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Mike H · Posted: Wed Jul 28, 2010 12:27 pm Post subject: Total Eclipse of the Drum?

You can barely see the drum over this one's back. Have another hanging around who would blot out a 55 gallon drum!

Deepcpaul · Posted: Wed Jul 28, 2010 1:33 pm Post subject:

Nice title to the thread Mike. Nice hog as well. let me know if you need some help with him!!!!

Pelon · Posted: Wed Jul 28, 2010 2:48 pm Post subject:

Vewy queva wit da title Mike Laughing

Shoot dat wascal.
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Skip Smith · Posted: Wed Jul 28, 2010 6:36 pm Post subject:

Nice to see that one on the scales. Good Luck to you!
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Mike H · Posted: Wed Jul 28, 2010 9:35 pm Post subject: Post subject

THIS is the one I'd like to weigh, and hope to!

bull.durham.60 · Posted: Wed Jul 28, 2010 11:16 pm Post subject:

nice hogs. when the ribs gonna be done?
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luvthemhogs · Posted: Thu Jul 29, 2010 12:16 am Post subject:

Tiny drum ? naw BIG PIG get him. Twisted Evil

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Mike H · Posted: Fri Jul 30, 2010 2:20 am Post subject: Post subject

It's a 30 gallon or so drum, so not a 55 gallon, but still a BIG hog. As to the ribs, we killed a 50# sow, 60# boar, and 70# sow last week. I think those ribs will be more tender. Hope to try for one of the big boys this weekend. Got the freezer full of good meat, now we can "trophy" hunt.

Randy Tausch · Posted: Fri Jul 30, 2010 2:55 pm Post subject:

He's a good one al right. We'll be waiting for pics of that one.
Randy
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Mike H · Posted: Sat Jul 31, 2010 12:47 am Post subject: Post subject

I was right about the ribs off the smaller hogs! Smoked them today, along with one back strap, plus the brine cured hams and ham hocks off the 40# sow. Put the hams off the 50 and 60 pounders in the brine today. Gonna be some real good eatin'.

Lou Allen · Posted: Sat Jul 31, 2010 1:20 pm Post subject: total eclipse of the drum

Sounds tasty, Mike. How long are you curing
the hams? I bet those young ribs are tender.

Mike H · Posted: Sat Jul 31, 2010 1:34 pm Post subject: Post subject

The hams go in a brine of salt, brown sugar, curing salt, and a few other things for 6-8 days, then I take them out and smoke and glaze them. Real good flavor. They come out pink and pretty just like store bought - only better. Just did my second batch. The first was off an older 180# sow, and they were very good, these younger hams are better. The younger ribs are also much more tender. I've been watching (and feeding) this group since they were piglets, orphaned when my neighbor shot their mothers, waiting on them to reach the right size. "Harvested" three last week, got about that many and a couple of footballs left in the group.

Lou Allen · Posted: Sat Jul 31, 2010 1:49 pm Post subject: total eclipse of the drum

Thanks for the infol., Mike. I have not tried a ham before,
but would like to learn. Do you change out that brine during
that period and do you place them in a cooler while brinning?

Mike H · Posted: Sat Jul 31, 2010 2:33 pm Post subject: Post subject

I brine the hams, hams, etc. in a solution of Kosher salt, brown sugar, curing salt, water, maybe a few cloves of minced garlic. They sit in this for 6 - 8 days, then come out, get washed of, smoked @ 200 degrees, then glazed. Results are excellent. Back straps can be done the same way to make Canadian bacon.

luvthemhogs · Posted: Sat Jul 31, 2010 2:55 pm Post subject:

samples please Laughing

sounds delicious !
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Mike H · Posted: Sun Aug 01, 2010 3:52 am Post subject: Post subject

Leave them in the same solution the whole time, throw it out afterwards. I do mine in the refrigerator, in a large covered pan. I really like the results. Got most of the info from a book on pig cooking, mostly, called Charcuterie (Amazon) that has all sorts of recipes for hams, bacon, sausages, and more. The book says the world's best hams come from the Black Forest region of Germany, where the hogs are allowed to roam the woods and forage, rather than being fattened in a pen, so I figure Texas "woods hogs" should yield nearly as satisfying a result. So far, I think they do.

Mike H · Posted: Sun Aug 01, 2010 3:55 am Post subject: Post subject

Carl, I'll give you a ham when you come to pick up that rifle.

I like "fresh" hams cooked as a roast or so, but they taste more like venison than a commercial ham, and I like commercial ham. Just a little different way to put my pigs to use.

edro20 · Posted: Sun Aug 01, 2010 4:41 am Post subject:

It's pork and not "ham" until cured. Just sayin...
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luvthemhogs · Posted: Sun Aug 01, 2010 8:31 am Post subject: Re: Post subject

txbigbossman · Posted: Sun Aug 01, 2010 1:22 pm Post subject:

Time to go get that one, nice hog!
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Lou Allen · Posted: Sun Aug 01, 2010 2:35 pm Post subject: total eclipse of the drum

Mike, I will check out the book. Appreciate you taking your
time and giving me some tips. Always like hearing how
other guys hunt and prepare their "piggies".
Look forward to future pics of yours.

Pelon · Posted: Sun Aug 01, 2010 3:09 pm Post subject:

Mike and others , you will find some good reading at 3MEN.COM and Brining 101.com . I really want to do some fish. Mike , I think Carl gave you my Cell #
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Mike H · Posted: Wed Aug 04, 2010 1:19 pm Post subject: post subject

Paul, probably need to send me the number again, by email or PM. I'm bad about losing stuff like that.