I hunt wild hogs in north Texas and have always processed it into sausage. When I found Waltons ham cure and California ham spice I decided to take a chance and try to make some hams. I followed the directions just as stated, mixed the spices and cure and soaked the hams in ice water for 7 days. I put them in Waltons ham mesh bags and smoked them according to the directions. It was very cold the night I smoked them so it took a little longer than expected for the internal temperature to get up to 165 and I was thinking I had over dried the meat. I let the hams rest a day before cutting one and slicing on my meat slicer, shaving the ham into thin slices. The final product came out great. Everyone I have shared it with loved the taste and I couldn’d be more pleased with the result. Now I have the confidence to keep making great ham and Texas has an unlimited supply of pigs.
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  Another way to cook the wild pig loin is to stuff it with cream cheese and jalapeno wrap it completely with bacon and cook it on a rack so that it cooks and crisps the bacon.