cuts will not turn out as expected such as bacon. The wild pigs are just too lean to make good bacon, just make sure that it’s all cooked to the proper temperature before consumption.

]]>https://waltonsdev.nodebb.com/post/61728https://waltonsdev.nodebb.com/post/61728Thu, 16 Dec 2021 14:51:11 GMT<![CDATA[Reply to Sugar cure wild hog ham on Fri, 14 Feb 2020 02:09:31 GMT]]>Erik We haven’t done a wild hog ham but in general the same process is followed as long as you aren’t dry curing it like knifemaker3. knifemaker3 tricinocious is an issue but as long as the meat is properly handled and cooked to temp it shouldn’t be an issue. Recently the USDA lowered the recommended cooking temp for pokr down to 145 (or so) because there are so few cases of tric. nowadays!

]]>https://waltonsdev.nodebb.com/post/13210https://waltonsdev.nodebb.com/post/13210Fri, 14 Feb 2020 02:09:31 GMT<![CDATA[Reply to Sugar cure wild hog ham on Thu, 13 Feb 2020 16:12:11 GMT]]>If I remember correctly I believe I read somewhere that they are recommending not to eat wild hog due to tricinocious (spelling?)

I may be wrong so take this post with a grain of salt…just don’t use curing salt! LOL!

]]>https://waltonsdev.nodebb.com/post/13161https://waltonsdev.nodebb.com/post/13161Thu, 13 Feb 2020 16:12:11 GMT<![CDATA[Reply to Sugar cure wild hog ham on Thu, 13 Feb 2020 12:25:00 GMT]]>I don’t think Walton’s has a video but there are plenty on You Tube. Just search your browser for https://duckduckgo.com/?q=sugar+cure+wild+hog+hams&t=ffcm&ia=web. (I use duckduckgo.com for a search engine. hate google)

I’ve used this from The Texas Gourmet a couple times and it’s pretty good but pay attention to the details or it can go bad on you. https://www.thetexasgourmet.com/sugar-cured-feral-hog.html

]]>https://waltonsdev.nodebb.com/post/13155https://waltonsdev.nodebb.com/post/13155Thu, 13 Feb 2020 12:25:00 GMT<![CDATA[Reply to Sugar cure wild hog ham on Wed, 12 Feb 2020 22:24:19 GMT]]>I don’t know about dry cure, but Waltons sell an excellent wet cure, the honey cure is what I use and it produces a great ham. Hope this helps

]]>https://waltonsdev.nodebb.com/post/13142https://waltonsdev.nodebb.com/post/13142Wed, 12 Feb 2020 22:24:19 GMT